Slow Cooker 4-Ingredient Bangers and Onions: A Classic Pub-Style Favorite

 

Bangers and mash is a beloved British classic—savory sausages served with creamy mashed potatoes and rich onion gravy. This Slow Cooker 4-Ingredient Bangers and Onions captures all that comforting flavor with minimal effort. With just a handful of simple ingredients and your slow cooker, you can create a hearty, satisfying meal that tastes like it has been simmering all day.

The slow cooker does all the work, transforming humble sausages and onions into a tender, flavorful dish with a rich, savory sauce. Serve it over mashed potatoes, with crusty bread, or alongside roasted vegetables for a complete, cozy dinner.

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Why You Will Love This Recipe

• Just 4 Ingredients: Sausages, onions, beef broth, and Worcestershire sauce.

• Set It and Forget It: The slow cooker does all the work—perfect for busy days.

• Rich, Savory Flavor: Onions soften and caramelize, creating a delicious gravy.

• Tender, Juicy Sausages: Slow cooking keeps them moist and flavorful.

• Versatile: Serve with mashed potatoes, rice, or crusty bread.

• Minimal Prep: Simple steps with impressive results.

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Slow Cooker 4-Ingredient Bangers and Onions

Prep Time: 10 minutes | Cook Time: 6 to 7 hours on LOW or 3 to 4 hours on HIGH | Total Time: 6 to 7 hours
Servings: 4 to 6

This easy slow cooker recipe combines juicy sausages with tender, caramelized onions in a rich beef broth gravy. It is the ultimate comfort food.

Ingredients

• 2 large yellow onions, thinly sliced

• 2 pounds (about 8 to 10) good-quality sausages (pork, beef, or your favorite)

• 1 cup beef broth

• 2 tablespoons Worcestershire sauce

Instructions

Step 1: Prepare the Onions
Peel and slice the onions into thin strips. Place them in the bottom of the slow cooker to form a bed for the sausages. This helps the onions cook evenly and absorb the juices from the sausages.

Step 2: Add the Sausages
Place the sausages on top of the sliced onions. You can leave them whole or lightly brown them first in a skillet for extra flavor.

Optional browning step: Heat a skillet over medium heat and cook sausages for 2 to 3 minutes per side until lightly browned.

Step 3: Add the Liquid
Pour the beef broth and Worcestershire sauce over the sausages and onions. The broth helps create a flavorful sauce while keeping the sausages juicy.

Step 4: Slow Cook
Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. During this time, the onions will soften and the sausages will become tender and flavorful.

Step 5: Stir and Serve
Before serving, gently stir the onions and sauce. Taste and adjust seasoning if needed. Serve the sausages with plenty of the onion gravy spooned over the top.

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Tips for Perfect Bangers and Onions

• Choose Quality Sausages: Use good-quality sausages for the best flavor. Pork sausages are traditional, but beef, chicken, or turkey sausages work well too.

• Brown for Extra Flavor: Browning the sausages before adding them to the slow cooker adds depth and a richer color.

• Use Yellow Onions: Yellow onions are ideal for slow cooking because they soften beautifully and develop a sweet, savory flavor.

• Do Not Add Extra Liquid: The sausages and onions release their own juices as they cook, creating a rich sauce. Adding too much liquid can make it watery.

• Serve with the Gravy: The onion gravy is the star of this dish—spoon plenty over each serving.

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Variations and Substitutions

• Add Garlic: Add 3 to 4 cloves of minced garlic along with the onions.

• Herb Addition: Add 1 teaspoon of dried thyme or rosemary for extra flavor.

• Beer Version: Substitute half of the beef broth with a dark beer for a deeper, more complex flavor.

• Add Mustard: Stir in 1 tablespoon of Dijon mustard before serving.

• Spicy Sausages: Use spicy Italian sausages for a kick.

• Gluten-Free: Use gluten-free sausages and Worcestershire sauce.

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What to Serve with Bangers and Onions

This classic dish is traditionally served with:

• Mashed Potatoes: The ultimate pairing—creamy mashed potatoes are perfect for soaking up the onion gravy.

• Crusty Bread: Great for mopping up every last drop of sauce.

• Roasted Vegetables: Serve alongside roasted carrots, green beans, or Brussels sprouts.

• Rice or Egg Noodles: A simple, satisfying base.

• Cabbage: Steamed or sautéed cabbage is a classic British side.

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Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of broth if needed.

• Freezer: This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Why This Recipe Works

This recipe succeeds because of its simplicity and the magic of slow cooking. The onions soften and caramelize, releasing their natural sweetness into the broth. The sausages cook gently, staying juicy and flavorful while infusing the sauce with their savory richness.

