Sliders are kind of the perfect meal. They’re just right if you’re hungry for something savory and filling, but don’t feel like facing down a burger the size of your head.
They’re are the bite-size cousins of burgers, and they’re favorites all year-round.
Sliders are also great because they’re so versatile. You might not want a lot of strong, surprising flavors on a full-size burger, and that’s why a smaller version works so much better for getting experimental. You can do pretty much anything with a slider, even eat them for breakfast.
And while they’re always perfect for a summertime barbecue, they also translate really well to more autumnal fare.
That’s why we’re loving these French onion sliders, which combine the coziness of both sliders and French onion soup.
The sliders are plenty hearty, but since they’re small, you don’t have to feel overwhelmed!
These are perfect for the late summer when the nights first start getting a little cooler and a little longer, but you’re still looking for something a little fun and different for dinner.
Check out the recipe below, and see how it call comes together in the video, and of course, SHARE this with anyone who loves a hearty meal any time of year!
- 4 lbs. beef chuck roast
- 2 10.5 oz. can condensed French onion soup
- 1 10.5 oz. can beef consommé
- 8 slider buns
- 8 slices provolone cheese
- Place your beef in a Crock-Pot.
- Cover with French onion soup and consommé, and cook on high for 4 hours.
- When the beef is tender, shred it up using forks.
- With a ladle, transfer 3 cups of the broth to a saucepan.
- Reduce the broth for 10 minutes.
- Meanwhile, place a generous portion of shredded beef on slider buns.
- Top with provolone cheese.
- Bake at 350 °F for 5 minutes, or until the cheese is melted.
- Spoon your reduced broth into small bowls, and serve with the sliders for dipping.
Due to restrictions, this video cannot
be viewed in your region.