Slow French Potatoes Food

SLOW FRENCH POTATOES

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Saute 2 chopped onions in a half a stick of butter on medium low heat until soft and translucent, about 8 minutes. (Here's a picture of my inexpensive OXO mandoline I use in step 3 below).
• 3. Thinly slice 1 lb of yukon gold, small white or red potatoes (any small waxy potato is fine). I used my mandolin for this and it made the job SO easy and fast.
• 4. In a square baker dish, layer onions, potatoes, salt and freshly ground pepper and chopped fresh thyme. Layer 2 more times. Add beef stock until it just barely comes up the sides of the dish to the edge of the potatoes. Bake for 2 hours or until stock is gone.
• 5. Eat!

FRENCH POTATOES

Steps:

• Put the potato slices to soak in cold water.
• Put the onion rings into a bowl.
• Cover with plastic wrap, and pierce.
• Microwave on HIGH for 1 minute.
• Grease a five cup casserole dish with a little of the butter.
• Layer the drained potatoes and onions in the dish, starting and finishing with the potatoes.
• Season each layer with salt and pepper.
• Pour the milk over the potatoes and dot with the rest of the butter.
• Sprinkle the top with paprika.
• Cover with plastic wrap, and pierce.
• Microwave on HIGH for 13 minutes.
• Rotate half-way through cooking time.
• Allow to stand, covered, for 5 minutes before serving.

SLOW-COOKER FRENCH ONION CHICKEN

Steps:

• Spray inside of 4- to 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 10 to 15 minutes, stirring occasionally, until onions start to soften.
• Reduce heat to medium; cook 8 to 10 minutes, stirring frequently, until onions are starting to brown. Add chicken broth; heat to simmering. Remove from skillet to medium bowl.
• Season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken, skin-side down, to skillet. Cook over medium-high heat 2 to 3 minutes on each side or until browned. Transfer to slow cooker; top chicken pieces with onion mixture. Cover and cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest parts are cut to bone (at least 165°F).
• Remove chicken from slow cooker to serving platter; cover and keep warm. In small bowl, mix cornstarch and cold water with whisk; beat into onion mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until bubbly and slightly thickened. Top chicken with sauce.
• Meanwhile, heat oven to 375°F. In small microwavable bowl, microwave 2 tablespoons butter and the garlic powder uncovered on High 20 to 30 seconds or until melted. Brush butter mixture on both sides of bread. Arrange on 15x10x1-inch pan; top each slice with 1 tablespoon of the shredded cheese. Bake 3 to 5 minutes or until cheese is melted and bread is slightly toasted; remove from oven.
• Serve chicken with toasted bread. Garnish chicken with additional thyme or parsley.

SLOW COOKER FRENCH ONION PORK CHOPS

Steps:

• Spray a skillet with cooking spray and heat over medium-high heat. Quickly brown pork chops in the skillet, seasoning with garlic salt, 5 to 7 minutes total. Transfer to a slow cooker and pour French onion soup on top.
• Cover and cook on Low for 8 hours.
• Remove the chops and keep warm. Add sour cream and flour to the slow cooker, mix well, and warm until slightly thickened, 10 to 15 minutes. Serve sauce over the chops.