Recipe for Corned Beef on Rye with Caramelized Onions and Sauerkraut 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
3 cup Thinly sliced onion
2 tbl Vegetable oil
3/4 cup Drained sauerkraut
1/2 x Granny Smith apple, grated coarse
3 tbl Water
Unsalted butter, softened, for buttering bread
8 lrg 1/2-inch-thick slices rye bread
1 lrg Garlic clove, halved
1 lrg Dill pickle, sliced paper-thin
3/4 lb Thinly sliced chilled cooked corned beef, (about half a cooked 3 1/2-pound corned beef, recipe follows)
1 cup Coarsely grated Swiss cheese
Instructions:
Instructions: In a large heavy skillet cook onion in oil over moderate heat, stirring,

until golden. Stir in sauerkraut and apple and cook, stirring, 5 minutes.

Stir in water and salt and pepper to taste and transfer to a bowl. Mixture keeps, covered and chilled, 1 week.

Preheat broiler.

Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly. Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.

Serve sandwiches with mustard.

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