Take a large blade and cut the rolls crosswise to isolate the top and bottom. Place the bottom, cut side up, in an 11×7 baking dish. Top with half the cheddar. Add the meal burger.
Cover with onions, spreading them out. Add the excess cheddar, then, at that point, add the top 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 rolls to make sure it is evenly distributed, but you can just pour the spread over the top. Cover loosely with foil, making sure the foil does not touch the high points of the rolls, and bake for 25 minutes. Remove the foil and heat another 5 minutes to brown the rolls. While the rolls are heating, re-soak their natural juices in the bundle pads with water. Serve the rolls with a discretionary parsley trimming and in their natural juices as an afterthought for dipping. Enjoy!!