makes 4 sliders Accoutrements 2 medium yellow onions 2 Tbs olive oil 2-3 Tbs unsalted butter 1 tsp coarse ground salt 1 (10.5 oz) can of beef broth 1 Tbs Worcestershire Sauce 1/4 cup white wine 1 bay leaf 2 garlic cloves 8 slices of bread 1 cup shredded gruyere cheese (or 4 slices of Swiss)

1 Cut the ends off the onions. Remove and discard the first layers of peel. Slice into thin strips (1/4-inch thick).

2 Heat a large pan over Medium Heat and add enough olive oil to coat the bottom. Add 1 Tbs of unsalted butter. Once it’s melted, add the onions. Simmer for 10 minutes, stirring occasionally. Add the salt and stir through. Reduce the heat to Low and cook for another 30 mins, stirring occasionally. Be patient. Cook the onions low and slow until they develop a beautiful tan.

3 Start making the dipping sauce by heating the beef broth in a saucepan over Medium-Low Heat. Add the Worcestershire Sauce, white wine, and bay leaf. Peel the garlic cloves and slice in half longways. Add to the pan and let the ingredients simmer for 25-30 mins to give everything a chance to take in some of that delicious wine.

4 Use a cup, bowl, or other circular object as a template to cut the bread into round slices. A 3-inch diameter works for a standard slice of bread. Brush the remaining butter on both sides of each piece of bread.

5 When the onions are done cooking, remove them from the pan and set aside. Turn the heat up to Medium-High and add the slices of bread to the pan. Brown the first side of bread until it is slightly toasty (about 2 mins). Flip and brown the second side (1-2 mins). Toast them in batches if necessary.

6 Spoon the onions (about 2 Tbs) onto half of the slices of bread. Top with a 1/4 cup of cheese (or one slice) and pop them under the broiler for 1-2 mins until the cheese becomes both ooey as well as gooey. Remove and add the remaining bread so the top half meets the bottom half of your sliders. Serve with the dipping sauce (with the bay leaf and garlic cloves removed).