There’s something about French onion soup that feels like a warm embrace on a chilly day, but this version takes comfort to a whole new level. Imagine tender chunks of beef simmered until melt-in-your-mouth tender, surrounded by golden caramelized onions, a rich beef broth, and a blanket of bubbling Gruyère cheese. Then pair that with a buttery croissant grilled cheese filled with even more beef and onions. It’s cozy, hearty, and indulgent in all the right ways.

Why You’re Going to Love This Recipe

• Two comfort classics in one – A rich French onion beef soup paired with a golden, buttery grilled cheese.
• Restaurant-quality flavor at home – Slow-cooked beef and caramelized onions create a deep, savory flavor that feels luxurious.
• Perfect for cold days – Warm, melty, and soul-soothing.
• Customizable and crowd-pleasing – You can make the soup ahead, then build the grilled cheese fresh when serving.

Ingredients

French Onion Beef Soup
Chuck roast, cut into 1–2 inch pieces
Large onions, sliced
Beef broth
Gruyère cheese, shredded
White wine
Unsalted butter
Flour
Garlic, paste or minced
Worcestershire sauce
Dark brown sugar
Thyme sprigs
Bay leaves
Salt and black pepper
Olive oil, for cooking

French Onion Beef Grilled Cheese
Croissant loaf slices
Gruyère cheese, shredded
Reserved shredded beef (from soup)
Reserved caramelized onions (from soup)
Unsalted butter, for cooking

Garnish
Chopped thyme

How to Make It

Step 1: Sear the Beef
Season the beef with salt and pepper. In a Dutch oven over medium heat, sear it on all sides until golden brown. Remove from the pot and lower the heat to medium-low.

Step 2: Caramelize the Onions
Add sliced onions, butter, a pinch of salt, a pinch of pepper, and dark brown sugar to the same pot. Stir continuously for about 10–15 minutes until golden and caramelized. Stir often to prevent burning. Add garlic and cook until fragrant. Reserve 1/2 cup of onions for the grilled cheese.

Step 3: Build the Base
Sprinkle flour over the onions and stir to coat. Deglaze with white wine and Worcestershire sauce, cooking for 2–3 minutes to develop depth. Return the seared beef to the pot and add enough beef broth to cover.

Step 4: Simmer Until Tender
Add thyme and bay leaves, cover, and simmer on low heat for 1–2 hours until the beef is fork-tender. Once done, reserve 1/2 cup of beef for the grilled cheese. Shred and set aside. Let the soup continue to simmer gently.

Step 5: Make the Grilled Cheese
Layer Gruyère cheese, caramelized onions, and shredded beef between slices of croissant loaf. Butter a pan and toast each sandwich over medium-low heat until golden brown and melty inside.

Step 6: Broil the Soup
Ladle soup into oven-safe bowls and top with shredded Gruyère. Broil until the cheese is melted, golden, and bubbling.

Step 7: Serve and Enjoy
Garnish with thyme and serve immediately with the croissant grilled cheese for dipping. Every bite is rich, cheesy, and comforting.

Storage and Reheating

To Store:
Refrigerate leftover soup in an airtight container for up to 4 days. Keep the grilled cheese separate for best texture.

To Reheat:
Warm the soup on the stovetop over low heat until hot. Reheat the grilled cheese in a skillet or air fryer until crispy again.

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French Onion Beef Soup and Grilled Cheese

There’s something about French onion soup that feels like a warm embrace on a chilly day, but this version takes comfort to a whole new level. Tender chunks of slow-simmered beef melt into a sea of caramelized onions, rich broth, and bubbling Gruyère that clings to every spoonful. And just when you think it can’t get any better, you dip in a buttery croissant grilled cheese layered with more caramelized onions and shredded beef. It’s the kind of cozy, soul-satisfying meal that turns an ordinary night into something unforgettable.

