¼ cup butter
2 medium yellow onions, sliced thinly
½ teaspoons salt
1.5 lb ground beef
2 Tablespoons all-purpose flour
¼ cup worcestershire sauce
1 teaspoon beef bouillon
1 Tablespoon minced garlic
¼ teaspoon ground pepper
12 dinner rolls
12 slices gruyere, gouda or havarti cheese
For the glaze:
2 Tablespoons butter, melted
2 Tablespoons worcestershire sauce
1 Tablespoon Everything Bagel Seasoning
In a large cast iron or heavy bottomed frying pan, heat butter and onions over low/medium heat. Sprinkle salt over onions. Cook onions for 15-18 minutes until they begin to turn dark yellow/light brown, stirring every 2-3 minutes to prevent burning, lowering heat if necessary.
Don’t walk away from these, stir every 1-2 minutes the last 5 minutes of cooking as they can burn quickly.
Add ground beef to onions, cook 5-7 minutes until no longer pink and stir to break beef into small pieces. Drain any excess grease (into an old tin can or tin foil, not down the drain).
Add flour and stir well, then add worcestershire sauce, beef bouillon, minced garlic, and ground pepper. Simmer 2-3 minutes until sauce is thickened and remove from heat.
Slice 12 dinner rolls in half and place bottoms in a 9×13 inch baking pan. Spoon ground beef filling over rolls, then spread cheese slices over ground beef filling to cover completely. Replace the tops of the rolls over the filling and cheese.
Preheat oven to 350 F.
For the glaze:
Combine melted butter, worcestershire sauce, and everything bagel seasoning in a small dish. Brush or spoon over the tops of the rolls to coat evenly.
Cover with tin foil and place on middle rack in oven for 10-15 minutes, until cheese is melted. Serve warm.