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.