SLOW-COOKER FRENCH ONION SHREDDED BEEF SANDWICHES
Get all the bold, rich flavors of French onion soup (and a beef roast) on a cheesy bun with this delicious slow-cooker supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h50m
Yield 12
Number Of Ingredients 15
Steps:
- Spray 5-quart slow cooker with cooking spray. Trim excess fat from beef. Rub beef with steak seasoning and salt. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 2 to 3 minutes on two sides, until browned. Transfer to slow cooker.
- In large bowl, beat melted butter, tomato paste and mustard with whisk. Stir in brown sugar. Stir in onion and garlic; pour over beef. Cover and cook on Low heat setting 8 to 10 hours or until beef is tender.
- Remove beef to cutting board; let stand 5 to 10 minutes or until cool enough to handle. Meanwhile, in small bowl, mix cornstarch and vinegar. Stir into liquid in slow cooker; cover and cook on High heat setting 5 to 10 minutes or until mixture thickens. Shred beef; return to cooker.
- Position oven rack 4 inches from broiling element. Set oven control to broil. Place buns, split sides up, on large cookie sheet. Divide cheese evenly among bun tops. Broil 1 to 3 minutes or until buns are toasted and cheese melts. Divide beef mixture evenly among bun bottoms. Sprinkle with parsley, then top with bun tops.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 670 mg, Sugar 9 g, TransFat 1 1/2 g
FRENCH ONION BEEF AND STUFFING, A CROCK POT RECIPE
I got this recipe from my college roommate, a Home Ec major. This is really tasty and easy to make. It takes a while in the crockpot but, of course, that's the beauty of it. Put it on to cook in the morning and supper is ready when you get home from work. The French Onion soup makes the beef delicious and it gets so tender from...
Provided by Kathie Carr
Categories Beef
Time 8h15m
Number Of Ingredients 7
Steps:
- 1. Cut beef into serving sized pieces. Layer first 3 ingredients in crock pot in the following order: half of beef, half of mushrooms, half of onions, repeat layers. Pour soup over everything in crock pot and cook, covered, on low heat for 8-10 hours.
- 2. In a medium bowl combine the stuffing mix with the seasoning packet, butter, and 1/2 cup of broth taken out of crock pot. Pour stuffing mixture on top of meat mixture. Cover crock pot and turn to high. Cook for 15-20 minutes or until stuffing mix has cooked and is hot. Sprinkle cheese over stufing mix. Cover again and continue to cook on high for 10 minutes or unfil cheese melts. Serve immediately.
SLOW-COOKER BEEFY FRENCH ONION SOUP
Fantastic French onion soup is made even heartier with beef stew meat. Start the soup in the morning and come home to a no-fuss dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h25m
Yield 8
Number Of Ingredients 11
Steps:
- Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.
- Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.
- Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.
- To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.
Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 34 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 910 mg
SLOW-COOKER FRENCH ONION BEEF
Start it in the morning and come home to a no-fuss dinner with this hearty beef steak and mushrooms.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h40m
Yield 6
Number Of Ingredients 7
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Cut beef into 6 serving-size pieces. In cooker, layer half each of the beef, mushrooms and onion; repeat layers. Pour soup over top.
- Cover; cook on Low heat setting 8 to 10 hours.
- In medium bowl, mix stuffing mix, butter and 1/2 cup liquid from slow cooker; toss to mix. Place stuffing on top of mixture in cooker. Increase heat setting to High. Cover; cook 10 minutes longer or until stuffing is fluffy. Sprinkle with cheese. Cover; cook until cheese is melted.
Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 5 g, TransFat 1/2 g
SLOW COOKER FRENCH ONION SOUP
This is a ridiculously easy soup, especially since it cooks in a slow cooker! When it's been simmering all day, you come home to an amazing aroma and a fabulous meal for a cold winter day.
Provided by Chandrav
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 5h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
- About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
- Broil bread slices until toasted, 1 to 2 minutes per side.
- Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
- Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 17.5 g, Cholesterol 37.6 mg, Fat 14.7 g, Fiber 1.5 g, Protein 11 g, SaturatedFat 8.7 g, Sodium 595.9 mg, Sugar 6 g
CROCK POT FRENCH ONION BEEF
Make and share this Crock Pot French Onion Beef recipe from Food.com.
Provided by Dancer
Categories Steak
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut beef into 6 serving-size pieces.
- Layer half of the beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers.
- Pour soup over ingredients in slow cooker.
- Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink.
- Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot.
- Place stuffing on top of contents in slow cooker; cover.
- Increase heat to high setting.
- Cook 10 minutes or until stuffing is fluffy.
- Sprinkle with cheese; cover.
- Cook until cheese is melted.
Nutrition Facts : Calories 725.7, Fat 41.4, SaturatedFat 14.3, Cholesterol 113.5, Sodium 1763.1, Carbohydrate 44.3, Fiber 3, Sugar 8.6, Protein 44.2
FRENCH ONION STUFFING
Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.
Provided by Kay Chun
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
- Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
- In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
- Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
- Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
- Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.
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