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Crispy, golden fries without the guilt of deep-frying—perfect for any meal!

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4–6
Author: Valerie Brunmeier

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❤️ Why You’ll Love These Fries

These oven-baked French fries are an all-time family favorite. With just three basic ingredients and no messy frying oil, they deliver the crispy, golden goodness you crave—without the extra fat and calories.

They’re the perfect side dish for:

• Burgers and sandwiches

• Philly cheesesteaks or grilled steak

• Baked chicken or meatloaf

• Breakfast plates with eggs

No peeling, no soaking (unless you want to), and no fryer needed—just clean, crispy fries from your oven.

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Ingredients

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Instructions

Step 1: Prep the Oven & Potatoes

• Preheat oven to 425°F (220°C).

• Lightly grease a large rimmed baking sheet with nonstick spray.

• Scrub the potatoes clean and dry them thoroughly with paper towels.

Step 2: Slice into Fries

• Cut potatoes into ½-inch thick slices, then slice into ¼–½ inch matchsticks.

• Place in a large bowl, drizzle with olive oil, and toss to coat evenly.

Step 3: Bake

• Spread fries in a single, even layer on your prepared baking sheet.

• Bake for 20 minutes, then toss with a spatula.

• Return to the oven and bake for another 20–25 minutes, tossing once or twice more, until golden brown and crisp to your liking.

Step 4: Season & Serve

• Sprinkle with fine sea salt, toss gently, and serve hot with your favorite dipping sauce.

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Flavor Variations

Mix it up with seasoning blends before baking or sprinkle after for extra punch:

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Best Potatoes for Baked Fries

• Russet potatoes: Best for super crispy results. Drier texture = better crunch.

• Yukon Gold potatoes: Creamier inside with a slightly crispy outside. Great flavor!

No peeling required—the skins add texture, nutrients, and save time!

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❓ FAQ

Do I need to soak the potatoes first?

Not necessary! While soaking can help remove excess starch and increase crispiness, it’s totally optional for oven-baking. Just be sure the fries are well-coated with oil and spaced out on the baking sheet.

What’s the best temperature for baking fries?

425°F (220°C) is perfect. Higher temps may burn them; lower temps won’t give you the crispiness you want.

Can I make these in the air fryer?

Yes, but you’ll need to work in multiple batches due to smaller capacity. The oven is great for feeding a crowd all at once.

How do I reheat leftover fries so they’re crispy again?

• Toaster oven: Quick and effective—just a few minutes.

• Conventional oven: Preheat to 425°F, bake fries for 5–10 minutes, tossing once.

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Pro Tips for Crispy Results

• Don’t overcrowd the pan—give fries room to roast.

• Use a dark or well-seasoned baking sheet for better browning.

• Don’t stir early—wait at least 15–20 minutes before flipping for that golden crust.

• Use a French fry cutter to save time and get even fries.

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️ What to Serve With Oven Baked Fries

• Classic Cheeseburgers

• Philly Cheesesteaks

• Grilled Chicken Sandwiches

• Crispy Fish Tacos

• Steak and Eggs

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Storage & Reheating

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Optional: Soaking Instructions (Advanced Tip)

If you want ultra-crispy fries, here’s how to soak them:

1. Place sliced potatoes in a bowl and cover with cold water.

2. Let them soak for 1 hour at room temp.

3. Drain and dry thoroughly with a clean kitchen towel.

4. Proceed with oiling and baking as usual.

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Final Thoughts

These Crispy Oven Baked Fries are fast, easy, and family-approved. Whether you’re cooking for a crowd or making a weeknight dinner feel special, they’re the perfect sidekick to any main course.

Once you try these golden, oven-roasted fries, you may never go back to the deep fryer again.

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#OvenBakedFries #FrenchFries #HealthyFries #CrispyFries #HomemadeSides #ComfortFood #PotatoLovers #FriesForever #EasySideDish

Rich Chocolate Cake + Creamy Flan + Golden Caramel Glaze

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: About 6 hours
Yield: 10–12 servings
Difficulty: Intermediate

✨ Why You’ll Love Chocoflan
Known as “Impossible Cake,” this Mexican-inspired dessert is a beautiful fusion of two classics: moist chocolate cake and silky vanilla flan. It gets its name because the layers magically flip during baking—flan on top, chocolate cake on the bottom, all finished with a glossy caramel glaze.

