French Onion Soup Poboy
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Is there any more perfect food experience than a hot bowl of French Onion Soup on a chilly night in a cozy bistro setting? That’s not a rhetorical question. If you can think of one better, I seriously want to know. I was enjoying that very experience with some friends when I had this sandwich idea. This has rapidly become one of my favorite new recipes. It is not terribly difficult either. To make it a bit easier I use a slow cooker and cook the roast all night. I like to add a packet of French Onion Soup mix just to fortify the stock as well.
The kicker though, is to use a kitchen torch to char the Gruyere cheese. It gives it an unreal flavor. If you don’t have a torch you can get a similar taste by just popping the bread and cheese under the broiler. Definitely plan on having lots of napkins handy. Like most roast beef poboys, this bad boy is super sloppy.
Ingredients and Instructions
(This recipe makes about 4-6 sandwiches.)
Beef
- 2 pounds of beef roast cut into 1″ cubes (I used a sirloin.)
- 1 teaspoon of kosher salt
- 1 teaspoon of black pepper
- 4 tablespoons of butter
- 2 large sweet onions julienned
- 1 tablespoon of balsamic vinegar or red wine
- 6 cloves of garlic chopped
- 3 cups of beef broth
- 1/2 cup of red wine
- 1 teaspoon of Thyme
- 4 bay leaves
- 1 onion soup packet
Season beef with salt and pepper and let it come to room temperature.
Melt butter in a large pot on medium heat. Add the beef in batches and brown well.
When all the meat is brown, add onions to the pot. Brown onions well.
Deglaze the pot with balsamic vinegar or wine.
Add all ingredients to a slow cooker and cook on low for 8-10 hours.
Sandwich
- French bread cut into 6″ loaves (Try making your own with this recipe.)
- 2 cups Gruyere cheese grated
- Roast beef
Slice bread and top with cheese.
Using a kitchen torch broil cheese. (If no torch then broil in the oven.)
After the cheese is hot and broiled, add roast beef. Serve as hot as possible with plenty of napkins.
