Best French Onions Recipes

FRENCH FRIED ONIONS

Steps:

• Soak onions in milk for 5 minutes.
• Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
• Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

FRENCH CUT GREEN BEANS WITH ALMONDS AND FRIED ONIONS

Steps:

• Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.
• Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.
• Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.

FRENCH FRIED ONIONS

Steps:

• Soak the onions in the milk for 5 minutes.
• Heat the oil in a large skillet or deep fryer.
• Take a handful of onions and run them through the flour with a fork to coat.
• Fry in batches in the oil, stirring as needed to brown evenly.
• Drain on paper towels and season to taste.
• Store in an air-tight container.

HARICOT VERT ( FRENCH GREEN BEANS) WITH BACON AND ONIONS

Steps:

• Blanch Haricot verts.
• Fry bacon with onion until crispy and onions are caramelized.
• Add bacon and onions to the blanched beans.
• Add vinegar and sugar mix well and serve.

FRENCH DIP SANDWICH WITH ONIONS

Steps:

• In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions., In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low until meat is tender, 7-9 hours., Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet., Broil 3-4 in. from the heat until cheese is melted, about 1 minute. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce if desired.

ULTIMATE MASHED POTATOES WITH FRENCH FRIED ONIONS

Steps:

• Boil potatoes until tender and then mash.
• Mix onion, cream cheese, sour cream and cheddar cheese in with potatoes (you can add a little milk if it gets too thick--you want it to be really creamy).
• Spread mixture into a rectangle pan and bake in 400° oven for 30 minutes or until hot and bubbly around the edges.
• Top with the French's onion the last 5 minutes in oven.
• Serve and enjoy!

ONION STRAWS (FRENCH FRIED ONIONS)

Steps:

• With a mandolin, good slicer or a very sharp knife, slice the onions very thin. If you use a knife, you should be able to see it through the onion slice. Place in a baking dish and cover with buttermilk for at least one hour.
• Combine dry ingredients and set aside. Heat oil to 375 degrees F. in a deep fryer. If you don't have a deep fryer, use a Dutch oven or deep pot; add oil and heat to 375 using a candy thermometer to determine the temperature of the oil. Remove the thermometer when the temp reaches 375.
• When ready to cook, grab a handful of onions, cover well with the flour mixture, shake off the excess, and plunge the onions into the hot oil. Fry the onions in batches so the oil will stay hot. Fry for a few minutes and remove them when they turn golden brown. Drain on paper towels.
• Repeat until all the onions are cooked. Serve immediately or store in an air tight plastic container to add to other dishes when needed. Cooked onion straws can be kept at room temperature for up to a week.

ONION QUICHE WITH FRENCH FRIED ONIONS

Steps:

• Heat oven 400F degrees.
• Thaw Pastry shell for 10 minutes at room temp (do not prick the shell).
• Bake shell for 7 minutes.
• Reduce oven temp to 375F degrees.
• Sprinkle the cheese and 1 1/3 cup onions into the shell.
• Combine eggs, milk, Salt& pepper.
• Whisk until mixed well but not frothy.
• Pour over the cheese& onions.
• Sprinkle with Paprika.
• Bake 45 minutes or until a knife inserted in the center comes out clean.
• Let stand for 10 minutes.
• Top with the remaining onions& serve.

SCALLOPED POTATOES WITH FETA & FRENCH FRIED ONIONS

Steps:

• 1. Peel red skin potatoes and add to a large pot, cover with water, add 1 tablespoon of kosher salt, and bring to a boil and cook about 15-20 minutes, until tip of a knife can be inserted into the center and easily released.Drain in colander, set aside to cool and can be sliced as needed. MAY ALSO USE 2 % MILK INSTEAD OF EVAPORATED MILK IF DESIRED.
• 2. While potatoes are cooling add olive oil to a large skillet then add in the sliced onions and mini pepper rings, saute until onions become translucent and begin to wilt slightly. Remove and set aside.
• 3. Preheat oven to 350 degrees F. Spray a 9 X13 size casserole dish with non stick cooking spray. Then slice enough cooled potatoes to cover the bottom of the casserole dish. Top with 1/3 of the cooked peppers and onions, then top with about 1/3 of the feta cheese.
• 4. To make the sauce, add the butter to a large skillet or pot, then add in the wondra or all purpose flour, and stir or WHISK till flour and butter is blended together evenly over medium high heat. Add in the milk and water, and spices, whisk until mixture begins to thicken, & will coat the back of a spoon. Pour about 1/3 of sauce over the first layer of potatoes, then top with 1 cup of shredded cheddar cheese.
• 5. Repeat until you have used all of the cheeses, peppers and onions, sauce & potatoes to fill the casserole dish.
• 6. Top with French Fried Onion Rings, then place in preheated 350 degree F. oven and bake for 35-40 minutes until potatoes are hot throughout, and bubbly along edges, and cheese is melted on top.NOTE: TO PREVENT ONION RINGS FROM OVER BROWNING, ADD THEM ON TOP DURING THE LAST 15 MINUTES OF BAKING IN OVEN IF DESIRED.

FRENCH LENTILS WITH CARROTS AND PEARL ONIONS

Steps:

• Blanch pearl onions in a 3- to 4-quart heavy saucepan of boiling water 1 minute, then drain and peel.
• Heat butter in dry cleaned saucepan over moderate heat until foam subsides, then cook onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
• Add lentils and water and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.

