French Dip Sliders with Caramelized Onions
French dip sliders start with Hawaiian rolls loaded with thin deli roast beef, Vidalia onions caramelized low and slow (no onion soup mix packet here), and grated Gruyere, then get brushed with a butter, Dijon, and poppy seed glaze. A homemade au jus with garlic, fresh thyme, and Worcestershire sauce simmers on the stovetop while they bake. Assemble the whole pan ahead of time and bake it when you're ready. One pan, twelve sliders, about 20 minutes in the oven.
Equipment
Ingredients
- 1 package Hawaiian rolls (12 rolls)
- ¼ cup garlic aioli
- 10 tablespoons butter (divided)
- 1 large (Vidalia onion, sliced thin)
- 1 lb deli roast beef (sliced thin)
- 6 ounces Gruyere cheese (grated)
- 1 ½ teaspoon brown sugar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- 2 ½ teaspoons fresh thyme (divided)
- 1 teaspoon poppyseeds
- 1 garlic clove (minced)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced onions and cook until they start to soften but are not browned, about 2 minutes. Reduce heat to medium and let the onions cook until golden brown, about 15 minutes. Stir occasionally to keep the thinner ones from burning. Set aside.
- Preheat the oven to 350º. Spray a 9 x 13 baking dish with cooking spray.
- Slice the entire package of rolls horizontally. Place the bottom half in the baking dish and spread with aioli. Add several layers of roast beef, and cover with caramelized onions. Add cheese and place the top half of the rolls over it.
- In a measuring cup, melt 8 tablespoons of butter in the microwave. Add brown sugar, mustard, and salt. Whisk to combine, then pour over the top of the rolls, using a brush to coat the sides of the rolls. Sprinkle with poppy seeds and 1 teaspoon of thyme. Cover with aluminum foil. Bake for 15 minutes, remove the foil and continue to bake until the cheese melts, about 5 minutes. Allow to cool for 5 minutes before serving.
- While the rolls are baking, add 1 tablespoon of butter to a saucepan over medium heat. Add garlic and cook for 1 minute. Add beef broth, Worcestershire sauce and 1 ½ teaspoons of thyme. Cook for about 10 minutes. Place in a bowl for dipping.
Barbara's Notes + Tips
- Store leftovers covered in the fridge for up to 3 days and reheat in a 350° oven until warmed through.
- Rolls are done when the tops are golden brown and the cheese has fully melted through the center, not just around the edges.
- Any sweet onion works if you can't find Vidalia, regular yellow onion won't caramelize as sweet.
- Give everyone their own small bowl of au jus for dipping instead of one shared bowl.
Nutrition
Calories: 226kcal | Carbohydrates: 4g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 999mg | Potassium: 152mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 1mg
