One Pot French Onion Soup Rice Skillet Food

ONE-POT FRENCH ONION SOUP RICE SKILLET

Steps:

• Heat 12-inch skillet over medium heat; add beef and onion. Cook until beef is no longer pink, crumbling beef as it cooks; drain.
• Stir in rice, broth, and onion soup mix. Heat to boiling; reduce heat to simmering. Cover and cook about 15 minutes, stirring halfway through, until rice is tender.
• Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until melted.

ONE POT FRENCH ONION SOUP RICE

Steps:

• Place a pot (like a dutch oven) over medium heat.
• Add oil to the pan and let it warm up.
• Add in sliced onion and cook, stirring occasionally for 5 minutes, then add in the maple syrup and a pinch of salt. Continue to cook for about 10 more minutes until onions are soft and caramelized.
• Add garlic and cook for another minute.
• Add chicken, rice, beef stock, coconut aminos, salt, thyme, pepper and bay leaves.
• Bring to a slight boil, then lower the heat to low.
• Add cauliflower then cover.
• Cook for 15 - 20 min (or however long your rice package says), checking halfway through to stir.
• Then remove the lid and stir. If there is still some liquid, just stir uncovered for a few more minutes.
• Remove from heat, remove bay leaves and add gruyere on top and cover for a few minutes to melt the cheese.

FRENCH ONION CHICKEN SKILLET

Steps:

• Combine flour and dry soup mix in a plastic bag. Add 1/2 of the chicken and shake to coat. Reserve remaining flour mixture.
• Heat 1/2 of the canola oil in a large, deep frying pan over medium-high heat. Add 1/2 of the coated chicken and cook until brown all over and no longer pink in the center, 5 to 7 minutes. Remove from the pan and drain on paper towels. Repeat with remaining coated chicken, then uncoated chicken, working in batches if needed.
• Add onion and bacon; cook until onion is soft and bacon is crisp, 5 to 7 minutes. Blend remaining flour mixture with water and add to the pan. Bring to a boil; reduce heat and let simmer, covered, for 20 minutes. Stir in mushrooms and simmer, uncovered, for 2 minutes more. Stir in sour cream until blended, then swirl in parsley.