Onion Bake Recipe - Allrecipes.com
Onion Bake Recipe

Onion Bake

Recipe by  

"A change of pace in your holiday menu. If you like French Onion Soup, you'll love this and want to make it for all your holiday meals. Swiss cheese is a terrific substitute for mozzarella cheese."

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Ingredients Edit and Save

Original recipe makes 9 to 12 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small pan, melt butter and add onions. Cook 10 to 15 minutes or until soft. Remove onions from pan (leave butter in pan) and place in a 9x13 inch pan.
  3. Combine soup and milk to pour over onions. Sprinkle with cheese. Slice bread approximately 1 1/2 inches thick and dip both sides in butter. Arrange on top of cheese. Bake for 30 minutes or until bread is golden brown and toasty!
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2009

I lightened this recipe and it was still fabulously delicious. I will post the lightened version. OK now I will post it here because I still haven't successfully had a recipe I submitted be posted on this site. So here is the lightened ingredient list: 6 onions, thinly sliced 1/4 cup light marg 1 (10.75 ounce) can 98% fat free cream of mushroom soup (vegetarian substitution for chicken) 3/4 cup 1% milk ¼ cup sherry (really flavor improvement!) 4 oz. shredded reduced fat jarlsberg cheese 4 slices french bread, cubed For us it made 4 servings at 5 points per serving!

Most Helpful Critical Review
May 03, 2011

This was just okay as-is. Because of the description, I was expecting more of a French onion soup flavor, but didn't really remind me of French onion soup at all. I agree with other reviewers that this recipe calls for WAY too much butter. I only used a total of two sticks of butter (one cup) for frying the onions and dipping the bread. Any more would have made the dish extremely soupy, as it was already pretty juicy anyway. It is also impossible to cook six onions in a "small pan" as the directions state. I used my largest skillet (12-inch) and still had to cook them in two batches. Like another reviewer, I cooked the onions much longer than 10-15 minutes...more like 20-25 minutes. I used a French baguette and we loved the fact that the crustiness of this bread allowed it to stay a little crunchy rather than getting soggy from the soup mixture. I did substitute Swiss cheese instead of the mozzarella as suggested, thinking that would make it more like French onion soup. I also salted the onions a bit as they cooked to help draw out the juices. Even so, the onions with the soup/milk mixture were still a little bit bland. This recipe definitely has potential, so I'll try it again, but I think I'll use cream of celery soup and beef consomme instead of the cream of chicken soup and milk to give it more of a French onion soup flavor. I also think I'll cut the baguette into croutons and toast them before using them to top the casserole.

Nov 12, 2003

A great recipe to serve at a barbeque. I have made this several times, but have added parmesan cheese to the cheese on top. My family loves parmesan. I will definitely keep this recipe around.

Nov 24, 2006

I thought this dish was very tasty. I did change a couple things. I used 2-1/2 sticks of butter, NOT all 4. I also just coated one side of the bread with butter, NOT both sides. The one side is touched by the cheese...and then the soup mixture. I do recommend either using 2% or whole milk when you add it to the soup. I used skim and it was a very thin sauce. Tasted great though...with all the other side dishes for Thanksgiving!!!!!! Definitely NOT a low fat dish....but delicious all the same!!! I might even add less milk to the soup mixture, maybe 3/4 of a cup. It was fairly liquidy!!! ENJOY. Hope this helps!

Nov 12, 2003

Excellent taste and wonderful side dish for Thanksgiving. Even the people who normally didn't like onions really liked this. I only used 4 large onions and that was plenty. DELICIOUS!

Sep 20, 2010

I believe this is too much butter & I love butter! I've had this recipe by the title, "Golden Baked Onions," a few years but mine only calls for 1 stick butter (1/2 C.) plus some extra melted to dip the bread slices on one side. Follow the recipe and then arrange bread buttered side up with other half down in the onion mix so that slices overlap. Excellent with 12 oz. Swiss or Gruyere shredded with some reserved for the top. Add the reserved cheese the last 10 minutes of cooking.

Sep 12, 2008

This was almost too much of everything. I liked eating the bread, but it was so rich my husband and I both felt a little sick after eating it. Would be ok as a side, but not a main dish.

Dec 31, 2006

Delicious! I wouldn't change a thing. I will make this again.


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  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 40.9 g
  • 63%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 823 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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