In large pan heat small amount of oil over medium heat.
Add thinly sliced onions and good amount of Everglades All Purpose. Slowly Caramelize – it should take about an hour
Once all the onions are caramelized add the red wine vinegar stirring well.
After about 5 minutes remove from the heat and add ½ stick of butter. Stir around till all the butter is melted.
Preheat grill or oven to 375.
In sauce pan heat remaining ½ stick of butter and add 1 TBSP of minced garlic.
Cook over medium heat till garlic is soft.
Remove pan from heat and add minced parsley.
In Slightly sprayed pan that is grill safe if you are cooking on the grill.
Cut Hawaiian Rolls in half Placing the bottom half in the bottom of the pan.
Spread on French Onion Dip, followed by layer of sliced roast beef, layer of Provolone Cheese, and top with the caramelized onions.
Place Roll tops on and brush the butter garlic mixture on top of rolls.
Sprinkle tops with a good amount of Everglades Cactus Dust and they are ready to be cooked.
We grilled ours for about 30-45 Minutes at 375.
Take them off the grill and slice them up.
We heated up a can of French onion soup to serve on the side of them as a dip for the sliders.
