French Onion Soup French Dip Roast Beef Au Jus Egg Rolls Recipe - HellthyJunkFood
Recipes in this Video
French onion soup is a classic dish that originated in France, traditionally made with caramelized onions and beef broth. It is often served as a comforting starter or a light meal. The dish has roots dating back to Roman times, evolving over centuries into the beloved recipe known today. It is particularly popular in bistros and brasseries across France and has become a staple in French cuisine worldwide.
Ingredients
- ●onions
- ●butter
- ●beef broth
- ●white wine
- ●thyme
- ●bay leaf
- ●salt
- ●pepper
- ●gruyère cheese
- ●baguette
Instructions
- 1Melt butter in a large pot over medium heat.
- 2Add sliced onions and cook until caramelized, about 30 minutes.
- 3Stir in thyme, bay leaf, salt, and pepper.
- 4Pour in white wine and simmer until reduced.
- 5Add beef broth and bring to a boil, then reduce heat and simmer for 20 minutes.
- 6Remove bay leaf and ladle soup into bowls.
- 7Top with sliced baguette and gruyère cheese.
- 8Broil until cheese is bubbly and golden.
- 9Serve hot.
Ingredient Alternatives
beef broth
Healthier: vegetable broth
Cheaper: chicken broth
Vegetable broth is lower in calories and suitable for vegetarians.
gruyère cheese
Healthier: part-skim mozzarella
Cheaper: cheddar cheese
Part-skim mozzarella has fewer calories, while cheddar is often less expensive.
Techniques
Equipment
Also Known As
The French Dip Sandwich is believed to have originated in Los Angeles in the early 20th century, possibly created by a French immigrant. It features thinly sliced roast beef on a crusty roll, often served with au jus for dipping. This sandwich has become a beloved American classic, with variations popping up across the country, showcasing regional meats and breads.
Ingredients
- ●beef roast
- ●French bread
- ●beef broth
- ●onions
- ●garlic
- ●horseradish
- ●Swiss cheese
- ●butter
- ●black pepper
- ●thyme
- ●bay leaves
- ●olive oil
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Rub beef roast with olive oil, garlic, thyme, and black pepper.
- 3Place the roast in a roasting pan and cook for 1.5-2 hours, until medium rare.
- 4Remove the roast and let it rest for 15 minutes before slicing thinly against the grain.
- 5In a saucepan, heat beef broth with bay leaves and simmer for 10 minutes.
- 6Slice French bread in half and butter the insides.
- 7Layer sliced beef on the bottom half of the bread and top with Swiss cheese.
- 8Place the sandwich in the oven until the cheese melts, about 5 minutes.
- 9Serve the sandwich with a small bowl of warm beef broth for dipping.
Ingredient Alternatives
beef roast
Healthier: turkey roast
Cheaper: roast beef deli slices
Turkey is leaner and deli slices are more affordable.
Swiss cheese
Healthier: low-fat cheese
Cheaper: American cheese
Low-fat cheese reduces calories while American cheese is often less expensive.
beef broth
Healthier: vegetable broth
Cheaper: chicken broth
Vegetable broth is lower in calories and chicken broth is usually cheaper.
French bread
Healthier: whole grain bread
Cheaper: baguette
Whole grain is healthier while baguette is often more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup sour cream
- ●1 cup mayonnaise
- ●1 cup caramelized onions
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●10 egg roll wrappers
- ●oil for frying
Instructions
- 1In a mixing bowl, combine sour cream, mayonnaise, caramelized onions, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.
- 2Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
- 3Spoon about 2 tablespoons of the onion dip mixture onto the center of the wrapper.
- 4Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
- 5Heat oil in a deep frying pan over medium heat until hot.
- 6Carefully place the egg rolls in the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side.
- 7Remove the egg rolls from the oil and drain on paper towels.
- 8Serve warm with additional onion dip on the side for dipping.
Equipment
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