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Here is how I make French dip sandwiches and french onion soup, my way. This is a great way to feed a crowd and appease the carnivores in the group. I like to thing of this as a soup sandwich. Roast beef, onions and cheese, what is better?

Step 1: What You Will Need

Here is what you need to make these wonderful sandwiches with the soup just being a bonus.

Roast beef -sliced really thinly-I just got the generic roast beef from the deli at the grocery store,just get it thin. I used about a 1/2 pound per person
Onion buns- I used Pepperidge Farms buns but they are kinda small for this kind of sandwich, so we just ate two
Harvarti and provolone cheese- I got the nice presliced cheese, call me Ishmael... I mean lazy. One slice of each for every sandwich
Roasted Garlic and Herb Mayo - This stuff was amazing. You don't have to use it but I highly recommend it
Thyme - good stuff, I use this on everything
Beef Base- Better then bouillion
Au Jus packet- I cheated, I know
Butter or butterish spread
Onions- sliced very thin, I used 2 onions that were the size of softballs
Red Wine Vinegar- any vinegar except white wine will do, I like Rice Wine vinegar as well.

Step 2: Make the French Onion Soup

Take a little pat of butter, like a table spoon little is relative, and two table spoons of the red wine vinegar in a pot with your onions. I normally saute them at a medium high heat. Saute them until they are all carmilzed. Its really ok if some of the onions scorch a little, its just not ok if all of them scorch. I like them with a few a little blackened. Once all of the onions are nice and carmilzed add the au jus and the beef base. I use one packet of au jus for this and a big table spoon of beef base. After I add the au jus and beef base I stir everything up and co at the onions in the base and seasoning packet. Once everything is nice and coated I add just enough water to cover the onions. Keep it at the same tempurature and bring to a boil.

Step 3: Prepare the Buns

While the onions are sauting I start the buns. I butter both sides and place them butter side up on a baking sheet. I place a slice of havarti and a slice of provolone on each pair of buns. Then simply pop them in the oven to melt the cheese. I think I had it set at 200 degrees F.

Step 4: Add the Meat

After the onion soup is boiling add your roast beef to the soup. You will probably have to add some more water once all of the meat is in the pot. Boil the mixture until the roast beef wrinkles up, when it does you are good to go.

Step 5: Finish It

Ok don't stack the buns hot cheese to hot cheese, my buns welded themselves together and made a mess. Slap some meat between the cheese and add some of the mayo. Serve this with a bowl of the onion soup just shy of boiling. Be sure to either dip the sandwich in the soup or serve the sandwich in a bowl with the soup over everything. Either way I think you will like it. Thanks and enjoy.
You are truly a connoisseur of this type of sandwich, as you knew the guarded secret of the onion roll....
One of my favorites! :)

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