French Onion Sliders
- Makes: 12 servings
- Prep 15 mins
- Cook 24 mins
- Bake 15 mins
These totally indulgent sliders pack all the flavor of French onion soup into a tidy little sandwich. The recipe comes from Annie Marshall, of the Indianapolis-based blog Annie's Eats.
large yellow onions, halved and thinly sliced
freshly ground black pepper
minced fresh thyme leaves (or 1/2 teaspoon dried thyme, crushed)
dry white wine*
baguette-style French bread slices, about 1/2-inch thick
cloves garlic, peeled and cut in half
thinly sliced Gruyere cheese
- To make the caramelized onions, combine the butter and 1 tablespoon olive oil in a large skillet over medium heat. When the butter melts, add the sliced onions to the skillet with the salt, pepper, and sugar. Stir well to combine, then reduce the heat to medium-low. Cook, stirring occasionally, until onions are golden brown and fully caramelized, about 15 to 20 minutes. Stir in the thyme and cook until fragrant, about 1 minute. Increase the heat to medium-high. Remove skillet from heat; add wine. Return to stove and continue to cook over medium-high heat, stirring frequently, until most of the liquid has cooked off. Remove from the heat and set aside.
- Rub one side of each baguette slice with the cut side of a garlic clove. Layer 12 baguette slices with a bit of the sliced Gruyere, 2 to 3 teaspoons of the caramelized onion mixture, and another slice or two of cheese. Place the remaining baguette slices on top. Lightly brush the tops with some of the remaining olive oil. Bake in a 400 degrees oven for 15 minutes, flipping once and brushing with remaining olive oil halfway through baking. Serve warm.
- *dry red wine or beef broth would also work
(French Onion Sliders)Servings Per Recipe 12, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 7, Potassium (mg) 56, sugar (g) 1, sodium (mg) 223, fiber (g) 1, cal. (kcal) 178, vit. A (IU) 199, iron (mg) 1, pro. (g) 7, calcium (mg) 151, chol. (mg) 21, Thiamin (mg) 0, Fat, total (g) 10, vit. C (mg) 2, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Niacin (mg) 0, carb. (g) 15, sat. fat (g) 4