French Onion “Soup” Patty Melt

All of the flavors of French Onion soup you love stuffed into a patty melt. Made with caramelized onions and Gruyère cheese.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 Vidalia onion, thinly sliced
• 1/4 cup beef stock
• 1/4 teaspoon thyme
• 1 tablespoon sherry
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 quarter pound beef patties
• 6 slices Gruyère or Swiss cheese
• 4 slices sourdough bread slices
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon unsalted butter

Preparation:

Heat olive oil in a 12” Nonstick Fry Pan over medium-high heat. Add onions and sauté until they begin to brown, 4 to 5 minutes.

Add beef stock, thyme and use a wooden spoon to release any browned bits off the bottom of the skillet. Reduce heat to low and let cook, stirring occasionally, until the onions are caramelized, about 20 minutes.

Stir in sherry and season to taste with sea salt and freshly ground black pepper. Remove from heat.

Preheat a Cast Iron Skillet, Cast Iron Griddle or grill over medium-high heat. Cook patties 5 to 7 minutes, then flip, top with 1 slice of cheese and cover. Let cook until cheese melts and burgers reach desired doneness, 4 to 6 minutes more.

In a small bowl mix the  mayonnaise and Dijon mustard.

Spread the Dijonnaise mixture on all 4 slices of bread. Add 1 slice of cheese, 1 patty to two of the breads and top the patty with the caramelized onions and another slice of cheese. Add the remaining slices of sourdough Dijonnaise side down.

Spread the unsalted butter on the top of the sandwich and place sandwich in a Cast Iron Skillet or Cast Iron Griddle , butter-side down, and press with a metal spatula or heavy pan to flatten. Cook for 3 minutes, spread the top with the remaining unsalted butter, flip the sandwich, press and cook for another 3 minutes.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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