Course dinner, lunch

Cuisine American, French

Keyword french onion, grilled cheese, soup

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 4

Author kingcooks

Ingredients

French Onion Beef Soup

• 2 lbs chuck roast cut into 1-2 inch pieces
• 5-6 large onions sliced
• 4-5 cups beef broth
• 2 cups Gruyère cheese shredded
• 1 cup white wine
• 3 tbsp unsalted butter
• 2 tbsp flour
• 1 tbsp garlic paste or minced
• 1 tbsp worcestershire sauce
• 1 tbsp dark brown sugar
• 2 sprigs thyme
• 2 bay leaves
• 1 tsp salt plus more to taste
• 1 tsp black pepper plus more to taste
• Olive oil for cooking

French Onion Beef Grilled Cheese

• 8 slices croissant loaf
• 2 cups Gruyère cheese shredded
• 1/2 cup shredded beef reserved from soup
• 1/2 cup caramelized onions reserved from soup
• Unsalted butter for cooking

Garnish

• Thyme chopped

Instructions

French Onion Beef Soup

• Season beef with salt and pepper.
• To a dutch oven over medium heat, sear the seasoned beef on all sides for about 3-4 minutes per side.
• Once seared, remove from pot and lower heat to medium low.
• Add the sliced onions to the same pot with butter, a pinch of salt, a pinch of pepper and dark brown sugar.
• Continuously stir until the onions caramelize. This will take anywhere from 10-15 mins.
• Stay close and keep stirring to prevent the onions from burning.
• Once caramelized, add garlic and cook until fragrant.
• Reserve 1/2 cup of the caramelized onions for the grilled cheese.
• Sprinkle the remaining onions in the pan with flour and stir to allow the flour to be absorbed.
• Deglaze the pan with white wine and Worcestershire sauce. Cook for 2-3 minutes.
• Return the seared beef to the pot and add enough beef broth to cover.
• Add thyme and bay leaves. Cover and cook on low for 1-2 hours. Or until the beef is fall apart tender.
• Once cooked, reserve 1/2 cup of the tender beef. Shred and set aside.
• Leave the soup to simmer on low heat until you’re ready to serve.

French Onion Beef Grilled Cheese

• Layer Gruyère cheese with the reserved caramelized onions and shredded beef between two slices of croissant loaf.
• To a pan over medium low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.

Assemble

• To baking safe dishes, add a few ladles full of the soup. Top with shredded
• Gruyère cheese. Broil in the oven until the cheese is melted and bubbling.
• Once ready to serve, top with thyme and enjoy with the toasted grilled cheese. Enjoy!

These French Onion Dip Sliders are the perfect mix of comfort and indulgence. Buttery Hawaiian rolls, rich and savory roast beef, and a luscious onion gravy come together with melted provolone and a generous layer of Heluva Good! French Onion Dip for a bite that’s creamy, cheesy, and full of bold flavor. Finished with a garlicky butter topping and baked to golden perfection, these sliders are a guaranteed hit for game days, gatherings, or a cozy night in.

Why You’re Going to Love This Recipe

• Ultimate Flavor Combo – Savory onion gravy, creamy French onion dip, and gooey cheese create layers of rich, bold taste.
• Easy to Make – Simple ingredients come together quickly, making this a stress-free, crowd-pleasing dish.
• Perfect for Any Occasion – Whether it’s a party, potluck, or weeknight dinner, these sliders will disappear fast.
• Dippable & Delicious – Serve with extra gravy and more French onion dip for the ultimate bite.

Ingredients

• Hawaiian sweet rolls – Soft and slightly sweet, they’re the perfect base for these sliders.
• Provolone cheese – Melts beautifully and complements the savory flavors.
• Deli roast beef – Thinly sliced and smothered in a rich onion gravy.
• Beef broth & onions – The foundation of a deep, flavorful gravy.
• Heluva Good! French Onion Dip – Adds a creamy, tangy twist to every bite.
• Garlic butter – Brushed on top for a golden, flavorful finish.

How to Make French Onion Dip Sliders

Garlic Butter

In a small bowl, mix together all ingredients listed under “Garlic Butter.” Set aside.

Beef and Gravy

In a pan over medium heat, add some olive oil, butter, and thinly sliced onions. Sauté until soft and slightly browned, then season with salt and pepper.

