Curtis Stone shares his recipe for ribeye sandwiches with caramelized onions and gruyere.
To caramelize the onions, bring pot to medium-high heat. Add oil, then add onions and thyme; sauté 15 minutes, or until onions are golden brown. If too much fond begins to form, add a little bit of water and stir.
In bowl, mix horseradish, mayonnaise and sour cream. Season with salt. This can be made a day ahead and stored in the fridge.
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