Stuffed French Onion Soup Sliders
Try this Stuffed French Onion Soup Sliders recipe, or contribute your own.
Try this Stuffed French Onion Soup Sliders recipe, or contribute your own.
- Carbohydrate 0.110918464512956 g
- Cholesterol 48.8886323881351 mg
- Fat 10.1216001552019 g
- Fiber 0 g
- Protein 13.1692529471565 g
- Saturated Fat 4.68364728578467 g
- Serving Size 1 1 Serving (74g)
- Sodium 104.647791729631 mg
- Sugar 0.110918464512956 g
- Trans Fat 0.942042870928932 g
- Calories 147 calories
Step-by-step
- Melt butter and olive oil in a large skillet over medium heat (5 out of 10.) Add onions and toss to coat. Cook for 25-30 minutes, stirring occasionally, until onions are soft and golden brown. Turn heat down during the cooking process if onions begin to burn.
- Meanwhile, cut fontina cheese into 8 cubes. In a large bowl, combine ground beef with onion soup & dip mix and water, then form into 8 balls. Push your thumb into the balls to create an indentation, then stuff with a cheese cube. Seal tightly, then flatten slightly into a patty. Repeat with remaining cheese and ground beef.
- Heat grill to medium-high, then grill sliders for 5-6 minutes a side. Remove to a plate, cover with foil, then let rest for 5 minutes. Toast buns briefly on the grill, then top sliders with caramelized onions and serve.
Traditional French onion soup relies on a protracted simmer of broth and deeply browned Allium cepa, topped with a toasted baguette round and melted Gruyère under a broiler, whereas these sliders invert that architecture entirely by housing the cheese inside the meat itself. Transforming a liquid bowl into a hand-held format requires precise moisture management, specifically combining lean ground beef with a measured quarter cup of water and onion soup mix so the protein binds properly without dissolving into a sticky paste. Caramelizing jumbo sweet onions demands twenty-five to thirty minutes of attentive stirring over medium heat in a skillet combining butter and olive oil, requiring strict temperature reduction if the sugars scorch rather than brown. When forming the eight individual patties, pushing a thumb into the center to encase a two-ounce block of fontina cheese demands total structural integrity; any gaps in the meat seal will cause the melting fat to escape directly into the fire. While fontina provides a creamy, butter-forward melt, substituting a firmer cheese like aged cheddar alters the moisture content and changes how the center behaves under direct heat. Grilling these stuffed patties over medium-high heat for five to six minutes per side develops a charred exterior while allowing the internal cube to liquefy without overcooking the surrounding beef. Resting the cooked sliders beneath foil for five minutes redistributes the internal juices so they do not immediately soak through the cocktail rolls upon assembly. Constructing the final dish requires only a brief toast on the grill grates for the small buns before topping each patty with the deeply caramelized onions.
