FRENCH ONION BISCUITS
Enjoy these warm French onion biscuits that are made with Original Bisquick® mix - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray.
- In medium bowl, stir dip, milk and parsley with whisk until smooth. Stir in Bisquick mix until well blended. Shape dough into 12 rounds; place on cookie sheet. Brush tops of rounds with melted butter.
- Bake 7 to 8 minutes or until lightly golden. Let stand 5 minutes. Serve warm.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 366 mg
YUMMY FRENCH ONION BISCUITS
Make and share this Yummy French Onion Biscuits recipe from Food.com.
Provided by KathyP53
Categories Breads
Time 25m
Yield 12 biscuits
Number Of Ingredients 5
Steps:
- Whisk together first 3 ingredients until smooth. Stir in baking mix until well-blended.
- Divide dough into 12 equal portions, and arrange on a lightly greased baking sheet. Brush tops of dough with melted butter.
- Bake at 450 degrees for 7-8 minutes or until lightly golden. Let stand 5 minutes before serving.
EASY FRENCH ONION BISCUITS
This recipe came about as I tried to duplicate biscuits at a local restaurant.
Provided by Kathie Carr
Categories Biscuits
Time 20m
Number Of Ingredients 6
Steps:
- 1. Mix dry biscuit mix, milk, dip, and chopped onions. Stir in hot sauce if used. Drop dough on greased cookie sheet. Sprinkle French Onion crumbs on top. Bake at 400 degrees for 10 minutes or until golden brown. Best served warm with butter.
FRENCH MACAROONS
Fantabulous colored, bite-sized macaroons. Divide batter into thirds and color one-third pink and flavor with raspberry flavoring; color one-third yellow and flavor with lemon flavoring; color one-third pale blue and flavor with vanilla. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves.
Provided by crazymary98
Categories World Cuisine Recipes European French
Time 1h35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
- Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
- Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
- Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
- Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.
Nutrition Facts : Calories 61 calories, Carbohydrate 11.4 g, Fat 0.9 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7.4 mg, Sugar 9.9 g
CHEDDAR ONION DROP BISCUITS
These tasty biscuits have a savory Cheddar and onion flavor. Perfect with a bowl of chili or hearty soup in the winter or a main dish salad in the summer.
Provided by trishthedish617
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
- Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 19.5 g, Cholesterol 26.2 mg, Fat 8.9 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 5.5 g, Sodium 350.8 mg, Sugar 1.3 g
RICH FRENCH ONION SOUP
When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make-just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits. -Linda Adolph, Edmonton, Alberta
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onions in butter until crisp-tender. Transfer to a 5-qt. slow cooker. Add the broth, Worcestershire sauce and bay leaves., Cover and cook on low for 5-7 hours or until the onions are tender. Discard bay leaves., Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with desired amount of cheese. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.
Nutrition Facts : Calories 188 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 1431mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
QUICK FRENCH ONION BISCUITS
It's hard to believe that just three ingredients can make such flavorful onion biscuits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 17m
Yield 6
Number Of Ingredients 3
Steps:
- Heat oven to 450°F.
- Stir all ingredients until soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg
EASY FRENCH ONION SOUP
This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place onions and butter in saucepan.
- Sauté on medium heat until onions are tender.
- Add garlic and sauté 1-2 minutes (don't let garlic burn).
- Add beef broth, consomme, and Woschershire sauce.
- Bring to a boil for 1 minute.
- Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
- Fill bowl with soup leaving room at the top.
- Place toasted French bread on top.
- Top with 0.125 cup Swiss cheese.
- Place under broiler until cheese is bubbly.
- Serve immediately.
- Caution--bowls will be hot!
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- Whisk together first 3 ingredients until smooth. Stir in baking mix until well blended. Divide dough into 12 equal portions, and arrange on a lightly greased baking sheet. Brush tops of dough with melted butter.
- Bake at 450° for 7 to 8 minutes or until lightly golden. Let stand 5 minutes before serving. Garnish, if desired.
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