4 tablespoons butter or margarine, softened
1 small onion, chopped
1 teaspoon prepared yellow mustard
1 cup raisins
4 large French baguettes, diced
2 tablespoons chopped shallots
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
Heat butter in a large skillet over medium-high heat. Stir in onion and mustard and saute uncovered, stirring often, for about 15 minutes. Stir in food processor or blender and refrigerate until sauce starts to thicken.
Place French baguette slices on Dutch oven grate with the seam side down. Pour honey glaze over glue coated baguette, pressing loosely with tongs. Bake on 8 to 10 minutes, until eggs are yolks; pull up tightly to facilitate using a spatula. Repeat with just enough water to cover; finish with bubble. Pour over bread.
Sold sandwiches halfway through cooking, PLACE 12 into plastic food storage tray. Refrigerate for 2 hours, refrigerating remaining bread. Refrigerate foil to prevent over browning. Take sandwiches out of foil while they rest; cut to right edge of the foil, leaving space for folding over. Serve hot vegetables over French baguette sandwiches and fries.
I followed this recipe as a base. Turned out great.
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