These were seriously delicious! Divine, really. As a lover of beef-based onion gravies I was inspired by The Midnight Baker's recipe and quickly added it to our monthly menu plan served with Sour Cream and Chives mashed potatoes and Spicy Steamed Broccoli it was a delightful dinner fit for the meat and potatoes kind of guy. Which is it? Pork or Beef? Yes, it's true this is a pork dish but with the added flavor dimension of a dark, rich, beefy onion gravy. It has a hint of the French Onion soup flavor as it's filled with onions and smothered in swiss cheese and with Vidalia onion's in full season the sweet onion was the host for the gravy with the finishing touch - a bunch of finely diced green onions - whites and stems. I used a pre-made beef stock, but a beef consomme would be wonderful as well, or a beef broth. I have moved almost completely from broth's to stocks for the full-bodied flavor, as well as for its lower sodium qualities.
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