French Onion Dip Sandwiches (Slow Cooker)

01Method

1. 1

   Warm 3 tablespoons of olive oil in a large, deep pot over medium heat. Add the sliced onions and toss to coat. Cook, stirring frequently, until softened, about 15 minutes. Add 1 tablespoon of butter and continue cooking, stirring regularly, until the onions begin to take on color, another 15 minutes.

2. 2

   Sprinkle the sugar and salt over the onions. Keep cooking, stirring once midway, until the onions are deeply browned, 10–15 minutes. Stir in the garlic and let it cook for 1 minute.

3. 3

   Deglaze with 3 tablespoons of water, scraping up any bits from the bottom, and let it reduce for 3 minutes. Repeat this deglazing step twice more. Pour in the vermouth, scraping the bottom and sides clean, and cook for 4 minutes. Add the beef stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer gently for 10 minutes without boiling. Season with black pepper, discard the bay leaf, and remove the pot from the heat. Allow the mixture to cool, then pour it into the slow cooker without switching it on.

4. 4

   Trim excess fat from the roast and season all sides with salt and pepper. Heat the remaining olive oil in the pot over high heat, then sear the meat on all sides using tongs to hold it in place, about 10 minutes total. Transfer the roast to the slow cooker and ladle some of the onion broth over it. Cover and cook on Low for 4 hours.

5. 5

   Lift the meat out of the slow cooker, slice it diagonally, and return the slices to the liquid. Cook on Low for an additional 2 hours.

6. 6

   Heat the oven to 350°F (175°C). Spread the remaining butter over the cut sides of the rolls and place them face-down on a baking sheet.

7. 7

   Bake until the rolls just begin to turn golden, 8–10 minutes. Flip them over, top with Gruyère, then position the oven rack about 6 inches from the broiler element. Broil until the cheese is lightly bubbling and browned, 2–4 minutes.

8. 8

   Using a slotted spoon, lift the meat from the slow cooker and pile it onto the rolls. Serve the remaining onion broth alongside for dipping.