French Onion Sliders
Published April 9, 2024
- Total Time
- 1 ¾ hours
- Prep Time
- 15 minutes
- Cook Time
- 1 ½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons extra-virgin olive oil
- 1 to 2tablespoons butter (unsalted or salted)
- 2large yellow onions, thinly and uniformly sliced (about 8 cups), see Tip
- Salt and pepper
- 1tablespoon balsamic vinegar
- 2½ cups/8 ounces shredded Gruyère
- 4small brioche buns, cut in half crosswise
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
606 calories; 32 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 7 grams dietary fiber; 19 grams sugars; 25 grams protein; 1205 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Caramelize the onions: Heat the olive oil and 1 tablespoon butter in a Dutch oven or large, heavy skillet over medium. Once the butter melts, add the sliced onions and a large pinch of salt. (If your onions are particularly large, you may need another tablespoon butter to thoroughly moisten them.) Cook, stirring occasionally, until the onions are softened and translucent, 7 to 10 minutes.
- Step 2
Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are deep brown all over, 1 hour to 1 ¼ hours total, reducing the heat to low if they are browning unevenly. (If the onions start to stick to the bottom of the pan and burn, reduce the heat to low and add the balsamic vinegar, stirring to deglaze the browned bits from the bottom of the pan.) When the onions are caramelized, stir in the balsamic vinegar if you haven’t already added it. Remove from heat.
- Step 3
Heat the oven to broil (on low, if possible). Place the halved brioche buns open on a sheet pan. Divide the cheese evenly among each bun half and broil until melted, 3 to 4 minutes. Remove the buns from the oven and sprinkle with ground black pepper. Add caramelized onions (about 2 tablespoons) to the bottom half of each bun. Sandwich the two halves and serve.
Tip
- Onions that are sliced uniformly will brown more evenly, and onions that are sliced thinly will caramelize faster.
Private Notes
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Cooking Notes
Christa
Here's a timesaving tip tor an easy and speedy meal: make Ali Slagle's caeamelized onions ahead of time and freeze them, as I did this past winter.
David Hawkins
According to Kenji López-Alt, adding oil to butter does nothing to reduce the risk of burning the butter. Another myth that Julia Moskin might have addressed.
T
Adding oil to butter won't stop the milk solids in the butter from burning. If you want a buttery taste but high heat cooking, use ghee (clarified butter).
JF
Caramelized onions and cheese, yum. I do think that brioche is the wrong choice. This sandwich needs some body and bite - a ciabatta would be better.
Quinn
We made this recipe tonight as written and wow!!! These little sandwiches are so, so good!!! I did try a little Dijon mustard on one too and it was the perfect compliment. My boyfriend and I were so happy we decided to try these! I used brioche rolls and got six slider size sandwiches. We're definitely doubling, maybe tripling the recipe next time so that we can freeze the extra caramelized onions for quicker future sandos whenever we want them.
Meg
Double the onions!
Nancy
I had to laugh. It didn’t occur to me until I bit into it, but it was a “ burger” without the burger. Next time I think I’d add mushrooms & also use Dijon mustard & substitute white wine for the balsamic.
Will
Really delicious! Perfect appetizer for a party. I did want a little more sweetness. So next time I will either add a teaspoon of sugar or use Vidalia onions instead of yellow onions.
Tom Q
I like recipe just the way it is. I must be in the minority here.
Jenn
This was delicious and my kids asked for more. I'll have to double the amount next time.
Ghee Lafleur
Hard lesson learned: if your brioche buns are not covered with cheese, the broiler will burn them black as coal very quickly--even if the oven is set on low broil. So cover both halves with cheese! Otherwise, great recipe--a big hit in my house.
MC
Another "cozy" meal. Please find a new way to describe food — this has become ubiquitous.
Rebekah
My husband suggested adding some deli thin sliced ham, which we did and he pronounced this much better! Next time I will also include the dijon from the commenter below. Delicious and easy.
my notes
Good recipe. Needs a lot of cheese but was good
Ag
For taste and freshness, it needs sliced tomatoes
sherry
Honestly you can get much the same result by just quickly caramelizing the onions in a pan with olive oil and then adding some butter and balsamic towards the end. 15 minutes!
JF
Caramelized onions and cheese, yum. I do think that brioche is the wrong choice. This sandwich needs some body and bite - a ciabatta would be better.
LAK
Followed the instructions - after 3ish hours ended up with a mush of onions. Seems like a lot of water came out? Cooked in a dutch oven mostly on low. I may try it again because these are not the carmelized onions I expected =(
malika
Add white wine to onions and let reduce (skip the balsamic). This will make it taste more like onion soup and balance out the sweetness.
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