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french onion soup burgers recipe
Ben Carraoli

French Onion Soup Burgers Recipe

I recently made these French Onion Soup Burgers, and honestly, I don’t think I’ve ever had a juicier, more flavorful burger in my life. The slow-cooked onions melt in your mouth, and the cheesy topping? Total perfection. This recipe reminded me of my favorite comfort foods blended into one.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 690
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil – Helps the onions caramelize smoothly.
  • 2 large onions thinly sliced – Yellow onions work best for rich flavor.
  • 1 tablespoon sugar – Speeds up caramelizing and adds sweetness.
  • 1 tablespoon balsamic vinegar – Adds tang and depth to the onions.
  • 1½ pounds ground beef – Use 80/20 beef for a juicy texture.
  • Salt and black pepper to taste – Essential for seasoning the patties well.
  • 4 slices Gruyère cheese – Melts beautifully and adds a nutty taste.
  • 4 brioche buns toasted – Slightly sweet buns that hold up well with juicy patties.
  • ½ cup beef broth – Creates the rich soup-inspired sauce.
  • 1 tablespoon Worcestershire sauce – Adds umami to the sauce.
  • 4 tablespoons unsalted butter – Base for the roux and sauce.
  • 2 tablespoons all-purpose flour – Thickens the broth mixture into a rich gravy.
  • Fresh thyme leaves for garnish – Brings a fresh, herby finish.

Method
 

  1. Begin by heating olive oil in a large skillet over medium heat. Add the thinly sliced onions and stir occasionally for about 25 to 30 minutes until they turn golden brown and soft. Add the sugar to boost caramelization, then stir in the balsamic vinegar. Let it cook for another 2–3 minutes until the vinegar is fully absorbed. Set the onions aside.
  2. In the same skillet, brown the ground beef with a sprinkle of salt and pepper. Once cooked through, form the meat into four burger patties. Let them rest while you make the sauce so the juices redistribute.
  3. Warm the beef broth and Worcestershire sauce in a small saucepan. In another pan, melt butter and stir in flour, cooking it for 2–3 minutes to make a light roux. Slowly add in the warm broth while whisking. Simmer the sauce until thickened, about 5 minutes, then turn off the heat.
  4. Preheat your grill or grill pan. Grill each patty over medium-high heat for 3–4 minutes per side. In the final minute of cooking, place a slice of Gruyère cheese on top and cover to help it melt nicely.
  5. Toast the brioche buns until golden. Place a cheesy patty on the bottom bun, add a generous spoonful of caramelized onions, and then pour a bit of the thickened sauce over the top. Sprinkle with fresh thyme leaves and cap it with the top bun.