Cheesy French Onion Pull-Apart Sliders

To a large skillet over medium heat, add 2 Tbsp of Unsalted Butter (2 Tbsp). Once melted, add Vidalia Onions (2), ½ teaspoon Kosher Salt (as needed), and ½ teaspoon Ground Black Pepper (as needed). Cook the onions, stirring occasionally, for 7 minutes or until translucent.

Reduce heat to medium-low and continue to cook and stir for 30 minutes or until caramelized. Add Balsamic Vinegar (1 tsp) and remove from heat.

In a large bowl, mix the 80/20 Lean Ground Beef (2 lb) with Onion Soup Dry Packet (2), Simply Organic Onion Powder (2 tsp), Simply Organic Garlic Powder (2 tsp), Dried Thyme (2 tsp), Worcestershire Sauce (2 Tbsp), ½ teaspoon Kosher Salt (as needed), and ½ teaspoon Ground Black Pepper (as needed). Mix until well combined.

Add beef to the skillet, increase heat to medium and stir to break up the meat. Once browned, drain off excess grease.

Preheat the oven to 350 degrees F (180 degrees C). Spray the sheet pan with cooking spray.

Melt 6 Tbsp of Unsalted Butter (1/3 cup) in a microwave-safe bowl, then set aside.

Using a serrated knife, cut the Slider Buns (24) through the middle leaving individual rolls attached. Place the bottom buns (cut side up) on a sheet pan. Brush both sides with melted butter reserving some for the top.

To assemble, evenly distribute the cooked onion and beef mixture over buns and evenly layer the Provolone Cheese Slice (1 cup) over the beef.

Place the top buns over the top and brush with melted butter. Transfer sheet pan to the oven and bake for 20 minutes or until the cheese is melted and the top buns are lightly browned. Serve warm.