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FRENCH DIP SANDWICHES

Crockpot Caramelized Onions

Thinly slice 6 lbs. large onions.

Place 2 T. butter in bottom of crockpot. Add sliced onions. Add
2-3 T. dark brown sugar, if desired. Cover. Cook on HIGH 1 hour.
Turn heat to LOW and cook 24-36 hours. Onions should be completely
soft and a lovely dark rust color.

Cool. If unable to use immediately, place in three quart freezer
bags. Freeze for later use.


Pressure Cooked Roast.

Brown roast in a little oil. Add 1 can beef broth (and a little
wine, if desired). Pressure cook at 15 lbs.pressure about 40
minutes. Let cool naturally.


Assemble for Sandwiches

Slice roast as thin as possible. Reserve. Add thawed caramelized
onions and 1 pkg. onion soup mix to broth in pressure cooker.
Simmer uncovered about 10 minutes or until soup mix rehydrates.

Serve in bowls with sliced beef. Use French bread to dip.

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