French Onion French Dip Sandwiches Recipe: A Delicious Twist on a Classic
In the world of culinary delights, few dishes can compare to the comforting and savory goodness of a French dip sandwich. But what if we told you there’s a way to take this classic to a whole new level of flavor? Enter the French Onion French Dip Sandwiches recipe. In this article, we will guide you through the steps of creating this mouthwatering masterpiece that combines the rich flavors of French onion soup with the satisfying crunch of a French dip sandwich. Get ready to tantalize your taste buds!
Ingredients You’ll Need
For the French Onion Mix
- 2 large onions, thinly sliced
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 teaspoon of sugar
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of fresh thyme leaves
- Salt and pepper to taste
For the French Dip Sandwiches
- 1 pound of thinly sliced roast beef
- 4 French baguettes
- 8 slices of Swiss cheese
- 4 tablespoons of mayonnaise
- 4 tablespoons of Dijon mustard
- 4 cups of beef broth
- 1 clove of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Creating the French Onion Mix
- Sauté the Onions: In a large skillet, melt the butter and olive oil over medium-low heat. Add the thinly sliced onions and cook them slowly until they caramelize, which takes about 30-40 minutes.
- Add Flavor: Stir in the sugar, balsamic vinegar, fresh thyme leaves, salt, and pepper. Continue to cook for an additional 5 minutes until everything is well combined and fragrant.
Assembling the French Dip Sandwiches
- Preheat Your Oven: Set it to 350°F (175°C) to toast the baguettes.
- Prepare the Bread: Cut the French baguettes in half and place them on a baking sheet. Toast them in the oven for about 5 minutes until they turn golden brown.
- Layer the Goodness: Spread mayonnaise and Dijon mustard on one side of each baguette. On the other side, place a slice of Swiss cheese.
- Add the Roast Beef: Pile on the thinly sliced roast beef, creating a generous layer.
- Final Touch: Top the beef with a spoonful of the French onion mix.
Bringing It All Together
- Dip and Sizzle: In a separate pan, heat the beef broth and minced garlic until it’s simmering hot. Pour this fragrant broth into small dipping bowls.
- Serve Hot: Plate your French Onion French Dip Sandwiches alongside the bowls of beef broth, and you’re ready to serve.
Why You’ll Love It
Bursting with Flavor
The combination of sweet caramelized onions, savory roast beef, and melted Swiss cheese makes every bite an explosion of flavors. The French onion mix takes this sandwich to a whole new level.
Comfort Food with a Twist
If you’re a fan of classic comfort foods like French onion soup and French dip sandwiches, you’ll adore this fusion. It’s like your two favorite dishes joined forces to create something even more remarkable.
Perfect for Any Occasion
Whether you’re looking for a satisfying weeknight dinner or planning a gathering with friends, these French Onion French Dip Sandwiches are versatile and always a crowd-pleaser.
Quick and Easy
Despite its gourmet taste, this recipe is surprisingly simple to make. With a bit of patience while caramelizing the onions, you can have a restaurant-quality meal on your table in no time.
In the realm of sandwich greatness, the French Onion French Dip Sandwiches recipe stands tall. It’s a delicious blend of classic flavors that will make your taste buds sing. Try it for yourself, and you’ll understand why it’s a favorite among food enthusiasts.
1. Can I use pre-sliced roast beef for this recipe?
Yes, you can use pre-sliced roast beef to save time, but for the best flavor, consider getting it freshly sliced at your deli.
2. What type of Swiss cheese works best?
Any good-quality Swiss cheese will work, but Emmental and Gruyère are excellent choices for their nutty flavor.
3. Can I make this recipe vegetarian?
Absolutely! You can replace the roast beef with thinly sliced portobello mushrooms for a delicious vegetarian version.
4. Are there any alternative dipping sauces?
While the beef broth is traditional, you can also try a horseradish mayo or au jus sauce for a unique twist.
5. How do I store leftovers?
If you have any leftovers, store the French Onion French Dip Sandwiches and the French onion mix separately in airtight containers in the refrigerator. Reheat them as needed, but keep the dipping broth hot for the best experience.
- 1 long French baguette
- 1 and 1/2 pounds (340g) rare roast beef thinly sliced
- 3 Tablespoons (42g) unsalted butter
- 1 teaspoon fresh thyme leaves finely chopped
- 3 large yellow onions peeled and thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup (113ml) cooking sherry
- 2 cups (454ml) beef stock
- 1/2 teaspoon cornstarch
- 1 teaspoon water
- 10 ounces Gruyere cheese grated
Slice the baguette into 4 pieces. Then slice each piece of baguette in half, taking care to only cut 3/4 of the way through the bread.
Preheat the oven to 500 degrees(F).
Divide the roast beef evenly among the bread, filling each roll with a 1/4 of the roast beef. Place each piece of baguette on top of a piece of aluminum foil, then set aside.
In a large skillet, melt the butter over medium heat. Add the thyme and onions, stir well to coat, then cook on, stirring occasionally, for about 20 to 25 minutes, or until soft and golden in color.
Add the crushed salt, pepper, and crushed red pepper and stir to combined. Cook for 2 minutes, then stir in the sherry. Cook for 3 to 4 minutes, stirring occasionally, or until the onions have soaked up the sherry.
Add the beef stock and increase the heat to medium-high. Allow the mixture to come to a boil, then reduce the heat to a simmer and cook for another 5 minutes.
Mix the cornstarch with a teaspoon of water to form a slurry, then add it to the onion mixture. Cook for another minute or two, allowing the “au jus” to thicken up just a bit.
With the heat still on simmer, use a slotted spoon to scoop the onions out of the broth, and place them in a large serving bowl. Divide the au jus into individual ramekins for dipping.
Divide the onions and shredded cheese evenly on top of the sandwiches, placing the cheese on first, then the onions.
Wrap the foil around each sandwich, place them on a baking sheet, and place the baking sheet in the oven for 5 minutes.
Carefully remove the pan from the oven, unwrap the sandwiches, and serve at once, with au jus on the side.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 2722Total Fat 141gSaturated Fat 79gTrans Fat 1gUnsaturated Fat 52gCholesterol 420mgSodium 6135mgCarbohydrates 228gFiber 13gSugar 42gProtein 138g
The information contained herein is subject to change.