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French Dip Bundtwich with Caramelized Onions

french dip bundtwich with caramelized onions Entree
French Dip Bundtwich with Caramelized Onions
  • Prep 50 min
  • Total 2 hr 55 min
  • Ingredients 9
  • Servings 8

Pillsbury™ French bread gets baked in a fluted tube cake pan and filled with caramelized sweet onions, roast beef, dried thyme and melty mozzarella for a crazy-good Bundtwich that tastes better than your favorite French dip from the deli. MORE+ LESS-

Updated December 18, 2018
Progresso Broth
Make with
Progresso Broth

Ingredients

2
cans (11 oz each) Pillsbury™ refrigerated French bread
4
tablespoons sesame seed
3
tablespoons butter
2
medium sweet onions, halved and thinly sliced (about 5 cups)
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt
2 3/4
cups Progresso™ beef flavored broth
16
oz deli-sliced roast beef
1
package (8 oz) deli-sliced mozzarella cheese

Steps

Hide Images
  • 1
    Heat oven to 350°F. Line 15x10x1-inch pan with foil; set aside. Spray 12-cup fluted tube cake pan with cooking spray.
  • 2
    Remove dough from both cans; do not unroll. Roll outsides of dough in sesame seed. Place in pan in a circle; pinch ends together to seal into 1 ring. Bake 35 to 40 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.
  • 3
    In 12-inch nonstick skillet, melt butter over medium-high heat. Add onions, thyme and salt. Cook 10 to 15 minutes, stirring frequently, until starting to brown. Stir in 1/4 cup of the beef broth; continue to cook 3 to 5 minutes or until liquid is absorbed and onions are browned and tender. Remove onion mixture to small bowl. Add 1/2 cup of the broth and the roast beef to skillet. Heat to simmering over medium heat 3 to 5 minutes or until roast beef is heated through.
  • 4
    With serrated knife, carefully cut bread in half horizontally. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use. Place top half of bread, cut side up, on foil-lined pan; top with half of the mozzarella slices, the roast beef, onion mixture and remaining mozzarella slices.
  • 5
    Bake 8 to 10 minutes or until cheese is melted; place remaining half of bread onto sandwich and continue baking 5 minutes.
  • 6
    Meanwhile, add remaining 2 cups broth to broth remaining in skillet. Heat over medium-high heat 2 to 3 minutes or until heated through. Transfer broth to serving dish. To serve, cut sandwich into 8 wedges; serve with heated broth.

Expert Tips

  • Use Swiss or provolone cheese in place of mozzarella cheese, if desired.
  • Bake your dough ahead of time so the Bundtwich is ready to assemble for a quick meal.
  • Serve this Bundtwich with a side of green salad or vegetables.
  • Lining pan with foil before baking the assembled sandwich makes for easy cleanup.

Nutrition Information

Nutrition Facts

Serving Size: 1 wedge and 1/4 cup broth
Calories
410
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
1520mg
64%
Potassium
230mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
7%
Sugars
6g
Protein
23g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This recipe is a fun use of a fluted tube cake pan. Experiment with different designed and shaped pans if you’d like.

© 2019 ®/TM General Mills All Rights Reserved

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