FRENCH ONION BREAD
I make this bread every week. My family never tires of it. I've shared it with friends and have received many compliments.
Provided by Taste of Home
Time 55m
Yield 3 loaves.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
FRENCH ONION SOUP BREAD PUDDING
Everyone knows that the best part of French onion soup is the crusty, cheesy top: these individual savory bread puddings are packed with all that gooey, bready goodness.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease six 8-ounce ramekins with butter and set aside on a rimmed baking sheet.
- Cut six 1/2-inch thick slices from the baguette and place them on the baking sheet. Cut the remaining baguette into 1/2-inch cubes (you should have about 4 1/2 cups) and spread them out on the same baking sheet. Bake, tossing the cubes and flipping the slices halfway through, until lightly browned, about 15 minutes.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions, thyme, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the onions begin to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and caramelized, 35 to 40 minutes. Add the wine, turn the heat to medium-high, bring to a boil and cook until the wine has evaporated, about 5 minutes. Add 2 cups water and the bouillon cube and stir until the cube dissolves. Bring the mixture to a boil and let cook until thickened slightly, about 5 minutes.
- Whisk together the heavy cream, chives, eggs and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup bread cubes to each ramekin, sprinkle each with 1/4 cup Gruyere and top each with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a slice of bread and 3/4 cup Gruyere.
- Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Let stand 5 minutes before serving.
ONION FRENCH BREAD LOAVES
Since I love variety in my cooking, I tried adding dried minced onion to my usual recipe in attempts to copy a bread I had tasted, creating these two tasty loaves. Using the bread machine on the dough setting is a great timesaver. -Ruth Fueller, Barmstedt, Germany
Provided by Taste of Home
Time 45m
Yield 2 loaves (3/4 pound and 16 slices each).
Number Of Ingredients 8
Steps:
- In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15x10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under. , Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Freeze option: Securely wrap and freeze cooled loaves in heavy-duty foil. To use, place a foil-wrapped loaf on a baking sheet and reheat in a 450° oven for 10-15 minutes. Carefully remove foil; return to oven for a few minutes to crisp crust.
Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 148mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
FRENCH ONION BAKE
This is a casserole version of my favorite winter soup, French onion. It always receives raves at potlucks and family gatherings.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in 2 tablespoons butter until tender. Sprinkle with flour; stir in salt and pepper. Add the consomme and sherry if desired; cook and stir until thickened, about 3 minutes. , Pour into a shallow 2-qt. baking dish or individual baking dishes. Spread remaining butter on both sides of bread; place on a baking sheet. , Bake at 350° for 10-15 minutes or until golden brown. Place bread on top of onion mixture; sprinkle with cheeses. Bake, uncovered, for 10-15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 378 calories, Fat 21g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 1201mg sodium, Carbohydrate 32g carbohydrate (12g sugars, Fiber 4g fiber), Protein 16g protein.
ONION BREAD II
Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.
Provided by Claudia Grimaldi
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 31.8 g, Cholesterol 5.1 mg, Fat 4.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 402.5 mg, Sugar 2.4 g
FRENCH ONION BREAD
This recipe is made with a package of onion soup mix ... yum! Prep time does not include rising time. Recipe Source: TOH
Provided by Ceezie
Categories Yeast Breads
Time 55m
Yield 3 loaves
Number Of Ingredients 8
Steps:
- In a mixing bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes.
- In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes.
- Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 1024.4, Fat 15.8, SaturatedFat 3.6, Cholesterol 0.6, Sodium 1547.7, Carbohydrate 192.7, Fiber 7.7, Sugar 19.7, Protein 25.3
FRENCH ONION BREAD
The idea for this loaf was born because I had an extra packet of dry french onion soup mix in my pantry that needed to be used. It was left over from a pot roast recipe I put together a few months ago. The idea is simple. Take the packet of soup mix and dump it into a standard bread dough. The soup mix really adds a great taste to the bread. I have to admit, I did feel a bit silly putting soup mix in a bread recipe. Adding soup mixes to recipes is a very Minnesotan thing to do. I'm not sure what I was going for with the shape of the loaf. I just felt like playing with my food. I wish I hadn't cut the cross in the top. My knife wasn't sharp enough to do it right. Replicating this look is simple. Use a third of the dough to make braids and shape the rest into a ball. Then ring the braids around the outside of the ball. I cut up the bread and served it with the Slow-Roasted Cumin and Garlic Pork that I made last night. The onion flavor in the bread worked so well with the pork. Major drool factor!
Provided by Elises Kitchen
Categories Yeast Breads
Time 2h30m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Add Sugar and Yeast to one of the cups of Warm Water. Stir gently and set aside for five minutes, allowing yeast to get foamy and bubbly.
- In a large bowl, combine Flour, Soup Mix, Salt, and mix together to combine.
- Make a well in the center of the flour and add Yeast mixture, the other cup of Warm Water, and Olive Oil. Bring together with hands until dough begins to form.
