Recipe courtesy of The Bear Cupboard (http://bearcupboard.blogspot.com)
Adapted from lanascooking.com
Rating: 10 out of 10
2 Tbsp. Smart Balance buttery spread
1 large or 2 medium sweet onions, thinly sliced
salt and pepper to taste
2 Tbsp. chopped flat-leaf Italian parsley
2 Tbsp. all-purpose flour
1-1/2 cups low-sodium beef broth
1 lb. thick-sliced deli rare roast beef (approx. 1/8")
1 loaf Italian boule (crusty round loaf), sliced
In large, heavy skillet, melt the Smart Balance over medium-high heat. Add onions, salt and pepper. Cook till onions wilt and begin to caramelize, stirring often. When it looks like onions are getting a little sticky, cover pan, reduce heat to very low, and let the onions continue to cook down and caramelize for about 20 more minutes. The browner the onions are the browner your gravy will be, so let them really cook down well. Just be careful not to burn them. Caramelizing is not burning.
Take cover off when onions are caramelized and add 2 Tbsp. parsley; cook a few minutes longer. Sprinkle flour over onions and cook a few minutes to brown and cook the flour. Slowly add broth, whisking constantly till gravy is thickened and bubbling. Add roast beef to pan and lower heat. Stir the roast beef to coat it with gravy; cover pan; reduce heat to lowest setting.
In the meantime, place 4 large slices of bread under broiler. Heat till nicely toasted. With tongs, lift toast from broiler and place, toasted side down, onto serving plate. Spread each piece of bread with horseradish cheese spread and top with beef and gravy. Serve this open faced, or cut in half and serve as a pick-up sandwich. Yield: 4 generous servings