fall – Page 2 – FoodWatcher

Classic Chunky Cranberry Sauce

Chunky cranberry sauce lovers, this one’s for you: with a thick and chunky texture and the perfect balance of tart and sweet (well, I think it’s perfect, but the beauty of this recipe is you can customize it to your personal tastes!) This tried-and-true recipe requires only a few ingredients, minimal prep, and under 15 […]

The post Classic Chunky Cranberry Sauce first appeared on Love and Olive Oil.

Make this classic recipe your go-to cranberry sauce, and use it as a foundation for your own inspired creation—a choose-your-own-adventure cranberry sauce if you will. The only limit is your imagination!

White bowl filled with a chunky cranberry sauce and two spoons on a white marble background.

Homemade cranberry sauce is one of my favorite parts of the holidays. The intense tartness is the perfect contrast to the rich, fatty flavors and textures on the rest of your plate. I like to get a bit of cranberry sauce with each and every bite.

Another thing I love about cranberries are their versatility: there are so many complementary flavors that go with this unique fruit, from savory winter spices to sweet summer berries, zesty citrus to spicy peppers and sultry liqueurs (just take a walk down the cranberry juice aisle in your local market and it will be obvious that cranberry goes with just about anything).

That means that I can make a different kind of cranberry sauce every year and never get bored.

But still, there’s something to be said for the classic, with the perfect balance of sweetness, and a hint of lemon to compliment the natural tannins in the cranberries.

Want More Jam Recipes?

Check out my new cookbook, That’s My Jam, with 52+ seasonal recipes for jams, jellies, marmalades & more!

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The question is: are you team chunky-homemade cranberry sauce or team jellied-from-the-can? Chances are your Thanksgiving table is probably split right down the middle, with both sides staunchly arguing for their candidate of choice. Such a heated debate has ruined many a Thanksgiving.

While this recipe is intended for the chunk-ocrats among us, if you happen to identify with the jelly-can party (or have dinner guests who do), don’t worry, I have a recipe for that too which you can find in my book, That’s My Jam. It’s a recipe that will please the canned-cran lovers but still bring that homemade touch to the table. Might I suggest making a batch of both?

If you’d rather not make two batches of sauce, you can follow this recipe but run the mostly-cooked cranberries through a food mill for a smoother, saucier texture (not quite jellied—it needs more pectin for that—but it might be the perfect compromise!) Return to the stovetop and cook a few minutes longer to thicken. You’ll end up with a batch of beautifully saucy, spoonable deliciousness that should please just about everyone!

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Cranberry Edition mini eBook cover mockups.

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Green Bean Casserole

Green bean casserole is a classic American side dish that is popular during the holidays, especially Thanksgiving. The dish is made by combining cooked green beans with a creamy mushroom sauce, and then topped with crispy fried onions. I also like to a…

Apple Pie Cobbler Bars.

Apple pie cobbler bars are such a delightful fall treat! Perfect for Thanksgiving or any fall holiday, they start with a buttery shortbread crust, a spiced apple and brown sugar filling and a crumbly streusel on top. So delish and easy to make! I’ve got the ultimate Thanksgiving (and fall!) dessert for you. These apple […]

The post Apple Pie Cobbler Bars. appeared first on How Sweet Eats.

I’ve got the ultimate Thanksgiving (and fall!) dessert for you.

apple pie cobbler bars

These apple pie cobbler bars are incredible, made with a shortbread crust, a soft cinnamony apple filling and a crumb on top that is a bit crunchy. They taste like heaven – apple pie in bar form!

apple pie cobbler bars

The bars can be made ahead of time and they are so fabulous, basically tasting like a big piece of pie or even an apple crumble. I’m obsessed.

When it comes to fall flavors, I enjoy apple SO much more than pumpkin. Apple cider and apple flavored things are definitely what I crave and love to bake the most. Sure, pumpkin is good. But apple is sweet, crisp and refreshing. It just feels like a fall day.

apple pie cobbler bars

The original recipe for these bars comes from my cookbook The Pretty Dish. I first shared my blueberry peach cobbler bars in that book and have since made many versions! I make a cranberry cobbler bar and a strawberry cobbler bar – both are incredible.

apple pie cobbler bars

The bars are also easy!

