Method

  1. Peel and slice an onion

  2. Heat your broth

    Pour your beef broth into a saucepan and stick it on a low heat. 

  3. Prepare your bread

    Get a frying pan nice and hot.

    Slice your bread nice and thick. Smother one side of each slice with butter and sprinkle a bit of garlic granules and black pepper on top and spread into the butter as well with your knife. 

    Place them butter side down into your hot pan until toasted and golden. You can place a weight press on each slice to get a nice even toast. 

    Once toasted place them on a plate in a pyramid to stop them getting soggy. 

  4. Fry your filling

    Stick a good knob of butter in your hot pan and chuck in your slices onions. Fry them until soft or caramelise if you prefer.

    In with your onions add your thinly sliced beef. 

  5. Create your dip

    Put your saucepan of beef broth onto a higher heat and bring it rolling boil. 

    At the moment the beef broth is very thin, we need to thicken it up so when we dip our sandwich into it it clings to our bread. To do that we need to create a cornflour slurry. 

    In a small bowl add 3 tablespoons of cornflour and 4 tablespoons of water. Mix it together to form our slurry and bit by bit it to the saucepan of broth while stirring until you get your desired thickness.