Perfect For:
Dinner parties and special occasions

Make-ahead desserts

Wow-factor presentation with minimal effort

Ingredients
For the Caramel
Ingredient Quantity
Granulated sugar ½ cup (100g)
Water 2 tablespoons

For the Chocolate Cake
Ingredient Quantity
Granulated sugar ¾ cup (150g)
All-purpose flour 1 cup (125g)
Cocoa powder ½ cup (50g)
Baking powder 1 tsp
Baking soda ½ tsp
Salt ¼ tsp
Egg 1 large
Whole milk ½ cup (120ml)
Vegetable oil ¼ cup (60ml)
Vanilla extract ½ tsp
Hot water ½ cup (120ml)

For the Flan
Ingredient Quantity
Sweetened condensed milk 1 can (397g)
Evaporated milk 1 can (354ml)
Eggs 4 large
Vanilla extract 1 tsp

Instructions
Step 1: Make the Caramel
In a small saucepan over medium heat, combine sugar and water.

Heat without stirring, swirling occasionally until the mixture turns a deep golden amber, about 5–7 minutes.

Immediately pour into a greased Bundt pan, tilting the pan to coat the bottom evenly.

Set aside to cool and harden.

⚠️ Be careful—melted sugar is very hot and can burn quickly.

Step 2: Make the Chocolate Cake Batter
In a large bowl, whisk together:
sugar, flour, cocoa powder, baking powder, baking soda, and salt.

Add the egg, milk, oil, and vanilla extract. Stir until smooth.

Slowly pour in hot water, stirring gently—batter will thin out (this is normal).

Set aside.

Step 3: Prepare the Flan Mixture
In a blender or mixing bowl, combine:

Sweetened condensed milk

Evaporated milk

Eggs

Vanilla extract

Blend or whisk until completely smooth (about 30 seconds in blender).

Step 4: Assemble the Chocoflan
Pour the chocolate batter over the cooled caramel in the Bundt pan. Smooth with a spatula if needed.

Gently pour the flan mixture over the chocolate batter.

It will seem like it’s mixing, but trust the process—layers will separate during baking.

Step 5: Bake in a Water Bath
Cover the Bundt pan tightly with aluminum foil.

Place the Bundt pan into a large roasting pan.

Fill the roasting pan with hot water halfway up the sides of the Bundt pan.

Carefully place in preheated oven at 350°F (175°C).

Bake for 1 hour 15 minutes, or until a toothpick inserted into the cake layer comes out clean.

Step 6: Cool and Chill
Remove from the water bath and let cool to room temperature.

Refrigerate for at least 4 hours, or overnight.

Don’t skip the chilling—it helps set the flan and enhances flavor!

Step 7: Unmold and Serve
Run a thin knife around the edges of the Bundt pan.

Place a large plate or serving platter over the pan and invert.

Gently lift the pan—the caramel will flow over the flan like a glaze.

Expert Tips
Prevent Cracks in Flan: Always bake in a water bath and cover with foil.

Use Room Temp Ingredients: Helps with even mixing and baking.

Don’t Overbake: The flan should still have a slight jiggle.

Chill Overnight: For clean slices and best flavor.

Variations & Additions
Add a Flavor Boost: Stir cinnamon, orange zest, or espresso powder into the chocolate batter.

Switch the Cake: Use a vanilla, coffee, or red velvet cake instead.

Make it Dairy-Free: Use plant-based condensed and evaporated milk and dairy-free cake ingredients.

Toppings: Add whipped cream, fresh berries, or a dusting of cocoa powder.

️ Serving Suggestions
With fresh strawberries or raspberries

Topped with a dollop of whipped cream

Alongside a cup of hot coffee or espresso

Chocoflan is a rich dessert, so light accompaniments balance it perfectly.

Storage & Make-Ahead Tips
Method Storage Duration Notes
Refrigerator Up to 5 days Cover tightly with plastic wrap
Freezer Not recommended Flan texture may change when thawed
Make-Ahead 1–2 days ahead Ideal—flavors develop beautifully

❓ FAQ
Q: Will the flan and cake layers mix?
Nope! The flan is heavier and will sink through the cake batter while baking, causing the layers to naturally invert.