You essentially make a shortbread crust and a filling.

The shortbread crust is used for both the base of the bar and the crumbly topping.

The filling is obviously used for the… filling. Shocking.

apple pie cobbler bars

To make the apple filling, I chop and cook the apples a bit. I like to get them somewhat tender so they are bite-able and soft in the bars. This also makes them a bit syrupy. That consistency is easy to come by if you’re using berries or cranberries or peaches. So that’s another benefit to cooking the apples down a bit.

Then, I layer! I press half the shortbread mixture into the pan to form a crust.

Next, I pour the spiced apple filling over the crust.

Finally, the remaining shortbread gets crumbled and sprinkled on top.

apple pie cobbler bars

These take about 45 minutes to bake and I like to let them cool completely before slicing. You can definitely make them ahead of time (even a few days!) and store them in the fridge to stay fresh. I serve them chilled, at room temp or even warm with vanilla ice cream. They are incredible all ways!

apple pie cobbler bars

Now if you’re looking to really save some time, I’ll tell you that you totally can use a jar of apple pie filling here. It takes the process of chopping and cooking the apples out of it. It doesn’t taste quite as fresh or homemade, but at the same time it tastes like classic diner apple pie.

Shhhh. I won’t tell. (more…)

The post Apple Pie Cobbler Bars. appeared first on How Sweet Eats.

Apple Cranberry Pie

sliced pie with cranberries on the inside on a white plate. This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust. This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall…

This Apple Cranberry Pie combines the perfect fall flavors of apple pie with cranberry. Cranberry Apple Pies are perfect for Thanksgiving – sweet and tart with a flaky pie crust.

This pie is filled with the light and delicious fruit flavors of apple and cranberry. Together with my All-Butter Pie crust, it’s the best fall pie recipe! The top of the pie is a double crust – but yo could also make it with a lattice top or with crumble topping – your choice. Apple Cranberry filling is sweet and tart with notes of orange – perfect served with a scoop of vanilla ice cream.

ingredients in apple cranberry pie laid out on a white counter.

Ingredients Needed

Pie Dough: You can make it homemade or buy a refrigerated pack of two.
Apples: Granny Smith and Honey Crisp are my favorite for baking.
Orange Juice and Zest: Orange flavors pair so nicely with cranberry.
Cornstarch: Helps firm up the center of the pie.
Spices: Make a perfectly spiced pie with cinnamon and nutmeg.
Cranberries: This recipe was tested with fresh cranberries. I don’t recommend dried cranberries – save those for white chocolate cranberry cookies.

process shot of apple cranberry pie being made.

How to make Apple Cranberry Pie

Place crust in your pie pan and decide if you want to do a lattice crust on top, a double crust, or crumble topping.
Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
Pour sugar mixture over apples and add cranberries. Toss to combine.
Pour filling into prepared pie dish. It will be piled high.
Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional). Place pie on a baking sheet and top with a pie shield (or strips of foil).
Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook until the crust is light golden and filling is bubbly.

sliced pie with cranberries on the inside in a clear pan.

Storing Pie

Apple pies like this are perfect to make ahead because they need to cool completely and chill before serving. You can make this pie up to 2 days ahead. Wrap well with plastic wrap and store in the refrigerator. You can also freeze the entire cooled pie or freeze leftover slices.

Expert Tips

I always bake my pies at a high temperature for 10-15 minutes to avoid a soggy bottom crust.
Let the pie cool completely before cutting. It will cut easiest if you chill the pie first.
Serve with ice cream or whipped cream.
Have leftover fresh cranberries? Use them to make cranberry orange punch or cranberry quick bread.

FAQs

Why are my apples not cooked?

Make sure your apples are very thinly sliced and equal in size. That way they’ll break down and all cook evenly and get cooked through – this will avoid a crunchy apple. I prefer slices to chunks for this reason.

Can I use frozen or dried cranberries?

