French Onion Scalloped Potatoes Recipes
FRENCH ONION SCALLOPED POTATOES
Cheesy, creamy, and topped with crispy fried onions! French Onion Scalloped Potatoes are the perfect side for your holiday meal!
Provided by Aubrey
Categories Side Dish
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Grease the inside of a 9-inch x 13-inch baking dish. Set aside.
- Thinly slice potatoes, about 1/4-inch thick. You can use a chef's knife or a mandolin for more even slices. Layer the potatoes in your prepared baking dish.
- In a large bowl, stir together soup, onion soup mix, and milk until combined. Pour over potatoes.
- Tightly cover baking dish with foil and bake for 50 minutes.
- Remove foil from dish and sprinkle top of potatoes with cheddar cheese. Return to oven for 5 minutes, until cheese is melted and bubbly.
- Remove baking dish from oven and sprinkle crispy onions all over the top. Serve immediately.
Nutrition Facts : Calories 345 kcal, Carbohydrate 49 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 724 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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 SCALLOPED POTATOES
Jazz up oven-baked Betty Crocker® potatoes with ranch dressing, rich cream and crunchy French-Fried onion rings.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- In 13x9-inch (3-quart) glass baking dish, stir together both Sauce Mixes (from potato boxes), the dressing mix, boiling water and half-and-half with wire whisk. Stir in both Potatoes pouches and the bell pepper. Bake uncovered 35 minutes or until potatoes are tender.
- Top with onions; bake 10 minutes longer. Sprinkle with parsley before serving. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 4 g, TransFat 1 1/2 g
CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE
This is your new go-to casserole for get-togethers!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
- Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions.
- Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 4 g, TransFat 0 g
SCALLOPED POTATO WITH FRENCH ONION BASE
This beautiful tasting potato bake will be a winner with your family, friends or guests! My mouth is watering just thinking about it!
Provided by ozzygirl
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Thinly scallop the potatoes.
- Par boil potatoes for approximately 5 minutes just to soften them a tiny bit.
- Heat oven to approximately 200 degrees.
- Grease the bottom and sides of an oven friendly dish with a small amount of butter.
- Layer the bottom of the dish with a layer of sliced potato, lightly sprinkle over some of the french onion soup mix and pour some cream over the top. Repeat this step for each layer.
- Cover with foil and bake for approximately 60 minutes. Remove the foil approximately 40 minutes into the cooking cycle so the top can brown.
Nutrition Facts : Calories 291.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 34, Sodium 792.7, Carbohydrate 44.8, Fiber 5.3, Sugar 3.6, Protein 6.4
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- Thinly slice the onions. Heat the 4 tablespoons of butter in a skillet over medium heat. Add in the onions with a big pinch of salt and pepper. Stir. Cook for 10 minutes, stirring occasionally, until the onions soften. Reduce the heat to medium-low, stir in the thyme and cook for another 30 to 40 minutes, stirring often, until the onions are golden and caramelly in color. If at any time the onions start to burn, turn down the heat or add a splash of water to the pan. If the onions are not cooking, you need to raise the temperature a bit.
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