Q: Can I use store-bought caramel?
Yes, but homemade caramel sets firmer and gives better flavor.

Q: My flan cracked. What happened?
Likely overbaking or oven too hot. Always use a water bath and keep it covered tightly.

✨ Final Thoughts
Chocoflan is more than a dessert—it’s an experience. With its moist chocolate cake, creamy flan, and luscious caramel, each bite is a moment of joy. Whether you’re baking it for a celebration or just to treat yourself, it’s guaranteed to impress.

Save or Share This Recipe!
Chocoflan—the dessert that defies gravity and expectations.

#Chocoflan #ImpossibleCake #MexicanDesserts #CaramelFlan #LayeredCake #HolidayDessert #ChocolateLovers #MakeAheadDessert

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 small or 9 large brownies
Skill Level: Easy
Keywords: Fudgy Brownies, Easy Brownie Recipe, One Bowl Brownies, Homemade Chocolate Brownies

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❤️ Why You’ll Love These Brownies

If you’re on the hunt for a perfectly rich, chewy, melt-in-your-mouth brownie, you’ve just struck gold. These Better-Than-Boxed Brownies are:

• Made in one bowl (hello, minimal cleanup!)

• Crisp-edged, gooey-centered—everything a brownie should be

• Rich in flavor thanks to dark brown sugar and melted chocolate chips

• Customizable: Add nuts, espresso, chunks—whatever you crave!

• No mixer required – just a whisk and a spatula

Once you make these, there’s no turning back to store-bought.

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Ingredients

For the Brownie Batter

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Instructions

Step 1: Preheat and Prepare the Pan

• Preheat your oven to 350°F (175°C).

• Line an 8×8-inch or 9-inch square pan with parchment paper, leaving some overhang for easy lifting.

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Step 2: Mix the Wet Ingredients

• In a large mixing bowl, whisk together the melted butter, coffee (or vanilla), white sugar, and brown sugar until combined.

• Add the eggs, one at a time, whisking until the mixture becomes smooth and glossy.

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Step 3: Sift and Combine Dry Ingredients

• Sift in the cocoa powder, flour, and salt directly into the bowl.

• Gently fold everything together until no flour streaks remain—don’t overmix.

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Step 4: Fold in Chocolate Chips

• Add your dark chocolate chips or chunks, and fold them in evenly using a spatula.

• Optional: Save a handful to sprinkle on top for a prettier presentation.

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Step 5: Bake

• Pour the brownie batter into the prepared pan and smooth the top.

• Bake in the preheated oven for 30–33 minutes, or until the center is just set but still slightly soft.

• The top should look shiny and slightly cracked.

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Step 6: Cool and Slice

• Allow to cool in the pan for 10–15 minutes, then lift out using the parchment.

• Cool further on a wire rack before slicing into squares.

Tip: For ultra-clean slices, chill in the fridge before cutting and use a hot, sharp knife.

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Storage

• Room Temp: Store in an airtight container for up to 4 days.

• Fridge: Lasts up to 7 days if you like chilled, dense brownies.

• Freezer: Wrap individually in plastic and foil, freeze up to 2 months.

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️ Optional Mix-In Ideas

• Walnuts or pecans for crunch

• Espresso powder for deeper flavor

• White chocolate chips for contrast

• Swirls of peanut butter or Nutella

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☕ Perfect Pairings

• A glass of cold milk (classic!)

• Hot espresso or Americano for balance

• Vanilla ice cream for brownie à la mode

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❓ FAQ

Can I use all brown sugar?
Yes, but it will make the brownies extra chewy and slightly more moist.

Can I double the recipe?
Yes! Use a 9×13-inch pan and bake for 35–40 minutes.

What if I don’t have coffee?
Just use vanilla extract or skip entirely—the coffee enhances chocolate flavor, but it’s not essential.

How do I make them less fudgy?
Add 1–2 extra tablespoons of flour and bake an extra 3–5 minutes.

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Final Thoughts

This is the brownie you’ll make again and again—the one that makes people ask for the recipe, the one that fills your kitchen with the smell of melted chocolate and warm butter. It’s the brownie of your dreams: quick, rich, and devastatingly delicious.

