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French Onion French Dip Sandwiches with Roasted Garlic Au Jus (Rachael Ray)

  • 1 head garlic
  • 2 tablespoons EVOO, divided
  • 2 tablespoons butter
  • 2 large onions, thinly sliced
  • 1 bay leaf
  • 1 teaspoon ground dry thyme
  • salt and ground black pepper
  • 2 cups beef consomme or stock
  • 2 pounds thinly sliced deli roast beef
  • 4 onion rolls, split open
Pre-heat oven to 400 degrees.

Cut about a quarter of an inch off the top of the garlic head and place it onto a square of aluminum foil. Drizzle with about 1 tablespoon EVOO and close the foil up around the garlic. Transfer to the oven and roast until golden brown and tender, about 40 minutes. Remove from the oven and let cool.

While the garlic is roasting, place large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Add the onions, bay leaf and thyme to the pan and cook gently until the onions are well caramelized, about 30 minutes. Season with salt and pepper, and reserve.

When the garlic is cool enough to handle, place a medium pot over medium-high heat with the beef consomme or stock. Squeeze the roasted garlic cloves out onto a cutting board, mash it into a paste with your knife and whisk it into the warm beef stock.

To assemble the sanwiches, dip the roast beef slice into the roasted garlic jus. Divide the meat between the four buns and top each with some of the caramelized onions. Serve with additional jus on the side for dipping.
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