I recently made these incredible sandwiches for a family gathering, and I honestly haven’t stopped thinking about them since the very last bite. The combination of savory roast beef, rich caramelized onions, and gooey cheese on crispy bread is absolutely life-changing. It brings together the cozy comfort of French onion soup with the hearty satisfaction of a classic dip sandwich. If you are looking for a meal that feels fancy but is surprisingly simple to pull together, this is it. Trust me, you are going to want to add this to your weekly dinner rotation immediately.
Ingredients Section
Here is everything you need to create these savory masterpieces. Quality matters here, so try to get the freshest items possible for the best flavor payoff. You can also enjoy similar flavors like smoked paprika chicken recipe if you love bold and comforting dishes.
- 1 long French baguette: A sturdy baguette provides the necessary crunch to hold up against the dip without falling apart immediately.
- 1 and 1/2 pounds (340g) rare roast beef, thinly sliced: Deli-sliced roast beef works perfectly here, but ensure it is sliced very thin for the most tender bite.
- 3 Tablespoons (42g) unsalted butter: This is the fat used to caramelize the onions, adding a creamy richness that oil simply cannot replicate.
- 1 teaspoon fresh thyme leaves, finely chopped: Fresh herbs bring a bright, earthy note that cuts through the richness of the beef and cheese.
- 3 large yellow onions, peeled and thinly sliced: These are the star of the show, providing that deep, sweet, and savory flavor base for your au jus.
- 1/2 teaspoon salt: Essential for drawing moisture out of the onions and enhancing the natural flavors of the beef stock.
- 1/2 teaspoon black pepper: Freshly ground black pepper adds a subtle heat that complements the savory elements of the dish.
- 1/4 teaspoon red pepper flakes: A tiny pinch gives the dipping sauce a warm background kick without making it spicy.
- 1/2 cup (113ml) cooking sherry: This adds a complex, nutty sweetness and acidity that balances the savory beef stock perfectly.
- 2 cups (454ml) beef stock: Use a high-quality stock or bone broth to ensure your dipping sauce is robust and flavorful.
- 1/2 teaspoon cornstarch: This acts as a thickener to give your au jus a slightly more velvety texture rather than being like water.
- 1 teaspoon water: You will mix this with the cornstarch to create a smooth slurry before adding it to the hot liquid.
- 10 ounces Gruyere cheese, grated: This swiss-style cheese melts beautifully and offers a nutty, sophisticated flavor profile.
Note: This recipe yields approximately 4 generous servings, perfect for a hearty family dinner.
Variations
Customizing this recipe is easy, and there are several ways to tweak it depending on your dietary needs or pantry availability. If you’re looking for something equally elegant and flavorful, dishes like pesto chicken saltimbocca with burst tomatoes and burrata recipe offer a similar upscale feel.
- Dairy-Free Option: You can easily swap the butter for a high-quality vegan butter or olive oil when caramelizing the onions. For the cheese, look for a plant-based provolone or Swiss style slice that melts well. The roast beef and baguette are naturally dairy-free, so these small swaps make the whole meal accessible.
- Different Cheeses: While Gruyere is traditional for French onion flavors, it can be pricey. Provolone is an excellent substitute that offers great meltability and a mild, creamy taste. For a sharper kick, aged white cheddar works wonders, or you could use classic Swiss cheese for that traditional deli vibe.
- Alcohol-Free: If you prefer not to cook with sherry, you can substitute it with a splash of balsamic vinegar or apple cider vinegar mixed with a little water. This provides the necessary acidity to deglaze the pan without the alcohol content.
- Protein Swaps: Not a fan of red meat? This recipe works surprisingly well with thinly sliced roast turkey or chicken. You would swap the beef stock for a rich chicken stock or bone broth to keep the flavor profile consistent with the poultry.
- Mushroom “Meat”: For a vegetarian take, replace the roast beef with large portobello mushrooms. Sauté them until they are meaty and tender, then proceed with the recipe as usual using vegetable stock instead of beef stock.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Equipment You Need
- Large Skillet or Dutch Oven: You need a wide surface area to properly caramelize the onions without steaming them too much.
- Serrated Bread Knife: Essential for slicing the baguette cleanly without squishing the soft interior bread.
- Cutting Board: A sturdy surface for slicing your onions and prepping the roast beef if necessary.
- Measuring Cups and Spoons: Precision with the liquid ingredients and spices ensures your au jus is perfectly balanced.
- Baking Sheet: Used to heat the sandwiches in the oven so the cheese melts and the bread crisps up.
- Aluminum Foil: Crucial for wrapping the sandwiches to keep them warm and prevent the bread from burning in the high heat.
- Slotted Spoon: Needed to separate the caramelized onions from the liquid broth when assembling the sandwiches.
- Ramekins or Small Bowls: These are necessary for serving the au jus dipping sauce alongside each sandwich.
How to Make French Onion French Dip Sandwiches Recipe?
Prepare the Bread and Oven
Start by slicing your baguette into four equal portions, then slice each piece lengthwise about three-quarters of the way through. You want to create a hinge so the sandwich stays intact, then preheat your oven to a blazing 500 degrees Fahrenheit.
Assemble the Beef
Open up your sliced baguette pieces and distribute the thinly sliced roast beef evenly among them. Once filled, place each sandwich on its own individual square of aluminum foil and set them aside while you prepare the onions.
Caramelize the Onions
Melt the butter in your large skillet over medium heat and toss in the sliced onions and fresh thyme. Cook these slowly, stirring occasionally, for about 20 to 25 minutes until they transform into soft, golden-brown perfection.
