French Onion Soup Au Gratin Stuffed Meatloaf Recipe 355

FRENCH ONION SOUP AU GRATIN STUFFED MEATLOAF RECIPE - (3.5/5)

Steps:

• For the onions: Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized. Add thyme, sauté for minute or two, then add the wine and beef broth. Reduce until very little liquid remains. Set aside. For the meatloaf: Preheat oven to 350°F. In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat. On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle. Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. Sauce - whisk together, bring to boil, simmer till thickened. Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below). Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese. Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve. For the sauce: Whisk ingredients together in a small saucepan, and bring to a boil over medium heat. Reduce to a simmer until reduced and thickened.

FRENCH ONION SOUP AU GRATIN STUFFED MEATLOAF

Steps:

• For the onions: 1.Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized. 2.Add thyme, sauté for minute or two, then add the wine and beef broth. 3.Reduce until very little liquid remains. 4.Set aside. For the meatloaf: 1.Preheat oven to 350°F. 2.In a bowl, combine ground beef, bread crumbs or oats, parsley, pepper, salt, and eggs. Gently combine with your hands until blended, but try not to overwork the meat. 3.On a piece of plastic wrap or wax paper, press the meat mixture into a 10x12-inch rectangle. 4.Set aside ½ cup shredded mozzarella cheese and ½ cup og the caramelized onions. Sprinkle the remaining 1½ cups cheese and the caramelized onions evenly over ground beef. Roll up like a jelly roll, starting from the short end, lifting the wax paper or plastic wrap as you roll. Seal the end completely, and place seam-side down into a 9x13-inch baking pan. 5.Sauce - whisk together, bring to boil, simmer till thickened. 6.Place pan in the oven and bake for 45 minutes. While the meatloaf is baking, prepare the sauce (see below). 7.Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese. 8.Return meatloaf to oven 15-20 minutes, or until no pink remains. Place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly. 9.Garnish with fresh parsley, if desired. Remove from oven and allow to stand 10 minutes. Slice and serve. For the sauce: 1.Whisk ingredients together in a small saucepan, and bring to a boil over medium heat. 2.Reduce to a simmer until reduced and thickened

FRENCH ONION SOUP GRATINEE

Steps:

• Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
• Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
• Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
• Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
• Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

FRENCH ONION MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.

FRENCH ONION MEAT LOAF

Steps:

• In a large bowl, combine the eggs, soup and contents of stuffing package; mix well. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.

MEATLOAF AU GRATIN

Steps:

• Mix ground beef lightly with 3/4 cup of cheese, egg, bread crumbs, onion and seasonings until well blended; shape into a loaf Bake in a 350 oven for 1 hour; pour off drippings.
• Pour barbecue sauce over loaf; sprinkle with remaining 1/4 cup cheese.
• Bake 30 minutes longer.