FRENCH ONION-BEEF STRUDEL
I prepared this flavorful strudel for my craft club meeting, and everyone asked me for the recipe. It makes such a nice presentation, so it's great to serve at gatherings.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside. , Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat. , Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese. , With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.
Nutrition Facts : Calories 420 calories, Fat 18g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 986mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
BEEF ONION STRUDEL
"I collect recipes that use crescent rolls, like this one," relates Judy Lohse of Belvidere, Illinois. "The filling in this strudel changes depending on what's in my vegetable drawer."
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onions in butter until browned and caramelized; remove with a slotted spoon and keep warm. In the same skillet, cook beef over medium heat until no longer pink; drain. Stir in the flour, brown sugar, cumin, salt and pepper until blended. Gradually add the broth; cook for 8 minutes or until liquid is absorbed. Stir in reserved onion., Unroll dough and separate into four rectangles. Separate each rectangle at perforation into two triangles (see Fig. 1). Pinch two 6-in. sides together to form a triangle (see Fig. 2). Repeat with remaining dough., Place point of one triangle near the end of a greased baking sheet. Place point of second triable in center of first triangle. Repeat with remaining triangle (see Fig. 3)., Spoon beef mixture in a 1-1/2-in.-wide strip down the center; sprinkle with mozzarella cheese. Starting at one end, fold alternating points across filling. Pinch ends to seal. Sprinkle with Parmesan cheese. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5-10 minutes before slicing.
Nutrition Facts :
FRENCH ONION AND BEEF STRUDEL
I don't know where I got this recipe but I've been making it for years. The trick is the carmelized onions. So, so good!
Provided by Jekase
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- In a small bowl combine mozzerella cheese and 1/4 parmesan cheese. Set aside.
- Melt margarine in a large skillet over medium heat. Add onions. Cook and stir until the onions are a rich, golden-brown color. Remove onions with a slotted spoon and set aside, leaving dripping in pan.
- Add beef to skillet. Cook and stir until evenly browned; 2-3 minutes. Return onions and any juice to skillet. Add flour, brown sugar, cumin, salt, pepper, and beef broth. Cook and stir (scraping bottom of pan) for 5 minutes or until almost all the liquid is absorbed.
- Grease a cookie sheet. Separate crescent rolls into 8 triangles. Slightly overlap long sides of 2 triangles together to make one large triangle; press to seal. Repeat until you have 4 large triangles. Place triangles in a row, all pointing the same direction and overlapping, on the cookie sheet. Press to seal. Spoon onion mixture down the center in 1-1/2" wide strip, leaving about 1" at top and bottom. Sprinkle with the cheese mixture. Bring side points of crescent rolls over the filling to create a braid-like appearance. seal ends. Sprinkle with 2 Tbls. parmesan cheese.
- Bake for 15-20 minutes or until deep golden brown. Serve hot with sour cream and au jus.
Nutrition Facts : Calories 569.5, Fat 35.4, SaturatedFat 13.7, Cholesterol 94.1, Sodium 965, Carbohydrate 39.5, Fiber 3, Sugar 6.5, Protein 23.5
FRENCH ONION ROAST BEEF PULL-APART SANDWICHES
Roast beef, Swiss cheese and richly caramelized onions are stuffed into a whole loaf of rye bread in this delicious recipe. Bake until nicely toasted and melty and serve with a creamy homemade Thousand Island dressing for a bold punch.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
- Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
- Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
- Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
- Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
- Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.
FRENCH ONION BREAKFAST STRATA
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Provided by Heidi Swanson
Categories Quick & Easy Brunch Breakfast Egg Onion Chive Garlic Cheese Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 6-8 servings
Number Of Ingredients 7
Steps:
- Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
- In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
- When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
- Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.
FRENCH ONION AND BEEF PINWHEELS ROLLUPS
I made these for New Year's Eve this year and they went down pretty well. I had some of the French onion spread left. I served it on the side for people that wanted to dip the pinwheels. The cooking time includes the time chilling the spread before assembling the dish.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Mix the French onion spread ingredients and chill in the fridge for an hour.
- Once the spread has been chilled, roll out a long piece of foil and lay the tortillas on the foil so that the ends of the tortillas overlap on the inside.
- Generously spread the French Onion mixture over the tortillas. Try to cover as much of the surface as possible.
- Place the slices of roast beef down the middle of the tortillas. Overlap them so it is like one continuous strip of roast beef.
- Roll the tortillas carefully and tightly.
- Cover the rolled tortilla with the surrounding foil. Be careful to make sure the ends are sealed.
- Chill in the fridge for a few hours or overnight.
- Take out and slice the big roll into smaller pieces.
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