FRENCH FRIED ONIONS
A homemade alternative to the Durkee® brand. I use these for casserole recipes. I will never buy store-bought French fried onions again. This recipe makes a lot! I often just use one onion and about 1/2 cup of milk and 1 cup of flour with seasonings if I just want to use them for one dish. Warning: You may have to make what the original recipe calls for because they are so yummy and you won't be able to stop eating them!
Provided by Nancy
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 40
Number Of Ingredients 8
Steps:
- Soak onions in milk for 5 minutes.
- Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
- Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.
Nutrition Facts : Calories 38.5 calories, Carbohydrate 6.4 g, Cholesterol 1 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 9.5 mg, Sugar 1.1 g
FRENCH ONION GRILLED CHEESE
Provided by Ree Drummond : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.
- Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.
FRENCH ONION GRILLED CHEESE
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter with the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions, season with salt and pepper and spread the onions in an even layer. Cover the pot and turn down the heat to medium low. Sweat, steam and soften the onions, 10 to 15 minutes. Uncover and continue cooking until caramelized, 25 to 30 minutes, stirring frequently. Add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme and season with salt and pepper.
- Preheat a griddle to medium-low heat. Put 1 slice white American cheese on 4 slices country white bread and 1 slice yellow American cheese on 4 more bread slices. Divide the onions between half the bread, then close and butter both sides. Place the sandwiches on the griddle; cover with a metal bowl (careful, it will get hot) and let the sandwiches get nice and golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes.
BBQ ONIONS
This is a very simple 3 ingredient BBQ side dish. I think this is an easy and excellent side dish for any BBQ meat. Hope you do too.
Provided by Tebo3759
Categories Onions
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Use indirect heat.
- Peel outer layers of onion and slice off a section of one end of each onion (about 1/4 of onion) With a spoon scoop out a hole in the middle of each onion.
- Place bouillon cube in hole and add some butter.
- Replace top of onion and wrap in heavy foil.
- With a closed grill cook for 1 hour or until tender.
- Cut into bite size chunks and pour juices over top.
GRILLED FRENCH ONION BURGERS
Onion dip and onion soup mix are the flavor boosters in beefy burgers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs and pepper. Shape mixture into 8 patties about 3/4 inch thick.
- Grill patties uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining roll halves.
Nutrition Facts : Calories 465, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 900 mg
CRUNCHY ONION BARBECUE CHICKEN
I threw this crispy BBQ chicken recipe together one night when I had two chicken breasts to use up. After adding french-fried onions and baked-on barbecue sauce, I was thrilled with how moist and tasty it turned out. My husband was, too! -Jane Holey, Clayton, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 440°. Place barbecue sauce in a shallow bowl. In another shallow bowl, combine onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then 1 side in onion mixture., Place chicken, crumb side up, on a greased baking sheet. Bake until a thermometer reads 165°, 22-27 minutes.
Nutrition Facts : Calories 327 calories, Fat 11g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 582mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 35g protein.
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.
CARAMELIZED FRENCH ONION DIP
My family loves French onion dip but I find most recipes made from fresh onions tend to be very sweet. By adding the beef bouillon and Worcestershire sauce, it deepens the flavors and slows the caramelization of the onions. The result is a savory dip that goes great with veggies, crackers, and chips. Enjoy!
Provided by CJ
Categories Dips and Spreads
Time 2h10m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
- Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
- Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 4.7 g, Cholesterol 12.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 217.2 mg, Sugar 1.7 g
BBQ'D FRENCH ONIONS
This tastes like french onion soup off the bbq. A great appetizer with garlic bread to dip in the sauce!
Provided by Susang
Categories Onions
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut both ends off the onion and remove the outer layer of skin.
- With either an apple corer or a vegetable peeler take out the core of the onion.
- With the onion sitting flat on cutting surface quarter cut the onion, without going all the way to the bottom.
- Put one bouillon cube in where the core came out of.
- Gently separate the quartered sections and spread butter in between each section adding the minced garlic.
- Spread the top of each onion with butter.
- Take heavy duty foil and carefully wrap and seal the onion.
- Place on hot bbq, close the lid and cook for 45-60 mins.
- When done place on plates with the foil intact.
- Open up and enjoy.
- It tastes just like French onion soup.
Nutrition Facts : Calories 72.7, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.4, Sodium 617.8, Carbohydrate 15.8, Fiber 2.6, Sugar 7, Protein 2.4
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