FRENCH ONION STEAK SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Generously season the steak with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest.
- Pour off any excess fat from the skillet and reduce the heat to medium. Melt the butter in the skillet, then add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions start caramelizing, about 10 minutes. Stir in the chicken broth and cook until slightly reduced, about 5 minutes.
- Meanwhile, trim off any excess fat from the steak; thinly slice against the grain. Put the rolls cut-sides up on a baking sheet and broil until toasted, about 2 minutes.
- Remove the roll tops to a plate. Divide the onion mixture among the roll bottoms, top with the steak and sprinkle with the gruyere. Return to the broiler until the cheese is melted but not browned, 3 to 5 minutes. Top with the toasted roll tops and serve with the pickled vegetables.
Nutrition Facts : Calories 930, Fat 48 grams, SaturatedFat 22 grams, Cholesterol 180 milligrams, Sodium 1207 milligrams, Carbohydrate 60 grams, Fiber 5 grams, Protein 59 grams, Sugar 13 grams
SLOW-COOKER FRENCH ONION SHREDDED BEEF SANDWICHES
Get all the bold, rich flavors of French onion soup (and a beef roast) on a cheesy bun with this delicious slow-cooker supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h50m
Yield 12
Number Of Ingredients 15
Steps:
- Spray 5-quart slow cooker with cooking spray. Trim excess fat from beef. Rub beef with steak seasoning and salt. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 2 to 3 minutes on two sides, until browned. Transfer to slow cooker.
- In large bowl, beat melted butter, tomato paste and mustard with whisk. Stir in brown sugar. Stir in onion and garlic; pour over beef. Cover and cook on Low heat setting 8 to 10 hours or until beef is tender.
- Remove beef to cutting board; let stand 5 to 10 minutes or until cool enough to handle. Meanwhile, in small bowl, mix cornstarch and vinegar. Stir into liquid in slow cooker; cover and cook on High heat setting 5 to 10 minutes or until mixture thickens. Shred beef; return to cooker.
- Position oven rack 4 inches from broiling element. Set oven control to broil. Place buns, split sides up, on large cookie sheet. Divide cheese evenly among bun tops. Broil 1 to 3 minutes or until buns are toasted and cheese melts. Divide beef mixture evenly among bun bottoms. Sprinkle with parsley, then top with bun tops.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 670 mg, Sugar 9 g, TransFat 1 1/2 g
FRENCH ONION DIP SANDWICHES (SLOW COOKER)
This combines the greatness that is French onion soup with French dips. It is not supposed to be an 'authentic' French dip recipe, because authentic is often boring. These are yummy sandwiches for those that like roast beef and French onion soup. It is mainly on the slow cooker, but it requires a bit of prep on the stove, too.
Provided by TheElusivePastry
Categories Main Dish Recipes Sandwich Recipes Beef
Time 7h51m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 34.1 g, Cholesterol 110.1 mg, Fat 33.5 g, Fiber 2 g, Protein 42.2 g, SaturatedFat 12.8 g, Sodium 785.5 mg, Sugar 5.1 g
FRENCH DIP SANDWICH WITH ONIONS
When I want to impress company, these satisfying sandwiches are my first pick for the menu. I serve them with the cooking juices in individual bowls for easy use. -Florence Robinson, Lenox, Iowa
Provided by Taste of Home
Categories Lunch
Time 7h30m
Yield 14 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 399 calories, Fat 15g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 1099mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES
I have another tried and true French Dip recipe and also use another great one here on 'zaar, but when I went to make it the other day, I was lacking all of the ingredients to make either...so the following was born. Turns out everyone liked it better than either of my previous ones, so I figured I better post it for posterity!
Provided by Karen..
Categories Lunch/Snacks
Time 5h15m
Yield 10 sandwiches
Number Of Ingredients 9
Steps:
- Place roast in 4.5 - 6 quart slow cooker.
- Sprinkle with onion soup mix and then pour onion soup and beer over it.
- Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
- Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
- Remove meat and slice or shred; return to slow cooker and cover.
- Turn to low and let meat soak up the juices until ready to serve.
- Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.
FRENCH ONION SOUP
Photo by Lynne Calamia
Provided by Level Agency
Categories Soups & Sandwiches
Time 2h
Number Of Ingredients 11
Steps:
- Set a 12-inch electric skillet to 250ºF, or set a 4-quart saucepan over low heat.
- Peel the onions. Halve the onions end to end, then slice into thin half-moons.
- Melt the butter in the skillet. Add the onions to the skillet in 3 layers, adding about 1 teaspoon of salt to the top of each addition. Let the onions sweat for 15 to 20 minutes without stirring; do not let the onions sizzle or brown. Continue to cook, stirring occasionally, until the onions are dark mahogany and reduced to approximately 2 cups, 45 minutes to 1 hour.
