Corned Beef on Rye with Caramelized Onions and Saue

Name: Corned Beef on Rye with Caramelized Onions and Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups thinly sliced onion; 2 tablespoons vegetable oil; 3/4 cup drained sauerkraut; 1/2 Granny Smith apple, grated coarse; 3 tablespoons water; unsalted butter, softened, for buttering bread; 8 large 1/2-inch-thick slices rye bread; 1 large garlic clove, halved; 1 large dill pickle, sliced paper-thin; 3/4 pound thinly sliced chilled cooked corned beef (about half a cooked 3 1/2-pound corned beef; recipe follows); 1 cup coarsely grated Swiss cheese; mustard as an accompaniment; a 3-to 4-pound corned beef brisket

Servings: persons

3 cups thinly sliced onion
2 tablespoons vegetable oil
3/4 cup drained sauerkraut
1/2 Granny Smith apple, grated coarse
3 tablespoons water
unsalted butter, softened, for buttering bread
8 large 1/2-inch-thick slices rye bread
1 large garlic clove, halved
1 large dill pickle, sliced paper-thin
3/4 pound thinly sliced chilled cooked corned beef (about half a cooked 3 1/2-pound corned beef; recipe follows)
1 cup coarsely grated Swiss cheese
mustard as an accompaniment
a 3-to 4-pound corned beef brisket

1
In a large heavy skillet cook onion in oil over moderate heat, stirring, until golden.
2
Stir in sauerkraut and apple and cook, stirring, 5 minutes.
3
Stir in water and salt and pepper to taste and transfer to a bowl.
4
Mixture keeps, covered and chilled, 1 week.
5
Preheat broiler.
6
Butter one side of bread slices.
7
On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly.
8
Rub buttered side of each toast with garlic.
9
Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them.
10
Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted.
11
Top sandwiches with remaining toasts, garlic side down, and halve.
12
Serve sandwiches with mustard.
13
In a kettle combine beef with cold water to cover by 2 inches and bring water just to a boil, skimming froth.
14
Simmer beef, covered, 3 hours, or until tender.
15
Remove kettle from heat and let beef stand in cooking liquid 20 minutes.
16
Transfer beef to work surface and trim fat.
17
Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash.
18
Corned beef keeps, covered and chilled, 4 days.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups thinly sliced onion, 2 tablespoons vegetable oil, 3/4 cup drained sauerkraut, 1/2 Granny Smith apple, grated coarse, and more.

Yes, Corned Beef on Rye with Caramelized Onions and Sauerkraut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef on Rye with Caramelized Onions and Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions