FRENCH ONION BEEF SLIDERS FOR A CROWD
Daaaamn, Morgan! again at it again with the white vans french onion soup spin-offs!
I’ve made plenty of french onion inspired recipes. for instance, I’ve posted French Onion Soup Sticks, French Onion red meat Stroganoff, French Onion Drop Biscuits, and Waffled French Onion Soup. however, I’m pretty positive that this one proper here is the reigning king of all matters french onion. pals, meet French Onion beef Sliders.
like any true sliders, these French Onion beef Sliders are cooked with onions. but, this time, they’ve been gently caramelized first, then jumbled in with the pro floor beef because it cooks.
I’m additionally stretching the definition of sliders right here a teeeeeny bit, because I don’t press the red meat into actual patties. if you want to make those as easy as viable to cook dinner for a crowd, I destroy apart the beef as it browns and then distribute the crumbles and onions frivolously over a baking sheet full of mini bun bottoms. as soon as the gruyere I place on pinnacle melts, nobody’s the wiser!
INGREDIENTS
- 8 tablespoons (1 stick) butter, divided
- 2 large sweet onions, sliced
- 2 pounds ground beef
- 2 tablespoons beef base (such as Better than Boullion), divided
- 1 tablespoon Worcestershire sauce, divided
- Kosher salt and black pepper, to taste
- 24 slider buns
- 12-16 ounces gruyere cheese, chopped
- 2 tablespoons sesame seeds
- 1 tablespoon fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
INSTRUCTIONS
- Melt 2 tablespoons of the butter in a skillet over medium warmness. add in the onions and decrease the heat to medium low. cook dinner, stirring now and again, until gently caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
- In a large bowl, mix the ground beef with half of the pork base and half of of the Worcestershire sauce. Season with salt and pepper.
- add the pork to the skillet complete of onions. boom warmth to medium-high and brown the beef, breaking it up and combining with the onions as you cross. as soon as browned, drain off excess grease.
- Preheat the oven to 350°F. gently grease a huge baking sheet. Separate the tops from the bottoms of the slider buns. in shape the slider backside buns tightly on the baking sheet.
- Evenly distribute the beef and onion mixture over the bottom buns. pinnacle with the gruyere cheese. cover with the pinnacle buns.
- In a microwave secure bowl, melt the butter with the remaining pork base. Stir in the ultimate Worcestershire sauce and hold to combine until nicely-blended. the use of a pastry brush, brush the beefy butter mixture over the pinnacle buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
- Bake the sliders till the cheese is completely melted and the tops of the rolls are lightly browned, approximately 20 minutes.
