French onion soup is a delight straight from Paris. Caramelized onions are suspended in rich beef broth and topped with tons of melted Gruyère cheese for a dish so good, 19th century Frenchmen ate it for breakfast! This casserole combines those flavors with egg noodles, ground beef and creamy French onion dip for a dish that effortlessly Americanizes the classic French flavors.
True caramelized onions can't be rushed. They'll take about 40 minutes on the stovetop, and turning up the heat will only result in burning them. Luckily, they're not very labor-intensive, and you can easily walk away from them while they cook, returning to stir every few minutes or so. You can even caramelize the onions in advance and refrigerate them, adding them to the casserole just before baking.