Best Spaghetti Lyonnaise Au Gratin Recipes
SPAGHETTI LYONNAISE AU GRATIN
This is a simple dish. I like to serve it after a crisp salad. You can use whatever cheese you like, but I really like using Stilton as it adds such flavour.
Provided by Kitzy
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the water to the boil and drop in the spaghetti. After 5 minutes add the onion and continue cooking until the spaghetti is just soft.
- Blend the cornflour, nutmeg and pepper with the water, then the milk, in a bowl. Add this to the spaghetti and boil for a further minute.
- Pour into an oven proof dish, and top with the cheese and oats. Grill until the cheese is melted and the top is nicely browned.
Nutrition Facts : Calories 418.3, Fat 9.1, SaturatedFat 5, Cholesterol 23.6, Sodium 230.8, Carbohydrate 66.9, Fiber 3.7, Sugar 4.3, Protein 16.8
GRATINEE LYONNAISE (LYON-STYLE ONION SOUP)
Yet another Onion Soup! However, I have been looking for this recipe for a long time and I finally found it on "Emeril Live" recipe courtesy of Emeril Lagasse 2003. This recipe takes you back to the old fashioned Onion Soup bubbling on a french stove with the sites and smells & the great taste. Serve with a nice green salad and French loaf of a warm bread.
Provided by Manami
Categories Onions
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven or other large pot melt the butter or margarine over med-high heat. Add the onions, salt and pepper, & cook, stirring until golden bown, 15 to 18 miutes.
- Remove the pan from the heat & carefully add the cognac.
- Return the pan to the heat & cook until the alcohol has evaporated. Be careful as the cognac may ignite.
- Add the beef stock & thyme sprigs & bring to a boil. Reduce the heat to a simmer & cook the soup for 45 minutes.
- While the soup is simmering, toast the bread slices until light golden brown. Remove from oven.
- Preheat the broiler.
- When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual ovenproof serving bowls or crocks and top with 1/2 of the grated cheese.
- Ladle some of the soup among the bowls and top with the remaining toasts. Ladle the remaining soup among the bowls and top with the remaining cheese.
- Place the bowls on baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes.
- Remove from the oven.
- Optional Topping: In a small bowl combine egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in aroud the edges so that it is incorporate into the soup. (The heat of the soup will cook the egg yolk and this will thicken & enrich the soup.).
- Garnish the top with chopped parsley and serve hot.
Nutrition Facts : Calories 601.9, Fat 34.1, SaturatedFat 19.8, Cholesterol 103.5, Sodium 2116.7, Carbohydrate 43.1, Fiber 4.4, Sugar 10.1, Protein 31.7
CHICKEN IN SPAGHETTI AU GRATIN
From "Simply Delicious"- a cookbook of Employee Family Recipes. The recipe was submitted by Lill Schmidt of Minneapolis, Minnesota.
Provided by BeccaB3c
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package.
- Combine soup, milk, chicken and mushrooms in sauce pan; heat to boiling.
- Add cheese and allow to melt.
- Add peas, carrots, or pimentos if desired.
- Serve on hot, buttered spaghetti.
Nutrition Facts : Calories 291.9, Fat 5.1, SaturatedFat 1.6, Cholesterol 42.2, Sodium 53.2, Carbohydrate 39.1, Fiber 1.9, Sugar 1.4, Protein 21.2
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