Heat oil in a pan and fry the potatoes or frozen French fries until done.

Heat oil in a small skillet and sear mushrooms. Add salt and pepper. Alternatively, toss mushrooms, oil, salt, and pepper in a bowl and place in

the Betty Crocker. Cook until mushrooms are seared.

Heat oil in a deep skillet or sauté pan and sauté onions until golden.

Add flour to form a roux, then add heavy cream and broth and mix well while

simmering.

Add cream cheese, onion soup mix, salt, and pepper and simmer until creamy. Add more broth if the sauce is too thick.

Place French fries on a platter or in individual bowls and pour the gravy over it.

Add mushrooms, peppers, and feta and garnish with parsley.

Keep all components separate.

Keep the sauce warm in a Sterno, making sure there’s enough water in the pan underneath so the sauce doesn’t burn.

Add more broth to the sauce so it doesn’t get too thick.