FRENCH ONION PAN ROLLS
A crusty topping of Parmesan cheese and onion soup mix adds lots of flavor to these golden brown rolls from Anne Prince of Elkhorn, Wisconsin. "They're great with a bowl of soup or a salad," she says. "I sometimes use frozen rolls to make preparation even easier."
Provided by Taste of Home
Time 1h
Yield 20 rolls.
Number Of Ingredients 4
Steps:
- Divide the bread dough into 20 portions; shape each into a ball. In a shallow bowl, combine cheese and soup mix. Place butter in another shallow bowl. , Roll each ball in butter, then in the cheese mixture. Arrange in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from dish to wire rack. Serve warm.
Nutrition Facts : Calories 188 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 471mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
SOFT ONION SANDWICH ROLLS
This is it! I've been through many recipes to come up with this one. Great for BBQ beef sandwiches. If you prefer plain rolls, omit onion ingredients.
Provided by claudygirl
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h20m
Yield 8
Number Of Ingredients 13
Steps:
- Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
- When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 45.9 g, Cholesterol 13.3 mg, Fat 5.3 g, Fiber 1.8 g, Protein 6.9 g, SaturatedFat 3.1 g, Sodium 487.1 mg, Sugar 7.2 g
ONION ROLLS
This recipe for New York style Onion Rolls was posted in reply to a "recipe request" posting. BTW: They are very yummy!!....especially when they are still a bit warm and well buttered :) (Prep times include rising times)
Provided by Dee514
Categories Yeast Breads
Time 2h55m
Yield 14 Rolls
Number Of Ingredients 11
Steps:
- Combine warm milk, sugar, salt and butter.
- In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
- Add milk mixture, onion and 3 cups flour to the yeast mixture.
- Beat until smooth.
- Add enough additional flour to make a stiff dough.
- Turn dough out onto a lightly floured board.
- Knead until smooth and elastic (about 8-10 minutes).
- Place dough in a greased bowl, turning dough to grease the top.
- Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
- Punch dough down and divide into 14 equal pieces.
- Shape pieces of dough into round balls.
- Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
- Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
- Cut a small"X" into the tops of the rolls with a sharp knife or razor.
- Bake rolls in a preheated 400°F oven for 20 minutes.
- Brush rolls with the egg white/cold water wash.
- Bake rolls 5 minutes longer, or until done.
- Remove from baking sheets and cool on wire racks.
- ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.
FRENCH ONION ROLLS
Make and share this French Onion Rolls recipe from Food.com.
Provided by Caroline Cooks
Categories Breads
Time 30m
Yield 8 rolls
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- In small bowl, combine onion crumbles, butter, Parmesan cheese, poppy seed, 1/4 teas. chili powder, garlic powder and pepper; mix well.
- Separate dough into 4 rectangles; firmly press perforations to seal.
- Cut each rectangle lengthwise into 2 strips, forming 8 strips.
- Spoon about 2 teas. onion mixture down center of each strip.
- Bring long sides of dough together over filling; firmly pinch edges to seal.
- Twist each filled dough strip; form into a ring.
- Pinch ends of strips together to seal.
- In small bowl, combine bread crumbs and 1/4 teas. chili powder.
- Brush tops and sides of rings with beaten egg and sprinkle with bread crumb mixture. Place, crumb side up, on ungreased cookie sheet.
- Bake for 10-15 minutes or until deep golden brown.
- Serve warm.
Nutrition Facts : Calories 140.6, Fat 5.8, SaturatedFat 2.6, Cholesterol 48.8, Sodium 260.9, Carbohydrate 17.6, Fiber 1.3, Sugar 1.6, Protein 4.3
FRENCH ONION PAN ROLLS
These are great for potlucks or any holiday dinner when you a crowd.
Provided by Missy Wimpelberg
Categories Savory Breads
Time 50m
Number Of Ingredients 4
Steps:
- 1. Divide bread dough into 20 portions, shaping each into a palm-sized ball.
- 2. In a bowl, combine parmesan cheese and dry soup mix.
- 3. Roll each ball in the melted butter, then in the dry mix. Arrange in a greased 13" x 9" x 2" baking pan* (we always use an aluminum pan: do not know how glass would work).
- 4. Cover and let rise in a warm place until double in size, about 45 minutes.
- 5. Bake at 350 for 30 - 35 minutes**, or until golden brown. (we pulled ours out at 25 minutes today; so the time may vary with your oven)
FRENCH ONION GARLIC BREAD
My husband and I love creating new recipes together based on our favorite foods. This is our very first creation as a married couple. The cheesy bread can also be use as an appetizer for a party. -Taryn Camp, Oviedo, Florida
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in oil for 8-10 minutes or until tender. Add the broth, 1 garlic clove and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., Meanwhile, in a small bowl, combine butter and remaining garlic; stir until creamy. Spread over bread slices. Place on a greased 15x10-in. baking pan. Bake at 350° for 5-8 minutes or until lightly toasted., Sprinkle with Parmesan cheese; top with onion mixture and Gruyere cheese. Broil 3-4 in. from the heat for 1-2 minutes or until bubbly.
Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 452mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
FRENCH ONION POTATOES
This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.
Provided by Julie
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
- Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
- Spray a piece of aluminum foil with cooking spray and cover the baking dish.
- Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g
FRENCH ONION BREAD
Makes 1 (9-inch) loaf
Number Of Ingredients 19
Steps:
- In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, yeast, and salt by hand.
- In a medium saucepan, heat milk, ½ cup (120 grams) water, butter, and sour cream over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and using the paddle attachment, beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
- Switch to the dough hook attachment. Beat at low speed until a soft, smooth, and somewhat sticky dough forms and pulls away from bowl, 9 to 10 minutes. Add up to remaining ¼ cup (31 grams) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
- Spray a 9-inch round cake pan with cooking spray.
- Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21×12-inch rectangle. In a small bowl, combine softened butter and thyme. Spread thyme butter onto dough, leaving a ½-inch border on one long side. Sprinkle and spread Caramelized Onions onto butter. Sprinkle 6 ounces (170 grams) cheese onto onions.
- Starting with long side opposite border, roll dough into a log, pinching seam to seal. Place log seam side down, and cut in half lengthwise, leaving 1½ inches at one end. Turn halves cut sides up, and carefully twist dough pieces around each other; form into a circle. Place, cut sides up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
- Position one oven rack in center and one at top of oven. Preheat oven to 350°F (180°C).
- Bake on center rack for 30 minutes. Sprinkle remaining 2 ounces (57 grams) cheese on top, and bake until cheese is melted and golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes more, placing a piece of foil on top rack of oven to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Remove from pan. Serve warm or at room temperature.
- In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
- Increase heat to high. Add sherry; cook until most of liquid has evaporated. Transfer to a glass bowl, and let cool to room temperature.
More about "french onion rolls recipes"
RACHAEL'S FRENCH ONION ROLLED MEATLOAF | RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 4 mins
- For onions, heat a skillet over medium heat, melt butter and when it foams, add the onions, season with salt, fine black pepper and a little white pepper, add bay leaf, and cook onions 40-45 minutes until deep caramel in color, turning heat back a bit, if necessary, and adding a quarter cup of water if they begin to brown too quickly
- For meatloaf, line a 9 x 13-inch quarter-sheet size baking sheet pan with parchment and then plastic wrap, with plastic hanging over ends
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FRENCH ONION SLIDERS RECIPE WITH HAWAIIAN ROLLS - THESE ...
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Estimated Reading Time 6 mins
- In a small bowl, whisk flour and water until smooth; add to ground beef with condensed French onion soup. Heat until thick, season with salt and pepper. Set aside.
- Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with non-stick cooking spray OR line with foil.
- Take the package of Hawaiian rolls, and cut the entire sheet in half creating a rectangular bottom bun and top bun (do not separate into individual slider buns yet).
HOW TO MAKE MY FRENCH ONION CHICKEN - CHEF SAVVY
From chefsavvy.com
5/5
- Caramelize onions: Heat butter and 1 tablespoon olive oil in a large oven safe skillet over medium heat. Add in onions and cook for 10-15 minutes stirring every 5 minutes or so. If the onions are getting too brown turn down the heat to medium low. Add in the marsala and scrape the bottom of the pan to remove any fond aka "brown bits". This adds so much flavor! Remove the onions from the pan and set aside on a plate.
- Cook chicken: Add 1 tablespoon olive oil to the same pan the onions were cooked in. Heat oil over medium high heat and when the oil starts to sizzle add in chicken breasts. Cook chicken for 4-5 minutes on each side until golden brown. Remove from the pan and set aside on a plate.
- Make the sauce: Return the onions back to the pan and stir in flour. Cook for one minute stirring constantly so it doesn't burn. Slowly whisk in the beef broth and bring the mixture to a simmer. Simmer for 2-3 minutes or until the mixture is thickened.
FRENCH ONION SANDWICH ROLLS - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
Estimated Reading Time 3 mins
- Add the milk, water, butter, salt, onion powder, 1/2 cup of the sauteed onion, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the dough cycle, and press start.
- When the cycle has finished, remove the dough from the pan. Knead on a lightly floured surface. Cut into 8 equal pieces & form into balls & gently flatten with your hands. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about an hour.
- Preheat your oven to 350 degrees. Whisk together the egg white & water. Lightly brush each risen roll with the mixture. Sprinkle with the remaining 1/4 cup sauteed onion.
