French Onion Soup French Dip

By Andy Cooks · 90 min

Ingredients

Instructions

1. Heat the butter and oil in a large saucepan over medium-high heat. When the butter has melted, add the onions and a pinch of salt.
2. Reduce the heat to medium and cook the onions for 15 minutes, stirring often, until deep golden.
3. Add the brandy and cook for 1 minute to burn off the alcohol. Sprinkle in the flour and stir, then add the bay leaves, Worcestershire sauce and Maggi seasoning.
4. Pour in the stock, bring to a simmer and cook for 10 minutes, then remove from the heat.
5. Pass the soup through a sieve, set the onions aside for the sandwiches, and discard the bay leaves.
6. Preheat the oven to 220°C (430°F).
7. Ladle the soup into 4 ovenproof bowls, sprinkle with the Gruyère and place the bowls on a tray.
8. Bake the soups for 2-3 minutes, until the cheese has melted and is bubbling.
9. Slice each baguette into 4 and halve horizontally without cutting all the way through.
10. Heat the beef tallow on a very hot cast-iron plate over high heat. Place one portion of beef on it, season with salt and cook for 1-2 minutes, turning to brown both sides.
11. Shape the beef into a mound the length and width of an open baguette portion. Top with a quarter of the onions and a quarter of the Swiss cheese slices.
12. Place a baguette, cut side down, on the cheese. Lift under the beef with two spatulas or scrapers, invert onto a plate and press to close.
13. Repeat with the remaining beef and baguettes. Serve with the soup for dipping.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

OnionCheeseBeefBreadBaguetteGruyère cheeseSwiss cheese