Type what you have

Ingredients

• ✓ french onion soup mix
• rice
• chicken breast
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
3. 3 Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

By sharker

Ingredients

• ✓ french onion soup mix
• bread crumb
• mayonnaise
• garlic
• chicken breast

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix bread crumbs and dry soup mix together in a bowl.
3. 3 Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.
4. 4 Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.
5. 5 Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Keady Perry

Ingredients

• ✓ french onion soup mix
• ground chicken
• panko bread crumb
• black pepper
• mozzarella
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
2. 2 Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
3. 3 Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
4. 4 Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
5. 5 Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

By thedailygourmet

Ingredients

• ✓ french onion soup mix
• ground beef
• bread crumb
• onion
• garlic
• dressing
• egg
• olive oil

Instructions

1. 1 Mix beef, bread crumbs, onion, garlic, and soup mix together in a large bowl with your hands until well blended; it will be quite dry. Mix in Italian dressing and eggs until thoroughly combined. Cover and refrigerate for 10 minutes.
2. 2 Pinch off just enough meat mixture to fit comfortably inside your palm, then roll it into ball. Repeat to form remaining meatballs.
3. 3 Heat oil in a large skillet over medium-high heat. Working in batches if necessary and flipping often, cook meatballs in the hot skillet until browned and no longer pink in the centers, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By KIWICOTTONBALL

Ingredients

• ✓ french onion soup mix
• egg
• oregano
• water
• panko bread crumb
• ground beef
• water
• heavy cream
• gruyere cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack in a rimmed baking sheet.
2. 2 Combine egg, oregano, and 1 tablespoon water in a bowl and beat to combine. Add in panko and ground beef. Sprinkle 1/2 of the French onion mix on top and mix until thoroughly combined. Shape mixture into meatballs. Place meatballs on the prepared baking sheet.
3. 3 Bake in the preheated oven until meatballs are cooked through, about 20 minutes.
4. 4 Meanwhile, add remaining French onion mix to a saucepan over medium heat. Whisk in 1/4 cup water until well combined. Allow to thicken. Whisk in another 1/4 cup water and allow to thicken. Repeat 2 more times until water is used up. Mix in cream and Gruyere cheese, stirring until cheese is melted. Serve cheese sauce with meatballs.

By thedailygourmet

Ingredients

• ✓ french onion soup mix
• cooking spray
• onion
• bacon
• potato
• cheddar cheese
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Place 1 layer sliced onions in the prepared baking dish; sprinkle with some soup mix, 1 layer bacon pieces, 1 layer potato slices, 1 layer cheese, and some cream. Continue layering onions, soup mix, bacon pieces, potato slices, cheese, and cream, ending with a cheese layer.
3. 3 Coat a piece of aluminum foil with cooking spray; cover the baking dish with foil, coated-side down.
4. 4 Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil; continue baking until nicely browned and bubbly, about 10 minutes more.

By Julie

Ingredients

• ✓ french onion soup mix
• montreal steak seasoning
• salt
• thyme
• rosemary
• beef roast
• au jus mix
• water
• red wine

Instructions

1. 1 Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
2. 2 Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
3. 3 Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
4. 4 Cook on High for 5 hours (or cook on Low for 8 to 9 hours).

By Alex Storm

Ingredients

• ✓ french onion soup mix
• water
• coffee
• salt
• onion
• garlic
• worcestershire sauce
• beef rib roast
• garlic powder
• onion powder
• black pepper

Instructions

1. 1 Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot; refrigerate at least 8 hours. Turn roast over at least twice during brining.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down; sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
4. 4 Place roast into preheated oven and bake for 1 hour.
5. 5 Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.

By Digame1129

Ingredients

• ✓ french onion soup mix
• ground chicken
• bread crumb
• bacon
• butter
• onion
• mushroom
• salt
• black pepper
• croissant
• swiss cheese
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine ground chicken, bread crumbs, and soup mix in a large mixing bowl.
3. 3 Place 4 ounces bacon in a food processor. Pulse 10 to 12 times and scrape down the sides. Combine the bacon with the ground chicken mixture; form into 6 patties and place on a baking sheet. Place in a freezer to chill for 12 minutes.
4. 4 Bake patties in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking until browned, no longer pink, and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 12 minutes more.
5. 5 Meanwhile, set a sauté pan over medium heat. Add butter and once butter is melted, add onion and mushrooms. Allow to soften, about 5 minutes. Sprinkle with salt and pepper.
6. 6 Assemble chicken burgers by adding a chicken patty to each croissant, top with Swiss cheese, bacon, and the onion mushroom mixture. Serve immediately.

By thedailygourmet

Ingredients

• ✓ french onion soup mix
• cooking spray
• ketchup
• brown sugar
• ground beef
• fried onion
• bread crumb
• egg
• sour cream
• milk
• garlic powder
• salt
• black pepper
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray; spread ketchup and brown sugar over the bottom.
2. 2 Combine beef, French-fried onions, bread crumbs, eggs, sour cream, milk, soup mix, garlic, salt, pepper, and ginger in a large bowl. Mix well and shape into a loaf over the ketchup and brown sugar.
3. 3 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Kay

Ingredients

• ✓ french onion soup mix
• ground chicken
• bread crumb
• egg
• garlic
• butter
• onion
• sugar
• olive oil
• red wine
• salt
• black pepper
• beef broth
• thyme
• flour
• gruyere cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine ground chicken, bread crumbs, onion soup mix, egg, and garlic in a medium bowl until well incorporated; form into sixteen 1 ½-inch meatballs.
3. 3 Melt butter in a saucepan over medium heat. Add onions and sugar; cook until onions are softened, about 12 minutes.
4. 4 Meanwhile, heat olive oil in an oven-safe skillet over medium-high heat. Add meatballs; cook, flipping occasionally, until edges are browned, about 4 minutes.
5. 5 Transfer skillet to the preheated oven; bake meatballs until no longer pink in centers, about 15 minutes. Check meatballs halfway through; flip if they are browning too much on the bottom.
6. 6 Stir red wine, salt, and black pepper into onions; cook over medium heat for 3 minutes. Stir in beef broth and thyme; bring to a boil. Reduce heat to low; slowly stir in flour. Cook until slightly thickened, 2 to 3 minutes more.
7. 7 Remove meatballs from the oven; pour onion sauce over top. Cover with Gruyère cheese; return skillet to the oven until melted, about 5 minutes.

By fabeveryday