Dried cranberries won’t work in this pie. However, frozen cranberries can be thawed, drained, and added to the apples just like fresh can.

Apple Cranberry Pie Recipe

A classic combination – Apple Cranberry Pie is a cran apple pie with orange flavor in a homemade pie crust – the perfect thanksgiving apple pie recipe.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 234kcal

Author Dorothy Kern

Cost $10

Ingredients

2 recipes pie crust from scratch or a refrigerated pack of 2
4 cups apples peeled and sliced (about 2.5 pounds)
1 tablespoon orange juice
¾ cup (150g) granulated sugar
¼ cup cornstarch 32g
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
1 tablespoon orange zest
1 ½ cups (150g) cranberries (see note)

Instructions

Preheat oven to 425°F.
Prepare pie crust as directed (see note). Place one pie crust in a 9-inch pie plate (let the edges hang over). Roll the second pie crust flat to use as a double crust. Set aside while preparing pie.
Peel, core, and slice apples thinly. It’s important to thinly slice them so they cook all the way in the pie. Place apple slices in a large bowl and toss with orange juice.
Whisk sugar with orange zest, cornstarch, cinnamon, and ground nutmeg in a small bowl.
Pour sugar mixture over apples and add cranberries. Toss to combine.
Pour filling into prepared pie crust. It will be piled high.
Top pie with second crust. Trim and crimp edges; cut slits for steam to escape. Brush with egg wash and sprinkle with sanding sugar (optional).
Place pie on a cookie sheet and top with a pie shield (or strips of foil).
Bake pie for 10 minutes at 425°F, then lower the oven temperature to 350°F and cook an additional 40-50 minutes, or until the crust is light golden and filling is bubbly.
Cool completely before cutting. It will cut easiest if you chill the pie first. Serve with ice cream or whipped cream.

Notes

Pie Crust: If you use my all butter pie crust, you can make it up to 24 hours ahead. You can either chill the crust before rolling, then roll and put in pie shell when ready to make the pie or you can roll and place one in pie plate and chill both up to 24 hours, but remove from the refrigerator before making filling so it has a few minutes to warm up. If using a store bought refrigerated crust, thaw according to package directions and place in pie plate just before making filling.
Apples: I used Granny Smith. You can also use Honeycrisp apples.
Cranberries: If you have frozen cranberries, thaw and drain all liquid before adding to the apple mixture.
Store pie in the refrigerator, loosely covered. Pie can also be frozen for several months.

Nutrition

Other Cranberry Recipes

Oatmeal Cranberry Cookies

Breakfast Recipes

Cranberry Cinnamon Roll Bake

White Chocolate Cranberry Cookies

Bread Recipes

Cranberry Orange Bread

Mashed Sweet Potatoes

If mashed sweet potatoes have never made an appearance on your dinner table, now’s the time to change that. They’re just too delicious to not have in your side dish rotation, especially in the fall. These mashed sweet potatoes have a beautifully creamy texture, and I season them with salt, pepper, and a little maple syrup to create a rich flavor that’s part savory, part sweet. But maybe best of all, this mashed sweet potato recipe is SO easy to make! It calls for 7 ingredients, and the stove takes care of most of the work for you. It’s a […]

Autumn Whipped Ricotta Dip

This whipped ricotta dip is perfect for the fall and Thanksgiving! The ricotta is whipped with cottage cheese to lighten it and add a bit of protein. Then, it’s topped with roasted sweet potato, balsamic-glazed cranberries, and pumpkin seeds. Autumn Wh…

Vegan Lentil Loaf

This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings,…

This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!

We’ve finally found our perfect plant based dinner for parties and holidays: this lentil loaf recipe! Our vegetarian meatloaf is so popular and well-reviewed, we’ve always wanted a vegan version of it. After many years and lots of recipe testing, it’s finally here!

This lentil loaf (vegan meatloaf) is full of savory flavor and meaty texture, using a mix of lentils, cashews and walnuts, mushrooms, and seasonings. Brushing it with a tangy glaze of ketchup and BBQ sauce while baking gives the flavor and extra pop! It’s great for dinner parties, or holidays like Thanksgiving and Christmas.

