Tender, juicy, garlicky chicken smothered with French onions and melted Gruyère on a soft Hawaiian roll, dunked into buttery, beefy au jus—yes, please. These French Onion & Gruyère Chicken Sliders with Au Jus are absolutely divine.

My husband used to swear he didn’t like French onion soup. I couldn’t believe it—who hates ooey-gooey cheesy French onion soup? So I set out to ease him into those flavors slowly. Little did he know, I was executing a delicious plan.

Years ago I surprised him with my retro-style “Beefy Stick-o-Butter Rice”—a dish packed with French onion flavors. He loved it so much he convinced me to order cases of beef consommé and French onion soup using reward points. Keeping consommé on hand is handy because it brings a richer, deeper beef flavor than plain broth; if you prefer a lighter taste, thin it slightly with water or a splash of wine or juice and adjust salt to taste.

After the rice success, I quietly introduced French onion flavors into other dishes until they became favorites. The sliders are basically those flavors reinvented with chicken—juicy white meat topped with caramelized onions and gooey cheese, all on a toasted sweet roll. He didn’t even realize he was enjoying “French onion” until it was too late.

Adding tender, seasoned chicken to the mix was pure genius. We both enjoy meat, so slipping in chicken made the sliders irresistible. I also experimented with a Gouda that mimicked the rich, melty feel of traditional French onion soup cheese and it worked beautifully—glorious, cheesy, beefy, oniony chicken on buttery toasted rolls. We dunked each slider into the au jus again and again.

Originally I thought this might be a simple weeknight treat just for us, but after one bite I knew it had to be shared. These sliders are addictive, quick to prepare, and perfect for weeknights, parties, or tailgating. They come together with a few straightforward ingredients and deliver big, comforting flavor.

Enjoy them dunked in au jus for maximum satisfaction—your family and friends will likely devour them fast. They’re an easy, crowd-pleasing option amid the busy holiday season or any time you want a cozy, flavorful meal.

Side dishes that pair well with these sliders include sour cream & onion fries, roast potato wedges, onion rings, French onion potato salad, or classic fries—simple, hearty sides that complement the sliders’ savory, cheesy profile.

Yield: 8 – 12 sliders

French Onion & Gruyere Chicken Sliders with Au Jus

Ingredients

2 large chicken breasts, butterflied, separated, and cut into 8–12 pieces (pound thicker pieces)
Coarse ground black pepper, garlic powder, and a little onion powder to taste (do not add salt; other ingredients are salty)
4 Tbsp butter
1 can beef consommé
1/4 tsp dried thyme
1 tsp balsamic vinegar
1 tsp red wine
1 finely minced garlic clove
1 can French onion soup
10–12 slices Gouda cheese, torn into fourths
10–12 slider rolls such as King’s Hawaiian or your preferred slider rolls

Instructions

Trim chicken, butterfly each breast, and slice crosswise into 10–12 pieces. Pound thicker pieces to even thickness. Season both sides with pepper, garlic powder, and onion powder (no salt).
In a large deep frying pan, melt butter over medium heat. Brown chicken pieces on both sides. Add consommé, thyme, balsamic vinegar, red wine, and garlic. Stir briefly and baste the chicken by turning it several times. Evenly pour the French onion soup over the tops of the chicken pieces—do not stir in; keep the onions on top.
Cover, reduce heat to low, and simmer about 20 minutes until very tender. Baste with juices, then transfer chicken to a baking sheet with a slotted spoon. Spoon most of the onions from the pan onto the chicken, place cheese pieces on top, and melt in a low oven or microwave.
Remove chicken and cover with foil. Heat oven to broil.
Slice rolls in half. Lightly butter or use a butter-flavored spray on the insides and broil briefly until lightly golden—watch closely to avoid burning.
Assemble sliders by placing cheesy onion chicken on the roll bottoms and topping with the roll tops. Whisk the pan juices (au jus) and any remaining onions, and serve in small bowls for dipping. Enjoy!

Notes

Yield depends on chicken size—two medium breasts yielded 10 pieces for me. You may get 8–12 pieces depending on how you slice them; aim for portions that match your rolls. Meat will shrink slightly during cooking.