Canning season is in full swing and Olivia and I have been super busy filling the basement shelves with every kind of vegetable imaginable. A retired teacher friend of Olivia's gives her a large quantity of sweet corn every year. Last week she processed lots and lots of corn. She was kind enough to share with me so I was able to make vegetable soup and corn chowder. Olivia shared the idea with me of making carmelized onions and canning them. Boy are they good! You just cook down vidalia onions in a crock pot with butter and then can them. They are delicious.
When the canning season is at its peak, Olivia and I are always looking for something good and easy to make for dinner just in case we are making a "batch" of something that day. This french onion soup pot pie is a great example. It is rich and hearty and, best of all, easy! Try it soon!
FRENCH ONION SOUP POT PIE
1 lb ground chuck
1 small onion, chopped
1 can(s) (10.5 oz.) condensed french onion soup
1 1/2 c shredded Swiss cheese
1 tube refrigerated crescent rolls
1. In a large skillet over medium heat cook ground beef and onion until beef is no longer pink; drain.
2. Stir in the French onion soup; bring to a boil. Transfer to an ungreased 9-inch deep dish pie plate. Sprinkle with the Swiss cheese.
3. Bake in a preheated 350-degree oven for 3 minutes, or until the cheese is melted. Top with the crescent rolls and bake 15-20 minutes longer or until crescent rolls are golden brown.