Perfect for fall evenings, this hearty casserole has all the rich flavor of French onion soup. The cheese-topped mashed potatoes over the filling beef and onion combo makes for a satisfying weeknight meal. You can double the recipe and freeze a batch for a later night, too!
2 large Pittman & Davis Onions, halved and thinly sliced
1 Tbsp. canola oil
1 lb. ground beef
2 Tbsp all-purpose flour
1/2 teaspoon salt
1 can (14½ oz.) reduced-sodium beef broth
2 Tbsp. brandy or additional reduced-sodium beef broth
1 Tbsp. Worcestershire sauce
1 Tbsp. stone-ground mustard
3 c. mashed potatoes
1 c. shredded Swiss cheese
- In a large skillet, sauté onions in oil until softened. Reduce heat to medium-low; cook until deep golden brown (35-40 minutes), stirring occasionally.
- Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until well blended; cook 1 minute longer. Combine broth, brandy, Worcestershire sauce and mustard. Gradually stir into pan. Bring to a boil; cook and stir until thickened (about 2 minutes). Stir in onions; heat through.
- Transfer beef mixture to a greased 8″x8″ square baking dish. Spread with potatoes; sprinkle with cheese. Bake, uncovered, at 375°F until bubbly and cheese is melted (30-35 minutes). If desired, increase heat to 475°F and bake an additional 8-10 minutes until top is golden brown.