French Dip Sandwiches

I actually get my French Dip Sandwich recipe from a cookbook, but I found a similar one online, which can be found here. You definitely don't need to follow this recipe perfectly - all you really need is beef broth, a few spices, roast beef, sandwich rolls, onions, and cheese. Here's the recipe:

1

medium sweet onion, thinly sliced

Cooking spray

2

teaspoons salt-free onion-herb blend

1/2 cup plus 2 tablespoons water

1

cup reduced-sodium beef broth

8

oz thinly sliced cooked reduced-sodium roast beef (from deli)

4

hoagie buns (2.5 oz each), split

4

slices (3/4 oz each) reduced-fat Swiss cheese, cut in half

• 1Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Stir in 1/2 teaspoon of the herb blend. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown.
• 2Meanwhile, in 2-quart saucepan, heat broth and remaining 1 1/2 teaspoons herb blend over medium heat until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
• 3Place buns, cut sides up, on ungreased cookie sheet. Bake 4 minutes or until lightly toasted.
• 4Remove beef from broth; reserve broth. On bun bottoms, place beef, onion and cheese; cover with bun tops. Serve with warm broth for dipping.

I make this by throwing the onions (and sometimes a couple of minced garlic cloves) on the skillet and letting it cook for a minute or two, (mostly to soften) and then adding some beef broth with some pepper, a little bit of oregano, and a sometimes a little bit of another spice. You don't need spices though, and I would actually only use a little bit or none at all, because you don't want the broth to overpower the sandwich. Anyway, I throw the roast beef into the sauce for about a minute and then I'm pretty much done. I place a bunch of beef on each sandwich roll, making sure to include some of the onions on each roll. Then I add Swiss cheese to each sandwich and throw it into the broiler for less than a minute to melt the cheese. I put the broth into a bowl and serve it with the sandwich. So yummy. It's one of my husband's favorites.