INGREDIENTS
•
5 tablespoons olive oil, divided
•
2 large onions, thinly sliced
•
3 tablespoons butter, divided
•
1 teaspoon white sugar
•
1/2 teaspoon salt
•
3 cloves garlic, minced
•
9 tablespoons water
•
1/4 cup dry vermouth
•
2 1/2 cups beef stock
•
1 tablespoon Worcestershire sauce
•
1 tablespoon soy sauce
•
1 teaspoon fresh thyme
•
1 bay leaf
•
1/4 teaspoon ground black pepper
•
3 pounds rump roast
•
salt and ground black pepper to taste
•
8 French rolls, split
•
1 (6 ounce) package grated Gruyere cheese
Go To Recipe