YIELD: 24 servings Caramelized Onions: 5 oz. butter 3 lbs. onions, sliced 1 Tbsp. garlic, minced 2 Tbsps. balsamic vinegar Creole Mustard Aioli (Yield: 3 cups): 2 1⁄2 cups mayonnaise 1⁄2 cup creole-style mustard 2 tTbsps. garlic, minced 7 1⁄2 lbs. beef flank steak 1-2 tsps. salt 1-2 tsps. pepepr 24 individual ciabatta breads, split 1 1⁄2 lbs. blue cheese, crumbled 6 oz. spinach leaves TO MAKE CARAMELIZED ONIONS: In rondo over medium heat, melt butter. Add onions and sautè until ...
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