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French Onion Soup French Dip

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 4 tablespoons butter
  • 4 large onions, thinly sliced
  • 1 bay leaf
  • 1 teaspoon ground thyme
  • 1/3 cup dry sherry or white wine
  • 2 tablespoons crème fraiche
  • 2 10.5-ounce cans beef consommé (such as Campbell’s) or 3 cups beef stock (such as Rachael Ray brand) or veal stock
  • Salt and pepper
  • 4 8-inch pieces French bread or 4 hoagie rolls
  • 1 1/2 pounds thinly sliced rare roast beef
  • 3/4 pounds sliced Gruyère cheese


Preheat broiler.  

Melt butter in a large skillet over medium-high heat. Add onions, bay leaf and thyme, season with salt and pepper, and sauté until onions start to brown, about 10-15 minutes. Lower heat to medium and continue to cook the onions, stirring frequently, until deep golden brown, about 20 minutes. (If the onions begin to dry out, add a little water to the pan.) Deglaze the pan with the sherry or wine, let it evaporate a bit then remove from heat and stir in the crème fraiche.  

In another large, shallow skillet, bring the consommé to a simmer over medium-high, just a minute or two.  

Cut the rolls in half horizontally, but not all the way through, leaving a hinge at one edge.  

Dip each roll in the consommé, turning to coat. Using tongs, dip the roast beef a few slices at a time, into the consommé and fill the rolls. Top with caramelized onions and cheese. Place sandwiches on a baking sheet and set under the broiler until brown and bubbly.  

Serve extra consommé alongside for dipping. 

Rachael Ray