Roast Beef & Onion Sliders

1. Preheat oven to 350°F. Keeping sheet of rolls intact, cut in half crosswise, separating top buns from bottom buns. Place bottom buns in a 9- x 9-inch baking pan, cut side up. Set aside top buns.
2. Stir together butter, dried onion, thyme and pepper in a small bowl. Spread half of the butter mixture evenly over bottom buns; top with roast beef, Frenched onions, and cheese. Place top buns ne. Spread remaining butter mixture over top buns; sprinkle with salt.
3. Cover pan tightly with aluminum foil. Bake sliders until cheese is melted, about 20 minutes. Uncover and bake until top buns are lightly toasted, 5 to 8 minutes. Enjoy hot!

Frenched Onions

• 1 Tbsp olive oil
• 2 lbs yellow onions (about 4) thinly sliced against the grain
• ½ tsp salt
• ¼ tsp black pepper
• 1-2 Tbsp water (as needed)
• 2 Tbsp unsalted butter
• 2 Tbsp dry sherry
• ½ tsp beef bouillon paste

1. Heat oil in a large nonstick skillet over medium. 
2. Add onions; cover and cook, stirring occasionally, until softened and starting to brown, about 20 minutes. 
3. Stir in salt and pepper. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until onions are very soft and dark golden, 30 to 40 minutes, stirring in 1 to 2 tablespoons water as needed if pan bottom gets too dark. 
4. Stir in butter, sherry, and beef bouillon paste. Cook, stirring often, until butter melts and sherry evaporates, about 2 minutes.
5. Make these onions all the time for everything!!

Notes: 

If you are sensitive to salt, you may want to use unsalted butter. 

If you want to get some really great, local butter, check out all our butter options here (garlic would be really great!). 

We also have awesome salts and, once again, our TF Trifecta Blend would be perfect here!!