This sandwich is sure to be a hit at a Super Bowl Party or your next get together with friends.
1 cup yellow onion, minced
3 cups beef broth
2 tablespoons unsalted butter
2 tablespoons Canola oil
3 pounds onions, sliced
1 cup onions, precooked from above
1/3 cup sherry vinegar
12 8-10 inch French rolls
1/2 cup horseradish dijon mustard
1 1/2 pounds roast beef slices
3 cups cheese, emmental, grated (could substitute with Swiss cheese or Gruyére)
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 Glazed Onion recipe. Keep 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 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 teaspoons mustard. Fill each roll with 3 ounces roast beef, 1/4 cup Glazed Onions and 1/4 cup cheese. Cover and refrigerate until ready to heat and serve.
To Serve: Place filled sandwich in a Panini maker 4 to 5 minutes or heat in 400 degree oven for 8 to 10 minutes or until heated through and cheese melts. Serve each sandwich with 1/4 cup onion jus.
Recipe and image provided by the National Onion Association.