Okay, so I’ve been seeing these French onion soup burgers all over the internet, and I finally decided to give it a shot. I gotta say, it’s a bit of a process, but man, it’s worth it in the end.
Start with the Onions
First things first, I grabbed a bunch of onions – like, three big ones. I sliced them up, not too thin, not too thick. Then, I melted a good chunk of butter in my biggest pan. Once that butter was all nice and bubbly, I threw in the onions and started the long, slow process of caramelizing them.
This part took a while, about an hour, maybe a bit more. I kept the heat on low and just stirred those onions every now and then. You don’t want them to burn, just get all soft and golden brown and sweet. I added a pinch of salt and pepper, and a little bit of sugar to help them along.
The Burgers
While the onions were doing their thing, I got started on the burgers. I used some good quality ground beef – 80/20 mix, you know, for that juicy goodness. I formed the meat into four patties, making them a little bigger than my buns ’cause they shrink when they cook.
Once the onions were ready, I scooped them out of the pan and set them aside. Then, I cranked up the heat a bit and cooked the burgers in the same pan. That way, they got all that extra oniony flavor. I cooked them to about medium – still a little pink in the middle.
Cheese, Please!
Now for the best part. I topped each burger with a generous slice of Gruyere cheese. You can use other cheese, but Gruyere is the classic choice for French onion soup. I put the pan under the broiler for a few minutes, just until the cheese got all melty and bubbly and a little bit brown on top.
Assembling the Masterpiece
While the cheese was melting, I toasted my burger buns. I spread a little bit of butter on them and popped them under the broiler for a minute or two. Then, I slathered some Dijon mustard on the bottom bun – gotta have that kick.
Finally, I put it all together. Burger on the bottom bun, a big spoonful of those caramelized onions on top of the cheese, and then the top bun. I even made a quick little sauce with some beef broth and a splash of Worcestershire, just to drizzle over the top and make it extra special.
The Verdict
Oh boy, let me tell you, these burgers were amazing. The sweet and savory onions, the juicy beef, the melted cheese… it was a flavor explosion. I will be making these again.
- They’re a bit of work, yeah.
- But they’re so worth it.
- They’re messy, too.
- So grab some napkins.
My family loved them. Even my picky eater kid went back for seconds. It’s definitely a keeper recipe. I might even try adding some mushrooms next time, just to see what happens.
I don’t often cook these sorts of things. And I always use the internet as a guide. If I can do it, everyone can. This is the type of thing that’s so satisfying to make yourself. You’re gonna feel like a real pro, even if you’re just a regular dude in the kitchen like me.
I hope you enjoy reading my cooking experience, see you next time!
