FRENCH ONION SOUP RICE RECIPES

Name: One-Pot French Onion Soup Rice Skillet
Prep time: 5 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 1 lb ground beef; 1 small yellow onion, diced; 1 cup uncooked regular long-grain white rice; 2 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton); 1 package (1 oz) onion soup mix; 1/2 cup grated Gruyère cheese

ONE-POT FRENCH ONION SOUP RICE SKILLET - BETTYCROCKER.COM

One-Pot French Onion Soup Rice Skillet - BettyCrocker.com image

All the savory goodness of French onion soup in a one-pot dinner that’s ready in under 30 minutes.

Provided by Karly Campbell

Total Time 25 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1 lb ground beef
1 small yellow onion, diced
1 cup uncooked regular long-grain white rice
2 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 package (1 oz) onion soup mix
1/2 cup grated Gruyère cheese

Steps:

Heat 12-inch skillet over medium heat; add beef and onion. Cook until beef is no longer pink, crumbling beef as it cooks; drain.
Stir in rice, broth, and onion soup mix. Heat to boiling; reduce heat to simmering. Cover and cook about 15 minutes, stirring halfway through, until rice is tender.
Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until melted.

Nutrition Facts : Calories 460 , CarbohydrateContent 48 g, CholesterolContent 85 mg, FatContent 0 , FiberContent 1 g, ProteinContent 28 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1300 mg, SugarContent 3 g, TransFatContent 1/2 g

FRENCH ONION SOUP RECIPE | INA GARTEN | FOOD NETWORK

French Onion Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

Steps:

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

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