Description

This French Onion Soup Burger recipe is a savory twist on two classic dishes: the juicy, flavorful beef burger and the rich, comforting flavors of French onion soup. Infused with Lipton Onion Soup Mix, topped with caramelized onions, and covered in melted Swiss or Provolone cheese, this burger takes comfort food to a new level. A dash of brandy or sherry adds sophistication to the onions, while toasting the bun ensures the perfect bite every time. This recipe is perfect for a casual gourmet meal or a dinner with friends.

Ingredients

Scale

1 ½ pounds ground beef (preferably 80/20)
1 packet or 4 to 6 tablespoons Lipton Onion Soup Mix
2 ½ tablespoons butter
2 large onions, thinly sliced
A pinch of thyme
¾ cup water (divided, for cooking onions)
1 tablespoon brandy or sherry (optional but recommended)
4 to 8 ounces Swiss or Provolone cheese (Gruyere is also a great option)
4 buns, lightly brushed with butter or oil

Instructions

Prepare the Burger Patties:
Mix the ground beef with the Lipton Onion Soup Mix. Shape into four even patties and press a small indentation in the center of each to prevent puffing during cooking. Set aside to rest while preparing the onions.
Caramelize the Onions:
Heat the butter in a skillet over medium heat. Add the sliced onions, thyme, and ¼ cup of water. Cover the skillet and simmer for about 3-4 minutes until the onions are softened. Remove the lid and continue cooking, stirring frequently, and adding small splashes of water as needed to prevent burning. Once the onions are soft and golden brown (about 20-30 minutes), add the brandy or sherry if using, and cook for another minute. Set aside.
Cook the Burger Patties:
Heat a grill or stovetop skillet over medium-high heat. Cook the patties for 3-4 minutes on the first side. Flip the patties, reduce the heat to medium, and add a spoonful of caramelized onions and a slice of cheese to each patty. Continue cooking for another 2-4 minutes until the cheese melts and the burgers reach your desired doneness (see temperature guide below). If needed, cover the pan briefly to ensure the cheese melts evenly.
Toast the Buns:
While the burgers are cooking, brush the cut sides of the buns with butter or oil and toast them on the grill or in a hot skillet until golden and crispy.
Assemble the Burgers:
Place the cooked patties on the toasted buns, top with more caramelized onions if desired, and cover with the top bun. Add any optional garnishes such as lettuce, pickles, or sauces for additional flavor.

Notes

Cheese Options: While Swiss or Provolone cheese are the go-to choices for this recipe, Gruyere cheese offers a nutty, rich alternative that pairs perfectly with the caramelized onions.
Make Ahead: You can prepare the caramelized onions ahead of time and store them in the refrigerator for up to three days. Reheat in a pan with a splash of water or broth before serving.
Brandy or Sherry: Though optional, the addition of brandy or sherry to the onions adds a luxurious depth of flavor reminiscent of French onion soup. It’s a small step that makes a big difference.
Serving Suggestions: Serve with fries, onion rings, or a side salad. For a bistro-style meal, consider pairing with a glass of dry white wine, such as Sauvignon Blanc, or a crisp, light beer.

Cooking Temperatures:

Rare: 125°F (dark purple-red, just warm, tender)
Medium Rare: 135°F (bright purple-red, warm, tender, very juicy)
Medium: 145°F (rich pink, yielding, slightly tender, juicy)
Medium Well: 155°F (tan with slight pink, firm, some juice)
Well Done: 160°F (tan to brown, no pink, chewy, little if any juice)