Dip Your Own

Mom’s French Dip Sandwiches are a great knife-and-fork sandwich served open-faced. Add a big salad or soup for a quick, delicious dinner. To cut down time further, use half a bag of frozen chopped onions and purchase prepared garlic bread to broil.

Melt 2 tablespoons butter over medium heat and saute 2 thinly sliced onions with 1/4 teaspoon sugar and salt and pepper to taste. Cook onions until soft, about 5 minutes. Add 1/4 cup Sherry, increase heat and cook 2 to 3 minutes more. Add dash of nutmeg and set aside. Make packaged au jus gravy according to package directions. Slice French baguette into sandwich-size slices. Brush halves with garlic oil and broil until toasted. Layer sandwiches accordingly: baguette bottom, roast beef dipped in gravy, onions, slices of provolone or Mozzarella cheese and baguette top. Serve remaining gravy on the side for dipping.

LAUREN MINTIE

Long Beach

How do you get dinner on the table fast? We mean real fast. The rules: No more than one stop on the way home, no more than 10 minutes’ prep time. The rest is up to you. To share your idea, write to The Last Minute, Los Angeles Times Food Section, Times Mirror Square, Los Angeles, CA 90053. Or e-mail us at food@latimes.com.