French Dip Sandwiches

• 1 medium Vidalia or other sweet onion, peeled and thinly sliced
• Cooking spray
• 2 teaspoons salt-free onion and herb seasoning blend, divided
• 1/2 cup plus 2 tablespoons water
• 1 cup fat-free, less-sodium beef broth
• 12 ounces very thinly sliced low-sodium deli roast beef (such as Boar's Head)
• 4 (2 1/2-ounce) hoagie rolls, split lengthwise
• 4 (0.8-ounce) slices reduced-fat Swiss cheese, torn in half

1. Preheat oven to 500u0b0.
2. Heat a large nonstick skillet over high heat; add onion. Coat onion with cooking spray; stir in 1/2 teaspoon seasoning blend. Saute 11 to 12 minutes or until onion is tender and golden brown. While onion cooks, add 2 tablespoons water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.
3. While onion cooks, combine broth and remaining 1 1/2 teaspoons seasoning blend in a medium saucepan; cook over medium heat until hot. Remove pan from heat; add beef, pushing beef down into liquid until covered. Let stand 5 minutes.
4. While beef stands, place hoagie rolls, cut sides up, on a baking sheet. Bake at 500u0b0 for 4 minutes or until bread is lightly toasted.
5. Remove beef from broth, allowing excess broth to drip back into pan; reserve broth. Arrange beef evenly over bottom halves of rolls; top evenly with onion, cheese slices, and remaining bread halves. Serve with warm broth for dipping.

vidalia, cooking spray, salt, water, beef broth, very, hoagie rolls, swiss cheese

Taken from www.myrecipes.com/recipe/french-dip-sandwiches-0 (may not work)