French Onion Sandwiches Recipes

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FRENCH ONION DIP SANDWICHES (SLOW COOKER)



French Onion Dip Sandwiches (Slow Cooker) image

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

5 tablespoons olive oil, divided
2 large onions, thinly sliced
3 tablespoons butter, divided
1 teaspoon white sugar
½ teaspoon salt
3 cloves garlic, minced
9 tablespoons water
¼ cup dry vermouth
2 ½ cups beef stock
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon fresh thyme
1 bay leaf
¼ teaspoon ground black pepper
3 pounds rump roast
salt and ground black pepper to taste
8 French rolls, split
1 (6 ounce) package grated Gruyere cheese

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



French Dip Sandwich with Onions image

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

2 large onions, cut into 1/4-inch slices
1/4 cup butter, cubed
1 beef rump roast or bottom round roast (3 to 4 pounds)
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1-1/2 teaspoons browning sauce, optional
1 garlic clove, minced
14 French rolls, split
2 cups shredded Swiss cheese

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.

FRENCH ONION CROQUE MADAME



French Onion Croque Madame image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 24

4 yellow onions, thinly sliced
2 garlic cloves, unpeeled
4 sprigs thyme
3 tablespoons olive oil
2 tablespoons brandy
1 tablespoon maple syrup
Kosher salt
Freshly ground black pepper
1 teaspoon white wine vinegar
1 1/2 cups milk (375 milliliters)
2 tablespoons butter
2 tablespoons flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon herbes de Provence
Pinch freshly grated nutmeg
1/4 cup finely grated Parmigiano-Reggiano cheese (25 grams)
1 1/4 cups grated Gruyère or Emmental cheese, divided (150 grams)
8 slices sourdough multigrain rye, toasted, such as Stonemill
4 teaspoons Dijon mustard
8 thin slices ham, optional (about 150 grams)
4 eggs
Butter, for frying eggs
Fresh thyme, for garnish

Steps:

  • For the onions: Preheat your oven to 325 degrees F (160 degrees C). Scatter the onions onto a rimmed baking sheet along with the garlic and thyme. Drizzle with the olive oil, brandy and maple syrup. Season with salt and pepper and toss to combine. Cover tightly with foil and transfer to the oven for 2 hours.
  • Remove the foil and stir in the vinegar. Return to the oven for 15 to 20 minutes, or until caramelized. Season to taste with more salt and pepper, if needed, and set aside.
  • For the sandwiches: Set your broiler to low and line a baking sheet with foil. In a small saucepan, heat the milk over medium-low, until steaming.
  • For the mornay sauce, melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and cook, whisking, for 1 minute. While whisking, slowly add the milk. Add the salt, pepper, herbes de Provence and freshly grated nutmeg. Bring to a simmer and cook, stirring occasionally, for 1 to 2 minutes, until thickened. Remove the sauce from the heat and whisk in the Parmigiano-Reggiano and 1/4 cup of the Gruyère or Emmental.
  • Lay half of the bread out on the prepared baking sheet and spread 1 teaspoon of Dijon over each slice. Top each with two slices of ham, if using, about 3 tablespoons caramelized onions and divide half of the cream sauce over top. Scatter about 2 tablespoons of the grated Gruyère or Emmental over each and sandwich with another piece of bread. Spread the remaining cream sauce over the tops of each sandwich and scatter over the remaining cheese.
  • Broil the sandwiches for 4 to 6 minutes, or until golden brown and bubbling.
  • Meanwhile, fry the eggs in a little butter over medium-high heat until crisp around the edges, leaving the yolks runny.
  • Top the sandwiches with the fried eggs, scattered with a few fresh thyme leaves and season with some extra salt and pepper.

FRENCH ONION SANDWICHES



French Onion Sandwiches image

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

2 tablespoons butter or 2 tablespoons oleo
4 (4 ounce) cube steaks
1 medium onion, sliced and separated into rings
1 cup beef broth
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
1 dash pepper
4 slices French bread, 1 inch thick (toasted)
swiss cheese, chess cut in half

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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