FRENCH FRIED STRING ONIONS

Steps:

• Add the oil to a saucepan and heat over medium-high heat until the oil reaches 350 degrees F.
• Combine the flour, curry powder, cumin, cayenne pepper, onion powder and garlic powder in a bowl and season with salt and pepper. Adjust the seasoning to your liking. Toss the onions in the flour mixture until fully coated, shaking off the excess, and add to the oil. Fry until golden and crisp, about 10 minutes. Place on a cooling rack or paper towels to remove any excess oil.

BARBECUE CASHEW-CHICKEN PIZZA WITH FRENCH-FRIED ONIONS

Steps:

• Heat oven to 400°F Spray 13x9-inch pan or 12-inch pizza pan with cooking spray. Unroll pizza crust dough on pan; press dough to edges of pan. Bake 7-8 minutes or until golden brown.
• Meanwhile, in medium bowl, mix barbecue sauce, jelly, pepper and chopped onion. Spread evenly over partially baked crust.
• Top with chicken, cashews, chopped cilantro and cheese.
• Bake 7-8 minutes longer or until cheese is melted and crust is deep golden brown.
• Sprinkle French-fried onions over pizza. Bake 2-3 minutes longer or until onions are golden. Garnish with cilantro sprigs.

BAKED CHICKEN WITH FRENCH FRIED ONIONS

Steps:

• Grease your pan and preheat your oven to 325-350 degrees Fahrenheit.
• Place the chicken breasts side by side in pan to fit.
• Cover the chicken breasts with the cream of mushroom soup.
• Completely cover this with fried onions.
• Bake until chicken completely cooked.

FRENCH FRIED ONIONS (GLUTEN-FREE)

Steps:

• Slice onions with a mandoline.
• Soak in milk for 8 minutes.
• Drain.
• Heat oil to 375 degrees over medium heat for 10 minutes.
• Toss onions with flour and salt and separate on parchment paper.
• Let sit while oil heats.
• Fry by spoonful until golden brown.
• Drain.
• When cool, transfer to a super-airtight container.

HASH BROWN CASEROLE WITH CHEESE AND FRENCH ONIONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
• In a medium saucepan over medium heat, saute French's onions in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
• Bake covered in preheated oven for 40 minutes.

FRENCH TILAPIA WITH PEPPERS AND ONIONS

Steps:

• For the fish:.
• Put the flour, the salt and pepper, and garlic powder in a bowl and stir to mix.
• Beat the egg in a bowl.
• Dip each fillet in the FLOUR first to coat, and then the egg. (Note, the egg will slip off the flour a bit, so just turn it a couple times until the egg adheres - then add to the pan).
• Add the cooking spray and the butter to a large skillet and heat until bubbly.
• Add the fish to the hot pan and turn the heat to med-high. Cook for about 3 minutes, and turn when it is brown. You really have to watch the fish so it doesn't burn -- Cook another 3 minutes on the other side, until browned (add a little more butter if you need to). When browned remove and keep fish warm.
• For the peppers and onions:.
• Coat another large skillet with cooking spray, and heat until hot. Add the sliced onions and peppers and saute until a little browned and soft. (Add a little water if you need to, and turn down the heat if they are browning too quickly).
• Add the capers and stir to mix and heat through.
• Add the white wine and cook for about 2 minutes until it is reduced a little. Add the sour cream and the parmesan cheese. Cook until bubbling and the cheese is melted. Grind some freshly ground black pepper over the top.
• Delicious served over spaghetti squash and with a garnish of fresh parsley.

FRENCH FRIED ONIONS AND MUSHROOMS

Steps:

• Soak onions in milk and water for 30 minutes to remove some of the harshness. Drain and spread on towels.
• Preheat oil to 350 to 370 degrees. Dip onions in batter and fry, for about 5 minutes until light brown; drain on absorbent paper.
• To fry mushrooms, cut stems 1/4-inch below caps. Wipe caps clean with paper and sprinkle with lemon juice and salt. Heat vegetable oil to 375 degrees. Dip mushrooms in fritter batter and fry, 2 to 3 minutes or until golden brown.

PEPPERCORN ENCRUSTED BEEF TENDERLOIN ON BEEF TOMATO WITH GOAT CHEESE, FRENCH FRIED ONIONS AND BALSAMIC VINEGAR SAUCE

Steps:

• Crush the black peppercorns coarsely and pack liberally on both sides of the beef.
• Drizzle a few tablespoons of balsamic vinegar over the tenderloins and set at room temperature for 20 to 25 minutes to marinate. Grill tenderloins to likeness. While resting, slice the tomato into 1/2-inch thick slices and spread each slice with goat cheese. Spread it thick! Set the tomatoes aside.
• Heat a saute pan and add the remaining balsamic vinegar and sugar. Reduce until halved. Set the filet atop the goat cheese tomato slices and drizzle with the reduced balsamic sauce. Top with the French fried onions and serve immediately.

MOLTEN FRENCH CAMEMBERT POTATO GRATIN WITH BACON AND ONIONS

Steps:

• Pre-heat oven to 210C,425°F.
• Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
• Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
• Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
• Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
• Take your Camembert cheese and very carefully slice it into two pieces horizontally.
• Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
• Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
• Season with black pepper again and just a pinch of salt if you wish.
• Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
• Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
• Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
• Great with a well chilled and dry white wine such as Chablis or Chardonnay.

NEWLYWED HAMBURGER CASSEROLE WITH FRENCH FRIED ONIONS

Steps:

• In skillet, saute meat, onion, and bell pepper until vegetables are tender and meat is browned.
• Drain.
• Combine with noodles, salt, pepper, mushrooms and mushroom soup in 2 quart casserole.
• Cover and bake 25 minutes at 350 degrees.
• Remove from oven, uncover, and pour french fried onions over top.
• Return to oven, uncovered for five minutes.