French Dip Sandwich with Onions Recipe
- 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
- 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.
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.
Reviews for French Dip Sandwich with Onions
"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."
"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."
"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."
"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!"
"My family loves this recipe. I make it for them often. The au juice taste just like you get in the restaurant."
"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."
"This is a recipe that is very easy. I have tried other recipes for French Dip, but this is by far the best."
"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."
"I just made this today and received kudos all around. A definite keeper. I substituted sliced provolone for the shredded swiss."
"Whole family, teenagers down to toddlers, loved it. My 3 year old kept thanking me for the "yummy hot dip" and would ask for more to drink after she'd dipped her sandwich. I used provolone on ours instead of swiss. Also, I had my butcher slice the roast very thin then froze it. When ready to use just let it thaw the night before and pour over the top of the onions. This cuts the prep time to about 5 min. for sauteeing the onions. Delicious."
"This was so yummy!"
"OMG! These are amazing! My boyfriend and I absolutely LOVE these! And they are SO quick and easy to make! They are on the favorite list and will be made regularly! LOVE LOVE LOVE!"
"I make this at least once a month for our family. My only change is that I add worechester sauce(3 TBSP) and use provolone cheese. Toasting the buns helps with the juiciness!~"
"My husband and I cannot get enough of these sandwhiches!! It is one of our favorites!"
"My error, this is a 5 star winner! Could not edit my faux pas rating of a 3. Delicious!"
"Made the dip to add to already cooked beef slices. I halved the recipe, but reduced the butter to 2 T. Excellent flavor...my husband was impressed!"
"Awesome sandwiches!! The au jus has such a great flavor."
"This was really easy and really yummy. I had trouble slicing the VERY tender meat, so I pulled it apart and it was just fine. I also toasted the rolls first because they were soft."
"For this recipe, would Kitchen Bouquet be considered browning sauce? Thanks, email@example.com"
"This is a favorite! Can easily be doubled for a very large crowd! Onion rolls made this fantastic! The juice is wonderful!"
"This is a delicious recipe. It's one of my family's favorite. It's also very easy to prepare."