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 !!!

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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 :