French Onion-Beef Loaf

By Zopmama

Ingredients

• 1 1 1 loaf (1 pound) frozen bread dough, thawed
• 2 2 2 cups thinly sliced onion
• 1/4 1/4 1/4 cup butter, cubed
• 6 6 6 ounces beef tenderloin or top sirloin steak (1 inch thick)
• 1 1 1 teaspoon all-purpose flour
• 1 1 1 teaspoon brown sugar
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon pepper
• 1/2 1/2 1/2 cup beef broth
• 3/4 3/4 3/4 cup shredded Monterey Jack cheese
• 6 6 6 tablespoons grated Parmesan cheese, divided
• 1 1 1 can (10 ounces) beef au jus gravy
• 1 1. to 15-20 dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside.
• 3 3. to 16-in. 12-in. 4 roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese.
• 4 4. 1-3/4-in. 30 a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes.
• 5 5. 375° 20-25 6 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce. Yield: 6 servings.

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

1.
Allow dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside.

2.
Cut beef into 1/8-in. slices; add to skillet. Increase heat to medium; cook and stir for 3 minutes or until browned. Return onion to skillet. Stir in flour, brown sugar, cumin, salt and pepper. Add broth; cook and stir for 6-8 minutes or until liquid has evaporated. Remove from the heat.

3.
Punch dough down; roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese.

4.
With a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes.

5.
Bake at 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce.
Yield: 6 servings.