Directions:
In a huge skillet on medium, melt the spread. Add the onions and cover them with the spreadable cream. Cook, stirring occasionally, for about 12-15 minutes until the onions are tender and seared but not consumed. Add the thyme, salt and pepper, stir to combine, remove the heat and set aside. Preheat grill to 350°F. Remove rolls from bundle, leaving rolls in recoverable form.
Take a huge blade and cut the rolls crosswise to isolate the top and base. Place the base, cut side up, in an 11×7 baking dish. Top with half the cheddar. Add the meal’s hamburger. Cover with onions, spreading them out. Add the excess cheddar, then, at that point, add the highest part of the buns on top. In a small bowl, combine the softened spread and onion soup mixture.
I like to brush this mixture over the top of the rolls to make sure it’s evenly distributed, but you can just pour the spread on top. Cover loosely with aluminum foil, you need to make sure the foil does not come into contact with the highest points of the rolls, and prepare for 25 minutes. Remove the foil and heat for another 5 minutes to brown the rolls. While the buns heat, soak their natural juices back in the bundle pads with water. Serve the rolls with a discretionary trimming of parsley and in its natural sauce as an afterthought for dipping. Enjoy!!
