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Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.

Everyday Food, September 2003


Recipe Summary test

10 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. In a large skillet, heat oil over medium heat. Add onions, garlic, fennel seeds (if using), and 2 tablespoons water; season generously with salt and pepper. Cover, and cook, stirring occasionally, until onions are caramelized, 25 to 30 minutes.

  • Raise heat to high; add vinegar and 2/3 cup water. Boil, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, 2 to 3 minutes. Drain onions in a sieve set over a bowl, reserving liquid.

  • Arrange bread slices on a baking sheet. Top each slice with lamb and onions, and drizzle with oil. Bake until heated through, about 5 minutes. Serve immediately, with reserved liquid spooned over top.

Cook's Notes

If the bottom of the skillet begins to blacken while the onions are cooking in step 1, add a splash of water, then scrape the bottom of the pan with a wooden spoon.