Serves 4.
3/4 pound thinly sliced deli roast beef 1 cup white or yellow onion, chopped 1 cup purple onion, chopped 3 green onions, chopped 2 tablespoons oil 1/4 cup granulated sugar 2 tablespoons cider vinegar 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper
Dash ground gloves 4 French rolls (6-inches) 4 endive or lettuce leaves To make Onion Marmalade, sautØ onions in oil in a large saucepan over medium-low heat 1 hour or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates. Cool completely.
Refrigerate in a tightly covered container up to 1 week. To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce leaves on bottom halves of toasted rolls. Arrange beef over endive. Spread onion mixture evenly over beef. Place top halves on rolls. Cut each sandwich in half.
3/4 pound thinly sliced deli roast beef 1 cup white or yellow onion, chopped 1 cup purple onion, chopped 3 green onions, chopped 2 tablespoons oil 1/4 cup granulated sugar 2 tablespoons cider vinegar 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper
Dash ground gloves 4 French rolls (6-inches) 4 endive or lettuce leaves To make Onion Marmalade, sautØ onions in oil in a large saucepan over medium-low heat 1 hour or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates. Cool completely.
Refrigerate in a tightly covered container up to 1 week. To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce leaves on bottom halves of toasted rolls. Arrange beef over endive. Spread onion mixture evenly over beef. Place top halves on rolls. Cut each sandwich in half.
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