Active Time
30 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 8 (serving size: 1 slice)

It turns out that you can improve French onion soup. Just add a pie crust and shredded beef. It’s savory, yet wonderfully sweet caramelized onions and calvados add the perfect note of rich balance. Of course, the Gruyere-bread topping remains one of the best parts of the whole experience.

How to Make It

Step 1

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. 

Step 2

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. 

Step 3

Prepare roast according to package directions. Drain jus into a large liquid measuring cup. Add consommé to jus; set aside. 

Step 4

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. 

Step 5

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. 

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