Cancel your dinner plans… as a result of we’re making French Onion French Dip Sandwiches as a substitute! That includes tender caramelized onions, uncommon roast beef, and tons of gooey cheese, it’s the whole lot you like about French onion soup, however in sandwich kind. Use deli roast beef or get fancy and roast your individual then slice it up, your name!
Have you ever ever began out making one factor… after which, by the top, you discover you’ve really created one thing fully completely different?!
That’s sort of what occurred with these right here sandwiches. It began out with me making a little bit soup and sammie combo for our Sunday lunch. Harmless sufficient, proper?
A couple of minutes into the “cooking thought course of”, I made a decision to throw warning to the wind and smash the 2 collectively into one badass SUPER sandwich; combining the most effective elements of the french dip, and the french onion (soup).
And y’all. It labored! It completely and deliciously labored. One chunk and we had been all “miiiiiind BLOWN!”.
Proper now I’ll break down why 😉
First up, the bread and beef. Essential stuff!
I undoubtedly advocate discovering the most effective baguette and beef (you need it thinly sliced, juicy, and uncommon, child!) that’s accessible to you. They make a distinction!
Then we add the entire “french onion spin” by piling on a thick layer of gorgeously caramelized onions… After which a little bit gruyere…
After which we pop the entire thing within the oven for a quickie 4 minute soften! This makes the bun cruuuunchy and the cheese melllllllty. Then all you gotta do is dip… and DEVOUR. We ate ours in 3 minutes flat, then sat in our full stomach glory, simply dreaming of the leftovers. Le sigh, this stud of a sandwich is certainly my new greatest pal….and my denims new enemy!
Extra Sandwich Recipes:
French Onion French Dip Sandwiches
French Onion French Dip Sandwiches are good for dinner. That includes tender caramelized onions, uncommon roast beef, and tons of gooey cheese, it is the whole lot you like about French onion soup, however in sandwich kind. Use deli roast beef or get fancy and roast your individual then slice it up, your name!
Components
- 1 lengthy French baguette
- 1 and 1/2 kilos (340g) uncommon roast beef thinly sliced
- 3 Tablespoons (42g) unsalted butter
- 1 teaspoon recent thyme leaves finely chopped
- 3 giant yellow onions peeled and thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon purple pepper flakes
- 1/2 cup (113ml) cooking sherry
- 2 cups (454ml) beef inventory
- 1/2 teaspoon cornstarch
- 1 teaspoon water
- 10 ounces Gruyere cheese grated
Directions
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Slice the baguette into 4 items. Then slice every bit of baguette in half, taking care to solely reduce 3/4 of the way in which via the bread.
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Preheat the oven to 500 levels(F).
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Divide the roast beef evenly among the many bread, filling every roll with a 1/4 of the roast beef. Place every bit of baguette on high of a chunk of aluminum foil, then put aside.
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In a big skillet, soften the butter over medium warmth. Add the thyme and onions, stir properly to coat, then cook dinner on, stirring sometimes, for about 20 to 25 minutes, or till delicate and golden in shade.
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Add the crushed salt, pepper, and crushed purple pepper and stir to mixed. Prepare dinner for two minutes, then stir within the sherry. Prepare dinner for 3 to 4 minutes, stirring sometimes, or till the onions have soaked up the sherry.
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Add the meat inventory and enhance the warmth to medium-high. Permit the combination to come back to a boil, then scale back the warmth to a simmer and cook dinner for an additional 5 minutes.
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Combine the cornstarch with a teaspoon of water to kind a slurry, then add it to the onion combination. Prepare dinner for an additional minute or two, permitting the “au jus” to thicken up only a bit.
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With the warmth nonetheless on simmer, use a slotted spoon to scoop the onions out of the broth, and place them in a big serving bowl. Divide the au jus into particular person ramekins for dipping.
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Divide the onions and shredded cheese evenly on high of the sandwiches, inserting the cheese on first, then the onions.
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Wrap the foil round every sandwich, place them on a baking sheet, and place the baking sheet within the oven for five minutes.
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Fastidiously take away the pan from the oven, unwrap the sandwiches, and serve without delay, with au jus on the facet.
