Well, on Instagram I promised another recipe using caramelized onions – and really there are SO many amazing uses for them that I can promise more will be on the way.
I love a good bowl of french onion soup, but sometimes I want that flavor without the… well, soup. It already has that amazing cheesy baguette on top, but what if I took it a step further?
Like a sandwich. A french onion sandwich. And an open-faced sandwich at that. (French onion toast?)
Because honestly, who wants to spend an hour making a sandwich?
I love a big chunk of bread smeared with butter and a little helping of these onions. It’s simple and satisfying. But when I’m looking for a meal – a real meal that’s more than just this tasty snack – I’m reaching for this sandwich again and again.
It’s piled up with slices of roast beef, a hearty share of onions and melty, melty swiss cheese.
If that doesn’t conjure up images of straight-up comfort food I don’t know what will.
So let me ask you a question. When looking at sandwich recipes, do you always go by the exact measurement of each ingredient, or do you just go with your gut? Me, I’ve had a lot of experience over the years making sandwiches. One could say that it is its own food group in my house (fast and filling – who can argue).
I go with my gut. When a recipe tells me I need a tablespoon of mustard for my sandwich I say “screw it, I know what I want!” So typically I like to leave things like that up to your discretion. I’ll include it today, of course, but please feel free to alter it however you wish. Just make sure you do actually use mustard. I tested it with and without and trust me, it is sooooo much better with!
Until next time. X
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French Onion Open-Faced Sandwiches
Sarah | Away From the Box
This recipe is all of the goodness of a french onion soup on a sandwich with flavors of roast beef, caramelized onions and melty swiss cheese!
5 minPrep Time
10 minCook Time
15 minTotal Time
- Preheat oven to 450°F or the broil setting.
- Line a sheet pan with the 4 slices of bread and brush lightly with oil.*
- Broil on the top rack for a minute or less, just to dry out and crisp up the bread. We don't want any color yet.
- Let cool slightly before topping each with a TB of the mustard, then roast beef and caramelized onions. Sprinkle the thyme over all 4 and top with swiss cheese.
- Place back on the top rack of the oven and broil 2-4 minutes longer, just enough to melt the cheese.
- Remove and serve warm.
Prep time does not include making the caramelized onions.
The range of measurements depend on the size of your bread. For large slices, use the larger measurement.
*Using a Misto makes this even easier.
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