I am forever looking for ways to jazz up chicken tenders. Sometimes it seems they are the only things my kids will eat but I don’t want my husband to get bored with them, you know?
These Crispy Onion Chicken Tenders are a great way to switch up the usual and they can’t be simpler. They are just rolled in those delicious French fried onions before baking. And they’re a great weeknight meal because they’re ready in under 30 minutes!
My kids – who are all weird about onions – ate without complaint and asked for seconds!
If you haven’t bought your Guinness yet, you may just be out of luck! Yesterday morning I ran to Target for ingredients for this soup and they had one package of Guinness left! One! I really had no idea that so many people celebrated Saint Patrick’s Day. And by “celebrate” I obviously mean “eat corned beef and drink Guinness”.
If you already have some Guinness in your fridge, you need to set aside a can for this soup! It is the best onion soup ever and that’s saying a lot because I’m very picky about my onion soup. Most of the time it tends to be too onion-y or too beefy for me or not onion-y enough or not beefy enough. This one is just the right amount of onion, beef, thyme, and garlic with an extra layer of flavor from the Guinness. I’m very mad at myself for only making half a batch!
I had some people on Twitter tell me that they’re scared of how involved onion soup seems but let me tell you, it’s really not. Yes, it does take awhile but most of the time is spent waiting for onions to caramelize or waiting for the broth to boil. It’s not difficult and all, I promise.
Guinness and Onion Soup with Irish Cheddar Crouton
8cupsthinly sliced yellow onionsabout 2 large onions
1tablespoonfresh thyme leaveschopped
1 1/2cupsGuinness Draughtnot Stout
Country bread loafcut into six 1/2-inch thick slices, then toasted
1/2lbIrish Cheddarthinly sliced
Heat the olive oil in a 6 quart Dutch oven over high heat. Stir in the garlic and cook until just fragrant. Add the onions, season with salt and cook for about 5 minutes, stirring often. Reduce the heat to medium-low and saute the onions for another 15 to 20 minutes, stirring occasionally until they are a deep amber color.
Add the thyme, vinegar and beer. Cook until the liquid is reduced by half, then add the beef stock and bay leaf. Bring to a simmer and continue to cook for 20 more minutes.
Meanwhile, preheat the broiler and set out individual oven-proof soup bowls. Discard the bay leaf, then use a ladle to transfer the soup to the individual bowls. Top with toasted bread slices, then 3-4 slices of the cheddar cheese. Broil until the cheese is bubbly and slightly browned. Serve piping hot.
Last week a huge box of Nature’s Pride buns and rolls showed up on my doorstep courtesy of Foodbuzz. There was only one thing to do with all that bread: a burger party!
I’m not going to lie, I didn’t cook the burgers. It was my birthday and I don’t really enjoy cooking burgers so my husband was nice enough to do that part for me. I did make the BBQ sauce, onion rings, and pickles though.
The burgers were great! The meat itself was just seasoned with salt and pepper since there was so much extra goodness going on. The BBQ sauce was smoky and spicy thanks to the chipotle pepper. The bacon added more smokiness and along with the onion rings, provided a great crunch. And the sharp cheddar? Can you really go wrong with sharp cheddar?
Now let’s talk about the onion rings.
In my world, there are 2 types of onion rings. Fast food onion rings and diner onion rings. The fast food ones are limp, soggy, and almost feel like they have a bread crumb coating. The diner ones are fresh, crispy, and the epitome of amazing. These onion rings are total diner rings but better. If I had known how easy it was to make great onion rings, I wouldn’t have been making late night Burger King runs when I was pregnant.
I was going to take better pictures of the rings but by the time I got the baby asleep and made it back into the kitchen they were gone! So you get my â€œdraining on a paper towelâ€ picture.
All in all, a delicious burger. Too much BBQ sauce though. It made a bowl full and we hardly put a dent in it.
Heat oil in a large pan over medium-high heat. Season ground beef with salt and pepper. Shape into 8 burgers. Cook about 5 minutes per side or until cooked through. Top burgers with bacon, sharp cheddar cheese, onion rings, BBQ sauce, and any other toppings you desire.
To make the onion rings:
Heat oil in a large pan to 360 degrees.
Put flour in a bowl and season with salt and pepper. Do the same with buttermilk in a separate bowl.
Dredge onion rings in flour, dip in buttermilk, and then dredge in flour once more. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels. Season with salt.
To make the smoky barbecue sauce:
Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.
Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Spoon on burgers