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French Onion Dip with Glazed Onions

National Onion Association
Yield: 12 servings.

1 cup yellow onion, minced
3 cups beef broth

Glazed Onions (yields 3 cups):
2 Tbsp. butter, unsalted
2 Tbsp. canola oil
3 lb., 2 oz. onions, sliced
1 cup onions, precooked from above
1/3 cup sherry vinegar

12 French rolls, 8” to 10” each
½ cup horseradish Dijon mustard
1 lb., 4 oz. sliced roast beef
3 cups glazed onions, heated
3 cups Emmental cheese, grated

In a sauce pan, combine minced onions and beef broth. Simmer 6 to 8 minutes. Turn off heat and let onions steep at least 1 hour. Drain and hold liquid, reserving 1 cup minced onions for the glazed onion recipe. Keep the jus warm.

For glazed onions: In a sauté pan, heat butter and oil over medium-high heat; add uncooked and precooked onions, stirring often for 8 to 10 minutes, or until golden and glazed. Add vinegar and continue to cook for 4 to 5 minutes until reduced and almost dry. Remove from heat and cool. Place in a covered container and refrigerate until ready to use.

Split each roll lengthwise and spread with 2 tsp. mustard. Fill each roll with 3 ounces roast beef, ¼ cup glazed onions and ¼ cup cheese. Cover and refrigerate until ready to heat and serve.

To serve: Place filled sandwich in a Panini maker for 4 to 5 minutes, or heat in 400°F oven for 8 to 10 minutes, until heated through and cheese melts. Serve each sandwich with ¼ cup onion jus.

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