French Onion Dip Sandwiches

This is a tasty alternative to burgers for a hot sandwich.  The toasty bun, caramelized onion, melty cheese, and beef combo are made even better when dipped in the French Onion soup-flavored sauce.  I've adapted the measurements for just two sandwiches.

French Onion Dip Sandwiches

Makes 2 sandwiches

Ingredients:
1/2 of a French baguette

1/2 pound (or less, depending on how much meat you like in your sandwich) deli roast beef, thinly sliced

1/2 tablespoon butter

1/4 teaspoon dried thyme

1/2 large yellow onion, sliced thinly

Dash salt

Dash black pepper

Dash crushed red pepper flakes

1/2 teaspoon white wine vinegar

1 cup beef stock or broth

1/4 teaspoon cornstarch

1/2 teaspoon cold water

Sliced or grated white cheddar cheese, to taste

Directions:

1. Preheat oven to 500 degrees.  

2. In a small skillet, melt the butter over medium heat.  Add thyme and onions, stir well.  Cook, stirring occasionally, for 20-25 minutes, until soft and golden in color.  Add water to the pan and/or turn down the heat if the onions seem to be browning too quickly instead of slowly caramelizing.

3. Stir in the salt, pepper, and crushed red pepper flakes.  Cook for 1-2 minutes, then stir in the white wine vinegar.

4. Add the beef broth or stock.  Increase heat to medium-high.  Bring mixture to a boil, then reduce heat to a simmer and cook for 5 minutes.  

5. Mix the cornstarch with the cold water to form a slurry.  Add it to the onion mixture.  Cook for another minute or two, stirring occasionally, until the dipping sauce thickens a bit.  Remove the onions from the liquid using a fork or slotted spoon.  Divide the dipping sauce into two ramekins.

6. Slice the baguette into 2 sandwich portions of desired size.  Slice each piece in half, only cutting 3/4 of the way through the bread (so one side is still attached together, like a hot dog bun).  Put each baguette piece on a piece of large foil.  Assemble sandwiches by putting desired amount of roast beef on each baguette piece, top the beef with cheese, then finally with the caramelized onions.  

7. Wrap each sandwich in foil, place on a baking sheet, and bake for 5 minutes.  Serve immediately with dipping sauce.

Source: adapted from bakerbynature.com