Ingredients:
1 tablespoon butter
2 cups thinly sliced onions
1 (10-ounce) can French onion soup, undiluted
1 lb thinly sliced rare roast beef
4 onion rolls, split
4 slices provolone cheese
Directions:
In a 12-inch skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and lightly caramelized, about 6–8 minutes.
Stir in the French onion soup and bring the mixture to a gentle boil. Once heated through, add the sliced roast beef to the skillet and warm briefly, then remove the pan from the heat.
Divide the beef and onion mixture evenly among the split onion rolls. Place a slice of provolone on each sandwich, then arrange the assembled sandwiches under a preheated broiler until the cheese is melted and bubbly, watching closely to prevent burning.
Serve immediately with the pan juices or warmed soup broth on the side for dipping.
Servings: 4
Preparation time: 5 minutes
Total time: 10 minutes