French Onion Vegetable Bake Food

FRENCH ONION ZUCCHINI BAKE

Steps:

• Preheat oven to 400 °F.
• Melt butter in a 12" skillet over medium heat.
• Add sliced onion to skillet and cook for 3-4 minutes.
• Add salt, pepper, sugar, Worcestershire sauce, thyme, and beef broth. Cook until onions are golden brown (about 12 minutes), stirring occasionally to prevent burning.
• Add zucchini to skillet and combine with onions. Add 1 cup of cheese and combine into onion mixture. Top the dish with the remaining cup of cheese.
• Transfer skillet to oven and bake for 15 minutes covered, remove the lid and cook for an additional 10 minutes or until golden brown.
• Carefully drain off any excess liquid and top with fresh thyme.

FRENCH ONION BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the onions, sprinkle with the thyme, sugar and 1/2 teaspoon pepper and cook, stirring occasionally, until dark brown, about 20 minutes. Add the wine and bouillon cube and stir to dissolve the bouillon. Cook until the liquid is reduced by half, about 5 minutes. Set aside.
• Melt 4 tablespoons butter in a large heavy-bottomed saucepan or Dutch oven over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk. Cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes; remove from the heat. Stir in the Cheddar and 2 cups of the Gruyere until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch metal baking dish with the melted butter. Spread half the pasta mixture in the prepared dish. Top with the onion mixture in an even layer, then cover with the remaining pasta mixture. Sprinkle with the remaining Gruyere.
• Bake until heated through and just bubbling, about 20 minutes. Top with the French fried onions and return to the oven for 5 minutes. Let rest for 10 minutes, then sprinkle with the chives before serving.

FRENCH ONION CASSEROLE

Steps:

• In a large cast-iron or other ovenproof skillet, saute onions in 3 tablespoons butter until tender. Stir in flour and pepper until blended; gradually add broth and sherry. Bring to a boil; cook and stir until thickened, about 2 minutes., In a microwave, melt remaining butter. Add croutons; toss to coat. Spoon over onion mixture. Sprinkle with cheeses. , Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.

FRENCH ONION VEGETABLE BAKE

Steps:

• Preheat oven to 425°F
• Melt butter in saucepan and add in thinly sliced white onions. Simmer over medium/high heat, stirring occasionally, while you prep the other vegetables.
• Chop and wash all vegetables. Potatos and red onion into chunks, parsnip and carrots into thick slices, and the green beans into 1 inch pieces. Combine vegetables and place in a rectangular, glass baking dish. Set aside.
• By now the onions should be cooked through. At this point, dissolve bouillion cube in hot water and slowly add this into the onion mixture while stirring.
• Pour onion and broth mixture over the vegetables and cover the baking dish with tin foil. Place in oven and bake for 30-40 minutes or until vegetables are tender and cooked.
• Remove from oven and take off the foil. Sprinkle the cooked vegetable mixture first with the breadcrumbs and then with the grated mozzarella cheese.
• Place dish back into oven and bake until the cheese is melted and bubbly. :).