Beefy French Onion Potpie Food

BEEFY FRENCH ONION POTPIE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil., Transfer to an ungreased 9-in. deep-dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown.

POT-ROAST BEEF WITH FRENCH ONION GRAVY

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
• Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
• Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
• When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.

FRENCH ONION SHEPHERD'S PIE SKILLET

Steps:

• Heat oven to 400°F. In 12-inch ovenproof skillet, heat oil over medium-high heat until hot; add beef, and cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain; clean out skillet, and set beef aside. Add butter to same skillet, and melt over medium-high heat. Add onions; cook 5 to 7 minutes or until softened and browned. Stir in garlic, thyme and pepper; cook and stir 30 seconds. Stir in broth and soy sauce; heat to simmering. Return beef to skillet, and simmer 2 to 4 minutes or until sauce is thickened slightly. Remove from heat.
• Make potatoes as directed on pouch. Stir cheeses into potatoes. Spoon mixture over beef mixture in skillet. Bake 18 to 22 minutes or until heated through (at least 165°F in center) and top is slightly puffed and golden brown. Garnish with parsley.

BEEFY FRENCH ONION POT PIE

Steps:

• 1. In a large skillet over medium heat cook ground beef and onion until beef is no longer pink; drain.
• 2. Stir in the French onion soup; bring to a boil. Transfer to an ungreased 9-inch deep dish pie plate. Sprinkle with the mozzarella cheese.
• 3. Bake in a preheated 350-degree oven for 3 minutes, or until the cheese is melted. Top with the biscuits and bake 15-20 minutes longer or until biscuits are golden brown.

AMERICAN FRENCH ONION SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
• Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
• Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
• Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
• Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

BEEF AND ONION POT PIE/STEW

Steps:

• Strip any fat off the meat then cut into medium dice, prepare all the vegetables.
• Place the flour in a large plastic bag, then add half the meat, shake it about and get all the meat coated then do the same with the other half.
• Using either a frying pan or skillet, add half the oil and seal the meat, in two batches then set to one side.
• Heat the remaining oil in a large saucepan adding the onion, celery and garlic, cooking slowly for 3-4 minutes.
• Add the stock cubes, tomato puree, herbs, pepper and salt and the water ( do not add it all if you feel it will be too much ) and bring to the boil.
• Add the meat and simmer for 45 minutes this is where you can add the remaining water, but it should not quite cover the ingredients) then add the diced carrot. cook for a further 15 minutes Stir occasionally. Thicken if you feel the gravy is on the thin side.
• For a Pot pie, pre heat the oven to 200c.
• Using about 250 grams of pasty roll out until quite thin. place ingredients in the pie dish and cover with the pastry in the usual way. I only use pastry as a lid, I dont line the pie with pastry as well. Cook in the oven for at least 30 minutes.
• serve with mashed potatoes and a vegetable of your choice if serving as a casserole serve with vegetables of your choice.

BEEFY FRENCH ONION SOUP

Steps:

• Add onions and butter to a 5 to 6 quart crock-pot; toss to coat.
• Top with bay leaves and beef.
• Cover and cook on LOW for 9-10 hours or until the onions are deep brown in color.
• Mix together the beef consomme, sherry, apple juice, and thyme in a bowl.
• Pour into crock-pot; increase setting to HIGH.
• Cover and cook 10 minutes or until hot.
• Take out bay leaves.
• Spoon soup into oven-proof soup bowls.
• Top each with a slice of toast and 1/4 cup shredded cheese.
• If you want, broil 6 inches from heat source for 3-5 minutes or until cheese is bubbly and begins to brown.

BEEFY FRENCH ONION POTPIE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil., Transfer to an ungreased 9-in. deep-dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown.