Beef And Caramelized Onion On Hot French Bread Recipes

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ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS



Roast Beef Sandwiches with Caramelized Onions image

Looking for a cheesy dinner? Then check out these roasted beef sandwiches made using Pillsbury™ French bread and caramelized onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2 tablespoons butter or margarine
1 red onion, sliced, separated into rings
1 tablespoon packed brown sugar
1 tablespoon water
1/4 cup Dijon mustard
1 lb thinly sliced cooked roast beef (from deli)
10 slices (3/4 oz each) provolone cheese

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
  • Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
  • Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
  • Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
  • Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

Nutrition Facts : Calories 406, Carbohydrate 33 g, Fiber 2 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1229 mg

ROAST BEEF SANDWICHES WITH CARAMELIZED ONION



Roast Beef Sandwiches With Caramelized Onion image

Make and share this Roast Beef Sandwiches With Caramelized Onion recipe from Food.com.

Provided by JESMom

Categories     Lunch/Snacks

Time 30m

Yield 3 serving(s)

Number Of Ingredients 5

1 teaspoon olive oil
1 vidalia onion, cut into strips
6 teaspoons honey mustard
6 slices rye bread
6 ounces roast beef

Steps:

  • Cook the onion in the oil in a large skillet over medium heat for about 8 minutes, until it's soft, stirring occasionally.
  • Reduce the heat to low and cook until the onion is golden brown, about 20 minutes more.
  • Spread 1/3 of the mustard on 3 slices of bread. Add the onion mixture and beef.

Nutrition Facts : Calories 316.9, Fat 9.4, SaturatedFat 2.5, Cholesterol 44.2, Sodium 545, Carbohydrate 37.3, Fiber 4.4, Sugar 5.8, Protein 21.1

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES



French Onion Roast Beef Pull-Apart Sandwiches image

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

1/2 cup mayonnaise
1/4 cup chopped dill pickles
2 tablespoons ketchup
1 tablespoon drained horseradish
1/2 teaspoon dried dill
1/4 teaspoon onion powder
Dash of hot sauce
Kosher salt
6 tablespoons unsalted butter
2 large sweet onions, sliced
2 teaspoons chopped fresh thyme
2 tablespoons dry sherry
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground pepper
1 10-inch oval loaf rye bread
12 ounces deli-sliced roast beef
6 ounces Swiss cheese, grated

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.

BEEF AND CARAMELIZED ONION ON HOT FRENCH BREAD



Beef and Caramelized Onion on Hot French Bread image

Now you can have sweet caramelized onion without a lot of time and effort. Cook the onion over high heat, add a bit of sugar, then reduce the heat to finish the process. If you planned ahead and have some Grilled Sirloin with Honey-Mustard Marinade (page 176), it would be wonderful in this dish.

Yield serves 4, 1 open-face sandwich per serving

Number Of Ingredients 8

1/4 long, wide French bread (about 4 ounces)
1 teaspoon canola or corn oil
1 large onion (yellow preferred) (about 8 ounces), thinly sliced
1 teaspoon sugar
1/3 cup water
2 tablespoons fat-free plain yogurt
2 teaspoons yellow mustard
12 ounces cooked beef from Grilled Sirloin with Honey-Mustard Marinade or other cooked lean, low-sodium beef, thinly sliced

Steps:

  • Preheat the oven to 300°F. Wrap the bread in aluminum foil and put in the oven.
  • In a large nonstick skillet, heat the oil over high heat, swirling to coat the bottom. Cook the onion for 3 minutes, stirring constantly (using two utensils works well). Reduce the heat to medium high.
  • Stir in the sugar. Cook for 3 minutes, or until the onion is richly browned, stirring constantly. Stir in the water. Remove from the heat.
  • In a small bowl, whisk together the yogurt and mustard until completely blended.
  • Cut the bread in half lengthwise, then cut each piece in half crosswise. Spread the yogurt mixture on the cut side. Top with the beef, and then the onion.
  • (Per Serving)
  • Calories: 296
  • Total Fat: 7.5g
  • Saturated: 2.5g
  • Trans: 0.0g
  • Polyunsaturated: 1.0g
  • Monounsaturated: 4.0g
  • Cholesterol: 62mg
  • Sodium: 387mg
  • Carbohydrates: 27g
  • Fiber: 2g
  • Sugars: 9g
  • Protein: 29g
  • Dietary Exchanges
  • 1 1/2 Starch
  • 1 Vegetable
  • 3 Lean Meat

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