FRENCH ONION SLIDERS - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
4.5/5 (2)Servings 6
- Set the Deluxe Electric Grill & Griddle, with the griddle plates, to "CUSTOM" for 5 minutes at 350°F (180°C).Once the griddle has preheated, brush the bottom plate with the oil.
- Place the onion in an even layer. Cook in the Closed position until browned, 3–4 minutes, stirring occasionally.Meanwhile, coarsely chop the beef, then add it to the griddle and sprinkle with ½ tsp (2 mL) of the thyme.
- Cook in the Closed position for 1 minute, press CANCEL, and remove the beef mixture from the griddle.Set the griddle to "CUSTOM" for 10 minutes at 275°F (140°C).Combine the horseradish and mayonnaise in a small bowl.
FRENCH ONION STEAK SANDWICHES RECIPE TESTED AND GIVEAWAY ...
From steamykitchen.com
- Heat the butter in a large skillet set over medium heat. Once the butter has melted, add the onions and cook, stirring occasionally for 20 minutes. Reduce the heat to medium-low, then stir in the onion soup mix. Cook the onions, stirring as needed to prevent burning, until they are dark brown and caramelized, about an additional 30 minutes. If at any point the onions begin to burn, add 2 tablespoons water to the pan and continue cooking. Set the onions aside.
- Season the steaks with salt and pepper. Coat the bottom of a large skillet set over medium-high heat with olive oil. Once the skillet is hot, add the steaks and cook to your desired doneness. For medium-rare, cook for about 8 minutes, or until they reach an internal temperature of 130°F.
- Transfer the steaks to a cutting board and let them rest for 10 minutes. Slice the steaks as thin as possible against the grain.
- Preheat the oven to broil. Place the four bottom halves of the sandwich rolls on a baking sheet, then divide the onions among the rolls. Top the onions with the steak and Gruyère cheese. Place the sandwiches under the broiler until the cheese is melted.
FRENCH ONION GROUND BEEF SLIDERS - EAT DESSERT SNACK
From eatdessertsnack.com
- In a large cast iron or heavy bottomed frying pan, heat butter and onions over low/medium heat. Sprinkle salt over onions. Cook onions for 15-18 minutes until they begin to turn dark yellow/light brown, stirring every 2-3 minutes to prevent burning, lowering heat if necessary. Don't walk away from these, stir every 1-2 minutes the last 5 minutes of cooking as they can burn quickly.
- Add ground beef to onions, cook 5-7 minutes until no longer pink and stir to break beef into small pieces. Drain any excess grease (into an old tin can or tin foil, not down the drain).
- Add flour and stir well, then add worcestershire sauce, beef bouillon, minced garlic, and ground pepper. Simmer 2-3 minutes until sauce is thickened and remove from heat.
- Slice 12 dinner rolls in half and place bottoms in a 9x13 inch baking pan. Spoon ground beef filling over rolls, then spread cheese slices over ground beef filling to cover completely. Replace the tops of the rolls over the filling and cheese.
FRENCH ONION STUFFED PORK LOIN - I AM HOMESTEADER
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FRENCH ONION CHICKEN WITH THE BEST SAUCE!!! (+VIDEO!)
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- Prep chicken: Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
- Cook chicken: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large, oven-proof skillet over medium-high heat. Once hot, add chicken and cook for 3-4 minutes or until golden (it will finish cooking in the oven). Transfer chicken to a plate and tent with foil, don't wipe out skillet.
- Caramelize onions: Melt 4 tablespoons butter and 1 tablespoon olive oil in the chicken drippings over medium heat. Add the onions, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are caramelized and deep golden brown, about 20-25 minutes. Turn down the heat and/or add additional butter/olive oil if the onion start to scorch.
FRENCH ONION STEAK SANDWICHES - RECIPE BOY
From recipeboy.com
- Heat the butter in a large skillet set over medium heat. Once the butter has melted, add the onions and cook, stirring occasionally, for 20 minutes, until the onions soften and become golden. Reduce the heat to medium-low, then stir in the onion soup mix. Cook the onions, stirring as needed to prevent burning, until they are dark brown and caramelized, about an additional 30 minutes. If at any point the onions begin to burn, add 2 tablespoons of water to the pan and continue cooking. Set the onions aside.
- Season the steaks with salt and pepper. Coat the bottom of a large skillet set over medium-high heat with olive oil. Once the skillet is hot, add the steaks and cook to your desired doneness. For medium-rare, cook for about 8 minutes, or until they reach an internal temperature of 130 degrees F.
- Preheat the oven to broil. Place the four bottom halves of the sandwich rolls on a baking sheet, then divide the caramelized onions among the rolls. Top the onions with the steak and Gruyere cheese. Place the sandwiches about 4-inches under the broiler and broil until the cheese is melted.
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