French Dip Au Jus

1. Put the large onion in a saute pan and the small onion in a small pot - place both over medium heat

2. Add a tablespoon of olive oil to each and the butter to the pan

3. The pan with the large onion now just needs to cook on low to slowly caramelize the onions

4. Add the garlic to the pot and cook for 1 minute, then remove pot from heat and add vermouth (to prevent a flare up)

5. Let vermouth cook about 30 seconds then return to heat and add soy and beef stock

6. Bring to a boil, turn heat down to simmer and cover, leave for 15 minutes - then strain liquid and keep warm

7. Combine mustard, horseradish and mayo - mix well

8. Put a generous layer of mayo on each roll, then the roast beef, some of the caramelized onions

9. Close up shop and eat, dipping into the jus