FRENCH ONION DIP SANDWICH RECIPES

Steps:

• Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
• When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
• Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
• Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
• Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
• Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
• When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
• Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
• Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

Steps:

• In a small bowl mix garlic, rosemary, thyme, salt and pepper. Rub the spice mixture onto all sides of the roast, then place in the slow cooker. Pour the broth into the side of the roast then top with onions.
• Add the Worcestershire sauce, peppercorns and bay leaf to the broth.
• Cover and cook on low until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.
• An hour before the meat is done, prepare the onions and peppers.
• In a large nonstick skillet heat the oil over medium heat.
• Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. Add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.
• Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8 to 10 minutes.
• Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.
• Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.
• Preheat the oven to broil. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.