Tag Archives: french onion

French Onion Meatballs (slow cooker)

Meatballs!  You can never go wrong serving meatballs.  Whether it’s for an appetizer, a hot sandwich, atop a pizza, with lingonberry jam (I can go on and on), it is rarely served with creamy, dreamy, buttery mashed potatoes…and why not??

Given we are still in the middle of winter (those poor people in the 2019 polar vortex right now, I shouldn’t be complaining), I am craving a warm bowl of anything!  When you combine these ingredients together, along with the work of your slow cooker, you end up with tender meatballs and a rich, onion and mushroom gravy that pairs perfectly with mashed potatoes.  I always like to add that extra touch of the melty Swiss cheese for a more authentic French Onion flare, but feel free to omit if desired.  Just don’t tell me or I’ll deem you crazy. 😉

 

*If you’d like, and have the time, sauté the onions on low with a couple of tablespoons of butter and a pinch of salt until caramelized.  Add these to the slow cooker, along with the other ingredients, in the beginning versus rawEither way, it’s delicious! 

The Starting Lineup

  • 1 ( 30oz) bag homestyle meatballs, frozen
  • 1 large sweet onion, sliced thick
  • 12 oz container fresh mushrooms, quartered
  • 2 cans low-sodium cream of mushroom soup, plus 1-1/2 can milk
  • 1 packet dried onion soup mix, low-sodium if possible
  • 2 teaspoons ground black pepper 
  • 1 package sliced swiss cheese
  • Fresh parsley, chopped

Spray your slow cooker with non-stick spray.  Layer in half of the onions and mushrooms, followed by the frozen meatballs and then the remaining onions and mushrooms.

In a large bowl, whisk together the cream of mushroom soup, dried onion soup mix, milk and pepper.  Pour overtop the meatballs.  Set to low for 6 hours, stirring once or twice.

30 minutes prior to eating, layer the swiss cheese overtop.  Recover and allow to melt.

Serve in a bowl with buttery mashed potatoes or wide egg noodles and a sprinkle of parsley, enjoy!

frenchonionmeatballs

French Onion Chicken Poutine

What kind of comfort-food-sort-of-blogger would I be without a plate full of hot salted fries, topped with a rich gravy and melty cheese chunks?  Not one that I would like to know…

Now here in the states, we fondly know of this dish as Disco Fries (main difference being the variety of cheese overtop), but it’s more commonly known everywhere as “Poutine” thanks to our friends north of the border, eh Canada?  That main difference, again, is the use of real cheese curds…and please choose the white variety for more authenticity.

Now myself, I find the cheese curds in the gourmet cheese/deli section, but if you just cannot track them down, you can substitute torn full-fat mozzarella chunks (NOT the fresh mozzarella you’d make a pizza with) as you actually do not want these cheese chunks to completely melt.

Now to add my weird twist on the forever popular dish, I made a classic French onion soup combined with chicken (my boys always HAVE to have their protein) and turned it into a poutine.  So whether you prefer to eat this with your hands or a fork, you will NOT be unsatisfied!  It’s also equally great as leftovers!!

 

The Starting Lineup

Chicken

  • 2-4 (about 1lb) chicken breast or thighs, skinless/boneless
  • 2 medium yellow onions, thinly sliced into rings
  • 4 tablespoons butter
  • 1 cup plus 4 tablespoons beef broth, divided
  • 1 tablespoon oil
  • Kosher salt and fresh ground pepper, to taste
  • 1 teaspoon Italian seasoning
  • 3 tablespoons flour
  • 4 slices Swiss cheese
  • ¾ cup shredded parmesan cheese
  • Cheese curds
  • Fresh flat leaf parsley, chopped, for topping (optional)

French Fries

  • Frozen bagged fries are fine or….
  • 4 very large russet potatoes, skin on, cut into 1″ wide fries
  • Vegetable/ or Canola oil, to fil a large skillet/pot 2″ (or deep fryer)
  • Kosher salt

Begin by cleaning and cutting your potatoes, if making homemade fries.  Add the cut potatoes to a large bowl of ice water and place in the refrigerator for at least 1 hour.  This helps to remove the starch, resulting in a crispier fry.  *Completely pat dry before frying.

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Preheat oven to 375 degrees. In a large oven-safe skillet, over low heat, melt butter. Add onions and 4 tablespoons of the beef broth; sauté onions till a buttery brown in shade and are rich and caramelized, about 20+ minutes.  Transfer to a bowl and cover to keep warm.

While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt & pepper and the Italian seasonings. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side over medium-high heat (don’t clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).  Remove from pan.

To the skillet, pour in the beef broth over medium-high heat to deglaze and stir while scraping up any brown bits from the bottom of the pan.  Next, turn down to medium-low heat and whisk in the flour thoroughly for 5-6 minutes until smooth; taste for seasoning.  Add the sautéed onions and browned chicken back in.  Cover the chicken with the Swiss cheese slices and transfer, uncovered, to the oven for 10 minutes, till cheese is melted and bubbly.

*Meanwhile, pat dry (between two towels) and fry up the sliced potatoes.  Salt and keep warm. **After you fry, transfer each batch to a paper towel/baking rack lined baking sheet and straight into a 225 degrees preheated oven.

Remove the skillet of your French Onion Chicken from the oven and either shred or slice the chicken in pan.  Ladle the rich gravy and chicken over your fries and top with the fresh, chopped parsley and cheese curds!  Enjoy!…because I so know you will!!

Poutine

 

French Onion Dip

Everyone loves a good chips & dip as a snack, but sometimes they can taste too salty or artificial. Yuck….but did you know you can make your own with ingredients that you likely already have on hand?!  Truth.  A few fridge and pantry staples will make you the star of snack time!

The Starting Lineup

  • 1 1/2 large yellow onions, sliced
  • 1 1/2 cup sour cream
  • 1/2 cup mayonnaise 
  • 2 garlic cloves, minced
  • 1/2 tsp onion powder
  • 2 Tbsp EVOO
  • Kosher salt & Pepper   

Heat your extra virgin olive oil in a sauté pan over medium heat.  Once the EVOO is hot, add in your onion slices along with a pinch of salt.  You’re going to cook these onions for at least 20 minutes, while stirring occasionally.  You want them to darken and caramelize.  I like to drop the heat a bit and cook a good 30 minutes +. 
     Once your onions have finished cooking, add in your minced garlic.  Give this a quick stir, take off the heat and set aside. 
 Next, in your food processor, add together the sour cream, mayo, 3/4th of the caramelized onions, onion powder and a pinch each of the salt & pepper. Pulse until combined. 
 Roughly chop up the remaining 1/4th of the caramelized onions and fold into the sour cream/mayo mix. Keep in the refrigerator until chilled and serve with potato chips, vegetables or use as a sandwich spread! Enjoy!! 
 

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