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Save This Recipe

Better-Than-Boxed Brownies – One Bowl, Ultra Fudgy, Crowd-Pleaser!

#FudgyBrownies #EasyBrownieRecipe #ChocolateLovers #OneBowlDessert #HomemadeBrownies #NoMixerNeeded #BrownieGoals

Soft, Bouncy, and Gently Sweet Japanese Sponge Cake

Prep Time: 20 minutes
Cook Time: 45–50 minutes
Cooling Time: 1 hour
Total Time: ~2 hours
Servings: 8–10 slices
Difficulty: Intermediate

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What Is Castella Cake?

Castella Cake, or Kasutera (カステラ), is a famous Japanese sponge cake with Portuguese origins, dating back to the 16th century. It’s made with just a handful of ingredients—eggs, sugar, bread flour, and honey—yet produces a tall, glossy, golden-brown loaf with a fluffy, custardy crumb and a hint of chew.

Perfect for teatime, holidays, or when you’re craving something elegant yet simple.

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Ingredients

Bread flour is key for the classic Castella “bounce” and fine crumb. Cake flour results in a softer but less authentic texture.

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Equipment Needed

• 8×4-inch loaf pan (or 7-inch square pan)

• Parchment paper

• Hand mixer or stand mixer

• Large mixing bowl

• Fine mesh sieve

• Kitchen scale (recommended for precision)

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Instructions

Step 1: Preheat and Prep the Pan

• Preheat oven to 160°C (320°F).

• Line your pan with parchment paper, allowing extra over the sides.

• Wrap the outside of the pan with a wet towel strip or place inside a water bath to ensure gentle, even baking.

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Step 2: Warm the Eggs and Sugar

• In a large bowl, beat eggs + sugar together.

• Place bowl over a warm water bath (not boiling) and whisk gently until sugar begins to dissolve and mixture feels warm (around 40–45°C or 104–113°F).

• Remove from heat.

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Step 3: Beat to Ribbon Stage

• Using a mixer, beat the eggs and sugar on high speed for 5–7 minutes until:

  • Pale and tripled in volume

  • Thick enough to form ribbons when dripped

Ribbon Test: Lift the whisk—batter should fall like a ribbon and sit on top for a few seconds before disappearing.

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Step 4: Add Flour

• Sift bread flour into the egg mixture in 2–3 batches.

• Gently fold with a spatula using wide, circular motions to avoid deflating the air.

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Step 5: Add Honey Mixture

• Mix honey and warm water (plus milk if using) until smooth.

• Add into batter and fold until just incorporated.

Do not overmix—deflation = dense cake.

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Step 6: Pour and Tap

• Pour the batter into the prepared pan from a height (to pop air bubbles).

• Tap the pan 2–3 times on the counter to remove large bubbles.

• Use a skewer or chopstick to swirl through the batter and release hidden bubbles.

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Step 7: Bake Low and Slow

• Bake at 160°C (320°F) for 45–50 minutes, or until:

  • Top is golden brown

  • A skewer inserted comes out clean

Optional: Bake inside a larger pan filled with 1 inch of hot water for a moister texture.

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Step 8: Cool and Rest

• Once baked, immediately remove the cake from the pan using the parchment sling.

• Peel off paper and wrap warm cake in plastic wrap or place in a sealed container.

• Rest overnight at room temp or chill for a finer texture and more flavor depth.

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Serving Suggestions

• Slice with a serrated knife for clean edges.

• Enjoy as-is with green tea, coffee, or milk.

• Serve with a side of whipped cream, berries, or a honey drizzle.

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Storage Tips

• Room Temp: Wrapped, for up to 3 days

• Fridge: In airtight container, up to 5–6 days

• Freezer: Slices can be frozen up to 1 month (wrap tightly in plastic + foil)

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❓ FAQs

Q: Why use bread flour instead of cake flour?
A: Bread flour gives Castella its chewy bite and structure. It’s essential for the authentic Japanese texture.

Q: Can I use a round cake pan?
Yes, but you’ll need to adjust the baking time. A square or loaf pan is traditional and helps form the tall, uniform shape.

Q: Why rest overnight?
Resting softens the crumb and enhances flavor. It’s a traditional step in Castella baking for best results.

