French Onion & Cremini Skillet

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Despite the weather outside, it’s officially autumn in New England.  The last of the summer’s tomatoes are being picked and we’re seeing the first local sweet corn, pumpkins, and heirloom squashes.  We look forward to cooler nights at home when we’re finally comfortable turning our ovens on, but until then we’re sticking with simple, hearty dishes that don’t require dirtying piles of dishes or heating up the whole house.

In the test kitchen, we prepared this French Onion & Cremini Skillet which can be made with only a cutting board, a sharp knife, box grater, your favorite wooden spoon, and a heavy-bottomed or cast iron skillet. We think this dish would be great served family style as an easy vegetarian meal, or served at a party as a hot appetizer.  The rich, almost creamy texture of the onions and cremini mushrooms offer a decadent, yet health-conscious option for your recipe book.

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French Onion & Cremini Skillet



¼ C Jansal Valley® Olive Oil

3 lg Yellow Onions / sliced thinly

½ T Jansal Valley® Kosher Flake Salt

3 C Cremini or Baby Bella Mushrooms / stems roughly chopped / caps sliced

1 t Jansal Valley® Herbes de Provence

2 T Domaine de Provence® Red Wine Vinegar

1 qt Vegetable or Mushroom Stock

1 French Baguette / sliced into rounds / toasted

1 C Jansal Valley® Smoked Gruyere / shredded

¼ C Chives /chopped



Preheat an eight inch heavy bottomed or cast iron skillet over medium-high heat.  Add the olive oil, onions, salt, and chopped mushroom stems. The salt will help remove moisture from the onions and mushrooms, which will help them to render and caramelize faster. Sauté the onion mixture over medium-high heat for 5-10 minutes to jump-start the caramelization process, then reduce the heat to medium- low and allow the onions to soften and caramelize completely, stirring often,  about 30 minutes. 

Once caramelized, add the sliced mushroom caps and herbes de provence, and increase the heat to medium-high. Deglaze the pan with a splash of red wine vinegar, stir, and then add the stock. Bring the mixture to a simmer and allow to simmer for 10-15 minutes, or until the liquid has reduced by a quarter. Reduce the heat to medium. Season the base with salt and pepper before shingling the sliced, toasted baguette over the top of the skillet. Sprinkle the shredded smoked gruyere over the baguette slices and allow the mixture to simmer until the cheese has completely melted. If you like, you can place the skillet under a low broiler to brown the top layer of cheese. Garnish the dish liberally with chopped chives, and serve.

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