French Onion Soup and Roast Beef Melt

Ingredients

• 2 Red Onions
• 8 oz Broccoli
• 3 Tbsp. Grainy Mustard
• 4 oz Marsala Wine
• 2 Tbsp. Minor’s Demi-Glace Base
• 2 Mini Baguettes
• 1 Garlic Clove
• 6 oz Roast Beef
• 2 oz Shredded Swiss Cheese
• Olive Oil
• Salt Pepper
• Peel and halve onion. Slice halves into thin strips

Instructions

1. 1

   Cook Within: Rubbing baguettes with garlic cloves imparts a subtle garlic flavor. We like to do this when making garlic bread as well. You can discard garlic clove after using or save it for another time. The “French Dip” sandwich is actually an American invention and won’t be found anywhere near the Eiffel Tower. The “French” part refers to the French baguette used in Home Chef is expanding to the West Coast this spring, so start referring your friends!

2. 2

   Prepare the Ingredients: Peel and halve onion. Slice halves into thin strips (julienne). Cut broccoli florets into bite-sized Continue Cooking Soup Uncover and increase heat to high. Add marsala wine and cook until almost completely evaporated, about 1-2 minutes. Add 3 ½ cups water and demi- glace base and bring to a boil. Reduce to a simmer and cook 8-10 minutes, or until soup has reduced and slightly thickened.

3. 3

   Cook the Onions: Place a large pot over high heat with 2 Tbsp. olive oil.

4. 4

   Add onions and cook undisturbed for 3 minutes, or: until very dark brown. Stir onions and season with ½ tsp. salt and a large pinch of pepper. Reduce heat to medium, cover, and cook for 4 minutes.

5. 5

   Make the Sandwich: under broiler until bread becomes golden brown, about 1-2 minutes. Rub garlic clove on cut sides of baguettes. Remove top halves to a plate. Add roast beef to bottom halves of baguettes and top with Swiss cheese. Place under broiler for 1-2 minutes, or until cheese is bubbly and lightly browned.

6. 6

   Roast the Broccoli: While onions caramelize, place broccoli on prepared mustard, a generous pinch of salt and pepper, and toss to evenly coat. Spread broccoli into a single layer and roast for 8 minutes, or until lightly charred. Move broccoli to a plate, replace foil, and turn broiler

7. 7

   Plate the Dish: Divide broccoli between two plates. Place bread tops on each sandwich and serve next to broccoli. Ladle soup into two bowls and serve next to sand- wiches. We recommend dipping your sandwich into the soup as you eat! • Watch onions closely when caramelizing. You’ll want to get as much color as possible without burning them. • Don’t text and broil! Watch bread closely, as it can burn quickly under the broiler. the recipe before you start–we promise it will be time