ONION SOUP POTATO BAKE RECIPES

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FRENCH ONION SOUP CASSEROLE RECIPE - FOOD NETWORK



French Onion Soup Casserole Recipe - Food Network image

This rich, soup-inspired casserole makes a cheesy, ultra-comforting side dish (our tasters said it would make a great addition to a holiday spread) without the fussiness of a soup course. Make the onions ahead to save time.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 5 minutes

Cook Time 25 minutes

Yield about 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 tablespoons olive oil
4 medium yellow onions, thinly sliced
2 stalks celery, peeled and thinly sliced
Kosher salt and freshly ground black pepper
2 bay leaves
2 to 3 sprigs thyme, plus 1 teaspoon fresh leaves
1 tablespoon all-purpose flour
1 cup low-sodium beef broth
1/2 cup dry white wine
1/2 baguette, thinly sliced (about 4 ounces)
4 ounces shredded Gruyere cheese (about 2 cups)

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.

CLASSIC ONION SOUP MIX RECIPE: HOW TO MAKE IT



Classic Onion Soup Mix Recipe: How to Make It image

You can prepare soup, make dips and even season meats with this handy mix from June Mullins of Livonia, Missouri. "My grandchildren really enjoy it as a coating on oven-roasted potatoes," she says. "It's an inexpensive substitute for the envelopes you get at the store."

Provided by Taste of Home

Categories     Lunch

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 20 tablespoons mix.

Number Of Ingredients 13

3/4 cup dried minced onion
1/3 cup beef bouillon granules
1/4 cup onion powder
1/4 teaspoon sugar
1/4 teaspoon celery seed
FOR ONION SOUP:
4 cups water
FOR ROASTED POTATOES:
6 medium potatoes (about 2 pounds), cut into 1/2-inch cubes
1/3 cup olive oil
FOR ONION DIP:
2 cups sour cream
Assorted raw vegetables, chips or crackers

Steps:

  • Combine the first 5 ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (20 tablespoons total)., To prepare onion soup: In a saucepan, combine water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Yield: 4 servings., To prepare roasted potatoes: Preheat oven to 450°. In a large bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, until tender, 35-40 minutes, stirring occasionally. Yield: 6 servings. , To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Cover and refrigerate at least 2 hours. Serve with vegetables, chips or crackers. Yield: 16 servings.

Nutrition Facts : Calories 30 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 310mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 Free food.

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