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REAL FOOD WEDNESDAY is hosted this week at Cheeseslave’s blog and the topic is Bone Broth Recipes. Be sure to go see how others incorporate more bone broth into their diets for the amazing nutritional benefits, and of course it tastes great, too. (Read HOW to make healthy bone broth/stock – it’s easy, honest! And be sure to check out the new baked beans recipe I posted today, where I also share about why I love my mother in law!)
I could easily direct you to most of my recipes for ways to get more homemade bone broth into your diet, and for sure many of my soups and stews, but I just made this one the other day, so here’s my newest recipe using bone broth:
FRENCH DIP W/ FRENCH ONION AU JUS
- Start with this French Onion Soup recipe, but chop the onions small
When it’s almost done, begin making the sandwiches:
- Make your own homemade buns, or if you don’t have some ready, do what we did and at least grab some from the store that are 100% whole wheat, and without high fructose corn syrup or trans fats.
- We also got some slivered roast beef (Boarshead brand) that has no preservatives or other junk in it.
- Butter (liberally) the insides of the buns, and heat them in a pan until crispy and golden, arrange your roast beef, then slice in two so they are easy to dip.
- Serve the French Onion Soup (a.k.a. au jus for French Dip) in smaller serving bowls for dipping.
Obviously, the kids liked it, because anytime you have a “dipper”, the world is a happy place. Of course we had to have ketchup along side, too, or our 3 year old may have had a total meltdown. He also dipped his apple in ketchup and wasn’t happy with me when he offered me a bite and I decided to pass.
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Alyssa 02.11.09 at 2:36 pm
How do you shape the buns??? I love your dough recipe, and have used it to make cinnamon rolls, loaves of bread, and even garlic sticks. However, I can never figure out how to properly shape a hamburger bun, and the proper cooking time??? Any suggestions???
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Kelly 02.11.09 at 5:37 pm
Hi Alyssa,
Hmm, trying to think how to explain it. All I can think to say is that I shape it…like a hamburger bun! Isn’t that helpful? LOL…
Just make it kind of fat, but not too fat because it will rise.
Maybe someone else can explain it better…? Trial and error will help, too. If you don’t get the shape just right the first time, hopefully your family is understanding, and you’ll have a better feel for it the next time.
I bake about 15 minutes at 350*, or just until it’s golden brown.
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vehementflame 02.11.09 at 9:49 pm
That looks so good! I wish my hubby wasn’t allergic to beef- I’m scared to bring it in the house…sigh…can I come over? Hee hee! Oh, and have you ever actually found whole wheat, HFCS free, trans fat free, burger buns at the store? Ha! Not around here! i’m off to check out your bun recipe!
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Kelly 02.11.09 at 10:08 pm
Yes! Aunt Millies makes it! Still has preservatives and other icky stuff in the ingredient list, though.
They’re better than some and it works in a pinch, but we don’t buy them often.
Your husband is allergic to beef? What a bummer – have you tried farm fresh, grass-fed beef already? Maybe he’s actually allergic to some of the junk in conventional beef, possibly something those animals are fed or injected with? Just a thought…
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