Beefy French Onion Potpie
I came up with this dish knowing my husband loves French onion soup. It's a good base for this hearty, meaty potpie. — Sara Hutchens, Du Quoin, Illinois
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 can (10-1/2 ounces) condensed French onion soup
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1 tube (12 ounces) refrigerated buttermilk biscuits
Reviews
I made this for the first time today. I like vegetables, so I added a bag of frozen vegetables with corn, green beans and carrots when adding the soup and boiled all together. I agree that I would add a second can of French onion soup, and I would thicken it when boiling. My biscuits were fine, as I baked them until golden brown. Salt and pepper needs to be added before baking too. It is easy and quick. I will make it again with the changes.
wondering if you add water to the condensed soup or use it straight from the can. thanks
I usually don't follow recipes exactly, but did with this one and was disappointed. As someone else said, the biscuits were not cooked on the bottom and it just tasted so salty. Very disappointing.
used idea and completely adapted it ,chopped steak, LOTS of onions, soup mix, pie crust on bottom--fantastic
This recipe did not turn out well and, in fact, my family sat down at the table to eat and we ended having to throw away the whole thing. The biscuits were raw on the bottom. I read another review regarding making sure the biscuits aren't too big so they will cook through but I don't think it would have mattered because the bottom of the biscuits were also soggy from sitting on top of the juice. Quite frankly, the smell of the soup was very off-putting also. Picture looked great, but a disappointment for me.
I made this and added worchestershire sauce, garlic powder, salt and pepper and I still didn't like it. It smelled delicious but it actually tasted gross. I'm sorry I wasted my time and money to make this.
I've made this a few times and it's great! Just be careful which size biscuits you use as some take longer to cook thoroughly. I actually like par-baking them so the bottoms aren't too soggy, as we prefer them to have more contrast. Also, if you want more of a 'gravy' texture, when boiling the mixture on the stove, in a small glass mix 2 tbsp cold water + 1-2 tbsp. of cornstarch together and mix it in with the boiling mixture. This thickens it a bit so it's not so soupy/watery. =)
We love this for a quick and easy supper. I double the soup so we can have more gravy served over mashed potatoes.
easy and quick !
OK for a very quick easy supper. Will add black pepper and garlic powder next time. Definitely not gourmet, but everyone enjoyed it.