Shortcut French Dip Sandwiches

Add slices, Worcestershire, and broth to the Dutch oven.

Simmer just until everything is hot, then turn off the heat and put the lid on to keep warm.

Preheat your oven to 350° F.

Split rolls using a u-cut and line up on a lined baking tray. Top each bottom half with several slices of beef followed by 2-3 slices cheese.

Bake just until cheese is melted then put the sandwiches together.

Ladle the broth into individual ramekins. Serve sandwiches with the reserved au jus.

To add caramelized onions to your sandwiches:
Cut off both ends up to the "flatter" part. Cut in half and peel. Turn the onion so that you are looking at the rings. Cut from the side into thin slices. Discard any big pieces that survive.

In a thick-bottomed pot, heat olive oil on medium heat. (Adjust the heat as needed to prevent your onions from just burning to your pan). Add the onions and toss to coat with the olive oil. Add salt.

Cook the onions, stirring often, until they have softened, about 15 minutes.

Add the butter and cook, stirring often, until the onions start to brown, about 15 minutes more.

Sprinkle with the sugar. Continue to cook, stirring often, until the onions are caramelized, about 15 minutes more.