Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “French Onion Soup”

Old Fashioned Apricot Chicken

The internet has recently exploded with what I call retro food recipes…  All those daggy recipes your mum used to make in the 60’s and 70’s have had a renaissance and one of the tastiest was Apricot Chicken.  This combination of packet French onion soup and apricot nectar was on everyone’s table at one time or another in our youth.  Sadly neglected, it has made a come back!

This is my version and it is quick, easy and utterly delicious.  I make a large amount as it freezes well.  The recipe below will feed eight people.

Apricot Chicken

 

Ingredients:

12 chicken thighs (about 2 kg)

1 cup cornflour to coat the chicken pieces

Couple of tablespoons olive oil

6 spring onions chopped

1 large can apricot halves

1 large tin (800 ml) apricot nectar

2 packets of reduced-salt French Onion Soup

3 tablespoons honey

1 cup of water

Salt & pepper

Method:

Put cornflour in a large plastic bag and season with salt & pepper

Trim the thighs and cut each one in half

Put the chicken thighs in the plastic bag, seal tightly and shake to evenly coat the pieces – you may have to do this in batches…

Heat the olive oil in a large frypan and quickly sear the chicken pieces in batches until coloured

Remove and drain on paper towels

In the same pan, add the apricot nectar, French onion soup and honey and bring to a simmer stirring constantly.

When thickened add the water

Drain the apricot halves

In a large casserole dish or Dutch oven, place a layer of the chicken thighs interspersed with the apricot halves

Sprinkle some spring onions over the top

Repeat this in layers until all the chicken, apricots and spring onions are used up

Pour over the hot sauce and cover tightly with a lid

Bake in a 180c oven for 45 minutes to an hour or until the chicken is tender

Give a stir a couple of times during the cooking and add more water if sauce is too thick

Serve with steamed rice or mashed potatoes and a green vegetable

 

Bon Appetit!  🙂

Fabulous French Onion Soup

I recently bought a mandolin slicer and it has transformed the way I slice vegetables  Watching my sister-in-law on Christmas Day as she quickly put together a potato and pumpkin casserole made me realise I was missing a vital piece of equipment in my kitchen!  So the very next day I went out an bought one…  If you haven’t got one of these magical gadgets – do yourself a favour – they are terrific!

I used to spend ages slicing the onions for this soup while wearing my sunglasses and holding a piece of bread between my teeth to stop the tears – don’t laugh it actually works!

Now all I have to do is trim the onions and retain a little of the root and in seemingly minutes, I have a bowl of perfectly thinly sliced onions…

We like our soup strong and very oniony – you can add some additional water if it’s too strong but I think this one is just about perfect…

This makes about 6 – 8 good size serves and freezes very well.

French Onion Soup

Ingredients:

2 tablespoons of butter

1 tablespoon of olive oil

2 kg (12) brown onions

2 teaspoons salt

2 teaspoons brown sugar

½ cup red wine

2 tablespoons of plain flour

8 cups beef stock

Thickly sliced sourdough bread

Gruyère cheese for topping

Finely chopped parsley for decoration

Method:

Heat butter and oil in a heavy-based saucepan over medium-low heat until sizzling.

Add onions and salt.

Cook, uncovered, stirring often, for 45 to 50 minutes or until onions are very soft.

Stir in sugar and red wine and cook, stirring often, for 10 minutes or until onions caramelise.

Add flour to saucepan and cook, stirring, for 2 minutes.

Add stock and reduce heat to low and simmer, uncovered, for 30 minutes to allow flavours to combine.

Place bread under grill and toast on one side.

Flip bread over and top with cheese and grill until golden and sizzling.

Pour soup into a bowl and place the toasted cheese bread on top.

Sprinkle with finely chopped parsley.

Bon Appetit!  🙂

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