Ree Drummond’s French Onion Grilled Cheese | The Pioneer Woman | Food Network

It’s a feast for toast lovers in Ree’s ranch kitchen! Ree is cooking up easy toast recipes, starting with an ooey-gooey French Onion Grilled Cheese, followed by comforting Chicken Pot Pie Toast on crispy brioche.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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French Onion Grilled Cheese
Recipe courtesy of Ree Drummond
Level: Easy
Total: 30 min
Active: 30 min
Yield: 2 servings

Ingredients
3 tablespoons salted butter
1 small sweet onion, thinly sliced
1 tablespoon onion soup mix
1 tablespoon chopped fresh thyme leaves
4 teaspoons Dijon mustard
Four 1/2-inch-thick slices sourdough bread
1/2 cup grated Cheddar
1/2 cup grated Gruyere cheese
1/4 cup crispy onions, such as French’s

Directions

Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.

Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.

Chicken Pot Pie Toast
Recipe courtesy of Ree Drummond
Level: Easy
Total: 45 min
Active: 25 min
Yield: 6 servings

Ingredients

1/2 stick (4 tablespoons) salted butter
3 medium carrots, peeled and small diced
2 celery stalks, small diced
1 large yellow onion, small diced
2 sprigs fresh thyme
1/4 cup all-purpose flour
2 cups low-sodium chicken broth or stock
1/2 cup heavy cream
1 chicken bouillon cube
Pinch turmeric
Kosher salt and freshly ground black pepper
6 thick slices brioche
2 cups shredded cooked chicken
1/2 cup frozen peas
Chives, chopped, for garnish

Directions

Melt the butter in a large pot or Dutch oven over medium heat. Add the carrots, celery and onion and sauté until the vegetables start to turn translucent, about 2 minutes. Add the thyme sprigs, then sprinkle the flour evenly over the vegetables and stir to combine. Next, add the chicken broth, cream, bouillon cube, turmeric and salt and pepper to taste. Bring to the boil, stirring constantly, then reduce the heat to low. Simmer, stirring, until the liquid has thickened and the vegetables are tender, 10 to 12 minutes.

Toast the brioche.

Add the chicken to the pot and stir it into the sauce. Cook for a minute or two, then add the peas and cook for 1 minute more, stirring so that everything is combined.

Place 1 slice of toast on a plate. Top with a ladle of the chicken mixture. Garnish with chives.

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Ree Drummond’s French Onion Grilled Cheese | The Pioneer Woman | Food Network