Ingredients:

• 1 1/4 cup Long Grain Rice, uncooked
• 14.5 oz can of Beef Broth
• 10.5 oz can of French Onion Soup
• 1 stick of Butter, cold
• Fresh parsley for garnish

Directions:

1. Preheat and Prepare:
   1. Preheat your oven to 425 degrees F.
   2. Meanwhile, take an 8×8 inch pan and evenly spread the uncooked rice at the bottom.
2. Layering Flavors:
   1. Pour the beef broth over the rice, ensuring it’s evenly distributed.
   2. Follow this by pouring in the French onion soup, infusing the rice with its savory essence.
3. Adding Richness:
   1. Slice the cold butter into pats and layer them evenly over the rice and soup mixture.
   2. This adds a rich, buttery flavor that melds beautifully with the savory notes of the soup.
4. Baking Brilliance:
   1. Cover the dish with tin foil and place it in the preheated oven.
   2. Let it bake for 25 minutes, allowing the flavors to meld and the rice to absorb the liquid.
5. Final Touch:
   1. After 25 minutes, remove the tin foil, return the dish to the oven, and bake for an additional 25 minutes, or until the rice is tender and the top is golden brown.
6. Garnish and Serve:
   1. Once baked to perfection, sprinkle the dish with fresh parsley for a pop of color and freshness.
   2. Serve warm alongside your favorite main course.

Nutritional Information:

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6
Calories: 191 kcal per serving

Ingredients:

For the Meatballs:

• 2 tablespoons unsalted butter
• 1 large sweet onion, sliced
• 1 pound lean ground beef
• 8 ounces shredded Swiss & Gruyère cheese blend, divided
• ½ cup panko bread crumbs
• ¼ cup chopped parsley
• 1 tablespoon grated onion
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups beef stock
• Additional:
  • Additional chopped parsley for garnish (optional)
  • Crusty French or Italian bread for serving (optional)

Directions:

1. Caramelize Onions:
   1. In a skillet over medium-low heat, melt butter.
   2. Add sliced onions and cook for 30-40 minutes, stirring occasionally, until browned and caramelized.
2. Prepare Meatballs:
   1. Preheat oven to 400°F. Mix ground beef, ¼ cup cheese, panko, parsley, grated onion, olive oil, garlic, salt, and pepper.
   2. Form into 12 meatballs and bake on a lined sheet for 15-18 minutes.
3. Assemble:
   1. Simmer beef stock and caramelized onions, reducing slightly.
   2. Add baked meatballs to the skillet.
   3. Top with remaining cheese and bake at 350°F for 15-20 minutes until cheese is bubbly.
4. Serve:
   1. Garnish with parsley and serve with crusty bread.

Ingredients

• 1kg pork mince (any meat of your choice)
• 35g salt reduced
• 1 packet French onion soup (onion soup packet – Knorr)
• 1 tbsp tomato ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 3 sheets puff pastry, defrosted
• 1 egg
• 1 tbsp milk

Method

1. Preheat oven at 200C.
2. In a large bowl, combine mince, soup mix, ketchup, Worcestershire and mustard.
3. Season well with pepper.
4. Cut each sheet of pastry in half and place a portion of mixture down the length of each half in a log shape.
5. Mix egg and milk in a small bowl, then brush along the length of the pastry on one side of the mince mixture.
6. Roll up and press to seal.
7. Brush the top of each roll with egg mixture.
8. Use a small serrated knife to cut each log into 6 or 8 small pieces.
9. Transfer to a tray lined with baking paper.
10. Bake for 20-25 minutes until golden and cooked through.