I found this yummy, easy and versatile recipe on the fun food blog:
I grated the cheese, caramelized the onions, sautéd, drained and seasoned the beef the day before and kept everything in the fridge until I was ready to assemble the sliders and bake. I LOVE preparing food components ahead of time; it makes entertaining a breeze. The only thing I would change in the recipe below is the butter mixture brushed on the buns- I personally would cut back on the beef base as it made it a tad too salty for me..then again, it did impart a real “french onion” flavor..and anyone who has had french onion soup knows how salty that is!
This recipe is extremely versatile. Next time I make it, I may add thinly sliced mushrooms. I imagine these sliders could be “Philly-fied” by creating mini Philadelphia cheese steak sliders with chopped beef, onions and Provolone. In the final analysis, what makes this recipe a winner is the concept of lining the pan with mini buns, loading on the fillings, topping with the bun-tops, baking and creating pull apart mini- servings. So easy!
FRENCH ONION BEEF SLIDERS
- 8 tablespoons (1 stick) butter, divided
- 2 large sweet onions, sliced
- 2 pounds ground beef
- 2 tablespoons beef base (such as Better than Bouillon), divided
- 1 tablespoon Worcestershire sauce, divided
- Kosher salt and black pepper, to taste
- 24 slider buns
- 12-16 ounces gruyere cheese, grated
- 2 tablespoons sesame seeds (optional)
- 1 tablespoon fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes.
- Next, brown the beef, drain the fat and add half the Worcestershire sauce. Season with salt and pepper and one tablespoon of beef base.
- Add the beef to the onions.
- Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
- Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
- In a microwave safe bowl, melt the butter with the remaining beef base. (I would use 1 tsp instead of 1 tablespoon.) Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
- Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes. I served the sliders right in the pan so they stayed warmer longer. You may need a small knife or serving utensil to separate the individual buns.