French Onion Chili Recipes
FRENCH ONION SOUP
This classic French onion soup topped with melted gruyère and parmesan is the epitome of rustic comfort food.
Provided by Jennifer Segal
Categories Soups
Yield 4 to 6
Number Of Ingredients 16
Steps:
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions only occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking.
- Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes.
- Add the flour and cook, stirring constantly, for one minute.
- Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes.
- While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar.
- Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
- Make-Ahead Instructions: The soup can be made and refrigerated up to 3 days ahead (without toasts or cheese), or up to 3 months ahead and frozen. Toasts can be made (without the cheese) and kept sealed at room temperature for up to 3 days.
Nutrition Facts : Calories 642, Fat 31 g, Carbohydrate 53 g, Protein 31 g, SaturatedFat 17 g, Sugar 19 g, Fiber 4 g, Sodium 1,697 mg, Cholesterol 82 mg
CHILI IV
My mother was given this recipe by a friend years ago. I've made it for many occasions...perfect for Super Bowl parties (Go Rams!) or taking to work. I have yet to prepare it without getting multiple requests for the recipe. It's a great recipe to freeze or make ahead -- it tastes great the second day!
Provided by DREW810
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- In a deep skillet or large saucepan, cook beef with oil and salt over medium heat until brown.
- Meanwhile, puree French onion soup in a blender until smooth.
- Drain meat. Stir pureed soup into meat, reduce heat and simmer 5 minutes.
- Stir in chili powder, cumin, pepper, tomato paste, tomato sauce, and beans until well combined. Stir in cocoa and cola. Heat through and serve.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.4 g, Cholesterol 53.7 mg, Fat 16.4 g, Fiber 8.6 g, Protein 22.2 g, SaturatedFat 5.7 g, Sodium 1068.6 mg, Sugar 8.7 g
WENDY'S CHILI CLONE
I have been using this recipe exclusively for the last 9 years. It's from the April 8, 1993 Phil Donahue show featuring Gloria Pitzer, the recipe detective. It's easy and delicious in a variety of ways. We serve it at home as well as made ahead to take camping. Serve it the classic way, with cornbread or on hot dogs. Or try some of our family favorites, Cincinnati style (served over cooked spaghetti noodles) or taco salads (a bed of lettuce and corn chips, topped with chili and sour cream).
Provided by Tinkerbell
Categories Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan or dutch oven, over med/high heat, brown beef.
- Puree french onion soup in blender and pour over cooked beef.
- Cook and stir until mixture is consistency of rice.
- Stir in spices.
- Add undrained beans, tomato paste and sauce and stir well.
- Reduce heat to Low and simmer for 20 minutes or until piping hot and flavors have blended.
- Add additional salt and pepper, chili powder or Tabasco to taste.
SAUSAGE ONION CHILI
When people request this recipe, they're surprised to see onion soup as an ingredient.-Denise VonStein, Shiloh, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (about 1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, brown sausage and beef; drain. Stir in the remaining ingredients. Bring to boil. Reduce heat; cook and stir for 10-15 minutes or until thickened.
Nutrition Facts : Calories 409 calories, Fat 22g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 1286mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 7g fiber), Protein 26g protein.
FRENCH ONION CHILI
No soup for you? Have some chili instead; it's heartier. We've even Frenchified it with some mozzarella sticks and onion-flavored rings. C'est bon!
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Start heating the chili in a small saucepan over medium heat.
- Crush the onion-flavored rings with your hands so they become a crumble, and make a layer of them in each of two ramekins. Add a layer of chili up to the rim of each ramekin. Pull some strings of the cheese and lay them on top of the chili. (It doesn't matter if you don't cover the top perfectly; they'll melt nicely.) Bake until a uniform, gooey crust forms, about 10 minutes.
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FRENCH ONION ZOODLE BAKE RECIPE | SIDECHEF
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4/5 (2)Category Baked GoodsCuisine AmericanTotal Time 55 mins
- In a skillet preheated to medium heat, melt Unsalted Butter (2 tablespoon). Place Yellow Onion (1) into skillet and cook for a few minutes.
- Add Salt and Pepper (to taste), Granulated Sugar (1 teaspoon), Worcestershire Sauce (2 teaspoon), and Fresh Thyme (1 teaspoon). Stir and cook for another couple of minutes.
FRENCH ONION CHICKEN WITH THE BEST SAUCE!!! (+VIDEO!)
From carlsbadcravings.com
- Prep chicken: Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
- Cook chicken: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large, oven-proof skillet over medium-high heat. Once hot, add chicken and cook for 3-4 minutes or until golden (it will finish cooking in the oven). Transfer chicken to a plate and tent with foil, don't wipe out skillet.
- Caramelize onions: Melt 4 tablespoons butter and 1 tablespoon olive oil in the chicken drippings over medium heat. Add the onions, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions are caramelized and deep golden brown, about 20-25 minutes. Turn down the heat and/or add additional butter/olive oil if the onion start to scorch.
