Stuffed French Onion Soup Sliders


  • 2 jumbo sweet onions, halved and thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • Brick fontina cheese
  • 1 pound lean ground beef
  • 2 tablespoons (½ packet) onion soup & dip mix
  • ¼ cup water
  • Salt and pepper, to taste
  • 8 small slider rolls


  • Melt the butter and olive oil in a large skillet over medium heat.
  • Add the onions and toss them in the butter until thoroughly coated. Cook for approximately 25-30 minutes, stirring occasionally, until soft and golden brown. Reduce the heat if necessary so the onions don't burn. 
  • Meanwhile, preheat the oven to 350°F.
  • Cut the brick of fontina into about 6 cubes. In a large bowl, combine ground beef with onion soup mix and water, and then form the mixture into 3 balls. Use your thumb to indent each ball and stuff a cube of cheese into each one. Fold to seal tightly, and gently flatten into a patty. Repeat until all the cheese and meat has been used up. 
  • Warm a skillet over medium-high heat and sear the sliders until the tops and bottoms are lightly browned, adding salt and pepper to taste. 
  • Remove the skillet from the stovetop and place it in the oven to bake for approximately 10-15 more minutes. In the meantime, toast the buns.
  • Top each patty with a heaping spoonful of onions and build between two buns. Serve.