Paula Deens Beefy French Onion Soup Food

PAULA DEEN'S FRENCH ONION SOUP

Steps:

• Saute onions and garlic in oil over low heat until tender and golden yellow.
• Sprinkle flour over onions, cook a few minutes more, browning the flour well.
• Add stock and wine and bring to a boil, add thyme and bay leaf.
• Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
• Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown.
• Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese.
• Place ovenproof bowl on a baking sheet lined with tin foil.
• Bake at 350 degrees 4 or 5 minutes under a hot broiler.

FRENCH ONION SOUP

Steps:

• Sauté onions and garlic in oil over low heat until onions are tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste.
• Meanwhile, slice French bread into 3/4 slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 °F or 5 minutes under a hot broiler.

PAULA DEEN'S BEEFY FRENCH ONION SOUP

Steps:

• In a slow cooker, toss the onions with the butter and sugar. Cook, covered, on high heat, until the edges begin to brown, about 90 minutes.
• In a large skillet over medium-high heat, warm the oil until shimmering, about 1 minute. Add the beef and brown, stirring occasionally, 5-7 minutes. Transfer the beef to the slow cooker. Add the sherry to the skillet and scrape up the browned bits. Add the pan juices to the slow cooker along with the broth, Worcertershire sauce, salt, thyme, bay leaf, and pepper to taste. Simmer, covered for 2-1/2 hours on high heat or 7 hours on low.
• Uncover and simmer for 1 hour more, until thick. Remove the bay leaf.
• When ready to serve, turn on the broiler. Ladle the soup into flameproof bowls and divide the cheese over the tops. Place the bowls on a baking sheet and broil until the cheese is melted and bubbling, about 3 minutes. Serve hot.

EASY FRENCH ONION PORK CHOPS (PAULA DEEN)

Steps:

• Preheat oven to 400 degrees F.
• In shallow bowl, beat eggs. In another, combine soup mix and breadcrumbs.
• Coat the pork chops with egg then dip in dry mixture taking care to coat both sides and edges well.
• Place pork chops on baking sheet (I line with parchment paper first) and bake 20 minutes turning over halfway through.

FRENCH ONION PORK CHOPS (PAULA DEEN)

Steps:

• preheat oven to 400 degrees F.
• Beat eggs in shallow dish.
• In another dish, combine breadcrumbs and soup mix.
• Coat pork chops with with egg then with breadcrumb mixture taking care to coat both sides well.
• Place on baking sheet and bake for 20 minutes flipping over halfway through.

BEEFY FRENCH ONION SOUP

Steps:

• Add onions and butter to a 5 to 6 quart crock-pot; toss to coat.
• Top with bay leaves and beef.
• Cover and cook on LOW for 9-10 hours or until the onions are deep brown in color.
• Mix together the beef consomme, sherry, apple juice, and thyme in a bowl.
• Pour into crock-pot; increase setting to HIGH.
• Cover and cook 10 minutes or until hot.
• Take out bay leaves.
• Spoon soup into oven-proof soup bowls.
• Top each with a slice of toast and 1/4 cup shredded cheese.
• If you want, broil 6 inches from heat source for 3-5 minutes or until cheese is bubbly and begins to brown.