Yield: 12 servings. 1 cup yellow onion, minced 3 cups beef broth Glazed Onions (yields 3 cups): 2 Tbsp. butter, unsalted 2 Tbsp. canola oil 3 lb., 2 oz. onions, sliced 1 cup onions, precooked from above 1/3 cup sherry vinegar 12 French rolls, 8” to 10” each ½ cup horseradish Dijon mustard 1 lb., 4 oz. sliced roast beef 3 cups glazed onions, heated 3 cups Emmental cheese, grated In a sauce pan, combine minced onions and beef broth. Simmer 6 to 8 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.