- Add just enough wine to cover the onions (you might not use all the wine, and that's OK), then turn the heat to 375ºF (or high). Cook until the wine is reduced to a syrup consistency, 5 to 10 minutes. Add the beef consommé, chicken broth, and the bouquet garni. Reduce the heat and simmer for 15 to 20 more minutes.
- Meanwhile, set an oven rack in the top third of the oven and set the broiler to high. Cut the bread into rounds that will fit into the tops of the crocks. (You can do this with the crocks by inverting them over the bread and pressing down, like a cookie cutter.) Place the bread slices on a half-sheet pan and broil until they just start to brown, about 1 minute.
- Season the soup with pepper and Cognac, if using. Place 8 oven-safe crocks on a half-sheet pan and ladle in the soup, leaving about 1 inch of space at the top. Place the toast rounds, toasted side down, on top of the soup and top with the cheese. Broil until the cheese is bubbly and golden, 1 to 2 minutes.
THE BEST FRENCH ONION SOUP RECIPE
This is the BEST French Onion Soup recipe I've been perfecting for my family. It has the rich flavor of caramelized onions along with beef stock and of course topped with fresh baguette and Swiss cheese. Perfect to warm you up on a cold day!
Provided by Megan Miller
Categories Soup
Time 1h5m
Number Of Ingredients 14
Steps:
- In a large stockpot or soup pot, melt 4 tablespoons of butter over medium high heat.
- Once the butter is melted, add the onions and cover with lid for 20 minutes or until they are fully caramelized. Add in the garlic and stir, then the flour. Use the white wine to deglaze the pan then add the stock, Worcestershire, bay leaf, rosemary and thyme. Stir to combine. Allow the soup to reach a boil and then simmer for about 30 minutes on medium-low heat.
- Stir in 1/4 cup of grated Swiss cheese and a 2 teaspoons of salt and pepper while the soup continues to simmer. While the soup simmers, slice the baguette into 1-2 inch pieces and toast until golden brown around the edges.
- Once the soup has finished, ladle soup into oven-safe bowls on a baking sheet. Top the bowls with a baguette slice and a generous amount of shredded Swiss cheese about 1/2 cup. Broil for 3-4 minutes, until the cheese is melted and bubbly. Top with fresh thyme and serve soup immediately.
Nutrition Facts : Calories 459 kcal, Carbohydrate 43 g, Protein 25 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 1383 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
FRENCH ONION SANDWICHES
I love french onion soup, my DH&DS's love meat, so this is a recipe we all enjoy. This is an open-sandwich. Better Homes and gardens recipe. I double the sauce so the toasted bread will be saturated
Provided by lets.eat
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter or oleo. Add steaks and cook over medium high heat for 2-3 minutes on each side or till done. Remove from skillet, reserving the drippings. Cook the onion in the drippings until tender. Combine the broth, cornstarch, Worcestershire sauce, garlic powder, and a dash of pepper. Add to skillet. Cook until bubbly. Cook and stir 2 minutes more. Place on toasted bread top with swiss and onion mixture.
Nutrition Facts : Calories 450.6, Fat 18.5, SaturatedFat 8.2, Cholesterol 84.6, Sodium 659.4, Carbohydrate 38.5, Fiber 2.3, Sugar 1.6, Protein 30.8
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- Chop and caramelize your onions. About 4lb of onions chopped will net you about 4 cups of caramelized onions. To caramelize: Use a nonstick pan, add a bit of kosher salt, and some liquid (such as beef broth or chicken broth). This step takes about 45 minutes of stirring, but the result is SO worth it.
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WHAT TO SERVE WITH FRENCH ONION SOUP – 15 BEST SIDE DISHES
From eatdelights.com
5/5 Published 2021-09-12Total Time 20 mins
- Cheese and Crackers. If you’re looking for a simple yet elegant appetizer that will complement your French onion soup, look no further than cheese and crackers.
- Baked Potato with Sour Cream and Chives. There are several ways to keep your guests happy when the French onion soup is served. One way is to serve baked potatoes with sour cream and chives on top, which can help mitigate some of that classic bloaty feeling after eating rich foods like this dish.
- Steamed Carrots with Crumbled Bacon. The humble carrot has become one of the most popular vegetables on earth. This is because there are so many delicious dishes you can make with them; they’re sweet enough for desserts but hearty enough to stand up against rich meat sauces like beef bourguignon too.
- Sautéed Mushrooms. Mushrooms are so versatile: sweet, earthy, meaty – they’re perfect with almost anything. I like to keep my mushrooms on the mild side because any intense flavors might overpower other dishes that follow in this meal plan.
