French Dip with Roast Beef, Caramelized Onions, and Melted Swiss

By sadams1001

Ingredients

• 1 pkg beef carpaccio (about 12 large slices) or thinly sliced roast beef for two
• 2 medium yellow onions, sliced
• 1 tablespoon butter
• salt and pepper
• tiny pinch of sugar (optional)
• 2/3 cup grated Emmenthal, Gruyere, Swiss, or Provolone cheese
• pinch dried oregano or Italian seasoning
• 2 cups good quality beef broth
• 1 baguette, or other crusty roll

Details

Servings 2

Preparation

Step 1

Caramelize the onions:
1. Cut onions in half and slice. Melt the tablespoon of butter over medium heat in dutch oven. Add the onions and cover the pot. Let cook 5-10 minutes. Check to make sure the onions are sweating, but not browning at this point.
2. Remove the lid and add the salt, pepper and a pinch of sugar. Turn the heat up to medium-high. Stir the onions occasionally and make sure they are not scorching, but browning nicely.
3. If you find them browning too quickly, turn down the heat and add a few tablespoons of water while you stir. this will lift up some of the brown color into the onions and cool down the pot a bit. let the onions cook until deeply colored, another 20 minutes, or longer.

Bring the beef broth to a boil in a wide pan. Once boiling, remove half of it and divide it between 2 small cups for dipping. Set these aside. turn down the heat on the remaining broth so that it is just at a simmer. Gently lay 3-4 slices of carpaccio in the broth at a time and leave for 5 seconds, or just until the red color has almost disappeared. Remove quickly to a plate. Repeat with the remaining carpaccio.

If using leftover cooked beef, simply reheat it in the broth before assembling the sandwich.

Pile the caramelized onions, beef and cheese on your roll or baguette. Sprinkle with dried herbs. Place the open sandwich (with cheese on top) under the broiler for several minutes to let the cheese melt. Serve with the broth on the side.