French Dip Sandwiches

Thinly slice 6 lbs. large onions. Place 2 T. butter in bottom of slow cooker. Add sliced onions. Add 2-3 T. dark brown sugar, if desired. Cover. Cook on HIGH 1 hour. Turn heat to LOW and cook 24-36 hours. Onions should be completely soft and a lovely dark rust color. Cool. If unable to use immediately, place in three quart freezer bags. Freeze for later use. Pressure Cooked Roast. Brown roast in a little oil. Add 1 can beef broth (and a little wine, if desired). Pressure cook at 15 lbs.pressure about 40 minutes. Let cool naturally. Assemble for Sandwiches Slice roast as thin as possible. Reserve. Add thawed caramelized onions and 1 pkg. onion soup mix to broth in pressure cooker. Simmer uncovered about 10 minutes or until soup mix rehydrates. Serve in bowls with sliced beef. Use French bread to dip.