Q: My cake shrunk after baking—what happened?
Common causes: overmixing, sudden temperature changes, or underbaking. Be gentle during folding and bake thoroughly.

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✨ Final Thoughts

This Castella Cake is all about balance: simple ingredients, refined technique, and a pillowy finish that speaks of care and patience. Whether you’re a seasoned baker or a curious home cook, mastering this Japanese favorite will reward you with a slice of cloudlike perfection.

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Save or Pin This Recipe

Make it once—and you’ll dream about it often.

#CastellaCake #Kasutera #JapaneseBaking #SpongeCake #TeaTimeTreat #HoneyCake #MinimalistDessert

Total Time: 40 minutes
Servings: 4
Comfort food at its finest—juicy seasoned beef patties seared to perfection, then smothered in rich, savory onion gravy. It’s a skillet classic that’s hearty, budget-friendly, and incredibly satisfying.

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❤️ Why You’ll Love This Hamburger Steak Recipe

• Classic Flavor: Old-school diner vibes with homemade heart.

• Budget-Friendly: Uses pantry staples and affordable ground beef.

• One-Pan Wonder: Fewer dishes, more flavor.

• Perfect Pairing: Serve with mashed potatoes, rice, or steamed veggies.

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Ingredients

For the Patties

For the Onion Gravy

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Instructions

1. Make the Patties

In a large bowl, mix together:

• Ground beef

• Breadcrumbs

• Egg

• Worcestershire sauce

• Ketchup

• Garlic powder

• Onion powder

• Salt and pepper

Gently mix until just combined. Divide into 4 equal portions and form into patties.

Tip: Avoid over-mixing the meat to keep patties tender.

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2. Cook the Patties

Heat olive oil in a large skillet over medium-high heat.

• Sear the patties for 4–5 minutes per side, or until browned and cooked through.

• Remove patties and set aside on a plate.

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3. Prepare the Onion Gravy

Using the same skillet:

• Melt butter over medium heat.

• Add thinly sliced onions, sauté until soft and golden (about 8–10 minutes).

• Sprinkle flour over the onions and stir constantly for 1 minute to cook out the raw taste.

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4. Add the Broth

Gradually pour in beef broth, whisking to avoid lumps.

• Stir in Worcestershire sauce and ketchup.

• Simmer for 5–7 minutes, or until thickened.

• Taste and season with salt and pepper.

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5. Simmer the Patties in Gravy

Return the patties to the skillet. Nestle them into the onion gravy.

• Simmer gently for 5 minutes, spooning gravy over the tops.

• Remove from heat once heated through.

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️ How to Serve It

This savory hamburger steak with onion gravy begs to be paired with:

• Mashed potatoes – the ultimate comfort side.

• Steamed rice – classic and filling.

• Egg noodles – to soak up that incredible gravy.

• Green beans or roasted carrots – for a veggie balance.

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Storing & Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat on the stovetop over low heat or in the microwave in 30-second bursts, adding a splash of broth if needed.

Freezer Friendly: Freeze cooked patties and gravy in separate containers for up to 2 months. Thaw in fridge overnight before reheating.

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❓ FAQ

Can I use ground turkey instead of beef?
Yes, though it may be leaner. Add a touch more oil or a splash of broth to keep patties moist.

What kind of breadcrumbs should I use?
Plain or seasoned both work well. Panko will give a slightly different texture but still delicious.

Is the ketchup necessary in the gravy?
Yes! It adds a subtle tang and depth that balances the richness of the beef.

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✅ Final Thoughts

This Hamburger Steak with Onion Gravy is the definition of nostalgic comfort food. It’s quick enough for a weeknight but hearty and flavorful enough to feel like a Sunday dinner. Juicy beef, rich gravy, golden onions—what’s not to love?

Perfect for cold nights, cozy dinners, or any time you’re craving something satisfying and simple.

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Pin & Save This Recipe

Make it once, and you’ll want it in your regular rotation. ️

#HamburgerSteak #ComfortFood #OnePanDinner #BeefRecipes #WeeknightMeals #EasyRecipes #OnionGravy #FamilyFavorite

Total Time: 80 minutes
Servings: 4
Author: Mia Martinez
Calories: ~450 per serving

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Jump to Recipe

This French Onion Baked Chicken is more than just a weeknight dinner—it’s a warm hug in skillet form. Juicy chicken breasts seared golden, tucked into a rich, herby caramelized onion sauce, then crowned with gooey layers of provolone and Swiss. All baked to bubbly, melty perfection.

