French Dip Grilled Cheese with Caramelized Onions and Au Jus (Print version)
A crisp, melty French dip grilled cheese layered with roast beef, caramelized onions, Swiss cheese, and warm au jus for dipping.
# Ingredients:
For the caramelized onions
01 -
2 medium yellow onions, thinly sliced
02 -
1 tablespoon olive oil
03 -
2 tablespoons (28 g) unsalted butter
04 -
1/4 teaspoon kosher salt
For the au jus
05 -
2 cups (480 ml) low-sodium beef broth
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon soy sauce or tamari
08 -
1 garlic clove, minced
09 -
1 fresh thyme sprig
10 -
1/4 teaspoon black pepper
For the sandwiches
11 -
8 slices sturdy French bread or sourdough
12 -
12 oz (340 g) thinly sliced roast beef
13 -
8 slices Swiss cheese or Gruyere
14 -
3 tablespoons (42 g) softened unsalted butter, for the bread
15 -
2 teaspoons Dijon mustard, optional
# Instructions:
01 -
Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add onions and salt. Cook for 18-22 minutes, stirring often, until soft, sweet, and deep golden. Transfer to a plate.
02 -
In a small saucepan, combine beef broth, Worcestershire sauce, soy sauce, garlic, thyme, and black pepper. Simmer for 6-8 minutes. Strain if desired and keep warm.
03 -
Dip the roast beef briefly into the hot au jus or warm it in the skillet with 2 tablespoons of the jus. Let excess liquid drip off so the bread stays crisp.
04 -
Spread Dijon on the inside of the bread if using. Layer each sandwich with cheese, warm roast beef, caramelized onions, and another slice of cheese. Top with the remaining bread.
05 -
Butter the outsides of the sandwiches. Cook in a clean skillet over medium-low heat for 3-4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.
06 -
Cut each sandwich in half and serve immediately with warm au jus in small bowls for dipping.
# Good to know:
01 -
Best served immediately while the bread is crisp and the cheese is melted.
02 -
Caramelized onions and au jus can be made up to 3 days ahead.