Welcome to "Redneck Tinfoil Chef " where I'd like to feature healthy recipes for square meals on meager pockets. Cold weather finally blew in down south in Savannah and we've been enjoying a variety of soups and stews. I wanted to make a French Onion Soup using the local favorite sweet Vidalia Onions yet a part of me wanted the simple flavorful broth that is found in Japanese Restaurants with the sliced shrooms floating on top.
Most importantly I needed to make a full rounded meal because serving just broth to my family won't cut it around here. They demand something that sticks to their ribs. With this in mind I decided to go all hearty with this dish and we were all delighted with the results.
1 - lb of Fresh Button Mushrooms 3 - Large Vidalia Onions 1 - lb of beef chunks for stew. (optional) 1 - pkg (2 pack) Onion Soup Mix 2 - 15 oz. can of lo-sodium beef broth 4 - 15 oz. cans of water 4 - Tbs of Butter/Margarine 2 - Tbs of Dark Brown Sugar 1 - Loaf of French Bread (halfed Onion Bagels also work well) 1 - 2 cup bag of Shredded Mozzarella Cheese.
Peel and slice onions into rings then place in skillet on stove top set to low with 4 Tbs of Butter/Margarine and 2 Tbs of Dark Brown Sugar. Simmer until limpy and translucent then kick the heat up a notch to carmelize them. Dump in Crockpot set on low with 2 cans of lo-sodium beef broth.
Half 1 lb of Button mushrooms and your stew meat. (optional) Toss these both together in a bowl with 1 packet of the Onion soup mix covering the shrooms and meat with the spices. Braise in your skillet until all meat is brown and no longer pink then toss into your Crockpot to swim with the Onions and broth.
Add the last remaining Onion Soup package to Crockpot with 4 cans of water. Cover and let the Crockpot do its thing for 4 hours.
Just before dinner preparation slice and toast your bread choice. I sliced a French loaf into 1/3" slices and toasted on a cookie sheet in oven set at 350 degrees, for 5 minutes each side. When done remove cookie sheet and set Oven to broil at 400 degrees.
Taking your serving bowls/crocks (make sure they are oven safe) Sit on top of cookie sheet and fill with Soup mixture from Crock-pot, top off with toasted bread slices and add 1/4 cup of shredded Mozzarella cheese on top of each. Stick under broiler for 3 minutes. They are done when the cheese is melted and has just started to brown on the edges. Serves 8.
Total Cost: $11.57 approximately $1.45 per person Prep Time: 20 minutes for Crockpot -20 minutes dinner prep.
That looks really, really good!