Whether you’re craving something cozy or hosting dinner guests, this one-skillet wonder brings gourmet flavor without the stress.

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️ Why You’ll Fall in Love with This Recipe

• One-Skillet Wonder: Fewer dishes, more flavor.

• Rich & Decadent: Think French onion soup… with chicken and cheese.

• Meal-Prep Friendly: Even better the next day!

• Crowd-Pleasing: Comfort food that works for everyone at the table.

• Freezer-Friendly: Make ahead and enjoy later.

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Ingredients You’ll Need

No wine? Replace with more beef broth + 1 tablespoon white wine vinegar or lemon juice.

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Step-by-Step Instructions

1. Caramelize the Onions

This is the soul of the dish.

• Heat olive oil and butter in a large cast-iron skillet over medium heat.

• Add sliced onions. Stir occasionally for 10 minutes until softened.

• Sprinkle in sugar, sea salt, thyme, and bay leaf.

• Continue cooking for 15–20 minutes, stirring occasionally. Splash in wine or broth if they brown too quickly.

• In the last 2 minutes, stir in garlic. Remove onions and bay leaf, set aside.

Pro Tip: Low and slow is key—patience brings out the onions’ natural sweetness.

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2. Prep and Sear the Chicken

• While onions caramelize, pat chicken dry.

• Pound to even thickness (½–¾ inch) and season with black pepper.

• After removing onions, increase skillet heat to medium-high.

• Add oil if needed. Sear chicken 3–4 minutes per side until golden but not fully cooked.

• Remove and set aside.

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3. Build the Sauce

• Lower the heat to medium and return caramelized onions to skillet.

• Sprinkle flour over onions, stir 1–2 minutes.

• Add white wine (if using), scraping up flavorful bits.

• Stir in beef stock. Simmer for 4–5 minutes until slightly thickened.

Tip: Sauce should coat the back of a spoon, not run off like water.

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4. Assemble and Bake

• Nestle seared chicken breasts into the onion mixture.

• Top evenly with grated provolone and Swiss.

• Transfer skillet to a preheated 350°F (175°C) oven.

• Bake uncovered 20–25 minutes or until chicken reaches 165°F internal temp.

Want a crispy cheese top? Broil for 2–3 minutes at the end.

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5. Garnish and Serve

• Sprinkle with extra fresh thyme.

• Spoon caramelized onions and sauce over chicken.

• Serve hot—and don’t forget crusty bread to mop up every drop.

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What to Serve with French Onion Baked Chicken

Hearty Sides

• Garlic Mashed Potatoes

• Buttered Egg Noodles

• Crusty Artisan Bread

Lighter Pairings

• Steamed Green Beans

• Simple Arugula Salad

• Roasted Carrots

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Storage, Freezer & Make-Ahead Tips

Make Ahead

• Caramelize onions and sear chicken early.

• Assemble and refrigerate. Bake when ready.

To Store

• Cool completely. Store in airtight container for up to 4 days.

To Reheat

• Oven: 300°F, covered, until warmed through.

• Microwave: Add a splash of broth and heat in 30-second bursts.

To Freeze

• Assemble (without cheese), freeze up to 2 months.

• Thaw overnight. Add cheese before baking.

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❓ FAQ

Can I use chicken thighs instead of breasts?
Yes! Thighs are juicy and flavorful. Adjust baking time as needed.

What if I don’t have provolone or Swiss?
Use Gruyère or mozzarella. Monterey Jack + Parmesan also works.

Can I use pre-cooked chicken?
Not ideal, but possible. Add just before baking and reduce oven time slightly.

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Final Thoughts

French Onion Baked Chicken is that rare dish that manages to be:

• Homey but elegant

• Simple yet impressive

• Comforting without being heavy

It’s the kind of meal that brings people together and reminds you that food doesn’t need to be complicated to be memorable.

With its rich meat sauce, three types of cheese, and perfectly cooked noodles, this classic lasagna is cheesy, saucy, and satisfying. Whether for a cozy family dinner or feeding a crowd, it’s a guaranteed hit!

