FRENCH ONION CHICKEN RECIPES

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FRENCH ONION SOUP – INSTANT POT RECIPES



French Onion Soup – Instant Pot Recipes image

Provided by Instant Pot Recipe Collection Cookbook

Prep Time 15 minutes

Cook Time 28 minutes

Yield 8 servings

Number Of Ingredients 9

1/4 cup butter ((1/2 stick) )
4 medium yellow onions ((about 3 pounds), sliced)
1 tbsp sugar
3/4 tsp salt
1/4 tsp black pepper
1/4 cup dry white wine or sherry
8 cups beef broth
8-16 slices French bread
1 cup shredded Gruyère or Swiss cheese

Steps:

  • Press Sauté; melt butter in Instant Pot®. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
  • When cooking is complete, press Cancel and use quick release. Preheat broiler.
  • Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

FRENCH ONION CHICKEN NOODLE CASSEROLE RECIPE | FOOD ...



French Onion Chicken Noodle Casserole Recipe | Food ... image

This creamy and crunchy casserole brings together the flavors and textures of two soup favorites—French onion and chicken noodle.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 25 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter
3 large yellow onions, thinly sliced 
Kosher salt and freshly ground black pepper
2 tablespoons fresh thyme leaves
6 ounces wide egg noodles
1/2 cup sour cream 
One 8-ounce package cream cheese, at room temperature, cut into chunks
1 cup grated Gruyere cheese 
2 cups shredded skinless rotisserie chicken
1 cup crispy fried onions, such as French's
1/2 cup plain breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are very soft and just begin to brown, about 20 minutes. Add 1 tablespoon thyme and cook for an additional minute. Set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Reserve 1/2 cup of the pasta water. Drain the noodles and return them to the pot.
  • While the noodles are still warm, add the cooked onions, sour cream, cream cheese, reserved pasta water and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Fold in the chicken. Season with salt and pepper. Transfer to a 2-quart baking dish.
  • Microwave the remaining 5 tablespoons butter in a medium microwave-safe bowl until melted. Add the fried onions, breadcrumbs, remaining 1/2 cup Gruyere and 1 tablespoon thyme to the butter and toss until the breadcrumbs are coated. Sprinkle the buttered breadcrumb mixture evenly over the noodles to cover completely.
  • Bake until the topping is golden brown, 35 to 40 minutes.

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    Add the garlic and thyme, then the white wine, and simmer until the wine has evaporated. Add the stock to the pan and simmer the soup, uncovered, for 30 minutes.

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