by Sandy Kirby Quandt
Pilot has quite a culinary repertoire of burger recipes, and he’s just added French onion soup burgers to the list. Delicious!
This recipe is for four quarter-pound burgers.
- 1/4 cup olive oil, plus extra for brushing on gluten-free bread
- 3 cups packed thinly sliced onion
- Kosher salt
- 1 teaspoon minced garlic plus 1 whole clove cut in half
- 1/2 teaspoon thyme
- 1/2 cup beef or chicken broth or water
- Four 4-inch pieces of gluten-free French bread, cut in half
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 pound ground beef, shaped into 4 burgers
- 3 ounces thinly sliced Gruyere, or Swiss cheese
- 1/3 cup red wine, or water
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onion and a pinch of salt, reduce heat to medium-low and cook, covered, stirring occasionally, until the onion is very tender, about 15 minutes. (While the onions are cooking, pre-heat the broiler. Brush the cut sides of the French bread liberally with olive oil and broil the bread cut side up, until it is golden.)
Remove the skillet lid and continue to cook the onion, uncovered, stirring frequently, until the onion is golden brown, about 15 minutes. Add the minced garlic and the thyme and cook, stirring, 1 minute.
Add the broth and cook, stirring the onions constantly to scrape up the glaze at the bottom of the pan, until most of the liquid has been absorbed. Transfer the mixture to a bowl, add salt and pepper to taste and set aside.
Remove bread from oven and rub with the cut garlic clove. Transfer the bread to plates.
In a small bowl, stir together the mayonnaise and the mustard and spread evenly on the bread.
In the skillet, heat the remaining 2 tablespoons oil over high. Season the burgers on both sides with salt and pepper and add to the pan. Reduce the heat to medium-high and cook.
Remove the skillet from heat, spoon off and discard all but 1 tablespoon of the fat and top each burger with 1/4 of the onion mixture and 1/4 of the cheese.
Pour the wine into the skillet and put it on the burner. Reduce the heat to medium, cover and cook the burgers just until the cheese is melted, about 1 minute. Transfer the burgers to the bread.
Simmer the liquid, scraping the bottom of the skillet until it is syrupy and spoon it over the burgers. Top with remaining bread half.
I wish you well.
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