The Ultimate French Dip with Caramelized Onions
There’s just something so satisfying about a sandwich that’s warm, rich, and full of flavor. This French Dip with Caramelized Onions is made with tender, slow-simmered beef, sweet golden onions, and melty provolone, all tucked inside a perfectly toasted baguette.
Every bite is a mix of savory, buttery, and slightly sweet — and that flavorful au jus on the side makes it even better. It’s the kind of recipe you’ll want to make whenever you’re craving comfort food that feels a little special but is still easy enough for a weeknight dinner.
Why You’ll Love This French Dip with Caramelized Onions
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Rich and savory broth: The beef stock, herbs, and mushroom umami seasoning create a restaurant-level flavor.
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Tender, juicy beef: Slow-simmered chuck steak shreds beautifully and soaks up every bit of the broth.
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Sweet caramelized onions: The slow-cooked onions add balance and depth to the richness of the beef.
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Perfectly melty cheese: Provolone ties it all together with that gooey, buttery finish.
Ingredients You’ll Need For This French Dip with Caramelized Onions
For the beef:
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1–1.5 lb chuck steak
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3 onions, sliced
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5 cloves garlic, peeled
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1 sprig rosemary
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3 sprigs thyme
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2 tsp beef bouillon
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1 tbsp soy sauce or Worcestershire sauce
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1 tsp mushroom umami seasoning, optional
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4 cups unsalted beef stock
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Salt and black pepper, to taste
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1½ tbsp olive oil, divided
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2 tbsp butter
For the sandwich:
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French baguette or sub rolls
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Provolone cheese
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Aioli sauce
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Chives, for garnish (optional)
How to Make French Dip with Caramelized Onions
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Sear the steak:
Pat the chuck steak dry with paper towels, then season both sides with salt and black pepper. Heat ½ tablespoon of olive oil in a Dutch oven over medium-high heat. Once hot, sear the steak for about 3 minutes per side, until nicely browned.
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Build the broth:
Add the garlic cloves, one-third of the sliced onions, rosemary, thyme, beef bouillon, soy sauce, mushroom umami seasoning, beef stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil, then cover and simmer on low for 2–3 hours, until the beef is tender.
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Caramelize the onions:
While the beef simmers, heat the butter and 1 tablespoon of olive oil in a nonstick or sauté pan over medium heat. Add the remaining sliced onions and cook for about 20 minutes, stirring occasionally, until soft and golden. Sprinkle with a pinch of salt, then add 3–4 tablespoons of the simmering beef broth. Reduce the heat to low-medium, then continue cooking for another 10–15 minutes, until deeply caramelized.
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Prepare the beef and au jus:
Taste the broth and adjust seasoning with more salt and pepper if needed. Remove the steak from the pot, shred the meat using two forks, and set aside. For the au jus, ladle the simmered broth through a fine-mesh strainer to remove the aromatics. Set the strained sauce aside for dipping.
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Assemble the sandwiches:
Trim off the ends of the French baguette, then cut into 4-inch segments. Slice each one open, butter the cut sides, and toast them on a skillet until lightly golden. Spread about 1 tablespoon of aioli on the bottom half of each sandwich, then top with shredded beef, caramelized onions, and 1–2 slices of provolone cheese.
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Melt and serve:
Broil the sandwiches on high for 1–2 minutes, cheese side up, until melted. Garnish with chopped chives, if desired. Serve warm with the au jus sauce on the side — and enjoy!
Ingredient Substitutions
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Beef: You can also use short ribs or brisket if you prefer something even richer.
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Cheese: Swiss or Havarti are great melty alternatives to provolone.
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Bread: Any crusty sub roll or ciabatta will work if you don’t have a baguette on hand.
Tips for the Best French Dip Sandwich
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Sear your beef well before simmering — that browning builds tons of flavor.
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Take your time caramelizing the onions; low and slow makes all the difference.
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Use unsalted beef stock so you can control the seasoning yourself.
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Toasting the bread keeps it from getting soggy once dipped in the au jus.
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Save any leftover broth — it makes an amazing base for soups or gravies later!
Serving Suggestions
Serve your French Dip with Caramelized Onions with:
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A simple side salad or roasted veggies
- Sautéed mushrooms
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Crispy fries or potato wedges
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Pickles or a tangy slaw to cut through the richness
Storage & Reheating
Store leftover beef and au jus in airtight containers in the fridge for up to 4 days. To reheat, simmer the beef gently in the au jus until warmed through. Keep the bread and cheese separate until ready to assemble to avoid sogginess.
FAQ
Can I make this ahead of time?
Definitely. The flavors get even better the next day. Store the beef and au jus separately, then reheat and assemble when ready to serve.
What’s the best way to serve the au jus?
Pour it into small bowls for dipping — the richer and hotter, the better!
French Dip with Caramelized Onions
Ingredients
Main Ingredients:
- 1.2-1.5 lb chuck steak
- 3 onions - sliced
- 5 clove garlic - peeled
- 1 sprig rosemary
- 3 sprigs thyme
- 1 tsp beef bouillon
- 1 tbsp soy sauce or Worcestershire sauce
- 1 tsp mushroom umami seasoning - optional
- 4 cups unsalted beef stock
- Salt & black pepper
- 1½ tbsp olive oil - divided
- 2 tbsp butter
For the sandwich:
- French baguette or sub rolls
- Provolone cheese
- Aioli sauce
- Chives - for garnish
Instructions
Sear the steak:
- Pat the chuck steak dry with paper towels, then season both sides with salt and black pepper. Heat 1/2 tablespoon of olive oil in a Dutch oven over medium-high heat. Once hot, sear the steak for about 3 minutes per side, until nicely browned.
Build the broth:
- Add garlic cloves, 1/3 of the sliced onions, rosemary, thyme, beef bouillon, soy sauce, mushroom umami seasoning, beef stock, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then cover and simmer on low for 2-3 hours, until the beef is tender.
Caramelized the onions:
- While the beef simmers, heat the butter and 1 tablespoon of olive oil a non-stick or sauté pan over medium heat. Add the remaining sliced onions and cook for about 20 minutes, stirring occasionally, until soft and golden. Sprinkle with a pinch of salt, then add 3-4 tablespoons of the simmering beef stock. Reduce the heat to low-medium, then continue cooking for another 10-15 minutes, until onions are caramelized.
Prepare the beef and au jus:
- Taste the broth and adjust seasoning with more salt and pepper if needed. Remove the steak from the pot, shred the meat using two forks, and set aside. For the au jus, ladle the simmered broth through a fine-mesh strainer to remove the aromatics and bits. Set the strained sauce aside for dipping.
Assemble the sandwiches:
- Trim off the ends of the French baguette, then cut into 4-inch segments. Slice each one open, butter the cut side, and toast them on a skillet until slightly golden brown. Spread about 1 tablespoon of aioli on each sandwich, then top with shredded beef, caramelized onions, and 1–2 slices of provolone cheese.
Melt and serve:
- Broil the sandwich on high for 1-2 minutes, cheese side up, until melted. Garnish with chopped chives, if desired. Serving warm with the au jus sauce, and enjoy!