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Recipes
French Onion Roast Beef Sandwich

Oven Roasting

French Onion Roast Beef Sandwich

30 min prep

150 min cooking

Serves 6

Difficulty 2/5

The flavours of classic bistro fare with a twist! We take many of the components of the famous soup recipe and offer them up in this delicious and special sandwich. A fancy offering that can serve a crowd, and yet is easy to prepare – most of the time and effort is handled by your oven!

Ingredients

Roast 1 Beef Bottom Sirloin Ball Tip Oven Roast (about 3 lb/1.5 kg) 2 tbsp (30 mL) vegetable oil 1 tbsp (15 mL) dried herb blend, such as herbs de Provence, fine herbs or Italian seasoning 1½ tsp (7 mL) EACH salt and fresh ground pepper Onion Jus 2 tbsp (30 mL) butter 4 cups (1 L) thinly sliced sweet onions, such as Vidalia or Spanish 2 cloves garlic, minced 2 tsp (10 mL) dried herb blend, such as herbs de Provence, fine herbs or Italian seasoning ½ tsp (2 mL) EACH salt and fresh ground pepper ¾ cup (175 mL) dry red wine 1 tbsp (15 mL) soy sauce 2 tbsp (30 mL) all-purpose flour 2 cups (500 mL) reduced-sodium beef broth To Serve 6 slices sourdough bread, about 1 inch (2.5 cm) thick 2 cups (500 mL) shredded Gruyère or mozzarella cheese 2 tbsp (30 mL) finely chopped fresh parsley

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Directions

1. Roast: Rub roast all over with oil, dried herbs, salt and pepper. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. 2. Reduce heat to 275°F; roast, uncovered, for about 2 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts. 3. Transfer to cutting board, cover with foil and let rest for 15 minutes. 4. Onion Jus: Melt butter in a large nonstick skillet set over medium heat. Add onions, garlic, dried herbs, salt and pepper. Cook, stirring often, for 10 minutes or until softened and lightly browned. Add up to ½ cup (125 mL) water if pan gets dry and onions begin to stick. 5. Add wine and soy sauce. Simmer for 3 minutes or until reduced by half. Sprinkle in flour; cook, stirring, for 2 minutes. Gradually whisk in broth; bring to a simmer. Cook, stirring often, for 10 minutes or until very thick. Remove from heat. 6. To Serve: Carve roast across the grain into very thin slices. Preheat broiler to high; position rack in top third of oven. Arrange bread slices on a large foil-lined baking sheet. Toast for 2 minutes per side or until lightly golden. Top bread with sliced roast. Spoon warm Onion Jus evenly over beef (careful it does not run over the sides). 7. Toss cheese with parsley in a bowl; sprinkle evenly over each portion. Broil for 3 to 5 minutes or until cheese is melted and lightly browned in spots. Let stand for 2 minutes before serving.

Tip

Leftover roast can be stored, tightly covered, in the refrigerator for 3 to 5 days. Carve thinly to make cold roast beef sandwiches or finely chop and add to quesadilla fillings.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Bottom Sirloin Ball Tip

Bottom Sirloin Ball Tip Quick Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.