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Ingredients

Adjust Servings:
Refrigerated Piecrust – 14 oz (400 g)
Butter – 3 tbsp
Olive Oil – 2 tbsp
Sweet Onions – 2 large
Calvados – ⅓ cup (80 ml)
Beef Roast Au Jus – 15 oz (425 g) Pre-cooked
Canned Beef Consommé – 15 oz (425 g)
Cremini Mushrooms – 8 oz (230 g)
Carrots – 2 Medium
Thyme – 1 ½ tbsp
Wheat Flour – 3 tbsp
Kosher Salt – ¼ tsp
Sourdough Bread – 4 slices
Gruyere – 8 oz (230 g)
Chives – to taste

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French Onion Pot Pie

French Onion Pot Pie

Cuisine:
  • 1h 15 min
  • Serves 8
  • Medium

Ingredients

Recipe

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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

1
Done

Roll out the piecrust and press it into a 10-inch pie plate. Prick the crust with a fork. Place in the fridge.

2
Done

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.

3
Done

Prepare the beef roast according to package instructions. Drain jus into a cup. Add consomme to the jus and set the mixture aside.

4
Done

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.

5
Done

Pour in the jus mixture. Cook everything for 3 minutes stirring frequently. Finally stir in the onions, all the juices, beef roast, and salt.

6
Done

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!

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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