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5/5 (4)Category Soup, Chili, And Stew RecipesCuisine FrenchTotal Time 1 hr 30 mins
- Place butter, onions, garlic, thyme, and bay leaves in a large pan and heat over low-medium heat. Cook until onions are soft, translucent, and begin to caramelize (about 20-25 minutes).
- Dust the mixture with flour and stir to combine. Cook for an additional 5-7 minutes to cook out raw flour flavor.
- Add wine and stir so onions and wine are mixed. Cook for 10-15 minutes over medium-low heat stirring occasionally. The liquid will reduce some but should not completely evaporate.
- After the alcohol evaporates from the wine, pour in the beef broth. Stir to combine and bring to boil. Once mixture begins to boil, reduce heat to a simmer and cook for 20 stirring occasionally.
FRENCH ONION CHICKEN RECIPE - PLATINGS + PAIRINGS
From platingsandpairings.com
Estimated Reading Time 6 mins
- Melt butter in a large oven-proof skillet over medium heat. Add the onions and cook for about 20-25 minutes, or until onions are golden and beginning to caramelize.
- Stir in the cognac and white wine. Bring the mixture to a boil and then reduce to a simmer. Simmer for 2-3 minutes until the alcohol is cooked off and slightly reduced. Stir in flour. Cook for 1 minute.
- Slowly whisk in beef broth. Add salt, sugar, pepper and thyme sprigs. Bring to a boil and reduce to a simmer. Simmer for 3-4 minutes until slightly thickened. Then remove from skillet and set aside. Remove thyme sprigs.
14 FRENCH ONION RECIPES THAT GO BEYOND SOUP
From thespruceeats.com
- Easy French Onion Soup. Let's start with the classic. Deep, rich French onion soup is a bistro staple for a reason. With its signature beefy broth brimming with mellow, well-cooked onions and topped with a miniature cheese toastie, it has warmed tummies in France for centuries.
- French Onion Soup Pasta. Want a go-to pantry pasta recipe you can throw together quickly on busy weeknights? This hearty skillet pasta is full of French onion soup flavor from caramelized onions, canned beef broth, nutty Gruyere cheese, and buttery breadcrumbs.
- Labneh Dip with Caramelized Onions. Labneh is a healthy, creamy Middle Eastern spread or dip with a texture like whipped cream cheese. Made from strained, Greek-style yogurt, it's the perfect canvas for all kinds of party dip toppings.
- Slow Cooker Pot Roast With French Onion Soup. Use your slow cooker for this deeply flavorful, 5-ingredient pot roast that makes a satisfying entree at Sunday dinners and holiday feasts.
- French Onion Soup Grilled Cheese. Warm and melty, with plenty of gooey Gruyere cheese, and tangy, wine-cooked onions, this Frenchified grilled cheese may be the best sandwich you ever tasted.
- French Onion Meatloaf. Meatloaf is a family favorite meal with mashed potatoes, but some versions can be dry or dull. Not so with this moist and delicious French onion meatloaf that uses humble pantry ingredients to create a crave-worthy loaf.
- French Onion Dip. Nothing beats kicking back in front of the TV with a bag of potato chips, and a bowl of creamy French onion dip. While you could buy the prepared kind, our homemade dip is so much more tasty, and takes little time to whip up with cooked-down onions, mayonnaise, sour cream, chives, shallots, and simple pantry seasonings.
- Slow Cooker Beef and Mushroom Stew With French Onion Soup. A can of condensed French onion soup, fresh mushrooms, and a small amount of red wine add special flavor to crock pot beef stew with canned tomatoes.
- Classic Holiday Green Bean Casserole. With canned condensed mushroom soup, French fried onions, and cooked fresh or frozen green beans, the classic holiday green bean casserole includes many of your favorite French onion soup flavors in the form of a baked vegetable gratin.
- Three-Cheese Caramelized Onion Tart. Kick-off your next social occasion with a cheesy, elegant onion tart. Made with crisp, pillowy puff pastry from the store, balsamic caramelized onions, cherry tomato halves, and sprinklings of melted cheese, this savory slice-and-share tart makes an elegant appetizer for a New Year's Eve crowd or any festive gathering of family and friends.
FRENCH ONION CHICKEN (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
- Melt the butter in a large frying pan over medium-high heat. Add the onions and cook, stirring every 5 minutes, until they are soft and caramelized, about 20 minutes. Reduce the heat to medium after 5 minutes to prevent them from browning too quickly. Drizzle the reduced balsamic over the top then remove the onions from the pan.
- Sprinkle the Italian seasoning, salt, and pepper evenly over both sides of the chicken breasts. Add the chicken to the pan you used to cook the onions. Cook the chicken for 5 minutes on each side then remove them from the pan. (It’s ok if they’re not fully cooked yet.)
- Return the onions to the pan, sprinkle the cornstarch over top, and mix it into the onions. Add the beef broth and stir until the gravy thickens.
- Return the chicken to the pan and top each piece with a slice of provolone and swiss cheese. Cover the pan and continue to cook for 5 minutes more, until the cheese is melted and the chicken is cooked through.
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