French Dip Sandwiches - Beth

Please leave a comment for French Dip Sandwiches... did it feed six? Did you like it? Did you love it?

1 large onion, sliced and separated into rings
1 clove garlic, minced
1 tablespoon butter
1 14-ounce can beef broth
1/2 teaspoon dried thyme, marjoram, and/or oregano, crushed
1/4 teaspoon black pepper
16 ounces thinly sliced cooked beef (I just went to the deli and had them slice roast beef...should have specified thin it came out a little thicker then I like)
6 French-style rolls, split

In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme(herbs), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add beef. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more or until beef is heated through. If desired, toast rolls in oven (sometimes we like to add a little cheese before we toast them). Remove beef slices and onion rings from liquid. Arrange on rolls. Serve with individual dishes of broth mixture for dipping.

Serve with:Broiled Whole Tomatoes (cut off the tops, season, cover with cheese and place in oven until cooked through and cheese is golden) and a Big Salad