The combination of beef broth and Worcestershire sauce creates a deep, umami-packed gravy that perfectly complements the sausages and onions. The result is a comforting, satisfying dish that tastes like it has been simmering all day.

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Nutritional Information

Please note that values are estimates and will vary based on specific sausages and ingredients.

Per serving (based on 6 servings, without sides):

Nutrient	Amount
Calories	380–450
Protein	20–24g
Carbohydrates	12–15g
Fat	28–32g
Saturated Fat	10–12g
Fiber	1–2g
Sugar	6–8g
Sodium	800–1000mg

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Conclusion

Slow Cooker 4-Ingredient Bangers and Onions is the ultimate comfort food for busy days. With just a handful of simple ingredients and your slow cooker, you can create a rich, savory dish that tastes like it has been simmering for hours. Serve it over creamy mashed potatoes or with crusty bread for a satisfying meal that the whole family will love.

I hope this recipe brings a little British comfort to your table. If you give it a try, please leave a comment below. I would love to hear how it turned out for you.

My uncle made this every week during hard times

 

This is one of those humble, hard-times dinners that still feels a little special when it hits the table. My uncle made these simple hamburger steaks with onions every week when money was tight, because they only use three basic ingredients, fill everyone up, and taste like something you’d get at a cozy diner. The beef patties get browned and nestled under a blanket of soft, caramelized onions, all swimming in their own rich pan juices. It’s low carb, budget-friendly, and comforting enough to keep in your regular rotation.

These hamburger steaks are wonderful served right in the foil-lined pan with all the juices spooned over the top. To keep it low carb, pair them with steamed or roasted vegetables like green beans, broccoli, or a simple side salad. If you’re feeding kids or non–low carb eaters, you can add mashed potatoes, buttered egg noodles, or a slice of crusty bread to soak up the savory juices. A little mustard or a splash of hot sauce on the side can also make the grown-ups happy.

3-Ingredient Hamburger Steaks with Onions

Servings: 4

Ingredients

2 pounds ground beef (80/20 works best)

2 large yellow onions, thinly sliced

2 teaspoons kosher salt (plus more to taste)

Directions

Line a 9x13-inch baking dish or a rimmed sheet pan with aluminum foil, making sure the foil comes up the sides to catch all the juices. Lightly grease the foil with a bit of oil or cooking spray if you have it (optional, but helps with sticking).

Preheat your oven to 375°F (190°C). While it heats, thinly slice the onions into half-moons. Spread about half of the sliced onions evenly over the bottom of the foil-lined pan.

Place the ground beef in a large bowl and sprinkle it with the kosher salt. Use your hands to gently mix just until the salt is evenly distributed, being careful not to overwork the meat so the patties stay tender.

Divide the seasoned beef into 4 to 6 equal portions, depending on how big you like your hamburger steaks. Shape each portion into a thick oval or round patty, about 3/4 to 1 inch thick, and press a shallow dent into the center of each patty with your thumb to help them cook evenly.

Lay the patties on top of the bed of onions in the pan, leaving a little space between each one so they can brown. Scatter the remaining sliced onions over and around the patties, letting some pile right on top of the meat.

Place the pan in the preheated oven and bake for 20 minutes. Carefully remove the pan and use a spoon to baste the patties with the juices that are starting to collect in the bottom. This helps keep them moist and starts building that rich, glossy look.

Return the pan to the oven and continue baking for another 15 to 20 minutes, or until the hamburger steaks are nicely browned on top, the onions are soft and starting to caramelize around the edges, and the internal temperature of the patties reaches at least 160°F (71°C). The pan should be full of dark, savory juices.

Once done, let the hamburger steaks rest in the pan for about 5 minutes. This gives the juices a chance to settle and makes everything taste richer. To serve, spoon plenty of the soft onions and pan juices over each patty and bring the foil-lined pan right to the table for a cozy, family-style meal.

Variations & Tips

If your family prefers milder onion flavor, use just one onion and slice it a little thicker so it softens without melting completely. For extra seasoning without adding more ingredients, you can shape the patties with a light hand and give them a quick sprinkle of black pepper from your pantry before baking. If you’re not strict about carbs, you can mix in 1/4 cup of plain dry breadcrumbs or crushed saltine crackers to stretch the meat further during especially lean weeks. For kids who don’t love visible onions, tuck most of the onions under the patties and just a few on top, then serve their portions with more meat and fewer onions. You can also portion the meat into smaller slider-sized patties for little hands. If you prefer stovetop cooking, brown the patties in a skillet first, then pile the onions on top, cover, and let them simmer on low until the onions are soft and the beef is cooked through, still keeping the ingredients to just beef, onion, and salt. For a slightly fancier feel without breaking the budget, shape the patties into neat ovals and serve them in the foil-lined pan with a sprinkle of chopped fresh parsley from the garden if you have it on hand.

