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French Dip Sandwich with Onions Recipe

French Dip Sandwich with Onions Recipe

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 YIELD: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


  • 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.

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.

Reviews for French Dip Sandwich with Onions

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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."

AshFrenchy User ID: 4093962 33835
Reviewed Nov. 8, 2010

"This was super tasty! Although I put two packets of onion soup mix in instead of one, I would suggest doing that if you like it a little more flavorful! But excellent, quick and easy meal! I have 4 young boys so I am always in need of something quick and easy!"

krisjeffery1 User ID: 5468624 26209
Reviewed Sep. 26, 2010

"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."

britgreen User ID: 1720429 65599
Reviewed May. 26, 2010

"This was so yummy!"

chellieandkids User ID: 1973287 33832
Reviewed Mar. 17, 2010

"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!"

Suanne74 User ID: 3884696 53331
Reviewed Feb. 18, 2010

"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!~"

LWilliamson3 User ID: 4332907 71500
Reviewed Dec. 19, 2009

"My husband and I cannot get enough of these sandwhiches!! It is one of our favorites!"

ndpb User ID: 4308351 203205
Reviewed Nov. 5, 2009

"My error, this is a 5 star winner! Could not edit my faux pas rating of a 3. Delicious!"

ndpb User ID: 4308351 34896
Reviewed Nov. 5, 2009

"Made the dip to add to already cooked beef slices. I halved the recipe, but reduced the butter to 2 T. Excellent husband was impressed!"

deb1856 User ID: 1776126 75625
Reviewed Aug. 21, 2009

"Awesome sandwiches!! The au jus has such a great flavor."

Wilberst User ID: 3298387 65582
Reviewed Mar. 22, 2009

"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."

georgiaoma User ID: 428291 29716
Reviewed Oct. 31, 2008

"For this recipe, would Kitchen Bouquet be considered browning sauce? Thanks,"

vikingfans User ID: 142020 29713
Reviewed Feb. 13, 2008

"This is a favorite! Can easily be doubled for a very large crowd! Onion rolls made this fantastic! The juice is wonderful!"

jenny73 User ID: 1172134 87319
Reviewed Jan. 6, 2008

"This is a delicious recipe. It's one of my family's favorite. It's also very easy to prepare."

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