French Onion Pretzels Recipes

BUTTERY ONION PRETZELS

Steps:

• In a large skillet, melt butter. Stir in soup mix. Heat and stir until well mixed. Add pretzels; toss to coat. , Spread pretzel mixture in a baking pan. Bake at 250° for 1-1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container.

ONION PRETZELS

Steps:

• Heat oven to 425°F. Spray cookie sheets with cooking spray. In medium bowl, stir Bisquick mix, onion powder, milk and oil until well blended.
• Gently smooth dough into a ball. Place dough on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat; knead 5 times.
• Divide dough into 32 equal portions. Roll each portion into pencil-like strip, about 12 inches long. Twist each strip into pretzel shape on cookie sheets. Brush with egg; sprinkle with salt.
• Bake 5 to 7 minutes or until light golden brown.

FRENCH ONION PRETZELS

Steps:

• Break up pretzels. Pour butter and onion soup mix over pretzels in a bowl. Mix around to coat the pretzels evenly. Put mixture in a 9"x13" baking pan and put in the oven at 350 for 5 minutes, then take out and mix around and put in for another 5 minutes. Be careful not to bake too long or they will burn!

FRENCH ONION DIP

Steps:

• In a medium bowl, blend the cream cheese and dry onion soup mix. Add milk until the mixture reaches a desirable consistency.

ONION HARD PRETZELS

Steps:

• Preheat oven to 425 degrees.
• In a bowl, break up hard pretzels into bite sized pieces. Pour melted butter over and stir quickly. Pour dried Onion soup overtop and mix well.
• Spread out on a large cookie sheet, trying not to have pieces touch. This assures crispiness. Bake 8-12 minutes. It depends on your oven, as some bake hotter than others. After 8 minutes, keep checking them. Do not let onion bits burn, if possible. You just want them crispy. Remove and cool completely. Store in covered container.
• ENJOY!

ONION SOUP MIX PRETZELS

Steps:

• Spread pretzels out in an even layer in 9x13-inch baking pan.
• Melt butter.
• Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
• Add dry soup mix.
• Stir until well blended.
• Drizzle over pretzels; toss to coat all pieces.
• Bake for 45-60 minutes in 250°F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.

FRENCH ONION DIP AND ONION DIP WONTONS AS MADE BY CHEF ARNOLD MYINT RECIPE BY TASTY

Steps:

• Make the French onion dip: Add the onions to a large sauté pan over low heat and season with salt, pepper, and the garlic powder. Slowly cook the onions, stirring occasionally, until caramelized, about 45 minutes. Carefully pour in the white wine and let evaporate to cook out the alcohol, 2-3 minutes. Transfer half of the cooked onions to a medium bowl and set aside.
• Remove the pan from the heat and stir in the cream cheese until fully incorporated. Add the Parmesan, mayonnaise, and sour cream and stir to combine. Transfer to a bowl and garnish with the chives. Serve the warm or at room temperature. (If served cold, the dip will be slightly thicker.)
• Make the wontons: To the bowl with the reserved caramelized onions, add the cream cheese and stir with a rubber spatula until fully incorporated. Add the chives and stir to combine. Transfer to the refrigerator to set while you heat the oil.
• Add the oil to a heavy bottomed pot and heat over medium heat until it reaches 350°F (180°C).
• Fill each wonton wrapper with 1 teaspoon of the chilled onion dip. Brush the edges of the wrappers with the beaten egg. then bring the opposite corners up and over the filling to meet in the center to create an X shape. Pinch the edges together to seal well.
• Working in batches, fry the wontons in the hot oil until golden brown, 3-4 minutes. Transfer to a paper towel-lined plate to drain.
• Transfer the wontons to a platter and serve immediately with the French onion dip and chips or pretzels for dipping.
• Enjoy!