Easy French Onion Bread Recipes

Steps:

• In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

Steps:

• Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
• Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15x10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under. , Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Freeze option: Securely wrap and freeze cooled loaves in heavy-duty foil. To use, place a foil-wrapped loaf on a baking sheet and reheat in a 450° oven for 10-15 minutes. Carefully remove foil; return to oven for a few minutes to crisp crust.

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

Steps:

• In a mixing bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes.
• In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes.
• Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

Steps:

• Add Sugar and Yeast to one of the cups of Warm Water. Stir gently and set aside for five minutes, allowing yeast to get foamy and bubbly.
• In a large bowl, combine Flour, Soup Mix, Salt, and mix together to combine.
• Make a well in the center of the flour and add Yeast mixture, the other cup of Warm Water, and Olive Oil. Bring together with hands until dough begins to form.
• Turn out dough onto floured surface and knead for 10 minutes. Place dough in an oiled bowl, cover with saran wrap, and set a side to rest for an hour and a half or until doubled in size.
• When dough has rested, preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Remove dough from bowl and work into desired shape. Place on baking sheet, cover, and let rest for another 45 minutes to an hour.
• Uncover dough and brush top with egg wash. Put in oven.
• Let loaf bake at 400 degrees for the first 15 minutes, then turn down oven to 350 degrees for the last fifteen minutes.
• Remove bread and let cool on rack before eating.

Steps:

• Slice Bread.
• Mix butter and soup mix- until well blended.
• Spread on one side of each slice of bread.
• Push loaf back together and wrap in aluminum foil.
• Bake at 350 degree oven for approx.
• 30 minutes.

Steps:

• Combine cheese, mayonnaise, and onion.
• Spread on halved French bread.
• Place on baking sheet, bake at 375 for 15 to 18 minutes or until bubbly and lightly browned (or wrap in foil and heat on grill).
• Do not overcook.
• Remove from oven, let sit 5 minutes, then cut into serving pieces and enjoy. Careful, as topping will be very hot!

Steps:

• Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onions; cook, stirring frequently, until well browned, about 20 minutes. Add garlic; stir constantly for 1 minute. Pour in beef broth, chicken broth, and pale ale. Stir black pepper and bay leaves into the soup.
• Bring soup to a simmer. Cover and simmer until flavors combine, about 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler on low. Spread French bread slices on a baking sheet.
• Broil French bread slices until very lightly toasted, 30 seconds to 1 minute. Divide mozzarella cheese and Parmesan cheese evenly over bread.
• Broil bread until cheeses are bubbly and browned, 1 to 2 minutes.
• Ladle soup into serving bowls and top each bowl with a slice of French bread.

Steps:

• In a small bowl, combine the cheese blend, mayonnaise, Parmesan cheese and onions; spread over cut sides of bread., Place on an ungreased baking sheet. Bake at 375° for 12-15 minutes or until cheese is melted.

Steps:

• Preheat oven to 350 degrees.
• Cook onions in butter for 15 minutes until real soft.
• Arrange onions in greased 12x7 pan for baking.
• Sprinkle cheese over entire top.
• Blend soup, milk, soy sauce and pepper.
• Pour over cheese and onions and mix slightly.
• Arrange bread over top.
• Bake uncovered for 40 minutes.

Steps:

• In a large skillet, saute onions in 2 tablespoons butter until tender. Sprinkle with flour; stir in salt and pepper. Add the consomme and sherry if desired; cook and stir until thickened, about 3 minutes. , Pour into a shallow 2-qt. baking dish or individual baking dishes. Spread remaining butter on both sides of bread; place on a baking sheet. , Bake at 350° for 10-15 minutes or until golden brown. Place bread on top of onion mixture; sprinkle with cheeses. Bake, uncovered, for 10-15 minutes or until cheese is melted and bubbly.

Steps:

• Combine water, dried onion, and bouillon in a microwave-safe bowl. Microwave on high for 30 seconds.
• Add sour cream, parsley, Worcestershire sauce, salt, and pepper and mix until well combined. Cover and chill in the refrigerator for at least 1 hour before serving.

Steps:

• In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour. , Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper., Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes., Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400° for 5 minutes.