Prep & Cook Time: xxx-forty min.

Melt Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

All ingredients are individually packaged, but our primal facility is not certified allergen-costless. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If yous have serious allergies, please utilize your best judgment or consult a health professional to decide if our meals are safe for you lot!

A notation most serious nutrient allergies

This version of the venerable French dip sandwich gets even more awesome when it's dipped in French onion soup instead of traditional au jus. Oui oui! A side of roasted broccoli makes this meal complete...completely succulent that is.

In Your Box (serves 2)

  • 2 Ruby-red Onions

  • Info

    two Mini Baguettes
  • eight oz. Broccoli
  • half-dozen oz. Roast Beefiness
  • 4 fl. oz. Marsala Wine

  • Info

    two oz. Shredded Swiss Cheese
  • 3 Tbsp. Grained Dijon Mustard

  • Info

    2 Tbsp. Pocket-sized's Demi-Glace Base of operations
  • i Garlic Clove

Contains: Sulfites

Food intolerance information

Due to our merely-in-fourth dimension sourcing model, nosotros may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to yous meets our high quality standards. We'll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories

    660

  • Carbohydrates

    105g

  • Fatty

    14g

  • Protein

    29g

  • Sodium

    2220mg

Recipe Steps

You Will Need

  • Olive Oil
  • Table salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • ane Large Pot

Before Y'all Cook

Cooking Guidelines

To ensure nutrient safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (balance cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Footing Beef 160° F |
  • Ground Turkey 165° F |
  • Footing Pork 160° F
  1. 1

    Prepare the Ingredients

    Peel and halve onion. Slice halves into sparse strips (julienne). Cut broccoli florets into bite-sized pieces.
  2. ii

    Cook the Onions

    Place a large pot over high rut with 2 Tbsp. olive oil. Add together onions and cook undisturbed for 3 minutes, or until very nighttime brown. Stir onions and season with ane/2 tsp. common salt and a large pinch of pepper. Reduce heat to medium, cover, and cook for 4 minutes.
  3. three

    Roast the Broccoli

    While onions caramelize, identify broccoli on prepared baking canvas. Drizzle with 2 tsp. olive oil, grainy mustard, a generous compression of salt and pepper, and toss to evenly coat. Spread broccoli into a single layer and roast for 8 minutes, or until lightly charred. Motility broccoli to a plate, replace foil, and turn broiler on high.
  4. four

    Proceed Cooking Soup

    Uncover and increase rut to high. Add marsala wine and cook until almost completely evaporated, about 1-2 minutes. Add 3 1/2 cups water and demi-glace base and bring to a eddy. Reduce to a simmer and cook 8-10 minutes, or until soup has reduced and slightly thickened.
  5. 5

    Make the Sandwich

    Halve baguettes, place on baking sheet cut-side up, and drizzle with i tsp. olive oil. Place baking sheet under broiler until staff of life becomes golden brown, virtually one-two minutes. Rub garlic clove on cut sides of baguettes. Remove height halves to a plate. Add roast beef to bottom halves of baguettes and pinnacle with Swiss cheese. Place under broiler for 1-two minutes, or until cheese is bubbly and lightly browned.
  6. 6

    Plate the Dish

    Divide broccoli between two plates. Identify breadstuff tops on each sandwich and serve side by side to broccoli. Ladle soup into two bowls and serve side by side to sandwiches. We recommend dipping your sandwich into the soup as you swallow!

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