- Turn out dough onto floured surface and knead for 10 minutes. Place dough in an oiled bowl, cover with saran wrap, and set a side to rest for an hour and a half or until doubled in size.
- When dough has rested, preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Remove dough from bowl and work into desired shape. Place on baking sheet, cover, and let rest for another 45 minutes to an hour.
- Uncover dough and brush top with egg wash. Put in oven.
- Let loaf bake at 400 degrees for the first 15 minutes, then turn down oven to 350 degrees for the last fifteen minutes.
- Remove bread and let cool on rack before eating.
EASY FRENCH ONION BREAD
Make and share this Easy French Onion Bread recipe from Food.com.
Provided by LiisaN
Categories Breads
Time 35m
Yield 1 loaf of bread
Number Of Ingredients 3
Steps:
- Slice Bread.
- Mix butter and soup mix- until well blended.
- Spread on one side of each slice of bread.
- Push loaf back together and wrap in aluminum foil.
- Bake at 350 degree oven for approx.
- 30 minutes.
Nutrition Facts : Calories 2174.8, Fat 107.7, SaturatedFat 61.3, Cholesterol 246, Sodium 6548.3, Carbohydrate 259, Fiber 16.2, Sugar 8.8, Protein 43.8
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 BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
- Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
- In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
- Bake for 35 minutes or until the egg mixture is set.
FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI
This recipe is sponsored by Birds Eye®. Transform a humble loaf of bread into a shell filled with a delicious combination of caramelized onions, broccoli and eggs. Then top it off with tons of Gruyere and broil it until it's melty-just like everyone's favorite part of classic French onion soup! It's a total showstopper and the perfect holiday breakfast for the whole family.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a rack in the middle of the oven and preheat to 475 degrees F.
- Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
- Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
- Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
- Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
- Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
- Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
- Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
- Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.
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 BREAD PUDDING
Delicious and rich casserole served as a side to beef or poultry--lots of fat and calories, so you know it's excellent! I found it on a cooking program.
Provided by Mary Close
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large skillet, sauté onions, sugar, and 1 teaspoons salt in the clarified butter over medium high heat, stirring constantly to prevent burning. Cook until golden brown. Add sherry to lift any caramelized onion on the bottom of the pan. Remove from heat and set aside.
- Spread bread pieces evenly on baking sheet. Place in oven for about 5 to 8 minutes. Set aside to cool.
- Whisk together the eggs, cream, mustard, thyme, remaining 2 teaspoons salt and pepper. Soak bread in the egg mixture for 5 minutes.
- In a casserole dish, layer bread, onions then cheese. Pour remaining egg mixture over the top.
- Bake for 35 minutes or until eggs are set.
Nutrition Facts : Calories 782.1, Fat 54.5, SaturatedFat 30.9, Cholesterol 375.1, Sodium 1565.3, Carbohydrate 47.3, Fiber 3, Sugar 4.4, Protein 26
CHEESE & ONION FRENCH BREAD
Jazz up a loaf of French bread in a hurry! Mayo keeps the bread moist, while the cheese and green onion add savory, heartwarming flavor. Try this bread with other favorite entrees. Carolyn Schmeling - Brookfield, Wisconsin
Provided by Taste of Home
Time 20m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cheese blend, mayonnaise, Parmesan cheese and onions; spread over cut sides of bread., Place on an ungreased baking sheet. Bake at 375° for 12-15 minutes or until cheese is melted.
Nutrition Facts : Calories 200 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 359mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
FRENCH ONION-BREADED BAKED CHICKEN
I make a lot of chicken recipes but none have received the praise I've gotten for this!! This is the most moist thing ever!
Provided by Keady Perry
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix bread crumbs and dry soup mix together in a bowl.
- Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.
- Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.
- Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 390.6 calories, Carbohydrate 24.4 g, Cholesterol 71.6 mg, Fat 18.8 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 3.3 g, Sodium 1104.4 mg, Sugar 2.2 g
BAKED ONIONS TOPPED WITH FRENCH BREAD
Make and share this Baked Onions Topped With French Bread recipe from Food.com.
Provided by Linda Thomas
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook onions in butter for 15 minutes until real soft.
- Arrange onions in greased 12x7 pan for baking.
- Sprinkle cheese over entire top.
- Blend soup, milk, soy sauce and pepper.
- Pour over cheese and onions and mix slightly.
- Arrange bread over top.
- Bake uncovered for 40 minutes.
Nutrition Facts : Calories 727.5, Fat 30.1, SaturatedFat 16, Cholesterol 75.2, Sodium 1680.2, Carbohydrate 84.1, Fiber 5, Sugar 4.7, Protein 29.8
FRENCH ONION SOUP WITH FRENCH BREAD TOAST
I got this savory recipe from a co-worker my first year out of college. It's been a family favorite ever since. --Janaan Cunningham
Provided by Taste of Home
Categories Lunch
Time 2h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour. , Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper., Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes., Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400° for 5 minutes.
Nutrition Facts :
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