Best 6 Beef And Caramelized Onion On Hot French Bread Recipes

FRENCH DIP BUNDTWICH WITH CARAMELIZED ONIONS

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil; set aside. Spray 12-cup fluted tube cake pan with cooking spray.
• Remove dough from both cans; do not unroll. Roll outsides of dough in sesame seed. Place in pan in a circle; pinch ends together to seal into 1 ring. Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.
• In 12-inch nonstick skillet, melt butter over medium-high heat. Add onions, thyme and salt. Cook 10 to 15 minutes, stirring frequently, until starting to brown. Stir in 1/4 cup of the beef broth; continue to cook 3 to 5 minutes or until liquid is absorbed and onions are browned and tender. Remove onion mixture to small bowl. Add 1/2 cup of the broth and the roast beef to skillet. Heat to simmering over medium heat 3 to 5 minutes or until roast beef is heated through.
• With serrated knife, carefully cut bread in half horizontally. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use. Place top half of bread, cut side up, on foil-lined pan; top with half of the mozzarella slices, the roast beef, onion mixture and remaining mozzarella slices.
• Bake 8 to 10 minutes or until cheese is melted; place remaining half of bread onto sandwich and continue baking 5 minutes.
• Meanwhile, add remaining 2 cups broth to broth remaining in skillet. Heat over medium-high heat 2 to 3 minutes or until heated through. Transfer broth to serving dish. To serve, cut sandwich into 8 wedges; serve with heated broth.

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
• Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
• Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
• Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
• Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

FRENCH ONION ROAST BEEF PULL-APART SANDWICHES

Steps:

• Make the dressing: Mix the mayonnaise, pickles, ketchup, horseradish, dill, onion powder and hot sauce in a small bowl; season with salt. Cover and refrigerate.
• Make the sandwiches: Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Melt the butter in a large skillet over medium heat. Pour 4 tablespoons of the butter into a small bowl and set aside. Add the onions and thyme to the skillet with the remaining butter and cook, stirring occasionally, until deep golden, 12 to 15 minutes.
• Add the sherry to the skillet; cook until evaporated. Add the beef broth and Worcestershire sauce and return to a simmer. Cook until the liquid is reduced by half and the onions are caramelized, 2 to 3 minutes. Season with salt and pepper.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush the reserved melted butter between the bread slices and all over the loaf. Set aside about one-third of the onions. Fill every other slice of the loaf with the remaining onions, starting with the first slice. Fold the roast beef and tuck into the onion-filled slices, along with the cheese. Top the loaf with the reserved onions and any onion juices.
• Bake until the cheese is browned and bubbly, about 20 minutes. Pull apart or slice into individual sandwiches. Serve with the dressing.

BEEF AND CARAMELIZED ONION ON HOT FRENCH BREAD

Steps:

• Preheat the oven to 300°F. Wrap the bread in aluminum foil and put in the oven.
• In a large nonstick skillet, heat the oil over high heat, swirling to coat the bottom. Cook the onion for 3 minutes, stirring constantly (using two utensils works well). Reduce the heat to medium high.
• Stir in the sugar. Cook for 3 minutes, or until the onion is richly browned, stirring constantly. Stir in the water. Remove from the heat.
• In a small bowl, whisk together the yogurt and mustard until completely blended.
• Cut the bread in half lengthwise, then cut each piece in half crosswise. Spread the yogurt mixture on the cut side. Top with the beef, and then the onion.
• (Per Serving)
• Calories: 296
• Total Fat: 7.5g
• Saturated: 2.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 4.0g
• Cholesterol: 62mg
• Sodium: 387mg
• Carbohydrates: 27g
• Fiber: 2g
• Sugars: 9g
• Protein: 29g
• Dietary Exchanges
• 1 1/2 Starch
• 1 Vegetable
• 3 Lean Meat

CARAMELIZED ONION BREAD

Steps:

• To prepare the sponge, place the water in a mixing bowl.
• Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
• Mix in the 1 cup bread flour.
• Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
• To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
• Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
• Remove the pan from the heat and set aside to cool.
• To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
• Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
• Add the sponge, bread flour, whole-wheat flour, salt and pepper.
• Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
• Or beat vigoursly with a wooden spoon for 8-10 minutes.
• Let the dough rest for 15 mintes.
• Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
• The dough should be very wet and sticky, but still elastic.
• Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
• Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
• Turn over a baking sheet and set a piece of parchment paper on it.
• Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
• Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
• Transfer to the parchment paper.
• You may have to reshape once you have moved it.
• Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
• To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
• Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
• Using a spray bottle, spritz the oven walls with water.
• Work quickly so the oven does not lose heat.
• You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
• Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
• Bake for 16-18 minutes, or until the bread brown.
• Transfer the flatbreads to a rack to cool.
• Note: I could only bake one loaf at a time.
• Next time I will forget about turning the dough onto a floured board.
• I'll gently dump half of the dough onto each piece of parchment paper and shape it there.

BEEF TIPS & CARAMELIZED ONION CASSEROLE

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, brown meat in oil in batches; drain. Transfer to a greased 13x9-in. baking dish., In the same skillet, cook onions in butter over medium-low heat for 25-30 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Preheat oven to 325°. Stir flour into onion mixture until blended; gradually add consomme and broth. Stir in Worcestershire sauce and bay leaves. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over beef., Cover and bake 1 hour. Carefully stir in cream; discard bay leaves. Bake, uncovered, 25-35 minutes or until meat is tender. Place toast over beef mixture; sprinkle with cheese. Bake 5 minutes or until cheese is melted.