French Dip
By Shaya
where did it come from?
The two sites mooted as the birthplace of the French dip are both restaurants which opened in Los Angeles in 1908: Philippe and Cole's
how did it get its name?
a server or chef accidentally dropped a dry roast beef sandwich into a pan of meat drippings, and the other maintains that restaurant founder Philippe "Frenchy" Mathieu himself deliberately immersed a sandwich into meat juice in order to placate a customer who complained about a stale roll.
Recipe
1medium sweet onion, thinly slicedCooking spray2teaspoons salt-free onion-herb blend1/2 cup plus 2 tablespoons water1cup reduced-sodium beef broth8oz thinly sliced cooked reduced-sodium roast beef (from deli)4hoagie buns (2.5 oz each), split4slices (3/4 oz each) reduced-fat Swiss cheese, cut in half
Directions
- 1 Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Stir in 1/2 teaspoon of the herb blend. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown.
- 2 Meanwhile, in 2-quart saucepan, heat broth and remaining 1 1/2 teaspoons herb blend over medium heat until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
- 3 Place buns, cut sides up, on ungreased cookie sheet. Bake 4 minutes or until lightly toasted.
- 4 Remove beef from broth; reserve broth. On bun bottoms, place beef, onion and cheese; cover with bun tops. Serve with warm broth for dipping.
Food groups
Meats, grains, dairy, and protein.