French Onion Beef Sliders For A Crowd

That’s what I imagine you are screaming on your screen right now. Because if there is one thing that I most certainly follow, it is the hip viral videos from 10 months ago. And if there is another, it is consistent. As in, I constantly try to understand to infuse a crazy flavor of beef, sweet caramelized onions and sticky Swiss cheese in as many dishes as a human can handle before literally turning into a gigantic crouton soaked in beef broth.

French Onion Beef Sliders For A Crowd
French Onion Beef Sliders For A Crowd

I have made many recipes inspired by French onions. For example, I published French onion soup sticks, French onion beef stroganoff, French onion drip cookies and French waffle onion soup. However, I am almost sure that this one here is the reigning king of all that is French onion. Friends, meet the French Onion Beef Sliders.

Like all real sliders, these onion beef sliders are cooked with onions. However, this time they were first lightly caramelized and then mixed with the seasoned ground beef during cooking.

I’m also trying to stretch the definition of sliders here, because I don’t press beef into actual pellets. In order to make them as simple as possible to cook for a crowd, I break up the beef by browning it, then distribute the crumbles and onions evenly on a baking sheet full of mini breads. Once the cheese that I placed on top has melted, no one is wiser!

French Onion Beef Sliders For A Crowd
French Onion Beef Sliders For A Crowd

Speaking of which, I really LOAD on the Swiss cheese. Not only does this help keep the beef together in a faux pancake, but it really enhances that French onion flavor. Plus, it looks super decadent when your guests separate them.

Or maybe it’s part B, because the first photo is also a separate image. But every time you see a picture of this gooey cheese, it’s like the first time, isn’t it?

You think that once I have the rolls, the beef, the caramelized onions and the gruyère piled up, I would be done, right? But there is another quick addition before putting these babies in the oven that makes all the difference in the world: beef butter.

I stir the beef base (like Better than Bouillon) in melted butter, with a little Worcestershire sauce, then brush it on top of the burgers. Right after brushing the butter, I sprinkle the sliders with garlic powder, onion powder, fresh thyme and sesame seeds. This little step really gives a boost.

In the end, I have to tell you that it was one of the best-received appetizers I have ever had. Honestly!

I brought them to my friend Jackie’s house for New Years Eve, where they were wiped out within the first hour. Be careful, Jackie is the type of person who prepares thirty-five times too much food for the crowd she is waiting for, then worries about not having enough, so she goes out and buys more. The food from this little reunion could have fed people at all the parties in the whole city and it probably would still have leftovers. So obviously, I felt pretty good as people went over the other (very delicious) appetizer options to grab their second cursor. And even more so when they ran to tell the other guests to try one before they were all gone.

French Onion Beef Sliders For A Crowd
French Onion Beef Sliders For A Crowd

But don’t take my word for it. Make these French onion beef sliders for your next event and see for yourself how fast they fly on the table. And while you’re at it, don’t forget to take a photo and tag #hostthetoast on Instagram. They will disappear in a flash, so you must get this photo souvenir. In addition, they will appear on the You Made It page, so that I can spend my days drooling over it.

French Onion Beef Sliders For A Crowd

It’s an appetizer recipe that you don’t want to skip. Serve it for the Super Bowl and watch how quickly these little sandwiches are disappearing.


  • 8 tablespoons (1 stick) butter, divided
  • 2 large sweet onions, sliced
  • 2 pounds ground beef
  • 2 tablespoons beef base (such as Better than Boullion), divided
  • 1 tablespoon Worcestershire sauce, divided
  • Kosher salt and black pepper, to taste
  • 24 slider buns
  • 12–16 ounces gruyere cheese, chopped
  • 2 tablespoons sesame seeds
  • 1 tablespoon fresh thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder


  • Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
  • In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
  • Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
  • Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
  • Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
  • In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
  • Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.

Recipe source from Morgan

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