I don’t know about you, but when I see the words “french onion” preceding anything…my mouth instantly starts to water.
I’m a huge fan of sauteed onions and that sweetness that’s released from this precious veggie. Adding it to almost any savory dish or protein makes it so much better than before – maybe that’s just a personal opinion though.
This entree can easily be made in the pressure cooker or the slow cooker. It’s so versatile! You can pair it with rice, mashed potatoes, diced potatoes, top some baked potatoes or noodles, eat it all by itself, or put it on a roll or bun for a handheld sandwich – you name it!
This recipe DOES use a ton of onions. Trust me, they cook way down! You have to use this much if you want anything to be left and enjoyed when the dish is finished.
Note: SAVE THE BROTH and some onions. It is basically French Onion Soup – which is also one of the most amazing soups known to man. Top a bowl of it with some croutons, some shredded provolone or a big ol slice and broil that bad boy up! It’s incredible easy to get two meals out of this recipe!
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French Onion Shredded Beef {Instant Pot & Slow Cooker versions}
This chicken salad was inspired by that oh-so-wonderfully versatile white packet of soup mix that many of us love to use in recipes!
It takes a little extra lovin’ to caramelize the onions, but it’s so worth it! The flavor that slowly caramelized onions give to almost any dish is so comforting! You won’t miss that little packet at all – except for maybe how convenient it is. Haha – I just can’t compare on that level.
However, to me, knowing exactly what foods (clean, unprocessed foods – at that!) I’m putting into my body is more beneficial than convenience -generally! I know, life can get the best of each of us and sometimes, convenient, crappy foods win! It happens!
BUT, if you got the time, make this French Onion Chicken Salad and double the recipe. It’s great inside a lettuce wrap, a tortilla shell or on top of some crackers. You could even top a bed of greens with this and call it a day!
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French Onion Chicken Salad {Paleo, Whole30, & Keto Friendly}
In a pan over medium high heat, saute diced onions, oil, coconut aminos, vinegar, and salt for 5 minutes.
Reduce heat to medium low and cook for 20-25 minutes until completely caramelized, browned, and reduced in size by half. (Stirring every 5-10 minutes) Set aside to cool.
Once the onions are cooled, in a large mixing bowl, mix them together with the shredded chicken, mayo, green onions, onion powder, pepper, and salt. I like to add 1 tsp of salt to start, taste, and then add more, if needed.
If the chicken salad is too thick, add a couple tbsp of milk until desired consistency is reached. This is totally optional - if you like your chicken salad thick, feel free to completely omit this ingredient!
Serve in a wrap or on a salad!
Recipe Notes
TIP: I always use my Instant pot when I want shredded chicken! I add 1 cup of water to the chicken and cook on High Pressure for 15 minutes. Shreds super easy! If the chicken breasts are HUGE, I cut them in half to reduce cooking time.
Sloppy Joes was a big-time comfort food for me growing up. I feel like everyone ate theirs a little different – some on buns or in a wrap, some covered in onions or mustard, some with shredded cheese, or some just PLAIN.
For me, I almost always ate it with mustard, shredded cheese, and onions…and corn chips. To this day, I eat it very similar. I scoop up that sweet tomato-y goodness with plantain chips, but leave off the cheese most of the time. Not because I don’t want it or never eat it, though! We just rarely keep cheddar cheese in the house. Thanks to my lactose-intolerant hubby, cheese is a rarity! I never thought I’d say that! I’ll go as far as saying that I don’t really miss all of that dairy. I used to be obsessed!
I love to stretch out meals to save some extra change. This way, it’s more affordable to use quality proteins. This recipe only calls for one pound of ground beef, but makes 5-6 good-sized servings … thanks to lots of veggies! I cook the veggies down enough (and chop them small!) that you don’t even notice they’re in there – a tip, courteous of my mom who used to cook for a bunch of school-aged children each week. It’s a great way to sneak some in for those picky eaters in your family. I get no complaints when I serve these for dinner, that’s for sure!
Note: It’s highly recommended to simmer this for at least 30 minutes, however, it’s not completely necessary.
This side dish is delicious and practically effortless. Besides some mixing and chopping, it’s so simple to throw together while making whatever else you decide to pair it with.
The other night, we had this with bun-less turkey burgers. So simple, but so delish. Simple is good sometimes. Good food doesn’t have to be complicated!
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Balsamic & Thyme Roasted Sweet Potatoes with Broccoli
In a large mixing bowl, combine vinegar, oil, and seasonings.
Chop sweet potatoes into 1 1/2" bite-size pieces.
Add sweet potatoes and broccoli florets to the bowl and gently toss to coat.
To a large baking sheet lined with parchment paper, evenly spread out the potatoes and broccoli. The less touching of the vegetables, the quicker they'll cook and the crispier they'll be!
Bake for 15 minutes.
Remove from the oven and flip the potatoes and broccoli.
Bake for another 10-15 minutes or until desired tenderness is reached.
Remove from the oven and serve immediately. I like to drizzle everything with a little melted butter for extra richness and flavor!
I’m always looking for ways to make healthy food…taste, for a lack of a better word, UNHEALTHY. Usually making it creamy does the trick!
Rice, in general, is bland. I prefer riced cauliflower to it ANY DAY. Not everyone is that way though! To them, the taste of cauliflower is just not enjoyable. (I used to be that way when I was a wee little one!) Therefore, finding a rice replacement on the paleo diet can be hard! Adding a flavorful cream sauce to cauliflower rice can totally help you out! I have a bunch of different variations of creamy cauliflower rice. It reminds me of a creamy, adult Rice-a-Roni-like side dish (…the San Francisco Treeaaattttt. Anyone else just sing that with me?) … and I LOVE IT! That was one of my favorite things to eat as a kid! TOTAL comfort food right there!
With a little patience to caramelize the onions, and a few ingredients from your cabinet, you can have that same comfort food for your meal! It’ll be packed with nutrients too! What’s better than delicious, nutrient-dense food?! Feeling good about what you put into your body is one of the best feelings!
In a saucepan over medium heat, sauté sliced onions, oil, and vinegar until translucent and caramel in color. This should take about 15-20 minutes. The longer they cook, the more they will reduce and the sweeter they will get. I still like a little texture to the onions for this dish. Therefore, 20 minutes works just right!
When onions have reduced to about 1-1 1/2 cups worth (They shrink A TON!), add in remaining ingredients and stir to combine. Cover and simmer for about 10 minutes until the cauliflower has cooked through!
It's as simple as that! ENJOY!
Recipe Notes
*If you do not have Nutpods, you can substitute cashew, coconut, or almond milk. Just make sure the variety is plain and unsweetened! Start with 3/4 cup and add more if you need it. Nutpods is thicker and creamier than those milks.
**I use this brand of bouillon. You can find it almost anywhere. It's THE BEST! It has fairly clean ingredients too. Feel free to omit it or replace with broth! It just adds tons of flavor!
