Ingredients with Measurements:
- 2 large onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
- 4 slices of sourdough bread
- 4 slices of Swiss cheese
- 4 slices of cooked roast beef
Special equipment needed:
- Large skillet
- Spatula
- Oven or toaster oven
Step-by-step instructions:
1. In a large skillet, melt the butter and olive oil over medium heat.
2. Add the thinly sliced onions to the skillet and stir to coat them with the butter and oil.
3. Sprinkle the sugar, salt, and black pepper over the onions and stir to combine.
4. Cook the onions for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown.
5. Add the beef broth to the skillet and stir to combine. Cook for an additional 2-3 minutes until the broth has been absorbed by the onions.
6. Preheat the oven or toaster oven to 350°F.
7. Place the slices of sourdough bread on a baking sheet and top each slice with a slice of Swiss cheese.
8. Divide the caramelized onions evenly among the four slices of bread.
9. Top each slice of bread with a slice of cooked roast beef.
10. Bake the French Onion Melts in the oven for 5-7 minutes, or until the cheese is melted and bubbly.
11. Remove the baking sheet from the oven and use a spatula to transfer the French Onion Melts to plates.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven or toaster oven: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 432
Fat per serving: 23g
Carbohydrates per serving: 29g
Protein per serving: 26g
Substitutions for ingredients:
- Instead of sourdough bread, you can use any type of bread you prefer.
- Instead of Swiss cheese, you can use any type of cheese that melts well.
- Instead of roast beef, you can use cooked chicken, turkey, or ham.
Variations:
- Add a sprinkle of fresh thyme or rosemary to the caramelized onions for extra flavor.
- Use caramelized mushrooms instead of onions for a vegetarian version of this recipe.
- Add a dollop of Dijon mustard or horseradish sauce to the sandwich for extra tang.
Tips and tricks:
- Be patient when caramelizing the onions – it takes time for them to become golden brown and sweet.
- If you don't have beef broth, you can use chicken or vegetable broth instead.
- To make this recipe even easier, you can use store-bought caramelized onions instead of making them from scratch.
Storage instructions:
The French Onion Melts can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the French Onion Melts, place them in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the French Onion Melts on a platter with a side of pickles and potato chips.
Garnishes:
Garnish the French Onion Melts with a sprinkle of chopped fresh parsley or chives.
Pairings:
Serve the French Onion Melts with a side of French fries or a green salad.
Suggested side dishes:
- French fries
- Green salad
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the onions are burning or sticking to the skillet, reduce the heat and add a splash of water to the skillet to prevent burning.
- If the cheese is not melting, place the French Onion Melts under the broiler for a minute or two to melt the cheese.
Food safety advice:
- Make sure to cook the roast beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
The French Onion Melt is a classic sandwich that originated in the United States in the 1950s. It combines the flavors of caramelized onions, melted cheese, and roast beef on toasted bread.
Flavor profiles:
The French Onion Melt is savory, sweet, and cheesy, with a hint of tang from the beef broth and a crunch from the toasted bread.
Serving suggestions:
Serve the French Onion Melts hot and fresh out of the oven for the best flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A