For the Rolls:
Make either the Hard-Crusted Baguette or Submarine Sandwich Rolls ahead of time. They can be re-heated when assembling the French Dip Sandwich.
For the Au Jus:
Put all above ingredients in a 3 qt. pot and simmer for 30 minutes uncovered to reduce the liquid. DO NOT boil, just a gentle simmer for onion to cook and flavors to meld. Onion will become translucent when done.
Warm up the rolls in an oven or toaster oven.
Place meat in hot Au Jus. Use tongs to lift meat out of jus and put on warm rolls. Portion Au Jus into 4 individual cups, about ½ cup each. Put a little onion in each if you like. Serve on the side of the sandwich.
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