With all this rainy weather, a warm French Dip sandwich seemed perfect for dinner. With leftover caramelized onions and mushrooms, it made it that much easier. This was super easy and fairly healthy comfort food that the whole family loved. Baguette, sliced in half Roast Beef, thickly cut from your deli 2 yellow onions 2 containers mushrooms (TJ’s frozen sautéed mushrooms are great for this) EVOO 2 TB butter 1 carton Beef stock 1 TB Thyme Bay Leaf Gruyere cheese (if you have any cheese rinds in your freezer, add it) S&P This is a very simple version of Au jus so if you want more gourmet, you can find some more complex ones online. Sauté chopped onions for 20-30 minutes with EVOO on a low heat. Add butter and mushrooms and sauté until reduced. Add thyme, bay leaf, and beef stock. If you have Gruyere cheese, add the rind and half the block. Simmer for 3 hours or so. Top baguette with Roast Beef and onion and mushrooms. Serve with a cup of juice and grating of Gruyere cheese…
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