FRENCH ONION PHYLLO CUPS: TARTLETS WITH GRUYERE AND POMEGRANATES
Rich caramelized onions, Gruyere cheese, and pickled pomegranate arils cozy up together inside a flaky phyllo tartlet shell to create the most delicious handheld appetizer.
Provided by Tara Teaspoon
Categories Appetizer
Time 1h
Number Of Ingredients 13
Steps:
- In a large sauté pan heat olive oil over medium-high heat. Add garlic, onions and salt. Cook, stirring, until onions are translucent and just starting to brown. Reduce heat to medium-low, add pomegranate juice and cook, stirring occasionally until onions are golden and caramelized, about 25 minutes. Stir in thyme leaves and remove from heat to cool.
- While onions are cooking, combine the vinegar, the coriander seeds, thyme and salt in a microwave-proof bowl. Microwave for 30 seconds, stir in pomegranate arils and allow to pickle at least 15 minutes.
- Heat oven to 350°F. Place phyllo cups on a baking sheet. Fill each cup with a teaspoon of grated Gruyere. Bake for 2 to 3 minutes until cups are browned and cheese has melted.
- Strain pickled pomegranates. Top tartlets with a teaspoon of caramelized onion and pickled pomegranates. Garnish with thyme and serve warm.
Nutrition Facts : Calories 89 kcal, Carbohydrate 11 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 201 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THE BEST FRENCH ONION SOUP
This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.
Provided by Food Network Kitchen
Categories appetizer
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
- Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
- Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
FRENCH ONION CASSEROLE
Fans of French onion soup will gobble up this comforting casserole. The 30-minute side dish would be a nice accompaniment to beef entrees.-Margaret McClatchey, Loveland, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 205 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.
FRENCH ONION CASSEROLE
This is so easy to make and tastes great. My family just loves it and yours will, too! It includes ground beef, rice, celery, green onions and green peppers, all combined and baked in a creamy soup-based sauce.
Provided by Hallie Guilfoyle
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 33.8 g, Cholesterol 53.6 mg, Fat 13.6 g, Fiber 1.4 g, Protein 20 g, SaturatedFat 4.7 g, Sodium 804 mg, Sugar 3.4 g
PHYLLO CUPS WITH CARAMELIZED ONION HORS D'OEUVRES
We made these tarts, filled with a savory and onion saute, from various different recipes here on zaar and the testing and tasting was the good part! These were served at the Inauguration of our new North Wing, on May 11, here at the home and now we are going to serve them at the opening of 3 extra dining rooms -- what fun and how nice!
Provided by Manami
Categories Onions
Time 50m
Yield 1 tray of hors d'oeuvres
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid.
- Set aside. Allow to cool at least 10 minutes.
- Butter the insides of phyllo cups.
- Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese.
- Repeat the process with remaining phyllo cups.
- Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!).
- Serve warm.
- *Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.
FRENCH ONION BITES
Think of these as the best part of French onion soup minus the broth. This is a recipe I found on Gourmet.com and was posted by Maggie Ruggiero
Provided by Debbwl
Categories Cheese
Time 1h
Yield 36 Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F with rack in middle.
- Arrange slices on a large baking sheet and bake in oven until golden, about 6-8 minutes. Let cool.
- Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.
- Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.
- Preheat broiler.
- Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully).
- Steps that can be done ahead of time:.
- Onions can be caramelized 3-5 days ahead and kept chilled.
- Bread slices can be toasted and cheese shredded 1-2 days ahead. Keep toasts in an airtight container at room temperature and keep cheese chilled.
FRENCH ONION BITES
Provided by Maggie Ruggiero
Categories Cheese Dairy Onion Cocktail Party Vegetarian Engagement Party Party Gourmet
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F with rack in middle.
- Arrange slices on a large baking sheet and bake in oven until golden, about 8 minutes. Let cool.
- Meanwhile, heat butter and oil in a 10-inch heavy skillet over medium heat until butter is melted, then cook onion, garlic, bay leaf, and thyme with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, 10 minutes.
- Uncover skillet and cook, stirring occasionally, until deep golden, about 10 to 15 minutes more. Add wine and cook until entirely evaporated, 1 to 2 minutes. Discard garlic clove, bay leaf, and thyme. Transfer to a small bowl and keep warm, covered.
- Preheat broiler.
- Arrange toasts on a large baking sheet, then top each with a rounded teaspoon of caramelized onions and sprinkle generously with shredded Gruyere. Broil 3- to 4-inches from heat until cheese is melted, 1 to 2 minutes (watch carefully).
FRENCH ONION CUPS
Number Of Ingredients 1
Steps:
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