FRENCH ONION ROAST BEEF PULL-APART SANDWICHES
Roast beef, Swiss cheese and richly caramelized onions are stuffed into a whole loaf of rye bread in this delicious recipe. Bake until nicely toasted and melty and serve with a creamy homemade Thousand Island dressing for a bold punch.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 18
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.
FRENCH ONION ROAST BEEF
This smells great as it's cooking and it tastes just as good. A quick and easy crockpot meal. Crockpots do vary so adjust time accordingly.
Provided by bmcnichol
Categories One Dish Meal
Time 6h35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen or fresh onions on the bottom of the crockpot.
- Place roast on top the onions.
- Pour the can of French Onion soup and Worcestershire over roast.
- Sprinkle the packet of onion soup mix on top.
- Cook for 6.5 hours on high.
Nutrition Facts : Calories 83.9, Fat 1.4, SaturatedFat 0.2, Sodium 1320.3, Carbohydrate 15.6, Fiber 1.8, Sugar 5.1, Protein 3.9
FRENCH ONION BEEF AU JUS
This is a fabulous recipe for an open faced French Onion Beef Au Jus sandwich. This is truly a knife-and-fork sandwich. I have made this countless times, and have no idea where I got the original recipe, or why I have never posted it here. It can be made in the oven, or crockpot. I have made it both ways, depending on how much time I have, and really notice no difference. One little tip I can share, is when you are toasting your bread in the oven, slice a small sliver off the bottom (round side) of the bread to make a flatter surface, that way when you pile on the beef, onion, and cheese the sandwich won't tip over when you put it back in the oven to melt the cheese. (it keeps it from being top-heavy).
Provided by blueguitargirl1985
Categories Roast Beef
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Slice onions in 1/4 inch slices, lightly brown onion slices in butter.
- Combine soy sauce, onion soup mix, garlic, onions, coffee, and 4 cups water.
- Place roast in 4-quart casserole or Dutch oven. Add soy sauce mixture and onions. Cover tightly and bake 2 1/2 hours in a 325 degree F oven or until beef is tender.
- Remove roast and allow to rest 20 minutes before carving; keep broth hot.
- Slice roast thinly across grain; return slices to liquid.
- Slice french rolls lengthwise, butter and toast bread in 375 degree oven.
- To serve, place hot beef slices, and onions on top of bread, sprinkle with grated cheese and broil until cheese is melted. Serve open-face with meat juices poured over each sandwich or closed with a bowl of broth like French Dip Sandwich.
- Slow Cooker Directions: Place onions in 4 1/2 to 5 1/2 quart slow cooker and top with beef roast. Combine soy sauce, garlic, onion soup mix and 3 cups of water: omit butter. Pour over roast and cook on high for 5 hours or low for 8 hours. Finish preparation as above.
POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
FRENCH-STYLE POT ROAST
Make and share this French-Style Pot Roast recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Season meat with kosher salt. Place on wire rack in rimmed baking sheet, and let rest at room temperature for 1 hour.
- Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
- Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
- Adjust oven rack to lower middle position and heat oven to 300°F Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve. Pour off all but 2 tbsp of bacon fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pat and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.
- Reduce heat to medium; add onion and cook,, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundles, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 -3 hours, adding carrots to pot after 2 hours.
- While meat cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5-8 minutes. Uncover, increase heat to medium-high heat, and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 teaspoons table salt; cook, stirring occasionally, until vegetables are browned and glazed 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
- Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle for about 5 minutes, then using wide shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
- Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2" thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
- To make ahead: Follow recipe to point where gelatine is sprinkled on top of cold water. OMIT THIS STEP. Place the meat back into reduced sauce, cool it to room temperature, cover it, and refrigerate for up to 2 days. To serve slice the beef and arrange it in a 13 x 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the war m sauce over the meat, cover it with aluminum foil and bake it in a 350°F oven until heated through, about 30 minutes. Serve with boiled potatoes, buttered noodles or steamed rice.
More about "french onion roast beef food"
FRENCH ONION POT ROAST RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Reviews 41Calories 524 per servingCategory Dinner
- Add the vegetable oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- Add onions, beef broth, Worcestershire sauce, and thyme and cook, covered, for 3 - 3 1/2 hours.
FRENCH ROAST WITH ONION GRAVY - IGA
From iga.net
Servings 4Total Time 1 hr
FRENCH ONION POT ROAST - AMANDA COOKS & STYLES
From amandacooksandstyles.com
FRENCH ONION ROAST BEEF SLIDERS - SOUFFLE BOMBAY
From soufflebombay.com
SLOW COOKER POT ROAST WITH FRENCH ONION SOUP - THE …
From thespruceeats.com
FRENCH ONION ROAST BEEF - MOM MAKES DINNER
From mommakesdinner.com
Cuisine AmericanCategory Quick And Easy DinnersServings 1Total Time 1 min
SLOW COOKER ROAST BEEF WITH FRENCH ONION SOUP RECIPES …
From stevehacks.com
WHAT TO SERVE WITH ROAST BEEF ON A BUN?
From bine.qc.to
BEST STANDING RIB ROAST: DECADENTLY TENDER & JUICY BEEF ROAST
From bakeitwithlove.com
SLOW COOKER ROAST BEEF PHILLY CHEESESTEAK FRENCH DIP GRILLED …
From phitip.com
FRENCH ONION POT ROAST - SLOW COOKER OR PRESSURE COOKER
From whitneybond.com
FRENCH ONION ROAST BEEF SLIDERS | CELEBRATEMORE.COM
From celebratemore.com
BULLWINKLES AT THE GALLERIA - FOOD MENU
From bullwinklesbrookfield.com
BEEF STEW RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
FRENCH ONION ROAST BEEF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLOW COOKER FRENCH ONION POT ROAST - THE COUNTRY COOK
From thecountrycook.net
POT-ROAST BEEF WITH FRENCH ONION GRAVY - BBC GOOD FOOD MIDDLE …
From bbcgoodfoodme.com
FRENCH ONION ROAST BEEF | SLOW COOKER - COSMOPOLITAN CORNBREAD
From cosmopolitancornbread.com
SOUL WARMING FRENCH ONION POT ROAST RECIPE | LITTLE SPICE JAR
From littlespicejar.com
FRENCH ONION & ROAST BEEF PINWHEEL APPETIZER RECIPE - SUGAR …
From sugarmaplefarmhouse.com
ROAST BEEF WITH FRENCH ONION SOUP RECIPES
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love