French Dip Sandwiches

 

1

medium sweet onion, thinly sliced

Cooking spray

2

teaspoons salt-free onion-herb blend

1/2 cup plus 2 tablespoons water

1

cup reduced-sodium beef broth

8

oz thinly sliced cooked reduced-sodium roast beef (from deli)

4

hoagie buns (2.5 oz each), split

4

slices (3/4 oz each) reduced-fat Swiss cheese, cut in half

• 1 Heat oven to 500°F. Heat 12-inch skillet over high heat. Spray onion with cooking spray; add to skillet. Stir in 1/2 teaspoon of the herb blend. Cook 11 to 12 minutes, stirring frequently and adding water 2 tablespoons at a time, until onion is golden brown.
• 2 Meanwhile, in 2-quart saucepan, heat broth and remaining 1 1/2 teaspoons herb blend over medium heat until hot. Remove from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
• 3 Place buns, cut sides up, on ungreased cookie sheet. Bake 4 minutes or until lightly toasted.
• 4 Remove beef from broth; reserve broth. On bun bottoms, place beef, onion and cheese; cover with bun tops. Serve with warm broth for dipping.