French Onion Breakfast Bread Bowl With Broccoli Recipes

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BRIE-ONION DIP IN A FRENCH BREAD BOWL



Brie-Onion Dip in a French Bread Bowl image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large onion, halved and thinly sliced
6 sprigs thyme
Kosher salt and freshly ground pepper
1 tablespoon Worcestershire sauce
1/4 cup low-sodium beef broth
2 tablespoons chopped fresh chives, plus more for topping
1 loaf French bread (18 to 20 inches)
8 ounces brie cheese, rind removed, thinly sliced
Crackers and/or crudites, for serving

Steps:

  • Preheat the oven to 400 degrees F. Heat the olive oil in a medium nonstick skillet over medium heat. Add the onion and thyme sprigs, season with salt and pepper and cook, stirring occasionally, until the onion is caramelized, 15 to 17 minutes (reduce the heat if the onion is getting too dark). Add the Worcestershire sauce and cook until the skillet is dry, about 1 minute. Add the beef broth and cook, stirring, until the mixture is slightly saucy, 2 to 3 minutes. Remove from the heat and let cool slightly; discard the thyme sprigs and stir in the chives.
  • Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Drizzle the inside of the bread with olive oil and season with salt and pepper. Fill the loaf with half of the brie, then top with the onion mixture and the remaining brie; transfer to a baking sheet. Bake until the brie melts and the bread is toasted, about 15 minutes.
  • Meanwhile, slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt and pepper. Bake until toasted, 5 to 8 minutes. Top the dip with more chives and serve with the toasted bread and crackers and/or crudites.

QUICK AND EASY BREAD BOWLS



Quick and Easy Bread Bowls image

Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. -Rachel Heidenreich, Marshall, Michigan

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons active dry yeast
3 cups warm water (110° to 115°)
2 tablespoons sugar
2 teaspoons salt
6-1/2 to 7-1/2 cups bread flour
Optional: Cornmeal and sesame seeds

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.

Nutrition Facts : Calories 283 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

FRENCH ONION BREAD PUDDING



French Onion Bread Pudding image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds onions (2 to 3 medium onions), thinly sliced
1 teaspoon sugar
3 teaspoons kosher salt
3 tablespoons clarified butter*
1 tablespoon sweet sherry
1 large Italian or French bread loaf, crusts removed, cut into 5 by 1-inch pieces
6 eggs
2 cups heavy cream
1 tablespoon grainy mustard
1 teaspoon finely chopped thyme
1 teaspoon freshly ground black pepper
2 cups grated Gruyere cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
  • Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
  • Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
  • In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
  • Bake for 35 minutes or until the egg mixture is set.

FRENCH ONION BREAKFAST STRATA



French Onion Breakfast Strata image

This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.

Provided by Heidi Swanson

Categories     Quick & Easy     Brunch     Breakfast     Egg     Onion     Chive     Garlic     Cheese     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 6-8 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more to grease and drizzle
½ cup French Onion Salt or 1-ounce packet French onion dip mix
2 cups dairy, almond, or oat milk
6 eggs, beaten well
4 cups day-old ½-inch whole grain bread cubes
⅓ cup grated Gruyère cheese
1 bunch chives, minced

Steps:

  • Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
  • In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
  • When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
  • Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.

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