Garlic Butter Steak and Potato Foil Packets

 

Ingredients 

 

1 ½ pounds steak sirloin is my favorite cut here

 

1 pound baby potatoes cut into ½ inch pieces (halving or quartering usually does it for me)

 

1 onion peeled, halved and then thinly sliced

 

1 tablespoon olive oil

 

2 tablespoons chopped fresh parsley

 

1 tablespoon minced garlic or more to taste

 

1 tablespoon Italian seasoning

 

salt and pepper to taste

 

2 tablespoons butter cubed

 

Instructions

 

Par-boil the potatoes (highly recommended):

 

Place the sliced potatoes in a pot of boiling, salted water and cook for 5 minutes. Drain immediately and place in a large bowl. Allow to sit until cool enough to handle, about 10 minutes.

 

Make the foil packets:

 

Prep the steak: Cut the steak into pieces (2.5 – 3 inches for well done, 3 – 4 inches for medium, 5 inches for rarer steak). Marinate it if you like.

 

Combine ingredients: Place the steak, potatoes, onion, olive oil, parsley, garlic, Italian seasoning, salt and pepper in a large bowl and toss well.

 

Assemble foil packets: Set out 4 pieces of aluminum foil, at least 12×12 inches. Evenly divide the steak and potatoes between the middles of the foil sheets. Top with butter cubes, then fold the foil over the steak and potatoes and seal well.

 

On the grill/fire: On a HOT grill, cook the foil packets for 8-10 minutes per side, or until the potatoes are tender (exact grilling time can vary depending on type of foil used, exact oven temperature, size of steak, etc.! I recommend an oven thermometer to check on the steak after about 10 minutes to gauge how much longer it will need!)If you’re cooking the packets on a fire without a grilling rack, place them on a 2-inch bed of coal.

 

In the oven: Bake the steak foil packets at 425°F for around 20 minutes, or until done to your liking (exact baking time can vary depending on type of foil used, exact oven temperature, size of steak, etc.! I recommend an oven thermometer to check on the steak after about 15 minutes to gauge how much longer it will need!). If you want a char on the steaks, open the packets and broil for 1-2 minutes at the end.

 

Turmeric Ginger Honey Bomb: A Natural Wellness Elixir

 

This natural wellness elixir combines the anti-inflammatory power of turmeric and ginger with the soothing sweetness of honey. Perfect for boosting immunity, easing sore throats, and promoting overall wellness, it is easy to make and store. This simple yet powerful mixture has been used in traditional medicine for centuries and is now a staple in many health-conscious households.

The turmeric ginger honey bomb is more than just a remedy—it’s a daily ritual that supports your body’s natural defenses. Whether you’re fighting off a cold, soothing a sore throat, or simply looking to add a wellness boost to your morning routine, this golden mixture delivers.

Why This Wellness Bomb Works

This recipe succeeds because each ingredient brings its own powerful health benefits, and together they create a synergistic effect:

Turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties. It supports joint health, reduces inflammation, and has been studied for its potential to support overall wellness.

Ginger is renowned for its ability to soothe digestion, relieve nausea, and boost immunity. Its warming properties make it especially comforting during cold season.

Honey is a natural antimicrobial and antibacterial agent. It soothes sore throats, suppresses coughs, and adds natural sweetness while providing its own health benefits.

Black pepper is the crucial secret ingredient. It contains piperine, which dramatically increases the absorption of turmeric’s curcumin—up to 2,000%! Without black pepper, much of turmeric’s benefits would pass through your system unabsorbed.

Optional cayenne and lemon add circulation-boosting capsaicin and immune-supporting vitamin C for an extra wellness kick.

The Complete Recipe: Turmeric Ginger Honey Bomb

Prep Time: 10 minutes | Total Time: 10 minutes | Yield: Approximately ¾ cup

Ingredients

• ½ cup raw honey (preferably local, raw, and unfiltered)

• 1 tablespoon turmeric powder or 1-inch fresh turmeric root, grated

• 1-inch fresh ginger root, grated

• ¼ teaspoon black pepper (freshly ground is best)

• Optional: a pinch of cayenne pepper

• Optional: juice of ½ lemon

Step-by-Step Instructions

1. Prep the Roots

If using fresh turmeric and ginger, peel them first (a spoon works well for scraping off the skin). Finely grate both roots using a microplane or the fine side of a box grater. Fresh roots provide more active enzymes and a brighter flavor than dried powders.

