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French Onion Dip Sandwiches (Slow Cooker)
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Prep Time:
40 minutes
Cook Time:
430 minutes
Total Time:
470 minutes
Indulgent slow cooker French onion dip sandwiches with succulent beef, caramelized onions, and gooey melted cheese are a labor of love, but oh so worth it!
Ingredients:
  • 5 tablespoons olive oil, divided
  • 2 large onions, thinly sliced
  • 3 tablespoons butter, divided
  • 1 teaspoon white sugar
  • 0.5 teaspoon salt
  • 6 tablespoons water
  • 0.25 cup dry vermouth
  • 2.5 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 0.25 teaspoon ground black pepper
  • 3 pounds rump roast
  • 8 French rolls, split
  • 1 (6 ounce) package grated Gruyere cheese
Instructions:
  • In a large, deep pot over medium heat, warm 3 tablespoons of olive oil. Add onions and coat with oil. Cook, stirring occasionally until softened, around 15 minutes. Stir in 1 tablespoon of butter and cook until onions begin to brown, another 15 minutes.
  • Combine sugar and 1/2 teaspoon of salt with onions in the pot. Cook until onions are deeply caramelized, stirring occasionally, for 10 to 15 minutes. Stir in garlic and cook for an additional minute.
  • Incorporate 3 tablespoons of water into the pot, loosening up any flavorful bits. Simmer for 3 minutes, then add another 3 tablespoons of water. Repeat the simmer for 3 more minutes. Pour in vermouth, scraping the pot's bottom and sides. Cook for an additional 4 minutes. Introduce stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Gently simmer for 10 minutes; avoid boiling. Sprinkle in black pepper, then discard the bay leaf. Take the pot off the heat and let the soup cool. Transfer the mixture to the slow cooker without turning it on.
  • Prepare the rump roast by trimming any excess fat. Season all sides with salt and pepper. Heat 2 tablespoons of olive oil in a pot over high heat. Sear the meat on all sides for about 10 minutes, using tongs to hold it down. Transfer the meat to the slow cooker. Pour soup over the meat, layering it with onions. Cover and cook on Low for 4 hours.
  • Take out the meat from the slow cooker, slice it diagonally, and place the slices back in. Let it cook on Low for an additional 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread the rolls with 2 tablespoons of butter and place them face-down on a baking sheet.
  • Place rolls in the preheated oven until they start to brown, about 8 to 10 minutes. Take them out and flip them over, then sprinkle with Gruyère cheese. Adjust the oven rack to be 6 inches from the heat source and switch on the broiler. Broil the rolls until the cheese is slightly bubbly and lightly browned, around 2 to 4 minutes.
  • Using a slotted spoon, transfer the tender meat from the flavorful broth in the slow cooker onto soft rolls. Accompany with a side of the delicious broth for dipping.

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