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French Dip Au Jus
...in your mind.
French Dip Au Jus

French Dip Au Jus

Makes 2 sandwiches Old school, simple and stupidly delicious. What more can I say? Btw, the term ’au jus’ means ’with juice’, so asking "do you want that with au jus" is redundant. Don’t want you to look silly. And yes, I am here for you.

Ingredients

  • 1 large & 1 small yellow onion, both thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 tablespoon dry vermouth
  • 12 ounces beef stock
  • 2 tablespoons soy sauce
  • 2 teaspoons grainy mustard
  • 1 tablespoon horseradish
  • 2 tablespoons mayonnaise
  • 2 French rolls, sliced lengthwise leaving a hinge
  • 1/2 pound sliced roast beef, medium rare preferably

Directions

  1. Put the large onion in a saute pan and the small onion in a small pot - place both over medium heat
  2. Add a tablespoon of olive oil to each and the butter to the pan
  3. The pan with the large onion now just needs to cook on low to slowly caramelize the onions
  4. Add the garlic to the pot and cook for 1 minute, then remove pot from heat and add vermouth (to prevent a flare up)
  5. Let vermouth cook about 30 seconds then return to heat and add soy and beef stock
  6. Bring to a boil, turn heat down to simmer and cover, leave for 15 minutes - then strain liquid and keep warm
  7. Combine mustard, horseradish and mayo - mix well
  8. Put a generous layer of mayo on each roll, then the roast beef, some of the caramelized onions
  9. Close up shop and eat, dipping into the jus
French Dip Au Jus

French Dip Au Jus

Makes 2 sandwiches Old school, simple and stupidly delicious. What more can I say? Btw, the term ’au jus’ means ’with juice’, so asking "do you want that with au jus" is redundant. Don’t want you to look silly. And yes, I am here for you.

Ingredients

  • 1 large & 1 small yellow onion, both thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 tablespoon dry vermouth
  • 12 ounces beef stock
  • 2 tablespoons soy sauce
  • 2 teaspoons grainy mustard
  • 1 tablespoon horseradish
  • 2 tablespoons mayonnaise
  • 2 French rolls, sliced lengthwise leaving a hinge
  • 1/2 pound sliced roast beef, medium rare preferably

Directions

  1. Put the large onion in a saute pan and the small onion in a small pot - place both over medium heat
  2. Add a tablespoon of olive oil to each and the butter to the pan
  3. The pan with the large onion now just needs to cook on low to slowly caramelize the onions
  4. Add the garlic to the pot and cook for 1 minute, then remove pot from heat and add vermouth (to prevent a flare up)
  5. Let vermouth cook about 30 seconds then return to heat and add soy and beef stock
  6. Bring to a boil, turn heat down to simmer and cover, leave for 15 minutes - then strain liquid and keep warm
  7. Combine mustard, horseradish and mayo - mix well
  8. Put a generous layer of mayo on each roll, then the roast beef, some of the caramelized onions
  9. Close up shop and eat, dipping into the jus