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French Dip Sandwiches with Caramelized Onion Au Jus

Tender & juicy London broil is the star of these French Dip Sandwiches with Caramelized Onion Au Jus, but slices from leftover holiday roasts would be equally delicious!

Yields 8     adjust servings

Preparation 5m Cook Time 1h Total Time

Ingredients

    London Broil

    • 1 -2lb. London broil roast
    • 3 shallots, diced
    • 3 cloves garlic, minced
    • 1/4 cup low-sodium soy sauce
    • 3 tablespoons balsamic vinegar
    • 2 tablespoons lemon juice
    • 1 tablespoon oil (olive, avocado, sesame)
    • 1 teaspoon dried oregano
    • 3 sprigs fresh thyme
    • Kosher salt
    • Black pepper

    Caramelized Onion Au Jus

    • 1 red onion, thinly sliced
    • 3 cloves garlic, minced
    • 1 packet onion soup mix
    • 1 can beef consomme
    • 1/2 cup beef broth
    • 1/4 cup red wine
    • 1/3 cup water
    • 2 tablespoons Worcestershire sauce
    • Pepperidge Farm┬áStone Baked French Artisan Rolls
    • Havarti cheese, sliced

    Instructions

    London Broil

    Pierce roast with a fork and add it to a large zipper bag. Add shallots, garlic, soy sauce, vinegar, lemon juice, oil, oregano, and thyme to bag and seal. Massage into roast, the allow to marinate in refrigerator 2 hours, turning every 30 minutes.

    Preheat broiler to high, setting the rack on the second highest level. Spray a broiler pan with cooking spray.

    Remove roast from bag; scrape shallots and garlic from roast and discard. Retain marinade liquid and set aside. Sprinkle meat evenly with salt and pepper.

    Broil 4 inches from heat for 5-6 minutes on each side, or until desired degree of doneness. Let stand 10 minutes before slicing the beef thinly.

    Caramelized Onion Au Jus

    In a large saute pan, add the reserved roast marinade, onions, and garlic. Stir for 5 minutes, until softened. Stir in the soup mix, then add the consomme, broth, wine, water, and Worcestershire. Bring it to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally. Add more water if needed.

    Remove from heat and pour the liquid through a fine strainer, reserving the liquid and onions in separate bowls.

    Heat oven to 400 degrees. Toast frozen rolls for 8-9 minutes, then remove and slice in half. Top with slices of beef, Havarti cheese, and caramelized onions. Toast the built sandwiches for 2 more minutes until the cheese is melted. Serve with bowls of au jus for dipping.

    by

    Recipe Notes

    Recipe adapted from The Pioneer Woman.

    © 2017 The Crumby Kitchen. All rights reserved.
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