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Ingredients

Meat Sauce

• 1 Tbsp olive oil

• 1 lb ground beef (80/20 or lean)

• 1 medium yellow onion, finely diced

• 2 large garlic cloves, minced

• 1/4 cup dry red wine (or beef broth)

• 3 cups (24 oz) marinara sauce

• 1/2 tsp sea salt

• 1/4 tsp ground black pepper

• 1/4 tsp dried thyme (or Italian seasoning)

• 1/2 tsp granulated sugar

• 2 Tbsp fresh parsley, chopped

Cheese Mixture

• 16 oz low-fat cottage cheese

• 15 oz part-skim ricotta cheese

• 1 large egg

• 2 Tbsp fresh parsley, chopped

• 1 cup shredded mozzarella (reserve 3 cups for layering)

Other

• 9 lasagna noodles, cooked al dente

• 3 cups shredded mozzarella cheese (remaining from above)

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Instructions

✅ 1. Make the Meat Sauce

1. In a deep skillet or Dutch oven, heat 1 Tbsp olive oil over medium-high heat. Add ground beef and onions. Cook until beef is browned, about 5 minutes.

2. Add minced garlic and sauté for 1 more minute.

3. Stir in red wine and cook until nearly evaporated, about 2 minutes.

4. Add marinara sauce, salt, pepper, thyme, sugar, and parsley. Bring to a simmer, cover, and cook for 5 minutes.

✅ 2. Make the Cheese Mixture

1. In a large bowl, combine cottage cheese, ricotta, 1 cup of the mozzarella, egg, and parsley. Mix well and set aside.

✅ 3. Cook the Noodles

1. Boil a large pot of salted water. Add lasagna noodles and cook until al dente.

2. Drain and rinse with cold water to stop cooking and prevent sticking.

✅ 4. Assemble the Lasagna

1. Preheat oven to 375°F (190°C).

2. In a 9×13-inch deep casserole dish, spread 1/2 cup meat sauce on the bottom.

3. Layer 3 noodles over the sauce.

4. Add 1/3 of the remaining meat sauce, 1 cup shredded mozzarella, and 1/2 of the cheese mixture.

5. Repeat layers: noodles, meat sauce, mozzarella, cheese mixture.

6. Finish with 3 noodles, the remaining meat sauce, and the final 2 cups of mozzarella.

✅ 5. Bake

1. (Optional but helpful) Insert 9–12 toothpicks halfway into the top of the lasagna to prevent foil from sticking to the cheese.

2. Cover with foil and bake for 45 minutes.

3. Remove foil and broil for 3–5 minutes until cheese is golden and bubbly.

✅ 6. Rest & Serve

1. Let lasagna rest for 30 minutes before slicing. This helps it set and hold its shape.

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Make-Ahead, Storage & Reheating

• Make-Ahead: Assemble lasagna up to 2 days in advance and refrigerate before baking.

• To Freeze: Wrap well and freeze baked or unbaked lasagna for up to 3 months.

• To Reheat: Thaw overnight in the fridge. Reheat at 350°F, covered with foil, until warmed through.

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️ Serving Suggestions

Pair your lasagna with:

• Garlic Bread or Focaccia

• Caesar or Caprese Salad

• Roasted Veggies

• A glass of red wine

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❓ FAQs

Can I use just ricotta or just cottage cheese?
Yes. Use ricotta for a creamier, more traditional Italian lasagna. Cottage cheese adds moisture and is a bit lighter.

What is “al dente”?
Pasta that’s slightly firm when bitten, not mushy. Perfect for baking so noodles don’t over-soften.

Can I use no-boil noodles?
Yes, but add extra sauce and cover tightly to ensure they cook properly in the oven.

Best store-bought marinara?
Rao’s is a popular choice for quality and flavor, but any rich, flavorful marinara works.

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❤️ Why You’ll Love It

• Balanced layers of meat, cheese, and pasta

• Perfect for leftovers or make-ahead meals

• Freezes and reheats beautifully

• A true crowd-pleaser!

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Nutrition (Per Serving)

• Calories: 368

• Protein: 29g

• Carbs: 23g

• Fat: 16g

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⭐️ Recipe by Natasha Kravchuk

This tried-and-true family favorite has 1,100+ 5-star reviews for a reason!

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