Onion Casserole

Four sliced onions cooked in butter until soft, stirred into cream of chicken soup with sliced mushrooms and paprika, then topped with buttered croutons and a three-cheese blend of cheddar, caraway cheese, and Parmesan. It’s a retro side dish that takes 30 minutes and goes with just about anything.

Cooking the onions in butter for a full 7 to 10 minutes softens them completely and starts building that sweet, caramelized onion flavor. Stir halfway through so they cook evenly and don’t brown too fast on the bottom.

The cream of chicken soup acts as a quick sauce that binds the onions and mushrooms together. Paprika adds warmth and color. The buttered croutons on top stay crunchy under the melted cheese, giving every bite a contrast between the creamy base and the crisp topping.

Chef Tips

• Slice the onions evenly, about ¼ inch thick. Uneven slices mean some are mushy while others are still crunchy.
• Drain the mushrooms well. Extra liquid dilutes the sauce and makes the croutons soggy.
• Toss the croutons in melted butter before topping. Plain croutons absorb the sauce and go soft.

Variations

• French onion style: Use cream of onion soup instead of chicken and top with Gruyere for a French onion casserole spin.
• Green bean addition: Stir in a can of drained green beans for a green bean casserole-onion casserole hybrid.