- Broccoli with Cheese Sauce. Hey, it’s your favorite broccoli. Who doesn’t love a plate of this dish? It has all the nutrients you need to be healthy and strong.
- Garlic Breadsticks or Fresh Baguettes. Ever wonder why so many people love garlic breadsticks or fresh baguettes? These are two of the most popular sides for dinner, whether you’re a fan of it with your lasagna and pizza, as an appetizer to start with before all the heavy dishes come out on Thanksgiving Day—or even if you like eating them plain.
- Bread and Butter Pickles. Bread and butter pickles are a great side dish to accompany your soup. They provide the right amount of sweet, tart flavor that hits the spot on cold winter days or when you need something refreshing with heavier dishes.
- Caesar Salad. You might be surprised to learn that Caesar Salad can serve as a side dish for French Onion Soup. It is delicious and adds the perfect touch to this classic recipe.
- Fruit Salad with Honey-Lime Dressing. We’re always looking for more ways to tantalize our taste buds. Here are a few reasons why you should add fruit salad with honey-lime dressing as a side dish for French onion soup:.
- Baked Parmesan Tomatoes. A great way to spice up your soup is with some baked Parmesan tomatoes. This recipe takes only 15 minutes and can be served as a side dish or eaten independently.
FRENCH ONION GRILLED CHEESE SANDWICH | FOODIECRUSH.COM
From foodiecrush.com
4.1/5 (11)Estimated Reading Time 5 mins
- Peel and slice the onions into large slices. In a large skillet over medium heat, melt 1 tablespoon of butter with the canola oil. Add the onion slices, sprinkle with the salt, and reduce the heat to low and cover with a lid. Add the thyme sprigs. Stir every 15 minutes or so, raising the heat if the onions seem to be taking a long time, but watch to be sure they don't burn.Add the wine or water and the bouillon soup base, mixing into the onions, cooking to become even more jammy as they cook. Remove from heat when cooked down.
- Spread ½ tablespoon of butter on one side of the silces of bred, then stack buttered sides together. Layer the slices of bread with the cheese, then the caramelized onions, and more cheese. Top with another slice of bread, buttered side up. Repeat with the additional slices of bread.
- Place bread buttered side down in a fry pan over medium heat. Cover with a lid and let cook for 3-4 minutes or until golden.
- Reduce the heat to medium-low and flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and cheese has melted. The second side will cook faster than the first so watch carefully.
FRENCH ONION GRILLED CHEESE SANDWICH - FEASTING AT HOME
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5/5 (10)Total Time 50 minsCategory SandwichCalories 520 per serving
- In a large heavy bottom skillet, or cast iron pan, heat oil over medium heat. Add onion and saute for 5 minutes, stirring to coat. Turn heat down to medium low. Stir occasionally and continue sauteing for 20-30 minutes. Onions will sweat out their moisture, and eventually caramelize into a beautiful deep golden brown. Add a generous pinch of salt, a splash of port, sherry, or stock (optional) and let the liquid cook off. Remove from pan and wipe it out with a paper towel, to use again. Preheat oven to 350 F
- Spread the bread with whole grain mustard (optional). On two slices, divide and layer shredded Gruyere, top with caramelized onions, sprinkle with fresh thyme leaves, then add the rest of the cheese. “Put the lid on” the sandwiches with the other slices of bread and gently press together
- Heat 2 tablesoons butter (or a combination of butter and oil) in the same skillet over medium heat. Place sandwiches in the pan and toast, carefully flipping when perfectly golden brown and cheese begins to melt. Place in a warm oven to fully melt the cheese -which will preventing the bread from getting too dark. Cut in half and enjoy.
VEGETARIAN FRENCH ONION SOUP SANDWICHES | OH MY VEGGIES
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- Steak. Total calories (per 100 gm): 271. Preparation Time: 5-6 minutes. The charred outer layer of the steak along with the soft center makes it a perfect side dish to be served with a soup.
- Baked Salmon. Total calories (per 100 gm): 171. Preparation Time: 15-20 minutes. Baked salmon complements the umami flavor of the French onion soup perfectly.
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- Arugula salad. Total calories (per 100 gm): 25. Preparation Time: 10-15 minutes. Arugula salad paired with the French onion soup is a crowd favorite. The colorful mixture of peppery arugula, bright red tomatoes, and white parmesan shreds tastes heavenly alongside any soup.
- Bread. Total calories (per 100 gm): 265. Preparation Time: 10-12 minutes. Whether it is a baguette or a plain slice of toasted bread , your French onion soup will taste a thousand times better when paired with it.
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