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+ servings

French Onion Soup Burger

This recipe combines two bistro favorites: French onion soup and classic cheeseburgers.
Course Sandwich
Cuisine American, French
Keyword bacon onion jam, burger, caramelized onions, french onion, ground beef, gruyere
Prep Time 10 minutes
Cook Time 1 hour
Servings 4


For the bacon caramelized onions:

  • ½ pound thick-cut bacon, thinly sliced into ½" strips
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • ½ cup beef stock

For the garlic “aioli”:

  • ½ cup mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced

For assembly and serving:

  • pounds ground beef (80/20 blend)
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons vegetable oil
  • cups shredded Gruyère cheese
  • 2 tablespoons unsalted butter
  • cups packed wild arugula


For the bacon caramelized onions:

  • Add bacon to a large skillet over medium heat. Sauté the bacon until the fat has rendered and the bacon is crispy, about 10 to 12 minutes. Use a slotted spoon to remove the bacon to a paper towel to drain. Remove all but 2 tablespoons of the fat from the pan and return the pan to medium heat.
  • Add the olive oil to the pan with the bacon fat and heat through. Add the onions and toss quickly to remove the moisture from the onions. Sauté, stirring occasionally, until the onions are soft and start to brown.
  • Sprinkle the salt and sugar over the onions (to help them caramelize) and reduce the heat to medium-low and cook, stirring occasionally, until the onions are light brown and begin to caramelize, about 20 minutes.
  • Continue to cook until the onions are uniformly brown and caramelized, about an additional 10 minutes. Return the bacon to the pan and add the beef stock. Let simmer until the beef stock has evaporated and the onions have a jam-like texture.
  • Remove from the pan and set aside or cover and refrigerate until ready to use.

For the garlic aioli:

  • In a small bowl whisk together the mayonnaise, olive oil and garlic until combined. Cover and set aside until ready to use.

For assembly and serving:

  • Form the meat into 4 equal square-shaped patties and season on both sides with salt and pepper.
  • Heat a large cast iron pan over medium-high heat, add the oil and heat through. Working 2 patties at a time, add to the pan and cook until a browned crust forms, about 3 minutes.
  • Flip and top each patty with Gruyère cheese. Continue to sear until the patties are cooked to medium, and the cheese has melted, about an additional 2 minutes. Remove from the pan and set aside, covered on a plate. Repeat with the remaining patties.
  • Return the pan to heat, add the butter and allow to melt. Add the buns, cut-side down on the pan and toast until golden brown.
  • Top each bottom bun with a cheeseburger patty. Add a spoonful of caramelized onion followed by the arugula. Spread the aioli on the top bun and close the burger. Serve immediately.