Featured reader comment

“I’ll definitely make this lentil loaf again, we loved it so much! The mushrooms bring such umami, warmth and earthiness to the flavor of the loaf. The ketchup and BBQ sauce topper add a really nice tang, it was a wonderful combination! It was nourishing and filling meal.” -Tanvee

Secrets to the flavor and texture

This vegan meatloaf is hearty and savory, a spinoff on our vegetarian meatloaf recipe. What does it taste like? We’ll admit, lentil loaf doesn’t taste exactly like meat. The texture is softer and the flavor won’t fool anyone into thinking it is. However, it’s very satisfying! (If you’re looking for something that’s more like meat, that vegetarian meatloaf is a better option.) Here are some of the flavor secrets:

Lentils and mushrooms: Lentils form the base of this loaf, but on their own they’re soft and have neutral flavor. Mushrooms are important for the savory flavor and a chewy texture.
Toasted nuts: A mix of cashews and walnuts are toasted in the oven until golden and fragrant to add a subtle meaty flavor and give thee loaf some texture.
Dijon mustard and soy sauce (or tamari): These infuse savory, zingy flavor.
Vegan mayonnaise and bread crumbs: These help the loaf bind together. For gluten-free, substitute gluten-free bread crumbs or crushed gluten-free crackers.

Tips for making a vegan lentil loaf

This vegan lentil loaf is built on a mix of lentils, chopped nuts and seasonings. It’s important to follow the recipe exactly, because it’s formulated to hold together with various binder ingredients. Here are a few tips:

Toast the nuts. Toasting the nuts in the oven first adds flavor layers: don’t be temped to skip this step.
Use a food processor. We’ve got a variation without the food processor, but it’s easiest to use a large food processor to achieve the right consistency. Process the batter until it’s mostly held together but still has some chunks: you’ll want it to have some texture after baking.
Allow to cool 30 minutes. The cooling time is extremely important: it helps the loaf to set. If you try to eat it right away, it will fall apart.

No food processor?

No problem: you can still make this lentil loaf! Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture.

Sides to pair

This vegan lentil loaf is great for dinner parties and holidays: it’s a great vegan Thanksgiving recipe. The most important thing to remember: the texture of this lentil loaf is pretty soft, so it pairs best with sides that have some texture.

Meatloaf and mashed potatoes is a classic pairing, but instead we’d serve this with crispy Brussels sprouts, sauteed broccoli or sauteed broccolini, peas with lemon, green beans almondine, roasted potatoes, or crisp salads like apple fennel salad or pear salad.

Make ahead and storage

You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.

Leftovers of this lentil loaf store well and taste great: store refrigerated for up to 3 days. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in the oven until it is warm but not hot.

Dietary notes

This vegetarian meatloaf recipe is vegetarian, vegan, dairy-free and plant-based. For gluten-free, substitute gluten-free panko or crushed GF crackers.

Frequently asked questions

What if I’m allergic to nuts?

The nuts are essential to the texture and structure of this lentil loaf. There’s currently no tested nut-free version.

What mushrooms work best?

This recipe uses cremini mushrooms, but you can also use a mix of cremini and shiitake or other types of mushrooms (oyster mushrooms, Lion’s mane mushrooms, etc). You can also use white button mushrooms, but they have less robust of a flavor. Don’t omit the mushrooms, as they add essential meaty flavor to the mix.

Vegan Lentil Loaf

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This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!

Author: Sonja Overhiser
Prep Time: 45 minutes
Cool time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 15 minutes
Yield: 10
Category: Main dish
Method: Baked
Cuisine: Vegan
Diet: Vegan

Ingredients

1 cup dried green lentils, sorted and rinsed (or 2 ½ cups cooked)
1 teaspoon kosher salt, divided
1 ½ cups whole walnuts
½ cup whole cashews (see Notes)
1 yellow onion, finely chopped
3 large cloves garlic, minced
8 ounces baby bella mushrooms (aka cremini), cleaned and finely chopped
2 tablespoons olive oil
1 teaspoon each dried thyme, dried sage, garlic powder, smoked paprika
2 tablespoons finely chopped parsley
¼ cup mayonnaise or vegan mayo
1 ½ tablespoons Dijon mustard
1 ½ tablespoons full-sodium soy sauce or tamari
1 cup plain panko (or gluten-free panko)
½ teaspoon freshly ground black pepper

