French Dip Sandwiches with Red Onion Jam & Homemade Au Jus

French Dip Sandwiches with Red Onion Jam & Homemade Au Jus:
(Inspired by a recipe from here)

Thinly sliced grilled steak (soaked in the homemade au jus before grilling or cooking)
thinly sliced bacon strips, chopped up
Red onion jam (recipe follows)
light mayo
french mini baguette

Basic Beef Stock:
In a large covered enamel roaster add:

6 cups low sodium beef stock (1 1/2 32 oz containers)
2 cups water
2 beef boulion cubes
1 large roughly chopped yellow onion
3 large carrots, cut in 1 inch sections
2 stalks celery
1 bay leaf
1 tsp sea salt
1 tsp pepper

Put the roaster in a 325 degree oven for 45 minutes. After 45 minutes you can start adding your favorite fresh herbs like thyme or rosemary to further flavour the stock. Return the roaster to the oven, covered for 2 hours. Strain the finished stock through a fine seive.

Note: You can also use a large covered soup pot and cook on the stove. The roaster allows the mixture to cook slower but a soup pot works just fine.

Au Jus:
To make the Au Jus to dip your sandwich in, allow 1/2 cup of this stock per sandwich. Pour the extra stock into a airtight container and freeze for the next time you'll need beef stock.Warm the stock by simmering in a small saucepan along with:

a few peppercorns
spash red wine
pinch freshly grated nutmeg
fresh sprig of thyme
fresh sprig of rosemary
fresh sprig of sage

Simmer for 5 to ten minutes before serving beside the sandwich as a dip.

Meat:
Soak your steak strips in the au jus for about an hour in the fridge. After an hour, start cooking your bacon. When your bacon is about half way cooked add 1 tbsp of butter and your steak strips in with the bacon. Cook until your desired doneness. Drain fat and pour the meat onto a plate lined with a paper towel to drain any excess fat. Set aside.

Red Onion Jam:

1 1/2 lbs red onions

3 tbsp unsalted butter

1/4 cup sugar

1 cup dry red wine

1/4 cup balsamic vinegar, plus an extra 2 -3 tsp

1/4 tsp sea salt

Halve onions lengthwise and cut into thin slices. Heat butter in large heavy skillet set over medium heat. When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.

Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil. Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes. Remove from heat and sprinkle in salt, adding more if needed. For tarter taste, stir in another 2 to 3 teaspoons vinegar.

Assembling the Sandwich:

Slice the baguette down the center (horizontally) and then cut into fours at an angle. Lightly add mayo onto the bottom halves. Then layer on the meat mixture and red onion jam on top and close the sandwich with the top piece. Place each sandwich onto serving plates with a small bowl of au jus on the side.