French Onion Bread Recipes

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:

• Heat oven to 325.
• Divide bread slices among 2 or 3 baking sheets. Spread bread out in a single layer, and toast for 20 minutes, then flip slices, and rotate pans to ensure even toasting. Toast until dried out and lightly golden, about 35 minutes total. Set aside. Increase oven temperature to 425, and adjust oven rack to center position.
• Set a large Dutch oven or similar pot over medium heat. Add 4 tablespoons butter and olive oil. When butter has melted, add onions and 1 1/2 teaspoons salt. Cook covered for 15 minutes, stirring occasionally with a wooden spoon.
• Once the onions cook down a bit and release some liquid, remove lid and increase heat to medium high. Continue cooking and stirring regularly until onions are tender and dark golden brown, about 45 minutes total. Turn off heat, add vinegar and wine and stir to deglaze. Taste, and adjust salt and vinegar as needed - the onions should be sweet, savory and pleasantly tangy. Spoon onions into a heatproof bowl, and set aside.
• Return pot to stove. Add stock and 1 teaspoon salt, and bring to a boil, then reduce to a simmer. Taste, and adjust salt as needed - it should taste like good chicken soup.
• Place both cheeses in a medium bowl, and mix to combine.
• Butter the inside of a deep 9-by-13-inch baking dish. Line the bottom with a layer of toasted bread, breaking up pieces as needed to form a solid layer. Spoon half the onion mixture evenly over the bread. Sprinkle with 1/3 of the cheese mixture, and season with pepper. Continue layering with bread, the remainder of the onions and another 1/3 of the cheese. Top off with a final layer of bread.
• Ladle 3 cups of stock over the panade, then wait a minute, and allow the bread to absorb liquid. Pressing down on panade with a metal spatula, add as much stock as the panade will absorb without overflowing. Dot the top layer of bread with remaining butter, then cover with parchment paper and foil. Place baking dish atop baking sheet to catch any overflow, then slide onto the center rack. Bake for 30 minutes, then remove foil and parchment, sprinkle with remaining cheese and return to oven for 15 minutes more. Bake until golden brown.
• Remove panade from oven, and allow it to cool for 10 minutes before serving. Cover, and refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat to serve.

Steps:

• In a large saucepan, saute onion in oil for 8-10 minutes or until tender. Add the broth, 1 garlic clove and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., Meanwhile, in a small bowl, combine butter and remaining garlic; stir until creamy. Spread over bread slices. Place on a greased 15x10-in. baking pan. Bake at 350° for 5-8 minutes or until lightly toasted., Sprinkle with Parmesan cheese; top with onion mixture and Gruyere cheese. Broil 3-4 in. from the heat for 1-2 minutes or until bubbly.

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 the oven to 350 degrees F.
• In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
• Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
• Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
• In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
• Bake for 35 minutes or until the egg mixture is set.

Steps:

• Place a rack in the middle of the oven and preheat to 475 degrees F.
• Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
• Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
• Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
• Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
• Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
• Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
• Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.

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.

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:

• 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:

• 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.