Glaze

¼ cup ketchup
2 tablespoons barbeque sauce

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Instructions

Preheat the oven to 375°F.
In a medium saucepan, add 2 ½ cups water, the lentils, and ½ teaspoon of the kosher salt. Bring to a boil, then reduce the heat, cover, and simmer until all the liquid is absorbed and the lentils are tender, about 15 minutes.
Place the walnuts and cashews on a baking sheet and toast for 8 to 10 minutes, until lightly browned. Allow to cool.
Meanwhile, prepare the onion, garlic, mushrooms and parsley as noted in the ingredients list.
In a large skillet, heat the olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, ½ teaspoon kosher salt, and the thyme, sage, garlic powder and smoked paprika. Cook for about 5 minutes, until most of the liquid has evaporated. Stir in the cooked lentils.
In the large food processor (see Notes), add the nuts and pulse 3 to 4 times until roughly chopped. Add the onion and mushroom mixture, parsley, mayonnaise, Dijon mustard, soy sauce, panko, and several grinds of black pepper to the bowl. Pulse 3 to 4 times until the mixture comes together: it should be mostly finely ground but still have a textured consistency (don’t fully puree it).
Grease a 9 x 5″ aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the loaf once it’s baked.
Bake the loaf for 30 minutes. While it’s baking, mix together the ketchup and barbecue sauce for the glaze. Add the glaze (reserving a little for later). Bake 30 minutes more (for a total of 1 hour), then remove from the oven. If desired, you can brush on some of the reserved glaze.
Allow the loaf to cool in the pan for at least 30 minutes, then lift it out of the pan with the parchment paper. Slice into pieces and serve warm. Leftovers can be stored for up to 3 days in the refrigerator. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in a 375°F oven until it is warm but not hot.

Notes

The cashews can be salted or unsalted, raw or roasted.

Make ahead notes: You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.

Don’t have a food processor? Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture.

More vegan dinner recipes

Some other great vegan dinner recipes we love? Try our vegan pot pie, vegan lasagna, or vegan mac and cheese: they’re all plant-based dinners we’ve made that every eater loves.

Best Vegan Pot Pie

Vegan Mac and Cheese

Favorite Vegan Lasagna Recipe

40 Easy Vegan Dinner Recipes

No Bake Butterscotch Pie

Slice of butterscotch pie on a white plate with recipe title on top of photo This is the best Butterscotch Pie recipe that is easy to make completely from scratch. It has a creamy butterscotch pudding filling, a delicious graham cracker crust, and a pillowy-soft topping. You haven’t lived until you’ve tasted butterscotch pudding from scratch! Butterscotch pie is an old-fashioned pie recipe that is irresistible! It takes like a…

This is the best Butterscotch Pie recipe that is easy to make completely from scratch. It has a creamy butterscotch pudding filling, a delicious graham cracker crust, and a pillowy-soft topping. You haven’t lived until you’ve tasted butterscotch pudding from scratch!

A slice of butterscotch pie with pecans on top on a white plate with rest of pie in background

Butterscotch pie is an old-fashioned pie recipe that is irresistible! It takes like a butterscotch candy but served up as a no-bake pie. If you love the rich, caramel flavor of butterscotch you are going to love this easy homemade pie recipe.

Ingredients laid out on a white surface include a stick of butter, heavy whipping cream, chopped pecans, cornstarch, vanilla, egg yolks, brown sugar, milk, and graham cracker crumbs, with a blue and white checkered cloth nearby.

Ingredients Needed

A simple graham cracker crust with graham cracker crumbs and melted butter
Large egg yolks for the pudding custard
Light brown sugar gives that rich butterscotch flavor
Whole milk but you can also use low-fat or nonfat
Cornstarch helps to thicken the pudding
A soft whipped cream goes on top.

