Gillie
@gilliehouston • 453,600 subscribers
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Countdown to Thanksgiving, day 2: French Onion ‘Soup’ Green Beans with a crispy Gruyère topping 😌 Recipe: * 3 large white onions, thinly sliced * 4 tbsp butter, divided * 1 tbsp olive oil * Salt and pepper * 3 tbsp balsamic vinegar * 1/2 tbsp brown sugar * 1 pound fresh green beans, trimmed and halved * 4 slices bacon, cut into bite-sized pieces * 1 pound mushrooms, thinly sliced * 3 garlic cloves, minced * 3 tbsp flour * 1 cup chicken stock (or vegetable stock) * 1 tsp Worcestershire sauce * 1 cup heavy cream (or half and half) * 4 fresh thyme sprigs, stripped * 3 cups grated Gruyère cheese * 1/4 cup grated Parmesan cheese 1. Preheat the oven to 350ºF. 2. Bring a large pot of well-salted water to a boil, and prepare an ice bath to the side. When the water is boiling, add the green beans and cook until slightly tender, 6-7 minutes. 3. Transfer the beans to the ice bath and let cool for 5 minutes. Drain and pat dry or use a salad spinner to remove the excess water. 4. Heat a large braiser or skillet over medium heat. Add the olive oil and 1 tbsp butter and stir to melt the butter. Add the thinly sliced onions to the pan and season with salt. Sprinkle the balsamic vinegar and brown sugar over the onions and stir to combine. Continue cooking the onions, stirring occasionally, until they are soft and golden brown, about 30 minutes. 5. Remove the caramelized onions from the pan. Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the bacon grease in the pan. 6. Add the mushrooms to the pan, season with salt and pepper, and cook until soft, 4-5 minutes. Add the minced garlic and cook for 1 minute. 7. Add the remaining 3 tbsp of butter to the pan and melt. Sprinkle the flour over the mushrooms and stir to coat. Cook, stirring frequently, until the flour is toasted, about 2 minutes. 8. Whisk the chicken stock into the pan 1/4 cup at a time, scraping up the browned bits at the bottom. When all of the chicken stock has been incorporated, and the Worcestershire sauce. 9. Whisk in the cream and season with additional salt and pepper. Stir in the thyme. Bring the sauce to a light simmer, then reduce the heat to medium low. Continue simmering until the sauce is thickened to your liking (6-7 minutes for a thinner, gravy-like sauce; 10-11 minutes for a thick sauce). 10. Stir in 1 cup of the Gruyère cheese and all of the Parmesan cheese. 11. Add the green beans, 1/2 of the caramelized onions, and bacon to the sauce and stir to coat. Top with the remaining caramelized onions and the remaining Gruyère cheese. 12. Cover the pan and transfer to the oven. Bake for 15 minutes. Remove the lid. Continue baking until the top is crispy and golden brown, an additional 10-15 minutes. 13. Remove from the oven and let sit for 10 minutes before serving. #greenbeancasserole #greenbeanrecipe #thanksgivingrecipes #thanksgivingsides #frenchonionsoup
Gillie21,700 views • 13 hours ago
File under meals I could eat over and over again in the summer 🍅💞 One pan tomato orzo with crispy chicken thighs: - 2 tablespoons olive oil - 4 bone-in, skin on chicken thighs - Salt and pepper - Garlic powder, onion powder, and Italian herb blend, for seasoning - 1 shallot, minced - 3 cups cherry tomatoes - 4 garlic cloves, minced - 2 cups orzo - 3 cups chicken stock - Fresh basil - Ricotta cheese 1. Pat the chicken thighs dry with a paper towel, then season all over with salt, pepper, garlic powder, onion powder, and Italian herbs, using your fingers to rub the spices into the skin. 3. In a large, oven-proof skillet over medium high heat, warm the olive oil. 4. When the pan is hot, add the chicken thighs and sear for 3 minutes per side. Remove the chicken and set aside. 5. Add the shallot, garlic, and cherry tomatoes to the pan. Season with salt and pepper and cook until the tomatoes are slightly blistered and are able to be crushed easily with a wooden spoon, 8-10 minutes. Use the wooden spoon to gently crush the tomatoes and release the juices. 6. Add the orzo and chicken stock to the pan and stir to deglaze. 7. Nestle the seared chicken thighs over the orzo and bring the mixture to a boil. Reduce to a simmer and cover the pan. Cook until the liquid has fully absorbed and the chicken reaches an internal temperature of 165°F, 15-20 minutes. 8. Garnish with fresh basil and dollops of ricotta cheese before serving. #onepandinner #orzorecipe #chickenthighs #EasyRecipes #summerrecipes
Gillie209,500 views • 2 months ago
Saturday morning oeuf action 🍳 #oeufsencocotte #shirredeggs #eggrecipe #bakedeggs
Gillie545,200 views • 2 years ago
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