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Combine the onions, 8g salt, butter, and 25g water in a Dutch oven. Cover and cook over medium heat, stirring every 5 minutes, until dramatically softened and collapsed, about 10 -15 minutes.
Uncover and cook over medium-low heat until fond forms. Deglaze with small splashes of water, scrape, lower the heat to low, and repeat about every 5 minutes for 35-50 more minutes, until caramel brown.
Combine stock, worch, BTB, and 5g salt. Whisk in gelatin until dissolved, bring to simmer then reduce 40–50% or for about 10 minutes. Adjust salt.
Combine horseradish sauce ingredients.
Heat the oven to 400°F (205°C), portion and split the rolls, and bring the jus to a boil before lowering it to a gentle simmer.
Toast rolls at 400°F (205°C) for 5 minutes. Add 2 provolone slices to each bottom half and toast open-faced for 3–4 minutes, until the cheese is melted and bubbly
Heat jus to about 135°F (57°C) and move the beef through it for 20–30 seconds. Ribbon on beef, add warm onions and horseradish sauce in thin layers, close, and serve immediately with very hot jus.