French Onion Pot Pie
French onion soup and pot pie make an incredible tag-team dish!
Ingredients
- 1/2 pkg refrigerated piecrust
- 3 tbsp unsalted butter divided
- 2 tbsp olive oil divided
- 8 cups thinly sliced sweet onions about 2 large
- 1/3 cup Calvados or apple brandy
- 1 pkg pre-cooked beef roast au jus such as Hormel
- 1 can beef consommé
- 8 oz cremini mushrooms stemmed and thickly sliced
- 1 cup chopped carrots
- 1 1/2 tbsp chopped fresh thyme
- 3 tbsp all-purpose flour
- 1/4 tsp salt
- 4 sourdough bread slices torn into bite-size pieces
- 8 oz Gruyére cheese shredded
- chopped fresh chives
Instructions
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Preheat oven to 425°F. Roll out piecrust to 12 inches in diameter. Press into a (10-inch) pie plate; crimp edges. Prick all over with a fork. Chill until ready to use.
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Heat 2 tablespoons of the butter and 1 tablespoon of the oil in a large skillet over medium-high. Add onions, and cook, stirring often, until softened and lightly browned, about 8 minutes. Reduce heat to medium, and cook, stirring occasionally, until golden brown, about 20 minutes. Add brandy; cook until slightly reduced, scraping up browned bits, about 30 seconds. Transfer onion mixture to a bowl.
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Prepare roast according to package directions. Drain jus into a large liquid measuring cup. Add consommé to jus; set aside.
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Heat remaining 1 tablespoon each butter and oil in a large nonstick skillet over medium-high. Add mushrooms and carrots to skillet, and cook until browned and tender, about 7 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir in flour, and cook until toasted, about 1 minute. Pour in reserved jus mixture, and cook, stirring often, until thickened, about 3 minutes. Stir in onion mixture, all accumulated juices, roast, and salt.
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Remove prepared piecrust from refrigerator, and place in preheated oven. Bake until lightly browned, about 15 minutes. Remove from oven. Fill crust with beef-onion mixture. Place bread pieces evenly over top. Sprinkle evenly with Gruyère. Bake at 425°F until top is golden, filling is bubbly, and cheese is melted, about 15 minutes. Remove from oven, and let stand 5 to 10 minutes before serving. Sprinkle with chives. Serve hot.