6 Medium Vidalia Onions Julienned
1 Sm container Slice Baby Portabella Mushrooms
4 cloves Garlic minced
1 lb. Brussel Sprouts quartered
2 Medium Squash roughly diced
2 Medium Zucchini roughly diced
1 Red Bell Pepper roughly diced
6 Tbsp. Butter
Olive Oil
2 – 10 oz. Cans Beef Broth
1 cup Red Wine such as Cabernet Sauvignon
4 Fresh Thyme Sprigs
1 Bay Leaf
1 cup heavy cream
2 Tbsp. Corn Starch
½ cup water
1 Package Prepared Pie Crust
Place onions and butter in a large skillet and caramelize. Once onions are browned, remove them from the pan. Add the sliced mushrooms and saute, adding a little olive oil if needed. Once the mushrooms have browned add the minced garlic and saute for 1 minute. Remove from heat and add to caramelized onions.
While the onions are caramelizing, combine the Brussel Sprouts, Squash, Zucchini and Red Bell Pepper in a bowl, season with salt and pepper and drizzle with olive oil. Pour veggie mixture onto a parchment lined baking sheet and roast for 30 minutes at 400 degrees.
While the onions are caramelizing and the veggies are roasting, combine the beef broth, red wine, 3 whole thyme sprigs and the leaves of 1 sprig removed, and the bay leaf in a 2 quart pot over medium heat and reduce by half. After reduction remove the 3 thyme sprigs and the bay leaf. Add the heavy cream and bring to a boil. Combine the Cornstarch and ½ cup water to make a slurry and add to the cream mixture. Cook until thickened and remove from heat.
Line a pie plate with one of the prepared crust. Brush edges with water to help with sealing of the crusts. Combine the Onions, Mushrooms, Roasted Veggies and Cream Sauce together in a bowl and stir to combine. Pour mixture into pie crust. Top with second pie crust, crimp edges to seal, piece top crust to vent. Bake at 350 degrees for 45 minutes.
