SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
- For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
- Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
- Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
- Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.
ONION CHEESE SOUP
I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. -Janice Pogozelski, Cleveland, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in cheese until melted. Serve with croutons and; if desired, top with Parmesan cheese and minced chives.
Nutrition Facts : Calories 308 calories, Fat 22g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 540mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 14g protein.
FRENCH ONION SOUP
Warm up your stomach and your heart with our crusty, cheesy French Onion Soup today. Plus, our simple French Onion Soup requires only 10 minutes to prep.
Provided by My Food and Family
Categories European
Time 55m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Melt butter in large skillet on medium heat. Add onions; cook 15 min. or until golden brown, stirring frequently. Add beef broth, water and bay leaf; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. Remove and discard bay leaf.
- Heat broiler. Ladle soup evenly into 6 ovenproof bowls; top each bowl of soup with 2 toast slices. Sprinkle evenly with cheeses.
- Broil 5 to 10 min. or until cheese is golden brown.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
BALSAMIC FRENCH ONION SMOTHERED STEAK
For lunch I had made a simple recipe for french onion soup and I had a good amount left over. So I just decided to make a creamy sauce from it and pour it over some steak and see what happens. Well, it's good.
Provided by RavenousRavenDesign
Categories Steak
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 1 or or more before frying your steak, place in a bowl with salt, pepper, balsamic vinegar, and white wine vinegar. Let marinate.
- When ready to start cooking. Get your french onion soup out. Preferably your leftover french onion soup was packed with onions and garlic. Place your french onion soup in a pan on about medium high and get a simmering boil to thicken it up and reduce it. Once it gets to the flavor and consistency thats acceptable to you, add about a tablespoon of corn starch with a little water into the soup and thicken it more till it's like a gravy. Add your half & half cream.
- Heat a pan to medium high heat and add some butter and some olive oil. And if you have it, some rosemary. Once heated, place steak alone in pan and let cook a few minutes until the sides begin to rise in brown. Turn over and cook more.
- Once both sides are cooked, place the leftover vinegar juices in the pan to roast up with the steak. If the sauce starts to caramelize, add a little water.
- When your steak is getting close to the doness you prefer (my pic displays a medium). Now pour some of the gravy over your steak. Picking up all the vinegar juices that cooked up. Once your steak is about done, put it on a plate and let it sit. Place a slice of swiss on top of it you prefer.
- Pour your desired amount of french onion sauce over your steak and enjoy.
Nutrition Facts : Calories 1350.5, Fat 80.8, SaturatedFat 31.7, Cholesterol 456, Sodium 2117.2, Carbohydrate 20.1, Fiber 1.8, Sugar 6.7, Protein 131
CHEESE SMOTHERED CHICKEN
This came from my sister. She used to make this often growing up. Serve with a wild rice and a nice green salad.
Provided by Lisa in Oregon
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown chicken breast in butter or margarine.
- Add cheese soup, tomatoes, onion, and basil.
- Cover and simmer for 30 minutes.
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- Place toasts in deep ovenproof soup bowls; sprinkle with half the cheese. Arrange bowls in large shallow baking pan. Ladle hot soup into bowls. Sprinkle with remaining cheese. Place under broiler for 3 minutes or until cheese melts and is lightly browned. Serve immediately.
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