French Onion Beef Sliders (Printable Version)
Savory sliders with caramelized onions, melted cheese, and well-seasoned beef, perfect for gatherings and freezing.
# Everything You’ll Need:
→ Buns
01 -
6 butter-flavored slider buns
→ Beef and Seasonings
02 -
12 ounces 85/15 ground beef
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon Worcestershire sauce
06 -
1 teaspoon beef base
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon garlic powder
09 -
1 teaspoon fresh thyme, minced
→ Onions and Liquids
10 -
1 medium onion, sliced
11 -
3/4 cup unsalted beef stock
12 -
1 1/2 tablespoons unsalted butter, divided
13 -
1/2 teaspoon salt (for onions)
→ Cheeses
14 -
1/2 cup shredded Gruyere cheese
15 -
1/2 cup shredded Swiss cheese
# Steps to Cook:
01 -
Melt 1 tablespoon of butter in a heavy-bottomed skillet over low heat. Add sliced onions and 1/2 teaspoon salt. Cook slowly for 20 minutes, stirring occasionally until onions are soft and golden.
02 -
Pour in 3/4 cup unsalted beef stock and continue cooking onions for an additional 10 minutes to deepen flavor and caramelization. Remove onions from skillet and set aside.
03 -
In a large bowl, combine ground beef with 1 teaspoon salt, 1/2 teaspoon black pepper, Worcestershire sauce, and 1/2 teaspoon beef base. Mix gently until just combined. Divide into six 2-ounce portions and form into patties.
04 -
Heat the same skillet over medium-high heat and cook patties for 2 to 3 minutes per side until browned and cooked through. Remove from heat.
05 -
Place the bottom halves of slider buns in an oven-safe dish. Layer each with a cooked beef patty, caramelized onions, and an even mixture of shredded Gruyere and Swiss cheese. Top with the bun lids.
06 -
Melt remaining 1/2 tablespoon butter in the microwave for 20 seconds. Whisk in remaining 1/2 teaspoon beef base until combined. Brush the top buns evenly with the butter-beef base glaze.
07 -
Bake assembled sliders in a preheated oven at 350°F (175°C) for 20 to 25 minutes, until cheese is melted and buns are lightly toasted.
# Extra Suggestions:
01 -
Traditional caramelized onions can take up to one hour, but using beef stock shortens the time while retaining deep flavor and rich color.
02 -
Use 85/15 ground beef for optimal juiciness. Leaner beef dries out, while higher fat content requires draining excess grease.
03 -
Gruyere is classic for French Onion flavors but can be mixed half-and-half with Swiss cheese for a more affordable option.
04 -
Sliders can be made ahead by preparing onions and patties separately, then assembling and baking when ready.
05 -
Leftovers keep up to 5 days refrigerated; reheat in microwave at 80% power for 2 minutes per slider.