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A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.. It is usually served plain but a popular variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice").
The first French dip sandwich I ever tasted was at the Arby's on Beechmont Avenue in the mid-1980s. At the time, I thought it was the greatest sandwich the Western world had ever created.
The original recipe consisted of sour cream and dehydrated onion soup mix. [6] There are now many mass-produced, pre-mixed versions, such as Ruffles French Onion Dip and Frito-Lay French Onion Dip. [13] [14] Commercially prepared products include additional ingredients to thicken, stabilize, and preserve the mixture. [15] [2]
Heat the oven to 375°F. Stir the soup and cream cheese in a medium bowl until the mixture is well mixed. Stir in the mozzarella cheese. Spread the mixture in a 1 1/2-quart shallow baking dish.
In the nineteenth century, French dressing was synonymous with vinaigrette, which is still the definition used by the American professional culinary industry. [4] [5] [6] Starting in the early twentieth century, American recipes for French dressing often added other flavorings to the vinaigrette, including paprika, ketchup, Worcestershire sauce, onion juice, sugar, and Tabasco sauce, but kept ...
Yields: 8 servings. Prep Time: 10 mins. Total Time: 45 mins. Ingredients. Horseradish Mayo. 1/3 c. mayonnaise. 2 tsp. fresh lemon juice. 1. to 2 tsp. prepared horseradish
Enter our take on French onion dip, which is made with deeply savory caramelized onions and tastes just as obsession-worthy as the original (but with a little more class). This recipe calls for ...
A recipe in the Dictionnaire des alimens, vins et liqueurs, published during Louis XV's reign, is similar, but adds "a spoonful of good lean broth" before serving. None of these recipes call for grated cheese or gratinating. [n 2] A dining club called the "Dîner de la soupe à l'oignon" was founded in Paris in the 1810s.