Season the Mixture
Sprinkle the salt, black pepper, and red pepper flakes over the caramelized onions and stir well to distribute the spices. Let this cook for another two minutes to toast the spices slightly before you add the liquid ingredients.
Deglaze with Sherry
Pour the cooking sherry into the pan, using your spoon to scrape up any delicious browned bits stuck to the bottom. Let the sherry bubble and cook down for about 3 to 4 minutes until the onions have absorbed most of the liquid.
Create the Broth
Pour in the beef stock and increase the heat to medium-high to bring the mixture to a gentle boil. Once boiling, reduce the heat immediately to a simmer and let the flavors meld together for roughly 5 minutes.
Thicken the Sauce
In a small cup, whisk together the cornstarch and water until smooth, then stir this slurry into the simmering pan. Let it cook for another minute or two, which will give your au jus a slightly richer body and texture.
Separate Onions and Broth
Keep the pan on a low simmer and use a slotted spoon to carefully scoop out the caramelized onions. Transfer the onions to a bowl for assembly, leaving the flavorful beef broth behind in the pan to serve as your dip.
Final Assembly
Open your beef-filled sandwiches again and pile the caramelized onions on top of the meat, followed by the grated Gruyere. Ensure the cheese is the top layer so it melts down over everything else during the final baking step.
Bake and Melt
Wrap the foil tightly around each sandwich and arrange them on your baking sheet. Place them in the hot oven for exactly 5 minutes, which is just enough time to melt the cheese and warm the beef without drying it out.
Serve Immediately
Remove the baking sheet from the oven and carefully unwrap the hot sandwiches. Serve them immediately with individual ramekins filled with the warm beef broth from the skillet for dipping.
Additional Tips for Making this Recipe Better
- Slice the onions uniformly: I have found that using a mandoline slicer ensures all onion pieces are the same width. This helps them cook evenly so you don’t end up with some burnt pieces and some raw ones.
- Don’t rush the caramelization: I know it is tempting to turn up the heat, but low and slow is the secret here. If you rush the onions, they will burn instead of developing that deep, sweet flavor that makes this dish sing.
- Toast the bread slightly first: If I am planning to eat these slowly, I sometimes toast the empty bread for 2 minutes before filling it. This creates a barrier that prevents the bread from getting soggy too quickly once dipped.
- Use block cheese: I always recommend buying a block of Gruyere and grating it yourself rather than buying pre-shredded bags. Pre-shredded cheese has anti-caking agents that prevent it from melting into that smooth, gooey texture we want.
- Warm the roast beef: If you are using very cold deli meat, I suggest letting it sit on the counter for 10 minutes before assembling. This ensures the center of the sandwich isn’t cold after the short 5-minute bake time.
How to Serve French Onion French Dip Sandwiches Recipe?
Presentation plays a big role in enjoying this meal, as it is a tactile, interactive dining experience. Place the foil-wrapped sandwich on a large plate, perhaps unwrapping one end to reveal the gooey cheese pulling away from the bread. The au jus is essential, so provide a wide-mouthed ramekin or small bowl for each person—it makes dipping much easier than a narrow cup.
For garnishes, a sprinkle of fresh thyme leaves or chopped parsley over the open sandwich adds a pop of color and freshness. You can also serve these with a side of extra caramelized onions if you have leftovers. While the sandwich is rich enough to stand alone, it pairs beautifully with something crisp and acidic.
A simple arugula salad with lemon vinaigrette cuts through the heaviness of the beef and cheese. Alternatively, crispy potato chips or garlic fries make for a classic diner-style accompaniment that everyone loves.
Nutritional Information
This is a hearty, protein-packed meal that provides significant energy, making it perfect for a satisfying dinner.
- Calories: Approximately 650-750 calories per sandwich
- Protein: Roughly 45g due to the generous beef and cheese portion
- Carbohydrates: About 50g, primarily from the baguette
- Fat: Around 35g, from the butter, cheese, and roast beef
Make Ahead and Storage
Refrigerator Storage
If you have leftover sandwiches, store the bread and meat assembly separately from the liquid au jus. Wrap the sandwiches tightly in foil or plastic wrap and keep the jus in an airtight container; they will stay fresh for up to 2 days.
Freezing Guidelines
You can freeze the meat and onion mixture in a sealed bag, but I do not recommend freezing the assembled sandwich as the bread will become mushy. Freeze the au jus separately in an ice cube tray or small container for up to 3 months.
Reheating Instructions
To restore the sandwich, place it in a 350-degree oven wrapped in foil for 10-15 minutes until hot. Reheat the au jus gently on the stovetop over low heat or in the microwave until it is steaming, then serve as usual.
Why You’ll Love This Recipe
There are countless sandwich recipes out there, but this specific combination stands out for several undeniable reasons.
- Incredible Flavor Depth: The combination of sherry-infused caramelized onions and savory beef stock creates a flavor profile that tastes like it simmered for hours, despite taking under an hour to make.
- Restaurant Quality at Home: This dish feels indulgent and special, exactly like something you would order at a high-end bistro or gastropub, yet you can make it easily in your own kitchen.
- highly Customizable: Whether you need to swap the cheese, use gluten-free bread, or change the protein, the core recipe is flexible enough to adapt without losing its soul.
- Interactive Eating: There is something undeniably fun about dipping a crunchy sandwich into a savory broth. It makes dinner feel like an activity and ensures every bite is moist and flavorful.
- Crowd-Pleaser Potential: This recipe scales up easily. You can double or triple the ingredients to feed a large crowd on game day or holidays without adding much extra work to the process.
