French Dip Sandwich with Onions Recipe
French Dip Sandwich with Onions Recipe photo by Taste of Home
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French Dip Sandwich with Onions Recipe

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When I want to impress company, these satisfying sandwiches are my first pick on the menu. I serve the au jus sauce in individual bowls for dipping. —Florence Robinson, Lenox, Iowa
TOTAL TIME: Prep: 30 min. Cook: 7 hours + standing
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. Cook: 7 hours + standing
MAKES: 12-14 servings


  • 2 large onions, cut into 1/4-inch slices
  • 1/4 cup butter, cubed
  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 5 cups water
  • 1/2 cup soy sauce
  • 1 envelope onion soup mix
  • 1-1/2 teaspoons browning sauce, optional
  • 1 garlic clove, minced
  • 12 to 14 French rolls, split
  • 1 cup (4 ounces) shredded Swiss cheese

Nutritional Facts

1 sandwich (calculated without browning sauce): 343 calories, 12g fat (5g saturated fat), 74mg cholesterol, 1053mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 28g protein.


  1. In a large skillet, saute onions in butter until tender. Transfer to a 5-qt. slow cooker. Cut roast in half; place over onions.
  2. In a large bowl, combine the water, soy sauce, soup mix, browning sauce if desired and garlic; pour over roast. Cover and cook on low for 7-9 hours or until meat is tender.
  3. Remove roast with a slotted spoon and let stand for 15 minutes. Thinly slice meat across the grain. Place on roll bottoms; sprinkle with Swiss cheese. Place on an ungreased baking sheet.
  4. Broil 3-4 in. from the heat for 1 minute or until cheese is melted. Replace tops. Skim fat from cooking juices; strain and serve as a dipping sauce. Yield: 12-14 servings.
Originally published as French Dip Sandwiches in Quick Cooking July/August 1999, p57

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cmdaiber User ID: 3144864 263551
Reviewed Mar. 16, 2017

"I made this as the recipe said. No changes. My family inhaled it! Just one question. How does anyone cut a crock potted roast into slices? My meat will not slice. It just falls apart. Pretty slices would be nice for a Graduation Party instead of my mangled pull apart roast. There's a trick to this. I know there is."

HOGWriter User ID: 3126553 73190
Reviewed Apr. 17, 2014

"Couldn't stop taste testing these, so we got less than the recommended number of servings. Will be freezing the leftover "dip" for future use in other dishes. Really delicious and easy to make. Be sure to use a hearty bread to soak up all the good flavors."

ValerieMS User ID: 4364700 65613
Reviewed Aug. 9, 2012

"My family loves these! I only use half a packet of soup mix to cut the sodium, but they are great without it. We like to eat these on Hoagie Buns from the Bakery."

pvisaya User ID: 3715652 53334
Reviewed Jul. 28, 2012

"A family favorite! Have been making for years. I put less soy sauce in, 1/3 cup. I butter and toast bread under broiler, add meat and cheese, then put back in oven to melt cheese. They are just as good the next day for lunch."

pvisaya User ID: 3715652 33836
Reviewed Apr. 7, 2012 Edited Jul. 28, 2012

"This has been a family favorite for years! I like to toast buttered French rolls under the broiler before putting the cheese and meat on the bread. Then I return them to the oven to melt the cheese. I also use less soy sauce; 1/3 cup is plenty. YUMMY!"

melonee User ID: 1340803 20689
Reviewed Oct. 9, 2011

"My family loves this recipe. I make it for them often. The au juice taste just like you get in the restaurant."

shessuchariot User ID: 5896569 27004
Reviewed Jul. 6, 2011

"This is one of the best french dips I've ever tasted. We have a resturant in town that has been known for their french dip for over 40 years & my husband though this recipie was even better!! This is so simple to make too."

jillanglemyer User ID: 2065875 34897
Reviewed Jun. 13, 2011

"This is a recipe that is very easy. I have tried other recipes for French Dip, but this is by far the best."

pepperpepperj User ID: 5386021 71502
Reviewed May. 3, 2011

"This was good, but I found it didn't have all the robust flavor I was looking for. It could be because I used a pork roast instead. It was good, but not brag worthy."

pattimac49 User ID: 1283230 72980
Reviewed Dec. 5, 2010

"I just made this today and received kudos all around. A definite keeper. I substituted sliced provolone for the shredded swiss."

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