French Dip Sandwiches
Deglazing the pan with a couple of tablespoons of water while cooking the onions speeds up the browning process. The result is a "shortcut" caramelized onion that adds maximum flavor to this deli classic.
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- Calories: 395
- Calories from fat: 22%
- Fat: 10g
- Saturated fat: 4.5g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 1g
- Protein: 37.4g
- Carbohydrate: 42.2g
- Fiber: 2.7g
- Cholesterol: 46mg
- Iron: 2.4mg
- Sodium: 683mg
- Calcium: 219mg
- 1 medium Vidalia or other sweet onion, peeled and thinly sliced
- Cooking spray
- 2 teaspoons salt-free onion and herb seasoning blend, divided
- 1/2 cup plus 2 tablespoons water
- 1 cup fat-free, less-sodium beef broth
- 12 ounces very thinly sliced low-sodium deli roast beef (such as Boar's Head)
- 4 (2 1/2-ounce) hoagie rolls, split lengthwise
- 4 (0.8-ounce) slices reduced-fat Swiss cheese, torn in half
- 1. Preheat oven to 500°.
- 2. Heat a large nonstick skillet over high heat; add onion. Coat onion with cooking spray; stir in 1/2 teaspoon seasoning blend. Sauté 11 to 12 minutes or until onion is tender and golden brown. While onion cooks, add 2 tablespoons water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.
- 3. While onion cooks, combine broth and remaining 1 1/2 teaspoons seasoning blend in a medium saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
- 4. While beef stands, place hoagie rolls, cut sides up, on a baking sheet. Bake at 500° for 4 minutes or until bread is lightly toasted.
- 5. Remove beef from broth, allowing excess broth to drip back into pan; reserve broth. Arrange beef evenly over bottom halves of rolls; top evenly with onion, cheese slices, and remaining bread halves. Serve with warm broth for dipping.
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