2. Mix Ingredients

In a small bowl, combine the honey, turmeric (powder or fresh grated), grated ginger, and black pepper. If using, add the cayenne pepper and fresh lemon juice.

3. Combine Well

Stir vigorously until the mixture is uniform and well combined. If using fresh turmeric or ginger, let the mixture sit for a few minutes after stirring—the honey will naturally draw out their juices, creating an even more potent elixir.

4. Storage

Transfer the mixture into a clean glass jar with a tight-fitting lid. A 4-ounce or 8-ounce mason jar works perfectly. Store in a cool, dark place away from direct sunlight. The mixture can last up to 1 month when properly stored.

5. Usage

Take 1 teaspoon daily for general wellness. You can:

• Eat it directly off the spoon

• Stir it into warm (not boiling) water for a soothing tea

• Add to your morning tea or coffee

• Mix into warm milk for a golden milk latte

• Use as a natural sweetener with an immune boost

Benefits

• Turmeric is anti-inflammatory, antioxidant, and supports joint health

• Ginger soothes digestion, relieves nausea, and boosts immunity

• Honey is a natural antimicrobial, soothes sore throats, and adds sweetness

• Black pepper increases absorption of turmeric’s curcumin by up to 2,000%

• Cayenne and lemon boost circulation and vitamin C intake

Pro Tips for the Best Honey Bomb

• Use Raw Honey: Raw, unfiltered honey retains more of its natural enzymes and beneficial properties than processed honey.

• Fresh vs. Powdered: Fresh turmeric and ginger root provide a brighter, more potent flavor, but high-quality dried powders work well too. If using powders, ensure they’re fresh—spices lose potency over time.

• Don’t Use Boiling Water: Adding the honey bomb to boiling water can destroy some of honey’s beneficial enzymes. Use warm water (below 140°F / 60°C) instead.

• Start Slowly: If you’re new to turmeric and ginger, start with a smaller dose (½ teaspoon) to see how your body responds.

• Stain Warning: Turmeric can stain counters, clothing, and utensils. Be careful when preparing and cleaning up.

Usage Ideas

• Morning Wellness Shot: Take a teaspoon first thing in the morning, followed by warm lemon water.

• Golden Milk: Stir a teaspoon into warm milk (dairy or plant-based) with a pinch of cinnamon.

• Cold Soother: Add to warm tea with extra lemon when you feel a cold coming on.

• Sore Throat Remedy: Take a teaspoon slowly, letting it coat your throat.

• Smoothie Booster: Add to your morning smoothie for an anti-inflammatory boost.

Storage

• Room Temperature: Store in a cool, dark place for up to 1 month. The honey acts as a natural preservative.

• Refrigerator: You can refrigerate for longer storage, though the mixture may thicken. Let it sit at room temperature for a few minutes before using.

Conclusion: Nature’s Medicine in a Jar

The Turmeric Ginger Honey Bomb is proof that the most powerful medicine is often the simplest. With just a handful of natural ingredients, you can create a wellness elixir that supports your body’s health and immunity in multiple ways.

Easy to make, easy to store, and easy to incorporate into your daily routine, this golden mixture deserves a place in every kitchen. Whether you’re fighting off seasonal bugs or simply supporting your overall wellness, this honey bomb delivers nature’s healing power in every spoonful.

Slow Cooker 5-Ingredient Amish Cheeseburger Soup: Hearty, Creamy, and Comforting

 

This Slow Cooker 5-Ingredient Amish Cheeseburger Soup is the ultimate comfort food—a rich, creamy, and satisfying soup that tastes just like a cheeseburger in a bowl. With simple ingredients and minimal prep, it’s perfect for busy weeknights when you want something warm and hearty without spending hours in the kitchen.

Why This Recipe Works

This recipe succeeds because it combines classic cheeseburger flavors in an easy, slow-cooked format. The ground beefprovides a savory, protein-rich base. The chicken broth creates a flavorful foundation. The cream of potato soup adds thickness and creaminess. The cheddar cheese soupdelivers that unmistakable cheeseburger flavor. And the shredded cheddar stirred in at the end makes it extra rich and cheesy.

