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Pampered Chef: French Onion and Mushroom Soup - Rock Crok Recipe request

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  1. AmyDare

    AmyDare Member

    230
    0
    I have the everyday pan, but would really like the French Onion & Mushroom Soup recipe...it's not on the recipe cards for the everyday pan.
    Could someone please post it?
     
    Aug 22, 2013
    #1
  2. AshleyAllison

    AshleyAllison Member

    100
    3
    Here you go!

    French Onion & Mushroom Soup

    -6 Tbsp Butter (3/4 stick), divided
    -6 oz French bread, sliced into 16 (1/2") slices
    -8 oz cremini mushrooms, quartered
    -5 large sweet onions
    -3 garlic cloves, pressed
    -1 Tbsp sugar
    -1 Cup dry red wine (such as Cabernet Sauvignon)
    -3 Tbsp flour
    -8 Cups unsalted beef stock
    -2 tsp salt
    -1 tsp ground black pepper
    -3 sprigs fresh thyme, plus 1 Tbsp leaves
    -6 oz Gruyere cheese, sheeded (1-1/2 Cups)

    Directions
    1. Melt 1 Tbsp of the butter in Dutch Oven over medium heat. Toast bread 1-2 minutes per side or until light golden brown; remove bread; set aside.

    2. Add 1 Tbsp of the butter and mushrooms to the Dutch Oven; cook, uncovered 8-9 minutes, or until mushrooms are deep golden brown, stirring occasionally. Remove mushrooms.

    3. Meanwhile, slice onions with Simple Slicer on #2 setting. Add remaining 4 Tbsp butter, onions, garlic and sugar to Dutch Oven, cook, uncovered 25-30 minutes or until onions are dark brown, stirring occasionally.

    4. Add wine; cook, uncovered, 5-7 minutes or until liquid is no longer visible, but onions are still moist. Stir in flour, cook 1 minute. Stir in stock, salt, pepper, and mushrooms. Insert thyme springs into Herb Infuser, add to soup. Increase heat to medium-high. Cook, covered, 8-10 minutes or until soup comes to a gentle boil. Remove from heat and remove Herb Infuser.

    5. Preheat broiler. Arrange toasted bread over soup; sprinkle evenly with cheese. Place Dutch Oven 2-4 inches from heating element; broil 2-4 minutes or until cheese is bubbling. Remove from oven; sprinkle with thyme leaves.
     
    Aug 25, 2013
    #2
  3. DebPC

    DebPC Legacy Member Staff Member

    3,040
    405
    Thanks Ashley!
     
    Aug 25, 2013
    #3
  4. AmyDare

    AmyDare Member

    230
    0
    Thank you!!
     
    Aug 25, 2013
    #4
  5. Lilamyw3

    Lilamyw3 Member Gold Member

    68
    6
    Now, is anyone willing to make this for me for dinner? I've had a rough Monday and this sounds fabulous..:)
     
    Aug 26, 2013
    #5
  6. AshleyAllison

    AshleyAllison Member

    100
    3
    Y'all are very welcome!
     
    Aug 28, 2013
    #6
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