Carmalized Onion, & Brie Sandwiches
This is a very
simple, loose recipe, so don’t pay too much attention to measurements, just make
up your sandwich in however looks good to you!
This is a great way to use up leftover steak, and the mix of flavors are
something we especially enjoy in the fall.
Serve these up with some sliced apples, like Honeycrisp – they pair
wonderfully with the brie in the sandwich!
2 tsp olive
1 medium onion,
sliced into ¼ inch rings
Wedge of brie
cheese (how much you use is up to you!)
4 nice crusty
French bread hoagie-type rolls, or a baguette cut into individual
some Mayo, too….)
If your steaks
aren’t already cooked, preheat oven to the broil setting. Sprinkle them liberally with your favorite
seasoning salt on both sides, and set on a broiling pan (line bottom with tin
foil for easier clean-up). Put in top
rack in oven and broil 4-6 minutes on each side, or until done to your
liking. Take out of oven just before
they are to your liking, as they will continue to cook once they are out. Set aside to rest for about 15
onion: heat butter and oil over medium
high heat in a large, heavy sauté pan.
Add onions and cook, stirring occasionally, until they are soft, golden
brown, and caramelized. Reduce heat to
medium low if needed to keep from burning.
This will take approximately 25 minutes.
Add a teaspoon or so of sugar at the end of cooking to bring out more of
the caramelized flavor.
Cut some thin
slices of brie. Slice steak thinly
across the grain. Assemble sandwiches,
spreading on some mustard, then layering some steak slices, a couple tablespoons
of onion, and thin slices of brie. Broil
in oven until cheese is melty, just about 1-2 minutes, taking care not to