French Onion Bake Recipes

Steps:

• In a large cast-iron or other ovenproof skillet, saute onions in 3 tablespoons butter until tender. Stir in flour and pepper until blended; gradually add broth and sherry. Bring to a boil; cook and stir until thickened, about 2 minutes., In a microwave, melt remaining butter. Add croutons; toss to coat. Spoon over onion mixture. Sprinkle with cheeses. , Broil 3-4 in. from the heat until cheese is melted, 1-2 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:

• Preheat oven to 425°F
• Melt butter in saucepan and add in thinly sliced white onions. Simmer over medium/high heat, stirring occasionally, while you prep the other vegetables.
• Chop and wash all vegetables. Potatos and red onion into chunks, parsnip and carrots into thick slices, and the green beans into 1 inch pieces. Combine vegetables and place in a rectangular, glass baking dish. Set aside.
• By now the onions should be cooked through. At this point, dissolve bouillion cube in hot water and slowly add this into the onion mixture while stirring.
• Pour onion and broth mixture over the vegetables and cover the baking dish with tin foil. Place in oven and bake for 30-40 minutes or until vegetables are tender and cooked.
• Remove from oven and take off the foil. Sprinkle the cooked vegetable mixture first with the breadcrumbs and then with the grated mozzarella cheese.
• Place dish back into oven and bake until the cheese is melted and bubbly. :).

Steps:

• Preheat oven to 425°F Arrange bread slices on baking sheets and bake 5 minutes per side, until dry and golden. While bread is toasting prepare onion soup. If using dry onion soup - prepare according to package directions.
• Reduce oven temperature to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray.
• Arrange half the bread slices in a single layer over bottom of baking dish. Sprinkle with 1 cup cheese and top with remaining bread slices. Pour prepared onion soup over bread and sprinkle with remaining 1 cup cheese.
• Bake 25 to 30 minutes, or until bread has absorbed most of the soup and cheese is golden.

Steps:

• Melt the butter and oil in a large Dutch oven or pot over medium heat. Add half the onions and celery, 1/2 teaspoon salt and a few grinds of pepper. Top with the remaining onions and celery, 1/2 teaspoon salt, a few grinds of pepper, the bay leaves and the thyme sprigs. Cook, uncovered and stirring occasionally, until all the liquid evaporates and the onions are very soft and golden brown, 45 minutes to 1 hour. (If the onions are soft but could be more golden, increase the heat slightly for a few minutes toward the end of cooking.)
• Add the flour, and stir until completely absorbed, about 1 minute. Add the broth and wine, and simmer until almost completely evaporated, about 2 minutes. Remove from the heat, and let cool for a few minutes. Remove the bay leaves and thyme stems. (The onions can be made, cooled and refrigerated up to 2 days ahead.)
• Meanwhile, preheat the oven to 350 degrees F. Bake the baguette slices on a baking sheet until they're slightly toasted but not golden, 2 to 3 minutes per side. Let cool.
• Shingle and slightly overlap half the bread slices in a 3-quart flameproof baking dish. Top with the onion mixture in 1 layer. Shingle, overlapping, with the remaining bread. Sprinkle the Gruyere over the top. Cover with foil, and bake until the onion mixture is hot and the cheese is melted, about 40 minutes. Remove the foil, switch the oven from bake to broil and broil until the top is golden in spots. Sprinkle the thyme leaves over the top. Serve hot.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
• Cover and bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
• In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
• When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
• Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.