- 1 head garlic
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 bay leaf
- 1 teaspoon ground dry thyme
- Salt and ground black pepper
- 2 cups beef consommé or stock
- 2 pounds thinly sliced deli roast beef
- 4 onion rolls, split open
Pre-heat oven to 400ºF.
Cut about a quarter of an inch off the top of the garlic head and place it onto a square of aluminum foil. Drizzle with about 1 tablespoon EVOO and close the foil up around the garlic. Transfer to the oven and roast until golden brown and tender, about 40 minutes. Remove from the oven and let cool.
While the garlic is roasting, place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Add the onions, bay leaf and thyme to the pan and cook gently until the onions are well caramelized, about 30 minutes. Season with salt and pepper, and reserve.
When the garlic is cool enough to handle, place a medium pot over medium-high heat with the beef consommé or stock. Squeeze the roasted garlic cloves out onto a cutting board, mash it into a paste with your knife and whisk it into the warm beef stock.
To assemble the sammies, dip the roast beef slices into the roasted garlic jus. Divide the meat between the four buns and top each with some of the caramelized onions. Serve with additional jus on the side for dipping and Squashed Crispy Potato Fingers.