French Onion Dip Sandwiches

French Onion Dip Sandwiches Crock Pot Style

*
**Crock-Pot/Slow Cooker with Slow Cooker Liner

*
*3 to 5 pounds Eye Round or Chuck Roast

*4 cups Beef Broth or Stock

*1-2 tablespoons Worcestershire Sauce

*2-4 Tablespoons Apple Cider Vinegar

*2 tablespoons Brown Sugar

*1/4 teaspoon Ground Oregano

*1/4 teaspoon Thyme Leaves, slightly crushed

*1/8 teaspoon Red Pepper Flakes, optional for extra heat

*2 (1 ounce) Packets Onion Soup Mix or use below Homemade Onion Mix

*Top roast with 1/8 teaspoon Kosher Salt

*
*If using a frozen roast, layer in crock pot the above ingredients and cook on low or high 6 to 8 hours or until meat is tender. Slice against the grain or shred as desired.

*
*If using fresh roast. Pat dry the roast with paper towels and rub on the rub seasoning onto the roast. Place the roast into a large heated cast iron skillet, heated on medium high heat with 2 tablespoons butter and 2 to 4 tablespoons extra light olive oil. Sear the rub seasoned roast 3 to 4 minutes per side. (Use splatter guard to protect you from hot spatters.)  Cook in crock pot 4-6 hours on high. 6-8 hours on low or until meat is tender. Slice against grain or shred as desired.

*

Seasoned Rub 

*
*1 tablespoon Kosher Salt, less if you use table salt

*1-2 tablespoons Fresh Ground Black Pepper, or to taste I like Black Pepper

*1/4 to 1/2 teaspoon Ground Oregano

*1/4 to 1/2 teaspoon Thyme Leaves , slightly ground

*
Rub on your fresh roast, USE ONLY if searing roast before cooking in crock pot.

*


Homemade Onion Mix or Onion Soup Mix

*
*1/4 cup Dried minced Onions

*1/2 teaspoon Onion Powder

*1/8 to 1/2 teaspoon Celery Seed

*1/2 teaspoon Parsley Flakes

*1/2 teaspoon Paprika

*1/4 to 1/2 teaspoon Fresh Ground Black Pepper

**2 tablespoons Beef Bouillon, ADD THIS ONLY if you want to turn this recipe into Onion Soup Mix, because the above recipe has the beef broth/stock already added.

*
Recipe adapted from All Recipes Dry Onion Soup Mix

Caramelized Onions (Topping)

*
*3 Large Yellow Onions, Cut into Strips/Julienne cut
*4 tablespoons Extra Light Olive Oil, more as needed
*1/2 teaspoon Kosher Salt
*1 teaspoon Balsamic Vinegar, add after onions have Caramelized

On medium-low heat in a Stainless Skillet, heat the oil and add the onions and let cook for 3 minutes without stirring. Then continue sautéing/cooking onions stirring occasionally as needed. This process can take up to 30 minutes. When onions start caramelizing watch them carefully, stirring make sure not to burn the onions. When onions are Caramelized add the Balsamic vinegar to help remove brown bits from the bottom of pan.

*
Sliced Cheese: Your choice Swiss, Provolone, Pepper Jack, Monterey Jack and etc….

*

Auju Sauce

*
Use Juices drained from the cooked meat or Make Auju Sauce by using Auji packets and make according to directions on the package.

*

Rolls

*
Use Baguettes for sandwiches or your favorite firm rolls for dipping.

*

Assembling Sandwiches

*
Butter and toast baguettes/rolls (slice rolls if unsliced and then buttered and then toast each sliced half in oven until golden brown.). Add the meat to the roll and top with caramelized onions and your favorite cheese (Swiss, Provolone Pepper Jack etc..) if desired.

Enjoy!

Lindy

 

 

Creamy Broccoli Cheese Soup

Creamy Broccoli Cheese Soup

*
*6 cups Broccoli Pieces or 2 bunches cut and florets broken into bite sizes pieces

*3 tablespoons Extra Light Olive Oil

*1/3 cup Butter

*1 medium Onion, diced small

*3 Cloves Garlic, minced or pressed

*1/4 teaspoon Garlic Powder

*1/4 teaspoon Onion Powder

*1/4 teaspoon White Pepper or to taste (Use Black Pepper if using Sharp Cheddar Cheese)

*1/2 cup All-purpose Flour

*3 cups Milk, 2 percent

*1 (12 ounce) can Evaporated Milk

*2 cups Chicken Stock

*2     1/2 cups Freshly Grated White Sharp Cheddar Cheese or Sharp Cheddar Cheese

*1/2 cup Parmesan Cheese

*Sea Salt, to taste

*
Blanch the Broccoli. In a stock pot filled 3/4 full of water, bring the water to a boil on medium- high heat and add the broccoli prices and blanch for 6 minutes. Remove broccoli with a spider and plunge into ice cold water bath. When cooled drain and set aside.

*
Sauté in olive oil the diced onions, on medium heat for 3 minutes, add the garlic and sauté 1 more minute. Then add Flour and turn off heat stir until combined (Rue) and slowly add the 2 cups of milk. Add the evaporated milk and chicken stock, stir until sauce thickens.

*
Add the broccoli and simmer until broccoli is desired tenderness. Now mix in the white cheddar cheese and Parmesan cheese slowly, stir sauce until smooth and creamy.

*
I like to ladle or carefully pour the soup into a crock pot to keep warm until ready to serve.

*
Serve in bread bowls if desired, I purchased the pumpkin bread bowls (Lee’s Marketplace) but you can make our bread bowl recipe.

*
See Bread Bowl Recipe

Enjoy!

Lindy