FRENCH ONION PATTY MELTS
Yield Portion Size
|
CARAMELIZED ONIONS:
|
|
| 2 tbsp |
Butter
|
| 3 ea |
Onions, thinly sliced
|
| 2 cups |
Beef stock
|
| 1 sprig |
Fresh thyme
|
|
BURGERS:
|
|
| 1 lb |
Ground chuck
|
| 4 oz |
Shredded Gruyere cheese
|
| 8 slices | |
| 1/4 cup |
Butter
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 390 mg | 39% |
| Carbohydrate | 50 g | 17% |
| Cholesterol | 139 mg | 46% |
| Total Fat | 49 g | 76% |
| Iron | 2 mg | 13% |
| Potassium | 399 mg | 0% |
| Calories | 762 kcal | 38% |
| Sodium | 1220 mg | 51% |
| Protein | 34 g | 67% |
| Polyunsaturated Fat | 1 g | 7% |
| Saturated Fat | 21 g | 106% |
| Sugars | 5 g | 0% |
| Vitamin C | 2 mg | 3% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
ONIONS: Melt 2 tablespoons butter in large skillet over medium heat. Add onions to pan and cook until lightly browned, about 10 minutes, stirring occasionally. Reduce heat to low and continue cooking onions until deeply caramelized and soft, about 45 minutes. If the pan gets dry add a little stock and continue cooking.
-
Step 2
When onions are caramelized, add all of the remaining stock and thyme sprig to pan. Increase heat to medium and bring to a boil. Boil until stock is reduced and pan is nearly dry. Remove thyme sprig.
-
Step 3
BURGERS: Form 4 oz. patties, season with salt and pepper, and cook on flat top. Butter bread and toast next to the burgers. Sprinkle cheese on bread. Top with burger and caramelized onions. Top with a second slice of bread.
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