Roast Beef, Onion & Grand Cru Baguette

2 servings
Active Time
Cook Time
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Sometimes a simple extra step makes a big difference–the Madeira caramelized onions add a degree of sweetness and sophistication to this roast beef and Swiss-style cheese sandwich.


  • 1 tablespoon butter
  • 2 medium yellow onions, thinly sliced
  • 1/4 cup Madeira or Port wine
  • 1 12-14-inch baguette


  1. Heat oven 375°F.
  2. Melt butter in skillet. Add onions and sauté over medium low to low heat until soft, lightly browned and caramelized, about 15 minutes. Turn heat to high; add wine and reduce until almost evaporated. Set aside.
  3. Make a longwise split in baguette, leaving bottom crust uncut. Open bread and arrange cheese over bottom crust; top with roast beef and caramelized onions. Close sandwich with bread top.  Wrap baguette tightly in foil; seal well. Place on baking sheet. Bake 20-25 minutes or until hot and steamy.
  4. Meanwhile, heat au jus. To serve, remove foil from baguette and slice in half for 2 sandwiches. Serve with au jus for dipping.