Food fidelity shows you how to make Beef neck bone sandwiches featuring tender braised beef neck bones topped w/ fontina cheese, caramelized onions, and a beer sauce. This recipe is a riff on a beef short rib sandwich. The recipe for the braised neck bones is here.
Coat the bottom of the pan with olive oil. Heat the pan on medium heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Depending on how strong your stovetop burner is you may need to reduce the heat to medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. If they start to dry, add a little water and stir.
Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
Combine beer sauce ingredients in a small bowl; stir with a whisk. Add mixture to a sauce pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced by ½.
Assemble the Sandwich
Top bottom bun with chopped neck bones, onions, and slices of cheese. Broil in oven at high settings to melt the cheese for five minutes. Top with sauce and top bun.