FRENCH ONION PASTA RECIPES

Name: French Onion Chicken Pasta Casserole
Prep time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: French
Ingredients: 8 oz uncooked fettuccine noodles, broken into thirds; 1/4 cup butter; 6 cups halved and thinly sliced sweet onions (about 2 large onions); 1 tablespoon chopped fresh thyme leaves; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons all-purpose flour; 2 1/4 cups Progresso™ beef flavored broth (from 32-oz carton); 2 cups shredded deli rotisserie chicken; 2 cups shredded Swiss cheese (8 oz); 2 tablespoons butter, melted; 1 cup Progresso™ Italian style panko crispy bread crumbs (from 8-oz box)

FRENCH ONION CHICKEN PASTA CASSEROLE RECIPE - PILLSBURY.COM

French Onion Chicken Pasta Casserole Recipe - Pillsbury.com image

If you like French onion soup, you’re going to love this chicken pasta bake! It’s made flavorful with sweet onions and a crispy panko topping, and made easy thanks to rotisserie chicken.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Yield 8

Number Of Ingredients 12

Ingredients

8 oz uncooked fettuccine noodles, broken into thirds
1/4 cup butter
6 cups halved and thinly sliced sweet onions (about 2 large onions)
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 1/4 cups Progresso™ beef flavored broth (from 32-oz carton)
2 cups shredded deli rotisserie chicken
2 cups shredded Swiss cheese (8 oz)
2 tablespoons butter, melted
1 cup Progresso™ Italian style panko crispy bread crumbs (from 8-oz box)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Cook and drain pasta as directed on package, using minimum cooking time.
In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, thyme, salt and pepper. Cook 11 to 12 minutes, stirring occasionally, until onions are tender. Reduce heat to medium; cook 10 to 12 minutes, stirring occasionally, until onions are starting to brown.
Sprinkle flour over onions in skillet; cook and stir about 1 minute. Stir in broth; heat to boiling, stirring constantly. Simmer 1 to 2 minutes or until slightly thickened. Remove from heat; stir in chicken and cooked pasta, mixing to combine.
Add half of the mixture to baking dish. Sprinkle with half of the cheese. Top with remaining pasta mixture, then remaining cheese. Cover and bake 20 minutes.
In small bowl, mix Topping ingredients. Remove cover; sprinkle on top of pasta mixture; bake 5 to 10 minutes or until topping is golden brown and mixture is heated through.

Nutrition Facts : Calories 440 , CarbohydrateContent 41 g, CholesterolContent 100 mg, FatContent 2 , FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 950 mg, SugarContent 5 g, TransFatContent 1/2 g

FABULOUS FRENCH ONION SOUP – INSTANT POT RECIPES

Fabulous French Onion Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 tbsp butter
1 tbsp oil
1 large yellow onion (quartered and sliced onion “quarter moon” shaped slices)
4 smaller sweet onions (quartered and sliced onion “quarter moon” shaped slices)
2 tsp brown sugar
3 sprigs fresh thyme
2 cloves garlic (minced)
1 bay leaf
1/2 cup brandy
3/4 cup red wine
4 cups beef broth (warmed)
Salt and pepper ( to taste)
4 slices thick french bread (toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks--or use croutons instead))
4 slices Gruyere cheese (or swiss)
4 slices provolone cheese
Paprika for garnish

Steps:

Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

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