Gravy And Biscuit Casserole With Caramelized Onions

Ingredients

Gravy ingredients

Ingredients

For the sausage gravy and biscuit casserole:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the biscuit topping:

• 1 can (12 ounces) refrigerated flaky biscuits
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped contemporary parsley

For the caramelized onions:

• 2 tablespoons unsalted butter
• 2 giant onions, thinly sliced
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat oven to 375 levels F (190 degrees C). Grease a 9×13-inch baking dish.

2. In a medium saucepan, soften the butter over medium heat. Whisk within the flour and cook dinner for 1 minute. Gradually whisk in the chicken broth until easy. Bring to a boil, then reduce warmth and simmer for 5 minutes, or until the gravy has thickened.

3. Remove the saucepan from the heat and stir within the heavy cream, Parmesan cheese, salt, and pepper.

4. In a small bowl, combine the biscuits, cheddar cheese, and parsley. Drop the biscuit combination by spoonfuls onto the gravy.

5. To caramelize the onions, soften the butter in a large skillet over medium warmth. Add the onions, brown sugar, balsamic vinegar, salt, and pepper. Cook, stirring often, for 20 minutes, or until the onions are golden brown and caramelized.

6. Spread the caramelized onions over the biscuits. Bake for 20 minutes, or till the biscuits are golden brown and the gravy is bubbly.

7. Let the casserole cool for 10 minutes before serving.

Biscuit ingredients

Biscuit Ingredients:

2 cups all-purpose flour, plus extra for dusting

1 tablespoon sugar

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cold and cut into small pieces

3/4 to 1 cup buttermilk

Topping ingredients

– Gravy

– half of cup all-purpose flour

– 1/4 cup butter

– 3 cups milk

– 1 teaspoon salt

– half of teaspoon black pepper

– Biscuit Topping

– 1 can (10.75 ounces) refrigerated biscuits

– 1/4 cup butter, melted

– 1/4 cup grated Parmesan cheese

– 1/4 cup chopped fresh chives

– Caramelized Onions

– 2 tablespoons olive oil

– 2 onions, thinly sliced

– 1/2 teaspoon salt

Instructions

Making the Gravy

Instructions:

– Preheat oven to 350 degrees F (175 degrees C).

– Melt butter in a large skillet over medium warmth. Saute onions in hot butter until browned, about 10 minutes. Remove from warmth and reserve.

– Grease a 13×9-inch baking dish. Layer the underside of the dish with the biscuits.

– Brown the bottom beef in a big skillet over medium warmth. Drain off excess grease.

– Combine the bottom beef, cooked onions, and cream of mushroom soup in a big bowl. Season with salt and pepper to taste.

– Spread the meat combination over the biscuits in the baking dish.

Making the Gravy:

1. In a medium saucepan, whisk collectively the milk, flour, and salt.
2. Place the saucepan over medium heat and produce to a boil, stirring continually.
3. Reduce warmth to low and simmer for 1 minute, or till the gravy has thickened.
4. Add the gravy to the meat combination within the baking dish.
5. Bake for half-hour, or till the biscuits are golden brown and the casserole is bubbly.

Making the Biscuits

Instructions:

Making the Biscuits:

1. Preheat oven to 450°F (232°C).
2. In a big bowl, whisk together the flour, baking powder, sugar, and salt.
3. Cut the butter into small items and add it to the dry elements, utilizing your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
4. Add the milk and stir until the dough simply comes collectively, being cautious not to overmix.
5. Turn the dough out onto a flippantly floured floor and knead it gently a few instances till it is clean and elastic.
6. Roll out the dough to a thickness of about 1/2 inch (1 cm) and cut out biscuits using a 2-inch (5 cm) biscuit cutter.
7. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or till they’re golden brown and cooked through.

Assembling the Casserole

1. Preheat oven to 350 levels F (175 levels C).

2. In a big skillet, cook dinner bacon over medium heat till crispy. Remove bacon from skillet and put aside.

3. Add onions to the skillet and cook dinner over medium heat until softened and caramelized, about quarter-hour. Remove onions from skillet and put aside.

4. In a large bowl, combine cooked bacon, caramelized onions, cream of celery soup, and cream of hen soup.

5. Pour half of the soup mixture into a greased 9×13 inch baking dish.

6. Top with biscuits and then pour the remaining soup combination over the biscuits.

7. Bake in preheated oven for 30-35 minutes, or until biscuits are golden brown.

8. Serve and enjoy!

Tips

Topping variations

Topping Variations:

– Classic Biscuit Topping: Prepare traditional buttermilk biscuits based on bundle directions and bake separately. Crumble the biscuits over the casserole earlier than serving.

– Savory Cornbread Topping: Create a savory cornbread batter and pour it over the casserole. Bake until golden brown.

– Crispy Potato Topping: Thinly slice potatoes and toss them with olive oil, salt, and pepper. Arrange the potato slices over the casserole and bake until crispy.

– Panko Breadcrumb Topping: Mix panko breadcrumbs with melted butter, Parmesan cheese, and herbs. Sprinkle the mixture evenly over the casserole earlier than baking.

– Cheesy Grits Topping: Prepare creamy cheddar grits and spread them over the casserole. Bake until the grits are golden brown and bubbly.

– Hash Brown Topping: Shred frozen hash browns and sauté them in a pan with butter and onions. Spread the hash browns over the casserole and bake.

Storage and reheating instructions

Tips:

For a richer taste, use a dark beer like Guinness or Newcastle Brown Ale.

If you don’t have time to caramelize the onions, you can use chopped yellow onions as an alternative.

This casserole could be made forward of time and reheated when you’re able to serve.

Storage:

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating Instructions:

Preheat oven to 350 degrees F (175 levels C).

Place casserole in oven and bake for 20-25 minutes, or until heated through.