French Dip Sliders
Kristi Carlson’s got another cook book out: Eat Like A Gilmore: Daily Cravings. It’s awesome! These French Dip Sliders are perfect for a party or dinner for the family.
INGREDIENTS
4 Tbsp Butter, divided
3 cups peeled and thinly sliced sweet onion
2 tsp fresh minced thyme
1 Tbsp peeled and minced garlic
¼ cup cooking sherry
¼ tsp sugar
2 cups beef broth
1 Tbsp Worcestershire sauce
1 beef bouillion cube
½ tsp salt
12 slider buns or Hawaiian rolls
½ lb swiss cheese, thinly sliced
1 lb roast beef, sliced thinly
DIRECTIONS
In a large pot or dutch oven, melt 2 Tbsp butter over medium-high heat. Add onions. Saute onions for 5-6 minutes until soft. Add thyme, garlic, and half of the sherry. Continue to sauté, stirring occasionally, until all sherry has been absorbed. Sprinkle with sugar, then add remaining sherry. Saute until most of the sherry has been absorbed.
Add beef broth, Worcestershire, beef bouillion cube, and salt to the onions. Sture to combine. Reduce heat to low and simmer, uncovered, for 15 minutes.
Set out a baking sheet covered with parchment paper. Set aside. Ensure oven rack is in the center position. Preheat oven to 350 degrees.
Using a serrated knife, carefully cut buns into top & bottoms. Place bottom buns on the pan, with all of them side by side, touching. Layer the entire surface with slices of swiis cheese, until it’s all evenly covered. Do the same with the roast beef, making the meat part a bit thicker. Place any extra cheese on top of the beef. Use a fork or slotted spoon to pull onions out of the jus. Cover the surface of the cheese/beef with a generous layer of onions. Use all of the onions! Place a top bun on each slider.
Melt the remaining 2 Tbsp of butter to lightly brush on top of the bun tops. Place in the oven for 10-12 minutes, just long enough to heat the roast beef and melt the cheese.
Remove from oven and use a lsharp knife to carefully cut the sliders into individual sandwiches.Serve with the remaining jus on the side for dipping