The Complete Recipe: Slow Cooker 5-Ingredient Amish Cheeseburger Soup

Prep Time: 5 minutes | Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH | Total Time: 6-7 hours | Servings: 6

Ingredients

• 1½ pounds ground beef (80–90% lean, raw)

• 4 cups low-sodium chicken broth

• 1 (10.5-ounce) can condensed cream of potato soup

• 1 (10.5-ounce) can condensed cheddar cheese soup

• 1 cup shredded cheddar cheese(mild or sharp, packed)

• Optional toppings: extra shredded cheese, chopped green onions, pickle slices

Step-by-Step Instructions

Step 1: Add the Ground Beef

Place the raw ground beef in the bottom of a 5- to 6-quart slow cooker. Gently break it up with a spoon or your hands into large chunks so it can cook evenly, but don’t worry about crumbling it completely.

Step 2: Add the Broth

Pour the chicken broth evenly over the raw ground beef in the slow cooker, making sure all of the meat is moistened. This is the base that will gently cook the beef and turn into a flavorful soup.

Step 3: Add the Soups

Add the condensed cream of potato soup and the condensed cheddar cheese soup directly to the slow cooker. Do not dilute the soups with water. Stir gently, just enough to combine the soups and broth around the beef while still leaving the meat in small chunks.

Step 4: Cook

Cover and cook on:

• LOW for 6 to 7 hours, or

• HIGH for 3 to 4 hours

Cook until the ground beef is fully cooked through and breaks apart easily when stirred. Halfway through the cooking time, give the soup a quick stir to help the beef finish breaking up and to keep everything cooking evenly.

Step 5: Add the Cheese

Once the beef is cooked and the soup looks thick and creamy, stir in the shredded cheddar cheese a handful at a time until melted and smooth. Taste and adjust seasoning with salt and black pepper if desired. The canned soups and cheese are salty, so taste before adding.

Step 6: Serve

Ladle the hot cheeseburger soup into bowls and serve immediately. If you like, top each bowl with extra shredded cheese, chopped green onions, or a few pickle slices for a classic cheeseburger vibe.

Pro Tips for the Best Cheeseburger Soup

• Don’t Over-Stir Early: Letting the beef cook in chunks helps it stay tender and gives the soup texture.

• No Need to Brown: Unlike many recipes, you don’t need to brown the beef first—the slow cooker will cook it perfectly.

• Check Salt: Canned soups and cheese are quite salty, so always taste before adding additional salt.

• For a Thicker Soup: Mash some of the potato chunks from the cream of potato soup against the side of the slow cooker.

• Make It a Meal: Serve with crusty bread or dinner rolls for dipping.

Delicious Variations

• Bacon Cheeseburger Soup: Add ½ cup of cooked, crumbled bacon at the end.

• Loaded Cheeseburger Soup: Top with crispy bacon, green onions, and extra cheese.

• Spicy Cheeseburger Soup: Add a diced jalapeño or a pinch of red pepper flakes.

• Pickle Lovers: Serve with a side of pickle slices for that classic burger experience.

• Add Veggies: Stir in frozen peas and carrots during the last 30 minutes of cooking.

Serving Suggestions

• Top with shredded cheddar cheeseand chopped green onions

• Add a few pickle slices on the side for authenticity

• Serve with crusty bread or dinner rolls

• Pair with a simple green salad for a complete meal

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of milk or broth if needed.

• Freezing: This soup freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion: A Bowl of Comfort

This Slow Cooker 5-Ingredient Amish Cheeseburger Soup proves that you don’t need complicated recipes to create something truly satisfying. With its rich, creamy texture and classic cheeseburger flavors, it’s a soup that everyone will love.

Perfect for busy weeknights, this recipe is sure to become a favorite. Make it once, and you’ll understand why it’s a keeper.

 

Best Scalloped Potatoes Recipe!!!

 November 6, 2023  admin  0 Comments

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Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal!
Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

The Difference between Scalloped Potatoes and Au Gratin Potatoes
Why is there so much confusion about scalloped potatoes versus Au Gratin Potatoes? Well, they are very similar. So, we are calling our dish cheesy scalloped potatoes, and let me explain why we can do that. We are basically combining the best parts of both dishes.

A traditional scalloped potato dish consists of sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. In both dishes, the potatoes are cut into rounds, but the potatoes used in scalloped potatoes are often cut a bit thicker than those in au gratin potatoes.

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Ingredients

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon kosher salt
2 cups whole milk
1½ cups shredded Cheddar cheese
salt and pepper to taste

 

Instructions

Preheat oven to 400°F (200 degrees C).
Butter an 8×8 casserole dish.
Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat.
Mix in the flour and salt, and stir constantly with a whisk for one minute.
Stir in milk. Cook until mixture has thickened.
Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours (90min.) in the preheated oven.
For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.