Baked Onions Topped With French Bread Recipes

ONION BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small pan, melt butter and add onions. Cook 10 to 15 minutes or until soft. Remove onions from pan (leave butter in pan) and place in a 9x13 inch pan.
• Combine soup and milk to pour over onions. Sprinkle with cheese. Slice bread approximately 1 1/2 inches thick and dip both sides in butter. Arrange on top of cheese. Bake for 30 minutes or until bread is golden brown and toasty!

ONION BREAD II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

FRENCH ONION BAKE

Steps:

• In a large skillet, saute onions in 2 tablespoons butter until tender. Sprinkle with flour; stir in salt and pepper. Add the consomme and sherry if desired; cook and stir until thickened, about 3 minutes. , Pour into a shallow 2-qt. baking dish or individual baking dishes. Spread remaining butter on both sides of bread; place on a baking sheet. , Bake at 350° for 10-15 minutes or until golden brown. Place bread on top of onion mixture; sprinkle with cheeses. Bake, uncovered, for 10-15 minutes or until cheese is melted and bubbly.

FRENCH ONION BREAD

Steps:

• In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, yeast, and salt by hand.
• In a medium saucepan, heat milk, ½ cup (120 grams) water, butter, and sour cream over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and using the paddle attachment, beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
• Switch to the dough hook attachment. Beat at low speed until a soft, smooth, and somewhat sticky dough forms and pulls away from bowl, 9 to 10 minutes. Add up to remaining ¼ cup (31 grams) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
• Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
• Spray a 9-inch round cake pan with cooking spray.
• Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21×12-inch rectangle. In a small bowl, combine softened butter and thyme. Spread thyme butter onto dough, leaving a ½-inch border on one long side. Sprinkle and spread Caramelized Onions onto butter. Sprinkle 6 ounces (170 grams) cheese onto onions.
• Starting with long side opposite border, roll dough into a log, pinching seam to seal. Place log seam side down, and cut in half lengthwise, leaving 1½ inches at one end. Turn halves cut sides up, and carefully twist dough pieces around each other; form into a circle. Place, cut sides up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
• Position one oven rack in center and one at top of oven. Preheat oven to 350°F (180°C).
• Bake on center rack for 30 minutes. Sprinkle remaining 2 ounces (57 grams) cheese on top, and bake until cheese is melted and golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes more, placing a piece of foil on top rack of oven to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Remove from pan. Serve warm or at room temperature.
• In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
• Increase heat to high. Add sherry; cook until most of liquid has evaporated. Transfer to a glass bowl, and let cool to room temperature.

CHEESE & ONION FRENCH BREAD

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.

16+ STALE BREAD RECIPES (+HOMEMADE CROUTONS)

Steps:

• Preheat oven to 350°F.
• Lay the bread cubes onto a baking sheet and drizzle them with olive oil.
• Season with all of the seasonings, tossing gently until they're evenly coated.
• Bake for 15 minutes or until crispy and golden.

FRENCH ONION BAKE

Steps:

• Preheat oven to 425°F Arrange bread slices on baking sheets and bake 5 minutes per side, until dry and golden. While bread is toasting prepare onion soup. If using dry onion soup - prepare according to package directions.
• Reduce oven temperature to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray.
• Arrange half the bread slices in a single layer over bottom of baking dish. Sprinkle with 1 cup cheese and top with remaining bread slices. Pour prepared onion soup over bread and sprinkle with remaining 1 cup cheese.
• Bake 25 to 30 minutes, or until bread has absorbed most of the soup and cheese is golden.

BAKED ONIONS TOPPED WITH FRENCH BREAD

Steps:

• Preheat oven to 350 degrees.
• Cook onions in butter for 15 minutes until real soft.
• Arrange onions in greased 12x7 pan for baking.
• Sprinkle cheese over entire top.
• Blend soup, milk, soy sauce and pepper.
• Pour over cheese and onions and mix slightly.
• Arrange bread over top.
• Bake uncovered for 40 minutes.

BAKED COWBOY DIP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place sausages in a dry pan over medium heat until they start to sizzle. Use a spoon or flat wooden spatula to break them up as they cook. Continue to cook until browned and crumbly, 10 to 12 minutes. Remove from the heat. Drain grease if desired.
• Combine cream cheese, sour cream, 4 ounces grated Cheddar, thawed corn, cooked sausage, fire-roasted tomatoes with chiles, Hatch chiles, jalapeño peppers, green onions, salt, pepper, and cayenne in a large bowl; mix until thoroughly combined. Transfer into a baking dish and smooth out the top. Top with remaining Cheddar, and cayenne.
• Place the baking dish on a sheet pan and bake in the center of the preheated oven until cheese is melted and dip is bubbling around the outside, about 30 minutes.
• Sprinkle green onions over top before serving.