French Onion Sliders
These delicious sliders feature savory Jones Dairy Farm sausage, caramelized onions, melted Swiss and cheddar, all on soft buns for a delicious, bite-sized twist on the classic soup. Recipe by That’s What She Eats.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 12 | slider rolls |
| 5 slices | Swiss cheese |
| 1 package (16 oz.) | |
| 1 large | onion, thinly sliced |
| 1 large | shallot, thinly sliced |
| 4 | garlic cloves, grated or minced, divided |
| 2 sprigs | thyme, leaves stripped |
| 2 tablespoons | all-purpose flour |
| 1 cup | chicken stock |
| 1 tablespoon | Dijon |
| 5 slices | sharp cheddar |
| 1/3 cup | butter, room temperature |
| 1/4 cup | parsley, chopped |
Salt and pepper to taste |
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Directions
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Heat oven to 350°F.
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Using a serrated knife, cut rolls in half lengthwise (without breaking apart). Place bottom half of rolls on a baking sheet; set tops aside. Layer Swiss cheese on bottom of buns.
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Heat large skillet over medium heat. Add sausage and cook, breaking up with a spatula, until golden brown and slightly crispy on edges. Stir in shallots and onions and sauté 5 minutes, until onions are softened and translucent. Add the 2 cloves minced garlic, Dijon, and thyme and sauté 2 more minutes.
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Add flour and stir to incorporate. Let flour cook for 3-5 minutes until golden brown. Stir in broth, scrapping up any browned bits from the skillet. Reduce heat to low and let thicken. Simmer on low until soup is thick and reduced.
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Spoon the mixture over the slider buns, and top with cheddar cheese and top half of the buns.
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Mix softened butter, parsley, and remaining garlic in a small bowl. Spread on top of sliders. Bake for 10 minutes until buns are golden brown and cheese is melted. Serve hot!
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Ratings and Reviews
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