These French Onion Soup Sliders are really the perfect treat for football Sunday. Tender pot roast tucked into a warm bun with Swiss, onions and gravy. What’s not to love here?
I just love how quickly these sliders come together. They’re a spin-off recipe of my Java Braised Dutch Oven Pot Roast and is the most perfect way to use up any leftovers! If you haven’t tried this pot roast recipe yet, man-oh-man are you in for a treat. It’s seriously fall-apart magic.
I’m a massive advocate for all forms of sliders.
They’re seriously the perfectly portioned little treat that everyone seems to appreciate. Whether it be my Big Mac Sloppy Joe Copycats, Fully Loaded Philly Cheesesteaks or Monte Cristo on Brioche… they all have a running history for pleasing a crowd.
What Type of Cheese Do You Use For French Onion Soup Sliders?
I went ahead and used Swiss in today’s recipe because that’s what I had on hand. You could also use provolone, gruyere or a mix of all three! You want a little bit of tang when it comes to picking your cheese, as it pairs so nicely with the beef and caramelized onions.
I also strayed a little bit from a French Onion Soup recipe with the addition of horseradish mayo. You can certainly serve these without it, but I assure you it’s a great add-on! If you’ve got some picky eaters on your hands you could also serve it on the side.
Whenever I braise a batch of pot roast I always make gravy with the cooking liquid.
Once the beef is done cooking, I take it out of the dutch oven and set the meat in a separate bowl for shredding. Next you’ll whisk 2 tablespoons of all-purpose flour with 1/4 cup of warm beef broth. Add the broth to the dutch oven and set it over medium-high heat while continuously whisking. The juices will thicken up and voila… gravy. You could also use your favorite store-bought gravy, if preferred. Up to you!
How Do You Assemble The Sliders?
I like to place the slider buns in the oven for toasting. I also like to put a layer of cheese on the bottom halves so it gets nice a melty. Next I’ll top each bottom bun with a hefty amount of shredded pot roast, caramelized onions, a spoonful of gravy and slather the tops with horseradish mayo (simply mix 1/2 cup mayo with 2 tbsp. prepared horseradish).
- 1 Sweet Onion, cut into slices
- 2 tbsp. Butter
- ¼ cup Cooking Stock (optional)
- 12 Slider Buns, cut in half
- 12 Slices of Swiss Cheese
- Java Braised Pot Roast, as needed (on blog)
- Beef Gravy, as needed
- Horseradish Mayo, as needed (optional)
- Cut the onion into slices and place in a skillet over medium-high heat with butter and cooking stock. Sauté for a good 10 minutes, or until onions start to caramelize. Set aside.
- Cut slider buns in half and place them on parchment paper lined baking sheet in a preheated 400F oven for toasting. They will toast in about 10 minutes, depending on your oven. If you want to melt the cheese, place a slice of cheese on the bottom halves of the buns after 5 minutes of toasting.
- Heat up the shredded pot roast meat while the buns are toasting.
- Once toasty, top each cheese-covered bottom half with a heaping helping of shredded pot roast, caramelized onions, beef gravy and slather the top buns with horseradish mayo. Serve immediately.
NOTES ON THIS RECIPE:
- If you’ve made the pot roast and gravy a few days in advance, simply heat the pot roast up on the stove or microwave. Whatever floats your boat and works within your schedule best.
- I placed these on French sliders, but you could also serve this on sweet Hawaiian rolls! Cut the rolls in half and place the bottom halves on a baking sheet. Cover with cheese, shredded pot roast, caramelized onions and smear the top halves with horseradish mayo. When making Hawaiian sliders, I also like to melt some butter with 1 clove of minced garlic and spread it over the tops of the buns. Bake at 350F, lightly tented with foil, for about 20 minutes. Remove foil and bake for another 10 minutes.
- Make these into a main dish by serving them with cream cheese mashed potatoes, alongside a Cobb Salad (VIDEO) or as a main dish with Roasted Beet Salad.
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