A round baking pan with a graham cracker crust is surrounded by a small pitcher of milk, three white eggs in a bowl, a bowl of brown sugar, and a wrapped stick of butter on a white and blue checked cloth, all on a white surface.

A bowl of creamy caramel sauce sits on a white surface with a blue-striped cloth beneath. Nearby are eggs, a bowl of brown sugar, a stick of butter, and a small pitcher of cream, indicating ingredients for a recipe.

How to make Butterscotch Pie

Combine graham cracker crumbs with the melted butter in a bowl until there are no dry crumbs left. Pour the crumbs into a prepared 9” springform pan and firmly press it in the bottom and up the sides of the pan to create a thick crust.
Make the homemade pudding: Melt the butter in a saucepan over medium-low heat. Add the egg yolks and whisk until they are well combined with the butter. Add the brown sugar and whisk until smooth and then add the milk and cream and keep whisking. Add the cornstarch a little bit at a time. Then stir until the pudding thickens.
I like to strain the filling into the crust so it’s really smooth, but this is optional. The nice thing about straining it is that it removes any small lumps.
Get a piece of plastic wrap and cover the filling so that the wrap is touching the surface of the pudding. This will prevent a skin from forming on top while it cools. Poke a few small holes in the plastic – this will allow steam to escape as the filling cools. Cool the filling in the crust then store it in the refrigerator for four to six hours or overnight.
Top the pie with whipped cream before serving. You can also make a more traditional meringue topping, if you prefer.

Close up shot of butterscotch pie with one slice missing

Recipe Tips for the Best Butterscotch Pie

Why use a 9-inch springform pan? It makes for an easy release – no worries about sticking. If you don’t have a springform pan you can use a 10-inch pie plate or deep dish 9-inch pie plate.

Crust Tips: If you want lots of tips for making the crust be sure to check out my post all about graham cracker crusts.

Measure ahead: When you make the filling be sure to measure all of your ingredients first so they are ready. Cooking the filling is a fast process and having everything premeasured will make it much easier.

For a Creamy Filling: For the creamiest, smoothest filling strain the filling when you pour it into the crust. You can use a fine-mesh strainer to make this easy.

Whipped Cream Tip: The easiest (and fastest) way to make whipped cream is to use cold cream and chill the bowl and beaters first. When everything is cold it will whip up faster!

Make Ahead: You can make the crust and filling the night before you want to serve it. Just wait to add the topping until the next day.

Slice of no bake butterscotch pie on white plate

No Bake Butterscotch Pudding Pie Recipe

This No-Bake Butterscotch Pudding Pie is completely from scratch with the BEST butterscotch pudding EVER and a graham cracker crust!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 414kcal

Author Dorothy Kern

Cost $10-12

Ingredients

For the crust:

2 ¼ cups graham cracker crumbs
8 tablespoons (113g) unsalted butter melted

For the pudding:

2 tablespoons (28g) unsalted butter
3 large egg yolks
¾ cup (150g) packed light brown sugar
1 ½ cups whole milk
½ cup heavy whipping cream
3 tablespoons (24g) cornstarch
1 teaspoon vanilla extract

For the topping:

¾ cup heavy whipping cream
¼ cup (27g) powdered sugar
1 tablespoon vanilla extract
Pecans crushed, optional

