Hey there! So, let me tell you about these French Onion Soup Burgers—they’re kind of like my secret weapon whenever I want to impress without too much fuss. There was this one time I made them for a last-minute BBQ, and everyone thought I’d ordered them from some fancy restaurant. I just stood there basking in the glory, trying not to laugh at how simple they really are!
Why You’ll Love This
You know those nights when you want something comforting but also a bit fancy? Yeah, these burgers are my go-to. My family goes crazy for them because they combine everything we love about French onion soup—rich, savory flavors—with the undeniable awesomeness of a juicy burger. Plus, it’s a great excuse to use up the onions languishing in the pantry (anyone else guilty of overbuying onions?).
What You’ll Need (and a Bit of Flexibility)
- 2 tablespoons butter (sometimes I use olive oil if I run out)
- 3 large onions, thinly sliced
- 1 teaspoon sugar (my grandmother skipped this, but I think it helps caramelize the onions)
- 1 pound ground beef (or turkey—works just as well!)
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 4 slices of Swiss cheese (Gruyère if you’re feeling fancy)
- 4 brioche buns (or whatever you have on hand)
How to Make It
Start by melting the butter in a large skillet over medium heat. Add the onions and sprinkle with sugar. Cook them nice and slow—like a lazy Sunday morning—for about 30 minutes until they’re golden and caramelized. Feel free to sneak a taste; I always do.
In a bowl, mix the ground beef with Worcestershire sauce, salt, and pepper. Form into four equally sized patties. Now, when I say ‘equally,’ I mean as close as you can get without a ruler. Cook these in a separate skillet over medium-high heat, about 4-5 minutes each side.
Place a slice of cheese on each patty during the last minute of cooking. It’s like a little cheese hat. Toast the buns if you want (I usually toast them right on the skillet, no extra pan required).
Assemble your burgers: bun, patty with cheese, and a generous heap of those glorious onions.
Some Notes
I’ve tried using different cheeses, but Swiss and Gruyère truly give it that French onion soup vibe. Also, don’t rush the onions. I did once, and it was… not ideal (read: slightly burnt).
Variations I’ve Experimented With
Once, I added a splash of red wine to the onions while cooking. It was pretty good… but definitely an acquired taste. I also tried adding mushrooms once. It wasn’t my finest hour.
Equipment Thoughts
A skillet for the onions and another for the patties, if you have them. But honestly, you could manage with just one; just keep the onions warm nearby.
Storage (If There’s Any Left)
These burgers keep well in the fridge for a day or two, though, in my house, they rarely last that long—someone’s always sneaking a midnight snack.
Serving Suggestions
We usually serve ours with a simple salad. Or fries. It kind of depends on whether I feel like being healthy or not. Side note: a cold beer pairs perfectly.
Pro Tips from My Kitchen
Don’t skimp on the time for caramelizing the onions. I once tried rushing this step and regretted it because they ended up more crispy than tender.
FAQ (Because You Asked!)
Can I make these in advance? Sure thing! Just keep the patties and onions separate until you’re ready to serve.
What if I’m out of Worcestershire sauce? No worries. Soy sauce or even a splash of balsamic can do the trick in a pinch.