DUTCH OVEN RECIPES VIDEO

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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 it !
Dutch-oven recipes-corned-beef-and-cabbage

Corned Beef And Cabbage Dutch Oven Recipe














Corned Beef And Cabbage Dutch Oven Recipe
A great Dutch oven recipe to try !
Dutch Oven Recipes INGREDIENTS
  • 1 3lb. Corned beef brisket
  • 16 sm. White onions, peeled
  • 15 peppercorns
  • 2 bay leaves
  • 8 sm. Pototoes, peeled
  • 8 med. Carrots, halved across
  • 1 med. Head cabbage, cut into wedges
Dutch Oven Recipes INSTRUCTIONS
Place beef & enough water to cover into dutch oven. Heat to boiling, cover, reduce heat & simmer 1 1/2 hrs. (or 1 hr. Per lb.) add onions & potatoes. Cover; simmer 20 min. Add carrots. Cover; simmer 15 min. Arrange cabbage over all.

Cover; simmer 15 min. The Dutch oven recipe of corned beef is ready..enjoy it !
Dutch-oven recipes-barbecue-beef-brisket.

Beef Burgundy Dutch Oven Recipe















Beef Burgundy Dutch Oven Recipe
A great Dutch oven recipe to try !

Dutch Oven Recipes INGREDIENTS
  • 2 1/2 pounds lean boneless round steak
  • Vegetable cooking spray
  • 4 cloves garlic -- minced
  • 2 cups Burgundy or other dry red wine
  • 10 3/4 ounces cream of mushroom soup -- (1 can) undiluted reduced-sodium and low-fat
  • 10 1/2 ounces beef consomme -- (1 can) undiluted
  • 1 ounce onion recipe soup mix -- (1 envelope)
  • 6 cups sliced fresh mushrooms
  • 16 ounces frozen pearl onions -- (1 package)
  • 3 tablespoons all-purpose flour
  • 1/2 cup water
  • 24 ounces medium egg noodles -- (2 packages) uncooked
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup nonfat sour cream alternative
Dutch Oven Recipes INSTRUCTIONS
Trim fat from steak. Cut steak into 1-inch cubes.

Coat a large, oven-proof Dutch oven with cooking spray; place over medium heat until hot. Add steak; cook 9 minutes or until steak loses its pink color. Drain well; set aside.

Wipe drippings from pan with a paper towel.

Recoat pan with cooking spray; place over medium heat. Add garlic; saute 1 minute. Add wine and next 3 ingredients; stir well, and bring to a boil. Return steak to pan; stir in mushrooms and onions. Remove from heat; set aside.

Place flour in a small bowl. Gradually add water, blending with a wire whisk; add to steak mixture. Cover and bake at 350°F for 1-1/2 hours.

Cook noodles according to package directions, omitting salt and fat. Drain well, and place in a large bowl. Add cheese and sour cream; toss gently to coat. Yield: 12 servings (serving size: 3/4 cup steak mixture and 1 cup noodles).

The Dutch oven recipe of beef burgundy is ready to serve....nice !

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