Double Cheese French Onion Soup Dutch Oven Recipe



Double Cheese French Onion Soup Dutch Oven Recipe 

  Dutch Oven Recipes INGREDIENTS
  • 4 large onions,thinly sliced and separated into rings
  • 1/2 cup melted butter or marargine
  • 1 TBSP all-purpose flour
  • 1 (10 3/4)can chicken broth (undiluted)
  • 1 McCormick au jus mix packet
  • 2 cups water
  • 1/4 cup dry white wine
  • 1/8-1/4 tsp pepper
  • 8 (3/4" slices French bread-toasted
  • 8 slices Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
Dutch Oven Recipes INSTRUCTIONS 

Mix McCormick au jus packet in 2 cups of water and set aside. Saute onion and butter in a Dutch oven until tender. Blend in flour stirring until smooth. Gradually add chicken broth, au jus mixture and wine. Bring to a boil; reduce heat and simmer for 30 minutes. Add pepper. Place 8 ovenproof serving bowls on a baking sheet. Place 1 slice of bread in each bowl. Laddle soup over bread. Top with 1 slice of cheese. Spinkle with Parmesan cheese. Broil 6" from heat until cheese melts...and the Dutch Oven Recipe of cheese French Onion soup is ready...enjoy the Double Cheese French Onion Soup Dutch Oven Recipe !!!


Double Cheese French Onion Soup Dutch Oven Recipe Video :




Lone Star Pot Roast Dutch Oven Recipe



Lone Star Pot Roast Dutch Oven Recipe 

DUTCH OVEN RECIPES INGREDIENTS
  • 1 boneless beef chuck roast (3-3 1/2 lbs)
  • 2 tbsp. cooking oil
  • 1 can (14 1/2 ounces) tomatoes w/ liquid, cut up
  • 1 can (4 ounces) chopped green chilies
  • 2 tbsp. taco seasoning mix
  • 2 tbsp. beef bouillon granules
  • 1 teaspoon sugar
  • 1/4 cup water
  • 3 tbsp. all-purpose flour
DUTCH OVEN RECIPES INSTRUCTIONS 

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast. Cover and simmer 2-2 1/2 hours or until meat is tender. Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast and serve w/ gravy....enjoy the Dutch oven recipe ~!

Lone Star Pot Roast Dutch Oven Recipe Video :



Refried Bean Soup Dutch Oven Recipe



Refried Bean Soup Dutch Oven Recipe 

DUTCH OVEN RECIPES INGREDIENTS
  • 2 teaspoons olive oil
  • 1 large onion (for 1 cup chopped)
  • 1 medium green bell pepper (for 1 cup chopped)
  • 2 teaspoons bottled minced garlic
  • 1 can (14-1/2 ounces) vegetable broth or fat-free chicken broth
  • 1 can (14 1/2 ounces) mexican style stewed tomatoes
  • 1 can (15 1/2 ounces) black beans
  • 1 can (15 1/2 ounces) red kidney beans
  • 1 can (16 ounces) fat-free refried beans
  • 1/4 teaspoon ground cumin
  • black pepper to taste
DUTCH OVEN RECIPES INSTRUCTIONS 

Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve. Serves 4 persons...enjoy the Dutch oven recipe !

Refried Bean Soup Dutch Oven Recipe Video :



Southern Style Collard Greens Dutch Oven Recipe



Southern Style Collard Greens Dutch Oven Recipe 

DUTCH OVEN RECIPE INGREDIENTS
  • 2 cups of water or vegetable stock
  • 1/4 - 1/2 cup of diced onion
  • 1 bay leaf
  • 1/2 tsp. ground allspice
  • 2 minced cloves of garlic
  • 1 Tablespoon of worcestershire sauce
  • 2 tsps. of tamari, Braggs or lite soy sauce
  • 1 tsp. of honey
  • dash of Tabasco
  • 4 cups of chopped fresh collard greens
  • 1 Tablespoon of olive oil
  • Salt, black pepper, and cayenne pepper to taste
DUTCH OVEN RECIPE INGREDIENTS 

In large pot or Dutch Oven, combine water, onion, bay leaf, allspice, garlic, Worcestershire sauce, tamari and honey. Bring to a boil, reduce heat and simmer 5 minutes. Add collard greens and return to a boil. Reduce heat and simmer, covered, until greens are tender, about 30-35 minutes. Remove pot from heat; cool slightly. Remove bay leaf. Stir in oil; season with salt and the peppers to taste. Serve hot. Cool. Enjoy the Southern Style Collard Greens Dutch Oven Recipe !!!

Southern Style Collard Greens Dutch Oven Recipe Video :




Dutch Oven Breakfast Sausage Souffle



Dutch Oven Breakfast Sausage Souffle 

A nice Dutch oven recipe to try ! 

Dutch Oven INGREDIENTS
  • 12-15 slices bread; cubed
  • 3/4 cup milk
  • 6 Tbs. butter; melted
  • 1 tsp. dry mustard
  • 1 lb. shredded Cheddar cheese
  • salt and pepper to taste
  • 18 eggs
  • 1 lb. cooked sausage
Dutch Oven INSTRUCTIONS 

Add bread cubes to a well greased 12" Dutch oven. Drizzle butter over bread then sprinkle cheese over the top. Whisk together eggs, milk, and mustard. Season with salt and pepper. Pour eggs over bread and cheese. Sprinkle sausage over the top. Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.The Dutch oven recipe of sausage souffle is ready to serve...nice ! baked-salmon-dutch-oven-recipe

Dutch Oven Breakfast Sausage Souffle Video:



Easy Dutch Oven Sloppy Joes


Easy Dutch Oven Sloppy Joes

Ingredients

  • 2 pounds ground turkey or beef
  • ½ cup chopped onion
  • 2 celery ribs with leaves, chopped
  • ¼ cup chopped green pepper
  • 1-2/3 cups canned crushed tomatoes
  • ¼ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon steak sauce
  • ½ teaspoon garlic salt
  • ¼ teaspoon ground mustard
  • ¼ teaspoon paprika
  • 8 to 10 hamburger buns, split
Instructions
In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain.
Stir in the next nine ingredients. Simmer, uncovered, for 35-40 minutes or until heated through, stirring occasionally. Spoon about ½ cup meat mixture onto each bun. Enjoy !


Slow-Cooked Dutch Oven Beef Stew


Slow-Cooked Dutch Oven Beef Stew

INGREDIENTS
BOUQUET GARNI

  • 2 large green leek leaves, (about 6 inches long)
  • 1 bay leaf
  • 1 stalk celery
  • 2 sprigs fresh parsley, with stems
  • 3 sprigs fresh thyme
  • 1 2-inch-long strip tangerine or orange peel
STEW
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 ounces pancetta, or bacon, cut into 1/2-inch pieces
  • 3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 medium yellow or red onions, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 pounds carrots, sliced into 1-inch rounds
  • 2 tablespoons tomato paste
  • 1 pound button mushrooms, halved if small, quartered if large
  • 1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
  • 1/2 cup chopped fresh parsley
  • Freshly grated zest of 1 tangerine, or orange

PREPARATION
Preheat oven to 250°F.
To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.
Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.
Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.
Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving. Enjoy it !