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PLEASE PLEASE make this! It’s a cinch! And so delicious! I just know you’ll love it! And alls you need is
1 stick of softened butter
1 packet of Lipton onion soup mix
French bread or any loaf of bread
2 cups of mozzarella or Swiss!
A little parsley flake and black pepper!
Roll it up and bake at 400 for 12-13 minutes
Then add cheese and bake another few minutes at 400 but uncovered this time! MAKE IT! ???? @lipton @landolakesktchn @sargentocheese @tiktok #tiktokfood #cheesebread #onionbread
The Best French Onion Grilled Cheese Sandwich #onestopchop
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How To Make French Onion Bread
French onion, bacon & cheese cob dip
Kick off the festive feast with some extra oomph this year. Our French onion, bacon & cheese cobb dip (RECIPE BELOW) is the perfect recipe for easy entertaining to wow the guests.
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French Onion, Bacon & Cheese Cobb Dip
Serves 12 Prep 15 mins Cooking 25 mins
1 tsp olive oil
150g shortcut bacon rashers, finely chopped
1 red onion, halved, thinly sliced
375g cream cheese, softened
½ cup (150g) mayonnaise
½ cup (60g) grated tasty cheese
40g pkt French onion soup mix
¼ cup chopped chives
450g Coles Bakery White Cobb Loaf
Chopped chives, extra, to sprinkle
Vegetable sticks, to serve
1 Preheat oven to 180°C. Line a baking tray with baking paper.
2 Heat the oil in a medium frying pan over medium-high heat. Add the bacon and onion and cook, stirring, for 3 mins or until bacon starts to brown. Transfer to a plate lined with paper towel to drain.
3 Combine the bacon mixture, cream cheese, mayonnaise, tasty cheese, soup mix and chives in a large bowl. Season.
4 Use a serrated knife to cut 4cm from the top of cobb loaf and reserve. Remove the bread from centre of loaf, leaving a 2cm-thick shell. Tear bread pieces into 3cm pieces. Spoon the bacon mixture into shell. Top with lid. Place on prepared tray. Arrange bread pieces around cobb. Bake for 20 mins or until golden.
5 Sprinkle with extra chives. Serve with vegetable sticks
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French Onion Soup
RECIPE:
French Onion Soup
Servings: 4-6
Ingredients
4 Tbsp. olive oil
2 Tbsp. butter
6 cups yellow onions, thinly sliced
1 tsp salt
1/2 tsp sugar
3 Tbsp. flour
6 cups beef stock
1 cup white wine
1/2 tsp ground sage
1 whole bay leaf
1 loaf french bread, or baguette
2 Tbsp. olive oil
1/2 an onion, grated
3 Tbsp. cognac (optional)
12 oz swiss cheese, grated
salt, to taste
pepper, to taste
4 oz parmesan cheese, grated
Instructions
Preheat Oven To 325˚F/160˚C
1. In a large pot over medium-low heat, heat olive oil and add butter.
2. Once the butter is melted, stir the onions and coat with oil and butter. Cover and cook for 20 minutes, checking occasionally.
3. Turn up the heat to medium-high. Add 1/2 tsp salt and sugar. Stir & keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it’s very important!)
4. Stir in flour one tablespoon at a time and cook for about 30 seconds.
5. Add 1 cup of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
6. Add the remaining 5 cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
7. In the meantime, cut the french bread or baguette into 1/2 inch thick pieces. Brush with oil on both sides and bake at 325˚F/160˚C for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F/175˚C.
8. In an oven safe bowl, pour the onion soup, filling about 3/4 of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
9. Bake for 2-3 minutes or until the cheese has melted completely and become slightly golden.
10. Serve & enjoy!!
Inspired by: Julia Child
Music provided by Audio Network. Used with permission