Instructions

Lightly spray a 9-inch springform pan with nonstick cooking spray. The springform pan helps with ease of cutting, but you can use a 9” pie plate if you prefer.
Stir the graham cracker crumbs with the melted butter until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.
Measure out all of the pudding ingredients before starting. Pudding cooks fast and you don’t want your eggs to scramble! In a medium-sized saucepan, melt the butter over medium-low heat. Once the butter is melted, add the egg yolks, whisking continuously until well combined. Immediately add the brown sugar to the egg mixture and whisk until smooth. Quickly add the milk and heavy whipping cream, continuing to whisk over medium-low heat. Add the cornstarch 1 tablespoon at a time and whisk until dissolved. Switch to a wooden spoon and stir constantly. Once the pudding starts to thicken, continue cooking for another couple of minutes until it is bubbling slightly.
Remove from heat and stir in the vanilla extract. Strain the pudding through a fine sieve into the pie crust. This is optional, but helps strain out any lumps. Immediately cover the top of the pie with plastic wrap (directly on the surface of the pudding) and poke a few holes with a toothpick. Allow it to cool on the counter for at least 1 hour before refrigerating. Refrigerate for 4-6 hours or until the filling is firm before adding the topping. (Overnight is fine.)
Make the topping by beating the heavy whipping cream on high speed with the whisk attachment until it’s bubbly, then add the powdered sugar and vanilla and beat until stiff peaks form. It’s best to start with a cold bowl and beater for faster whipped cream. Spread the whipped cream over the pie and garnish with chopped pecans.

Video

Nutrition

Other Pudding Pies We Love

Have you guys ever read my friend Julianne’s blog, Beyond Frosting? She’s one of the sweetest people I’ve met through blogging. She just wrote her first cookbook and it’s out now!

This book is one of my favorite new cookbook additions because it’s a topic I love dearly (and so do all of you): No Bake Desserts. The book is full of completely no-bake cheesecakes, pies, mousse, parfaits, bars and lots of other goodies that will keep your kitchen cool all year long. No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer is one of those books you MUST get yourself before the holidays. And then buy it for everyone on your Christmas list!

Brussels Sprouts Kale Caesar Salad

This Brussels Sprouts Kale Caesar Salad is a twist on the classic Caesar salad. The salad combines the earthiness of kale and Brussels sprouts with the creamy, tangy richness of Caesar dressing, making it both satisfying and flavorful. The crunch from …

French Onion Chicken

This French onion chicken bake is irresistibly savory, pairing tender chicken breasts with caramelized onions and Gruyere cheese! It’s perfect…

This French onion chicken bake is irresistibly savory, pairing tender chicken breasts with caramelized onions and Gruyere cheese! It’s perfect for parties, holidays, and any time you need a showstopper dish. This one is a big winner in our family and we love it for holidays.

Imagine with us for a moment: French onion soup, but with chicken. (Insert mind exploding emoji.) Yes, Alex and I wanted to create a chicken bake with all the flavors of your favorite cozy soup—and my, does it deliver on flavor! No canned French onion soup needed.

This French onion chicken is a crowd pleasing chicken dinner: the juicy chicken is accentuated with Dijon mustard, herbs, Gruyere cheese, and mounds of tender, savory caramelized onions. It takes a bit of time to put together, but it’s absolutely worth it for holidays and dinner parties: plus we’ve got some make ahead tips for weeknights. When we served it to out-of-town family recently, they raved!

Featured reader comments

“This was fabulous! The Dijon mustard really added a wonderful taste to the chicken, I can’t quite place it, but it added warmth and depth. The onions smelled DIVINE while cooking and it felt very cozy in the kitchen while it was so cold outside. ” -Tanvee

Tips for caramelized onions

The longest lead time item for this French onion chicken is the caramelized onions. You can’t rush this, folks! (Trust us: we’ve tried. There’s really no shortcut!) The onions will go from white to nicely browned and caramelized in about 45 minutes. Here’s what to do:

Thinly slice the onions. About 1/8-inch thick works well. Here’s our tutorial on How to Cut an Onion.
Sauté the onions for 10 minutes on medium high heat. Melt butter, then add the onions and sauté until they’re soft.
Switch to medium low until tender and dark brown, about 45 minutes total. You’ll see the onions go through stages: first golden brown, then medium brown, then very dark brown. They’re done when the flavor is developed and sweet, and they’re almost falling apart they’re so tender.

The flavor maker: Dijon mustard

As two cookbook authors who specialize in from-scratch meals, Alex and I wanted this French onion chicken bake to be fully homemade, not using canned French onion soup like in some casserole recipes.

The caramelized onions have loads of savory flavor on their own, but the Dijon mustard really takes it over the top in this dish. It infuses a tangy, salty flavor that makes people say, “Wow! What’s in this?”

