This recipe was developed based on my craving for French Onion Soup. We were having friends for an outdoor movie night and decided to have a variety of appetizers.
I used a beef rump roast, trimmed any extra fat off, Then I cut the roast in half vertically so it looked as if I had two large steaks. Then each half I cut into eight pieces. So you will end up with sixteen sliders. The key also is to really brown the meat well to create flavor. You need to either do this in two batches in the instant pot. Or if you are like me and slightly impatient, brown one batch in the instant pot, while you are browning the second batch on the stove top.
While your beef is cooking in the instant pot, grab a saute pan and caramelize your onions. This takes a little time, you want to get nice rich color like the ones above. I do a final deglaze with brandy or cognac just to achieve a robust flavor.Print
French Onion Beef Sliders
A great Fall/Winter recipe, that is pure comfort food. I prepared sliders, but you could also make full size sandwiches. Served with a nice Caesar salad would be amazing.
3 – 3 1/2 pound beef rump roast
salt & pepper
1 1/2 cups beef broth ( I use low sodium)
1 package Lipton dry onion soup mix
2 sprigs of fresh rosemary
4 cloves of smashed garlic
1 tablespoon cornstarch
2 large yellow onions
1/4 cup brandy or cognac
16 small small French rolls
1 wedge of fresh parmesan
8 ounce Sartori Tuscan cheese ( or fontina)
Preheat the instant pot on the saute setting. Season the beef, give the inner pot a drizzle of olive oil. Place half of the beef in the hot Instant pot and brown well. Remove and continue to brown the second batch of beef. Once all the beef is browned add the beef broth, smash garlic, Liptons onion soup mix and rosemary springs. Bring liquid to a light boil. Press the cancel button and set the Instant pot on high for 40 minutes. Let the instant Pot release naturally.
While the beef is cooking, caramelize the onions. In a stainless saute pan (not non stick) heat 2 tablespoons olive oil over medium heat. Add the onions to the hot pan, stirring occasionally. You really want to achieve a rich golden brown, and this will probably take 15 – 20 minutes. If the pan and onions look dry add just a little bit of water. This will deglaze the pan and pick up any brown bits. You will do this a couple of times. Once you achieve a rich golden brown color deglaze the pan with the brandy or cognac and reduce. Set onions aside and let cool.
Pre heat oven to 400* Cut the French rolls in half, grated fresh parmesan cheese over each one and give a drizzle of olive oil, sprinkle with salt & pepper. Keep the bottoms separated from the tops 🙂 Toast in the oven until nice and golden and remove. But keep that oven on.
Turn the lever to release any steam, there really should not be any steam left at this point.. Remove the beef, and rosemary sprigs. Hit cancel and then hit the saute button. In a small bowl mix 1 tablespoon of cornstarch and 1 tablespoon of warm water. Whisk into the hot beef broth and cook until thickened.
Place one cooked beef cube on the bottom of a toasted French roll, smash just a little with a fork. Drizzle with a spoonful of sauce, and top with a spoonful of caramelized onion. Sprinkle with the Tuscan blend cheese. Pop in your preheated oven and cook until the cheese melts. Remove and place the bread top on and serve with the French onion sauce.
I happened to have a Classic French veal demi glaze in my pantry that I added to the Instant Pot while cooking the beef. This makes for a very rich, robust and savory sauce. Its an option but not essential.