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French Dip Grilled Cheese with Caramelized Onions and Rich Au Jus Recipe

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★★★★★

4.5 from 93 reviews

This French Dip Grilled Cheese sandwich combines the rich flavors of caramelized onions, melted Swiss cheese, and tender roast beef on crusty French bread, served with a warm homemade au jus for dipping. Perfectly crispy with a gooey interior, it reinvents the classic French dip with the comfort of a grilled cheese.

Ingredients

Scale

Bread and Cheese

  • 8 slices crusty French bread, about 1-inch thick
  • 8 slices Swiss cheese, room temperature

Meat

  • 12 ounces thinly sliced deli roast beef

Caramelized Onions

  • 2 medium yellow onions, thinly sliced about ⅛-inch thick
  • 6 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil

Au Jus

  • 2 cups low-sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • 1 sprig fresh thyme
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Prepare the Onions: Remove Swiss cheese from the refrigerator and let it come to room temperature for 15-20 minutes. Heat 1 tablespoon of butter along with the olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring frequently, for 12 to 15 minutes until they become deeply golden brown and caramelized. Transfer the caramelized onions to a plate and set aside.
  2. Make the Au Jus: While the onions caramelize, prepare the dipping sauce by combining beef broth, Worcestershire sauce, soy sauce, minced garlic, and fresh thyme in a small saucepan. Bring the mixture to a gentle simmer and let it cook for 5 minutes. Season with salt and pepper to taste, then strain through a fine-mesh strainer. Keep the au jus warm over the lowest heat setting until ready to serve.
  3. Assemble the Sandwiches: Arrange 4 slices of bread on a work surface. On each slice, layer 1 slice of Swiss cheese, about 3 ounces of deli roast beef (folded for even coverage), a generous amount of caramelized onions, and a second slice of Swiss cheese. Top each sandwich with the remaining bread slices, pressing gently to secure. Spread about ½ tablespoon of the softened butter evenly on top of each sandwich, then carefully flip and butter the bottom side as well.
  4. Grill the Sandwiches: Heat a clean skillet or griddle over medium heat. Place the sandwiches butter-side down on the skillet and cook for 3 to 4 minutes, pressing gently with a spatula, until they develop a deep golden brown color with visible grill marks. Flip the sandwiches and cook the other side for another 3 to 4 minutes until the cheese is completely melted. If the cheese isn’t melting quickly enough, reduce the heat to medium-low and cover the pan with a lid for the last minute of cooking.
  5. Serve: Remove the sandwiches from the heat and let them rest for 1 minute. Slice diagonally and serve immediately with small bowls of warm au jus for dipping.

Notes

  • Let the Swiss cheese come to room temperature for optimal melting.
  • Maintain medium heat to prevent the bread from burning before the cheese melts.
  • Do not rush caramelizing the onions; their deep golden color adds essential flavor.
  • Provolone or Gruyère are excellent cheese substitutes if Swiss is unavailable.
  • To make a vegetarian version, replace roast beef with roasted portobello mushrooms and use a rich vegetable broth instead of beef broth.

Keywords: French dip, grilled cheese, caramelized onions, roast beef sandwich, au jus, comfort food, sandwich recipe

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