Ingredients

• 1  large onion, sliced and separated into rings (2 cups)
• 1  clove garlic, minced
• 1  tablespoon butter or margarine
• 1  14-ounce can beef broth
• 1/2  teaspoon dried thyme, marjoram, or oregano, crushed
• 1/4  teaspoon black pepper
• 12  ounces thinly sliced cooked beef
• 4  French-style rolls, split
•  

Directions

1. In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add beef. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes more or until beef is heated through.

2. If desired, toast rolls. Remove beef slices and onion rings from liquid. Arrange on rolls. Serve with individual dishes of broth mixture for dipping.

3. Makes 4 sandwiches

4. French Dip Sandwiches with Cheese and Veggies: Prepare as above, except use a large skillet. Add 1 cup sliced fresh mushrooms and 1 cup green sweet pepper strips with the broth and seasonings. Continue cooking as above. Divide vegetables atop beef slices on bottom halves of rolls. Using 4 thin slices provolone cheese, place a slice on each sandwich. Place on broiler pan; broil about 4 inches from the heat for 1 minute or until cheese melts. Add tops of rolls and serve as above.
Per sandwich: 560 cal., 23 g total fat (10 g sat. fat), 91 mg chol., 1,155 mg sodium, 50 g carbo., 4 g fiber, 38 g pro.
Daily Values: 9% vit. A, 46% vit. C, 26% calcium, 31% iron
Exchanges: 1/2 Vegetable, 3 Starch, 3 Lean Meat, 1 High Fat Meat, 1 Fat