Beef And Caramelized Onion On Hot French Bread Recipes

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
• Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
• Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
• Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
• Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

CARAMELIZED ONION AND BACON PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
• Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
• Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
• Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

FRENCH ONION BREAD

Steps:

• In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

BEEF TIPS AND CARAMELIZED ONION CASSEROLE

Steps:

• In large Dutch oven, heat olive oil over medium-high heat.
• Sprinkle roast with salt and pepper.
• Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
• In the same Dutch oven, melt butter over medium heat.
• Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
• Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
• Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
• Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
• Simmer, stirring occasionally, uncovered, for 1 hour.
• Stir in cream, and simmer, uncovered, for 30 minutes.
• Discard bay leaves.
• Preheat broiler.
• Lightly grease a 13x9-inch baking dish.
• Spoon roast mixture into prepared baking dish.
• Place toasted French bread slices evenly over roast.
• Sprinkle with cheese.
• Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
• Garnish with fresh thyme, if desired.
• Serve immediately.

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES

Steps:

• Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
• Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
• Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
• Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

ONION FRENCH BREAD LOAVES

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough in half. Roll each portion into a 15x10-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to seal and tuck under. , Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep cuts 2 in. apart in each loaf. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Freeze option: Securely wrap and freeze cooled loaves in heavy-duty foil. To use, place a foil-wrapped loaf on a baking sheet and reheat in a 450° oven for 10-15 minutes. Carefully remove foil; return to oven for a few minutes to crisp crust.

CARAMELIZED FRENCH ONION DIP

Steps:

• Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
• Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
• Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.

CARAMELIZED ONION BREAD

Steps:

• To prepare the sponge, place the water in a mixing bowl.
• Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
• Mix in the 1 cup bread flour.
• Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
• To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
• Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
• Remove the pan from the heat and set aside to cool.
• To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
• Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
• Add the sponge, bread flour, whole-wheat flour, salt and pepper.
• Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
• Or beat vigoursly with a wooden spoon for 8-10 minutes.
• Let the dough rest for 15 mintes.
• Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
• The dough should be very wet and sticky, but still elastic.
• Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
• Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
• Turn over a baking sheet and set a piece of parchment paper on it.
• Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
• Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
• Transfer to the parchment paper.
• You may have to reshape once you have moved it.
• Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
• To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
• Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
• Using a spray bottle, spritz the oven walls with water.
• Work quickly so the oven does not lose heat.
• You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
• Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
• Bake for 16-18 minutes, or until the bread brown.
• Transfer the flatbreads to a rack to cool.
• Note: I could only bake one loaf at a time.
• Next time I will forget about turning the dough onto a floured board.
• I'll gently dump half of the dough onto each piece of parchment paper and shape it there.