There's a reason French onion soup is such a beloved cold-weather dish, what with its rich beefy broth and deeply caramelized onions and soul-warming melty cheese. OK, that's three reasons. But there's also a shortcoming: It's super hard to eat with just your hands. Fixing that, Food Steez's stuffed French onion soup sliders: bite-size burgers that deliver on all the flavor of the French classic in handheld form. Bonus: The melty cheese is stuffed inside the patty. Check out the video to see how you can pull it off. It's not hard. You can do this!
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.
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