French Dip Quesadillas

Ingredients

• 2 large yellow onions (Thinly sliced; use a mandolin carefully.)
• 2 tbsp butter
• 1 tbsp olive oil
• 0.5 tsp kosher salt (For the caramelized onions.)
• 1 tsp sugar
• beef broth or water (A splash, as needed, to deglaze the onion pan.)
• 2.5 lb beef chuck (Cut into large chunks; source gives a range of 2–3 lb.)
• salt (For seasoning the beef, to taste.)
• black pepper (For seasoning the beef, to taste.)
• 1 tbsp neutral cooking oil (For searing the beef.)
• 1 medium yellow onion (Sliced.)
• 4 cloves garlic (Smashed.)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 2 cups beef broth (Add enough to come halfway up the beef.)
• 0.5 cup red wine (Optional.)
• 0.5 cup mayonnaise (For the creamy garlic horseradish sauce.)
• 2 tbsp sour cream
• 1.5 tsp prepared horseradish (Source gives a range of 1–2 tsp.)
• 1 clove garlic (Grated.)
• 0.5 tsp lemon juice
• garlic powder (A pinch.)
• salt (A pinch, for the sauce.)
• black pepper (A pinch, for the sauce.)
• parsley (A sprinkle, for the sauce.)

Steps

1. 1

   Prepare the caramelized onions. Heat the butter and olive oil in a wide skillet over medium heat. Add the sliced onions and kosher salt, then toss until evenly coated.

2. 2

   Cook the onions for 10–12 minutes, stirring occasionally, until they soften.

3. 3

   Reduce the heat to medium-low and add the sugar.

4. 4

   Continue cooking for 25–35 minutes, stirring every few minutes, until the onions are deep golden and jammy. If the pan dries out or the onions begin to darken too quickly, add a splash of beef broth or water and scrape up the browned bits to deglaze.

5. 5

   Prepare the braised beef. Season the beef chuck generously with salt and black pepper. Heat the oil in a Dutch oven over high heat and sear the beef in batches if necessary, turning until browned on all sides.

6. 6

   Add the sliced onion and smashed garlic to the Dutch oven. Cook for a couple of minutes, stirring, until the aromatics begin to soften and smell fragrant.

7. 7

   Add the thyme, oregano, bay leaf, and Worcestershire sauce, stirring to coat the beef and aromatics.

8. 8

   If using red wine, pour it into the Dutch oven and let it reduce briefly, scraping up any browned bits from the bottom.

9. 9

   Add the beef broth, using enough liquid for it to come approximately halfway up the beef.

10. 10

    Cover the Dutch oven and braise at 300°F for 2½–3 hours, or simmer covered over low heat, until the beef is fork-tender.

11. 11

    Transfer the tender beef to a plate or bowl and shred it with two forks. Strain the braising liquid and reserve it as au jus.

12. 12

    Prepare the sauce. Stir together the mayonnaise, sour cream, prepared horseradish, grated garlic, lemon juice, garlic powder, salt, black pepper, and parsley until smooth and combined.

13. 13

    Assemble and cook the quesadillas using the shredded braised beef, caramelized onions, creamy garlic-horseradish sauce, tortillas, and cheese. The source does not specify tortilla or cheese quantities or give final assembly instructions; use the reserved braising liquid as au jus for dipping.

Notes

The post omits the tortillas, cheese, quantities for either, and explicit quesadilla assembly instructions. Serve the finished quesadillas with the strained braising liquid as au jus. The beef amount is given as a 2–3 lb range; nutrition and servings are estimated using 2½ lb.

Nutrition per serving

• main
• quesadilla
• French dip
• braised
• beef
• caramelized onions
• comfort food
• American