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In a large skillet over medium heat, melt the butter.
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Add the onions and coat in the butter. Cook, stirring occasionally, for about 12-15 minutes until the onions are soft and browned but not burnt.
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Add the thyme, salt, and pepper, stir to combine, take off the heat, and set aside.
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Preheat the oven to 350°F.
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Take the rolls out of the package, leaving the rolls intact.
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Take a large knife and slice the rolls across so you have the tops and bottom separated.
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Place the bottom, cut side up into an 11×7 baking dish.
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Top with half of the cheese.
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Add the roast beef.
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Top with the onions, spreading them out.
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Add the remaining cheese, then add the tops of the rolls on top.
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In a small bowl stir together the melted butter and onion soup mix.
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I like to brush this mixture on top of the rolls to make sure it’s evenly distributed but you can just pour the butter sauce on top.
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Cover loosely with foil, you want to make sure the foil is not touching the tops of the rolls and bake for 25 minutes.
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Take the foil off and bake an additional 5 minutes to brown the rolls.
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While the rolls are baking, prepare the au jus per the package directions with the water.
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Serve the rolls with an optional garnish of parsley and au jus on the side for dipping.
