French Onion Soup and Roast Beef Melt

with roasted broccoli

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food 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 delicious that is.

In Your Box (serves 2)

  • 2 Red Onions
  • 8 oz. Broccoli
  • 3 Tbsp. Grainy Mustard
  • 4 fl. oz. Marsala Wine
  • Info
    2 Tbsp. Minor's Demi-Glace Base
  • Info
    2 Mini Baguettes
  • 1 Garlic Clove
  • 6 oz. Roast Beef
  • Info
    2 oz. Shredded Swiss Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you 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
    659
  • Carbohydrates
    105g
  • Fat
    14g
  • Protein
    29g
  • Sodium
    2215mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Pot

Before You Cook

  • 1

    Prepare the Ingredients

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

  • 2

    Cook the Onions

    Place a large pot over high heat with 2 Tbsp. olive oil. Add onions and cook undisturbed for 3 minutes, or until very dark brown. Stir onions and season with ½ tsp. salt and a large pinch of pepper. Reduce heat to medium, cover, and cook for 4 minutes.

  • 3

    Roast the Broccoli

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

  • 4

    Continue Cooking Soup

    Uncover and increase heat to high. Add marsala wine and cook until almost completely evaporated, about 1-2 minutes. Add 3 ½ cups water and demi-glace base and bring to a boil. Reduce to a simmer and cook 8-10 minutes, or until soup has reduced and slightly thickened.

  • 5

    Make the Sandwich

    Halve baguettes, place on baking sheet cut-side up, and drizzle with 1 tsp. olive oil. Place baking sheet under broiler until bread becomes golden brown, about 1-2 minutes. Rub garlic clove on cut sides of baguettes. Remove top halves to a plate. Add roast beef to bottom halves of baguettes and top with Swiss cheese. Place under broiler for 1-2 minutes, or until cheese is bubbly and lightly browned.

  • 6

    Plate the Dish

    Divide broccoli between two plates. Place bread tops on each sandwich and serve next to broccoli. Ladle soup into two bowls and serve next to sandwiches. We recommend dipping your sandwich into the soup as you eat!

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