Best 2 French Onion Popcorn Recipes

French onion popcorn is a delightful snack that combines the savory flavors of caramelized onions with the classic taste of popcorn. With just a few simple ingredients and a bit of time, you can create a gourmet popcorn experience that will impress your friends and family. From choosing the right type of popcorn kernels to caramelizing the onions to perfection, this article will guide you through the steps of creating the perfect French onion popcorn. So gather your ingredients, preheat your oven, and let's get started!

Let's cook with our recipes!

FRENCH ONION POPCORN

French Onion Popcorn image

"French onion is one of my favorite flavors, and it adds a nice kick to salted popcorn," says Trisha.

Provided by Trisha Yearwood

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon dried shallots
2 teaspoons dried chives
2 teaspoons dried minced garlic
1 to 2 teaspoons sugar
1 teaspoon onion powder
Kosher salt
1 2.8-ounce bag microwave popcorn, popped
4 tablespoons unsalted butter, melted

Steps:

Combine the shallots, chives, garlic, sugar, onion powder and 1 teaspoon salt in a mixing bowl.
Place the popped popcorn in a large mixing bowl. Drizzle the melted butter over the popcorn. Sprinkle with the spice mix. Toss vigorously to coat.

ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYèRE CROUTONS

One-Pot French Onion Soup With Garlic-Gruyère Croutons image

I don't make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what's the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.

Provided by Melissa Clark

Categories dinner, one pot, appetizer

Time 5h

Yield 8 servings

Number Of Ingredients 15

Ingredients

1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese

Steps:

Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

Nutrition Facts : @context http, Calories 748, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 42 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1104 milligrams, Sugar 8 grams, TransFat 1 gram

Tips:

Use a large pot to pop the popcorn so that the kernels have plenty of room to expand.
Do not overcrowd the pot, or the popcorn will not pop properly.
Use a high heat setting to pop the popcorn quickly and evenly.
Once the popcorn starts popping, shake the pot constantly to ensure that all of the kernels pop.
Remove the popcorn from the heat as soon as the popping stops to prevent it from burning.
Season the popcorn with your favorite toppings, such as salt, pepper, garlic powder, onion powder, or grated Parmesan cheese.
For a more decadent treat, drizzle the popcorn with melted butter or olive oil and sprinkle with grated Parmesan cheese.

Conclusion:

French onion popcorn is a delicious and easy-to-make snack that is perfect for any occasion. With its savory and flavorful coating, this popcorn is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy snack, give French onion popcorn a try. You won't be disappointed!