Ingredients
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Refrigerated Piecrust – 14 oz (400 g)
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Butter – 3 tbsp
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Olive Oil – 2 tbsp
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Sweet Onions – 2 large
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Calvados – ⅓ cup (80 ml)
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Beef Roast Au JusPre-cooked– 15 oz (425 g)
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Canned Beef Consommé – 15 oz (425 g)
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Cremini Mushrooms – 8 oz (230 g)
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CarrotsMedium– 2
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Thyme – 1 ½ tbsp
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Wheat Flour – 3 tbsp
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Kosher Salt – ¼ tsp
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Sourdough Bread – 4 slices
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Gruyere – 8 oz (230 g)
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Chives – to taste
Recipe
Is there any dish more comforting than a bowl of hot French onion soup? Yes, there is! This French onion pot pie combines two delicious classics into the most flavorful dish ever.
Sweet and savory caramelized onions and delicious Gruyere crust. Your guests will definitely ask for seconds!
Steps
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1
Done
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Roll out the piecrust and press it into a 10-inch pie plate. Prick the crust with a fork. Place in the fridge. |
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2
Done
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Place a large skillet over medium-high heat and heat 2 tbsp butter and 1 tbsp oil in it. Thinly slice the onions and add them to the skillet. Cook them stirring frequently for 8 minutes. Reduce the heat to medium. Cook for another 20 minutes stirring occasionally. Add Calvados. Cook for half an hour scraping up the browned bits. Transfer the onions to a bowl. |
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3
Done
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Prepare the beef roast according to package instructions. Drain jus into a cup. Add consomme to the jus and set the mixture aside. |
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4
Done
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Heat the rest of the butter and oil in a non-stick skillet over medium-high heat. Slice the mushrooms, chop the carrots and add them to the skillet. Cook for 7 minutes. Chop fresh thyme and add to the carrots. Cook for a minute, then add the flour. Cook for another minute. |
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5
Done
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Pour in the jus mixture. Cook everything for 3 minutes stirring frequently. Finally stir in the onions, all the juices, beef roast, and salt. |
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6
Done
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Remove the piecrust from the fridge. Bake at 425 °F (220 °C) for 15 minutes. Pour the beef and onion mixture into the crust. Tear the bread slices into bite-size pieces. Place them on top of the filling. Top everything off with an even layer of shredded Gruyere. Bake at 425 °F (220 °C) for 15 minutes. Let the pie cool for 10 minutes and sprinkle with chopped chives. |
If you're a fan of the two classic recipes, be sure to try this delectable pot pie. It disappears from the table so quickly!
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