If someone calls your green bean casserole “soupy,” it’s usually not a compliment. Here though, it’s completely appropriate. I wanted to rework the iconic Thanksgiving side dish, and wondered what would happen if I brought in some of the tastes and textures that make French onion soup such a favorite.
Somewhat strangely, the final product didn’t remind me at all of French onion soup, but was quite delicious nonetheless, and would certainly be well received around your holiday table. Caramelized onions and melted Gruyere cheese are never a bad idea together, and would make for a great alternative to the old, canned fried onion-topped version.
One small change I would make next time, and that I’ve added to the ingredients list, is a small splash of sherry vinegar added to the onion mixture. As you hardcore foodwishers know, that is the secret ingredient in our famous French onion soup recipe, and I believe it would have better balanced out the sweetness of the dish.