Sprinkle in flour and stir continuously, allowing it to cook until absorbed by the onions and butter.

Add garlic, and once fragrant, deglaze the pan with beef stock. Stir and let the sauce thicken. Once thickened, stir in dried parsley and adjust seasoning as needed.

Add thinly sliced roast beef to the pan, coating each bundle in the onion gravy. Once warmed through, remove from heat and set aside.

Assemble

Slice the Hawaiian sweet rolls in half lengthwise and toast both sides. Spread Heluva Good! French Onion Dip generously on both halves.

On the bottom rolls, layer provolone cheese, followed by the roast beef and onion gravy. Add another layer of provolone cheese, then place the top rolls on.

Brush with garlic butter and bake in a preheated oven at 350°F until golden brown and the cheese is melted.

Serve warm with extra onion gravy and more Heluva Good! French Onion Dip for dipping. Enjoy!

Storage & Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to three days.
• Reheating: Warm in the oven at 300°F until heated through, or microwave in short intervals to maintain texture.

These French Onion Dip Sliders are rich, creamy, and packed with bold, savory goodness. Whether you’re feeding a crowd or treating yourself, they’re guaranteed to be a new favorite!

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French Onion Dip Sliders

There’s something undeniably satisfying about a hot, cheesy, and flavor-packed slider, and these French Onion Dip Sliders deliver on every level. Imagine buttery Hawaiian rolls toasted to perfection, layered with rich, savory roast beef smothered in a velvety onion gravy, and melted provolone cheese tying it all together. But the real star? A generous spread of Heluva Good! French Onion Dip, adding an irresistible tangy depth to every bite. Brushed with garlicky butter and baked until golden, these sliders are the ultimate crowd-pleaser—perfect for game days, gatherings, or just because you deserve something delicious. Serve with extra onion gravy and dip for the full experience!

Course Appetizer, sliders

Cuisine American

Keyword beef and gravy, dip, french onion, sliders, spinach artichoke dip

Prep Time 10 minutes minutes

Servings 6 servings

Author kingcooks

Ingredients

• 8 oz heluva good French onion dip
• 1 12 pack Hawaiian sweet rolls
• 12 slices provolone cheese

Beef and Gravy

• 1 lb deli roast beef sliced thin
• 2 cups beef broth or stock
• 1 large onion sliced thin
• 3 tbsp butter
• 3 tbsp flour
• 1 tsp worcestershire sauce
• 1 tsp parsley dried
• 1 tsp salt
• 1 tsp pepper
• Olive oil for cooking

Garlic Butter

• 4 tbsp butter melted
• 1 tsp garlic
• 1/4 tsp salt

Instructions

Garlic Butter

• To a small bowl, add all ingredients listed under “Garlic Butter.” Once combined, set aside.

Beef and Gravy

• To a pan over medium heat, add some olive oil, butter, and the thinly sliced onions. Allow to sauté for 3-5 minutes or until they are soft and slightly browned. Season with salt and pepper.
• Add flour and continuously stir to combine. Cook for 1-2 minutes so the flour can be absorbed by the onions and butter.
• Follow that with garlic, and once fragrant, deglaze the pan with beef stock.
• Stir and allow the sauce to thicken for 2-3 minutes. Once the sauce has thickened, stir in dried parsley and season with salt and pepper to taste.
• Add bundles of thinly sliced roasted beef and smother each pile with the onion gravy. Once the roast beef is covered, remove from heat and set aside.

Assemble

• Slice a 12-pack of Hawaiian sweet rolls in half lengthwise and toast both sides. Add a generous layer of Heluva Good! French Onion Dip to both sides of the toasted rolls.
• On the bottom rolls, lay down a layer of provolone cheese, followed by the roast beef and onion gravy. Add another layer of provolone cheese, then place the top rolls on.
• Brush with garlic butter and place in a preheated oven at 350°F. Bake until the tops are golden brown and the cheese is melted, about 10 minutes.
• Once cooked, serve with an extra side of onion gravy and more Heluva Good! French Onion Dip. Enjoy!