HOW DO YOU MAKE FRENCH DIP SAUCE RECIPES
FRENCH DIP SANDWICHES WITH ONIONS RECIPE: HOW TO MAKE IT
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
Total Time 07 hours 30 minutes
Prep Time 30 minutes
Cook Time 07 hours 00 minutes
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, FatContent 15g fat (7g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 1099mg sodium, CarbohydrateContent 34g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 30g protein.
BEST FRENCH DIP RECIPE - HOW TO MAKE FRENCH DIP
Steps:
- Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the ribeye. Set aside on a cutting board to rest and turn oven down to 350°. Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more. When ready to serve, thinly slice beef. Fill each roll with beef and top with provolone. Bake until cheese is melty, 10 minutes. Serve with jus on the side for dipping.
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- Preheat the oven to 475˚ degrees. Tie the piece of meat tightly with a couple of pieces of kitchen twine. In a small bowl, mix together the salt, pepper, oregano and thyme. Rub the seasoning mixture all over the surface of the beef. Place the beef on a roasting rack in a roasting pan and roast it to medium-rare, about 20 to 25 minutes, until it registers 125˚ degrees on a meat thermometer. (If you want it less pink, go to 135˚.) Remove the meat to a cutting board and cover it with foil. Place the roasting pan on the stovetop burner over medium-high heat. Add the onions and garlic and cook, stirring, for 5 minutes, until they are soft and golden. Sprinkle in the soup mix, then pour in the consomme, broth, sherry, Worcestershire, soy sauce, and water. Bring it to a boil, then reduce the heat to low. Simmer for 45 minutes, stirring occasionally, to develop the flavors. Add more water if it starts to evaporate too much. Pour the liquid through a fine mesh strainer and reserve both the liquid and the onions. Slice the beef very thin. Pile the beef and caramelized onions on the toasted rolls, then serve with a side of jus.
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Category main-dish
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