Frenchs Dried Onion Recipes

CRUNCHY FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
• Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
• Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FRENCH FRIED ONIONS

Steps:

• Soak onions in milk for 5 minutes.
• Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
• Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

HOMEMADE FRENCH ONION DIP MIX {COPYCAT RECIPE}

Steps:

• Combine the seasoning ingredients in a small bowl and set aside until ready to use. Place the sour cream in a medium-sized bowl and stir in the dip mix. Let it refrigerate for at least 30 minutes, preferably an hour, before using. Can be made a day ahead. Serve with potato chips or vegetables.

FRENCH'S® CRUNCHY ONION MEATLOAF

Steps:

• CRUSH 2 cups Crispy Fried Onions. Place in bowl; mix in meat, 1/3 cup marinara sauce, Worcestershire, eggs, salt and pepper. Shape into loaf in greased baking dish.
• BAKE 1 hour at 350°F until meatloaf is no longer pink in center (160°F internal temperature). Drain fat.
• SPOON remaining sauce over meatloaf and top with remaining onions. Bake 5 min. until onions are golden.

FRENCH ONION CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
• Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add chicken, skin side down, and cook for about 5 minutes or until the skin is browned and it releases from the pan easily. Turn chicken and cook for an additional 5 minutes. Remove chicken from pan and set aside.
• In the same pan add in remaining olive oil and reduce heat to low. Add onions and cover for 15 minutes. Remove the lid, stir and continue to cook until they become caramelized and dark golden brown color in color. This process will take 20-25 minutes.
• Once the onions are caramel in color add butter, nutmeg, thyme, bay leaf, garlic, and remaining salt and pepper. Stir and cook for 3 more minutes.
• Increase heat to high and add wine. Bring to a boil and cook until the liquid is reduced by half, about 3-5 minutes.
• Add beef stock, and once it comes back to a simmer, cook for an additional 10 minutes.
• Preheat oven to 375°F (190°C)
• Remove thyme and bay leaf and place the chicken back into the pan with the onions. Place in preheated oven, uncovered for 15 minutes.
• Carefully remove the pan from the oven and sprinkle cheese on top of the chicken and place back in the oven under the broil setting until the cheese is melted. *Watch carefully so that the cheese does not burn.
• Serve warm on top of a piece of Italian or French bread slice.

FRENCH ONION SALT

Steps:

• In a jar with a lid, combine the minced onion, onion powder, garlic powder, salt, and chives. Store the salt at room temperature for up to 6 months.