Kobe Beef Sliders With Tarragon Aioli and Caramelized Onions Recipe

Add the sliced onions to the hot pan. Turn the heat down to medium. Cook for 20 to 30 minutes without stirring; you want to brown an entire layer of onions before you touch them. Then, flip the onions to encourage even browning. You'll need to flip and stir a few more times. If the fond starts to stick or burn, add a couple tablespoons of water to release it. Continue cooking until the onions are deeply browned and soft, which should take about an hour total.

While the onions cook, make the tarragon aioli. In a food processor, combine the egg yolks, garlic, vinegar, and a pinch of salt. Pulse until the garlic is finely chopped and the egg mixture is frothy. With the food processor running, slowly stream in the oil until the mixture is emulsified and thick enough to coat a spoon.

Stir the minced tarragon into the aioli, then season with salt and pepper to taste.

For the sliders, you can grill them directly from the box. If you're pan-frying, use a high-heat oil like grapeseed or peanut oil. Cook the sliders over high heat for a couple of minutes on each side, just long enough to get a good sear.