Make ahead notes to make it weeknight friendly

Because of the time for caramelization, this French onion chicken recipe isn’t really weeknight dinner friendly. However, you can make it in advance! Here are a few make ahead notes:

Make the caramelized onions ahead of time. You can simply refrigerate until serving, up to 2 days in advance.
Marinate the chicken in advance. The chicken can marinate up to 24 hours in advance. You can make it up the night before, which greatly reduces the prep time.
With advanced prep, bake time is only 25 minutes. These prep steps put this back recipe into weeknight dinner territory!

Ways to make it a meal

This French onion chicken bake is a celebratory meal, great for holidays like Thanksgiving and Christmas or dinner parties. We like to pair it with dishes that don’t use the oven (since it’s busy with this chicken!).

It’s great with mashed potatoes or horseradish mashed potatoes, or green vegetables like green beans almondine, sauteed broccoli or sauteed broccolini. It’s also ideal with a crisp salad like arugula salad, apple salad, pear salad, or apple fennel salad. Or, pair it with a simple whole grain or pasta like lemon rice, quinoa, farro, orzo or couscous.

Here are more of our favorite easy side dishes if you’re looking for more ideas!

Storing leftovers

This French onion chicken recipe stores up to 3 days refrigerated. Reheat gently on the stovetop or in a 400°F oven.

Dietary notes

This French onion chicken recipe is gluten-free. For dairy-free, use vegan mozzarella cheese (there are now several great brands on the market; we tend to like Daiya but experiment to find a brand you love).

French Onion Chicken

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This French onion chicken bake is irresistibly savory, pairing tender chicken breasts with caramelized onions and Gruyere cheese! It’s perfect for parties, holidays, and any time you need a showstopper dish.

Author: Sonja Overhiser
Prep Time: 50 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 6 to 8
Category: Dinner
Method: Baked
Cuisine: Chicken
Diet: Gluten Free

Ingredients

For the onions

3 pounds yellow onions, thinly sliced (4 large, 8 cups sliced)
2 tablespoons unsalted butter
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon dried rosemary
2 sprigs fresh rosemary, destemmed
½ tablespoon balsamic vinegar

For the chicken

3 pounds chicken breast (6 boneless skinless breasts)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon kosher salt
2 tablespoons Dijon mustard
2 tablespoons olive oil
4 to 5 ounces gruyere cheese, grated (about 2 cups)
Chopped fresh parsley and thyme, for garnish

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Instructions

Cook the onions (45 minutes): In a large pot or Dutch oven over medium heat, melt the butter. Add the thinly sliced onions and sprinkle with the kosher salt, garlic powder, dried thyme, and dried and fresh rosemary. Cook, stirring frequently, for about 45 to 50 minutes until the onions are very softened and lightly brown. Reduce the heat slightly after 10 to 15 minutes as they start to soften. You want them to steam out, not sauté. Be patient—this process takes time but it’s worth it for that rich, sweet flavor! (Can be caramelized in advance; refrigerate until ready to bake.)
While the onions are cooking, preheat and marinate the chicken: Preheat the oven to 400°F. In a large bowl, whisk together the garlic powder, onion powder, paprika, kosher salt, Dijon mustard and olive oil to form a paste. Pat the chicken breasts dry with paper towels, then toss them thoroughly with the Dijon mixture. Rest until onions are caramelized. (If the onions are caramelized in advance, marinate at least 30 minutes; or you can marinate the chicken up to 24 hours.)
Prepare for baking: When the onions are done, stir in the balsamic vinegar, then spread the caramelized onions evenly over the bottom of a 9” x 13” baking dish. Arrange the seasoned chicken breasts on top of the caramelized onions in the baking dish. Top each piece of chicken generously with shredded gruyere cheese.
Bake: Bake in the preheated oven for about 22 to 25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the cheese is melted and bubbly. If desired, broil for the last few minutes (or a few minutes more) to brown the cheese.
Garnish: Remove from the oven and allow to rest for a few minutes. Garnish with freshly chopped parsley and thyme before serving. Leftovers last up to 3 days refrigerated.