|
Heat olive oil in a large pan over medium-high heat.
Cut the onion pole-to-pole and then slice into 1/4-inch half-rounds.
Add all at once to the pan, reduce heat to medium, and let cook,
stirring
occasionally.
If the onions get too dry before completely browning, add a couple
Tbsp water
and reduce heat even more.
When the onions have browned to your liking, add the beer and let
simmer until
the beer reduces to a nice, syrupy glaze for the onions.
To build the sliders, spread preserves onto the buns and top with a
burger
patty, slices of brie (cut to fit the slider), and a spoon of the
onions.
Serve warm.
|
