French Dip Sandwich

Slice the 120 g onion thinly and split the baguette lengthwise without cutting all the way through.

Keeping one side attached helps the sandwich hold together after it is filled and dipped.

Melt 1 tablespoon butter in a pan over medium low heat, then cook the onion for about 8 minutes.

Stir often until softened and lightly browned, lowering the heat if the edges darken too quickly.

Add 500 ml beef stock and 1 tablespoon Worcestershire sauce, then simmer gently for 10 minutes.

Keep the au jus hot but not aggressively reduced, since it should taste savory rather than overly salty.

Heat a pan over high heat and cook the 300 g thin sliced beef briefly.

As soon as the color changes, season with 0.5 teaspoon black pepper and remove it from the hottest part to prevent toughness.

Fill the baguette evenly with the beef and cooked onion, then place the 80 g Swiss cheese over the top.

Press the filling in lightly so the sandwich is compact enough to dip without spilling.

Warm the sandwich in an oven or covered pan for 2 to 3 minutes, just until the cheese melts and the bread feels crisp.

Serve immediately with the hot au jus in a separate bowl for dipping.