Begin by caramelizing the onion and preheat the oven to 350° F.

Butter the bottom and sides of a 9x13 baking dish.

Slice the rolls in half and place the bottoms in the baking dish.

Cover the bread with six slices of smoked provolone, three slices of roast beef (per sandwich), caramelized onions, and top with six more slices of cheese, then bread tops.

In a small bowl, melt the butter in the microwave, then mix in 1 tablespoon of au jus seasoning from the packet and whisk until thoroughly combined.

Pour the mixture over the sliders and brush the tops to even it all out. Sprinkle fresh Thyme over each bun.

Bake uncovered on the bottom rack until the cheese is melted and the tops are golden brown, about 15 minutes.

Mix the remaining Au Jus seasoning in a saucepan with a bottle of Johnny's French Dip Au jus. Then, fill the empty bottle with water and pour it into a saucepan. Add two bottles of water.

Add half a package of onion soup mix to the jus, stir, and bring to a boil. Once boiling, reduce heat and simmer until ready to serve.

Remove the sliders from the oven, slice them into individual sandwiches, and serve with hot au jus.