French Dip Sandwich With Onions Recipes

FRENCH DIP SANDWICH

Steps:

• Season roast with salt & pepper. Brown in a large pan over medium high heat.
• Place remaining ingredients (except rolls and butter) in a slow cooker. Cook on low 8 hours or on high 4 hours or until beef is tender.
• Once roast is tender, remove from the juices and let rest 15 minutes. Shred or slice beef.
• Butter rolls and heat under a broiler until lightly toasted. Top rolls with beef and serve with jus from the slow cooker for dipping.

FRENCH ONION DIP SANDWICHES (SLOW COOKER)

Steps:

• Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often, until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more.
• Stir sugar and 1/2 teaspoon salt into the onions in the pot. Continue to cook, stirring once halfway through, until onions are well-browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more.
• Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on.
• Trim any excess fat from the rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook the meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon the soup over the meat so that it is topped with a few onions. Cover and cook on Low for 4 hours.
• Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more.
• Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down on a baking sheet.
• Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyere cheese. Set oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes.
• Remove meat from the slow cooker using a slotted spoon. Place on the rolls. Serve soup on the side for dipping.

FRENCH DIP SANDWICH WITH ONIONS

Steps:

• In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions., In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low until meat is tender, 7-9 hours., Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet., Broil 3-4 in. from the heat until cheese is melted, about 1 minute. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce if desired.

FRENCH DIP SANDWICHES WITH CARAMELIZED ONION AU JUS

Steps:

• Pierce roast with a fork and add it to a large zipper bag. Add shallots, garlic, soy sauce, vinegar, lemon juice, oil, oregano, and thyme to bag and seal. Massage into roast, the allow to marinate in refrigerator 2 hours, turning every 30 minutes.
• Preheat broiler to high, setting the rack on the second highest level. Spray a broiler pan with cooking spray.
• Remove roast from bag; scrape shallots and garlic from roast and discard. Retain marinade liquid and set aside. Sprinkle meat evenly with salt and pepper.
• Broil 4 inches from heat for 5-6 minutes on each side, or until desired degree of doneness. Let stand 10 minutes before slicing the beef thinly.
• In a large saute pan, add the reserved roast marinade, onions, and garlic. Stir for 5 minutes, until softened. Stir in the soup mix, then add the consomme, broth, wine, water, and Worcestershire. Bring it to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally. Add more water if needed.
• Remove from heat and pour the liquid through a fine strainer, reserving the liquid and onions in separate bowls.
• Heat oven to 400 degrees. Toast frozen rolls for 8-9 minutes, then remove and slice in half. Top with slices of beef, Havarti cheese, and caramelized onions. Toast the built sandwiches for 2 more minutes until the cheese is melted. Serve with bowls of au jus for dipping.

FRENCH DIP SANDWICHES

Steps:

• Pierce the steak all over with a fork and place in a resealable plastic bag. Whisk together the tomato paste, balsamic vinegar, 1/2 cup of the beef broth and 2 tablespoons of the Worcestershire in a small bowl until smooth. Pour over the beef and add the thyme sprigs and smashed garlic. Seal the bag and press the meat so it is covered by the marinade. Marinate in the refrigerator for 4 to 6 hours.
• Preheat the broiler. Line the bottom of a broiler pan or rimmed baking sheet with heavy-duty aluminum foil. If using a baking sheet, place a rack over the foil.
• Remove the meat from the bag and discard the marinade. Pat the meat dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the remaining 1 1/2 cups beef broth into the bottom of the prepared pan and place the meat on top of the broiler pan or rack. Broil, turning once, until a thermometer inserted in the center registers about 125 degrees F, about 6 minutes per side for medium-rare. Let the meat rest on the rack for 5 minutes then transfer to a cutting board and let rest an additional 5 minutes. Reserve the juices in the bottom of the broiler pan or baking sheet.
• Meanwhile, heat the butter in a medium skillet over medium heat. Add the onions, chopped thyme and 1/4 teaspoon salt and cook, stirring, until the onions are very soft and lightly browned, about 10 minutes. Spoon into a bowl and set aside.
• Pour the reserved juices from the broiler pan and the remaining 2 tablespoons Worcestershire sauce into a small pot and cook over medium heat until hot.
• Thinly slice the meat against the grain and lightly season the slices with salt. Divide the sliced meat and sauteed onions among the hoagie rolls. Serve with the pan sauce on the side for dipping.

FRENCH DIP SANDWICHES

Steps:

• Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
• In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
• Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

FRENCH DIP SANDWICHES

Steps:

• Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Stir in 1/2 teaspoon of the herb blend. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown.
• Meanwhile, in 2-quart saucepan, heat broth and remaining 1 1/2 teaspoons herb blend over medium heat until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
• Place buns, cut sides up, on ungreased cookie sheet. Bake 4 minutes or until lightly toasted.
• Remove beef from broth; reserve broth. On bun bottoms, place beef, onion and cheese; cover with bun tops. Serve with warm broth for dipping.