Crockpot Cooking: Yummazing French Dip Sandwiches

Have you ever tried to make French Onion soup?  My boyfriend and I ordered some in a very nice pub nearby and we were so impressed that we decided to make our own the following weekend. The pub’s version really hit the spot though. The taste was perfectly balanced and the cheesy crouton floating at the surface was yummy. I thoroughly enjoyed slurping through it, although I did find it quite difficult to pull apart the soggy crouton in the liquid with my fork and spoon without making an enormous mess, much to the embarrassment of my partner sitting across the table. We were a right pair, me slopping all over the table and him coughing into his bowl in a violent fit every few minutes because he was ill.

Anyway, we didn’t have much luck the following weekend when we tried to make our own, despite following a very good recipe extremely closely. My boyfriend is now on a mission to perfect the dish, so I guess we will be having French onion soup for quite a while now, if you can call what we create “French onion soup”, that is.

I couldn’t help but think of that soggy crouton I had trouble with when I came across this recipe. This seems to be the perfect solution to prying apart soggy bread with a soupspoon. French dip sandwiches! So I think I am going to try and persuade my boyfriend to try some alternative recipes like this one on his quest to cook the perfect French onion soup.

Ingredients:

For The Beef:

• 3 to 4 lb lean beef round roast, trimmed
• 1 tbsp minced garlic, minced
• 1 tbsp fresh rosemary (or 1 tsp dry)
• 1 tbsp fresh thyme (or 1 tsp dry)
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 to 3 (14.5 oz) cans low-sodium beef broth
• 1 tsp Worcestershire sauce
• 10 whole peppercorns
• 1 bay leaf
• 1/2 large onion, cut into chunks

For the Caramelized Onions (makes about 1 cup):

• 1/2 tablespoon extra-virgin olive oil
• 3 large onions, thinly sliced
• 1/2 tsp salt

For the Peppers (makes about 2 cups):

• 1 large red bell pepper, cored, seeded and sliced into strips
• 1 large green bell pepper, cored, seeded and sliced into strips

For the Sandwich:

• Mozzarella Slices
• Whole wheat baguette or rolls, cut into 2 oz pieces

Method:

1. Mix garlic, rosemary, thyme, salt and pepper in a small bowl. Rub the spice mixture onto all sides of the roast, and then place in the slow cooker.

2. Pour the broth into the side of the roast until it just covers the meat. If the broth doesn’t cover the roast you can add water

3. Top with onions, adding the Worcestershire sauce, peppercorns and bay leaf to the broth.

4. Cover and cook on LOW until the meat flakes apart easily with a fork, about 9 to 12 hours, depending on the size of your roast.

5. An hour before the meat is done, prepare the onions and peppers. In a large nonstick skillet heat the oil over medium heat. Add the onions and salt and cook until golden, stirring lots, reducing heat as needed if the onions are burning or browning too quickly, about 30 to 35 minutes. You can add 1 tbsp to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet.

6. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring lots until soft, 8 to 10 minutes.

7. Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife.

8. Strain the broth through a fine sieve then place in a gravy separator to remove any fat. Pour 1/4 cup broth into each small ramekin.

9. Preheat the oven to broil.

10. Split the bread open and top with 2 ounces of beef. Top with onions, peppers and cheese and broil until the cheese melts. Place on a plate with broth for dipping.

I have to admit I haven’t tried this recipe out myself yet. The first time I ever tried to cook a French onion soup in my crockpot, which was about five years ago now, I ended up with a horrible mess, because I left it to cook over night, but the cooking cycle stopped at about two in the morning, and so the soup had cooled down by the morning and when I opened the lid I got a horrible fright because the top of the soup was hard and yellow! The butter had obviously separated and set on the top of the liquid as it cooled down. I have been put off French onion soup ever since.

I think I might get my boyfriend to give this recipe a go though, because it reminds of when I was a child and I used to dip chip sandwiches into tinned Scotch broth soup. Yummy!

Let us know how your French Dip Sandwiches turn out! Do you have any alternative ideas? I’m dipping sandwiches into soup left right and centre now!

Cover photo: www.pinterest.com