Vive la French Onions!

I’ve made my share of French Onion soup. Some batches have turned out excellent and some were pretty bad. This biggest reason for the difference was the star of the show – onions. While the type of onion is important, it is much more important to cook them the right way. The right cooking properly caramelizes the onions making them soft and sweet. Take time to do it right.

French Onion Burgers

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These burgers have those wonderful onions inside.

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Quite a few ingredients here.

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Take your time!!!

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Burgers made and on the grill.

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Vive la French Onions!

French Onion Burgers

Prep Time: 0 hours 10 minutes | Cook Time: 0 hours 30 minutes | Servings: 4 servings | Difficulty: Easy


2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1/2 teaspoon sugar
Kosher salt
1/2 cup low-sodium chicken broth
2 tablespoons plus 1 teaspoon Worcestershire sauce
1 1/2 pounds ground beef
1 teaspoon onion powder
4 brioche or hamburger buns, split
2 cups shredded gruyere cheese (about 6 ounces)
2 tablespoons grated parmesan cheese
Dijon mustard, lettuce and potato chips, for serving (optional)


Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until it starts to brown, 3 to 4 minutes.

Add the sugar and 1/2 teaspoon salt, reduce the heat to medium low and cook, stirring occasionally, until deep golden, 15 more minutes.

Add the chicken broth and 1 teaspoon Worcestershire sauce and simmer until the onion is tender and the liquid is almost evaporated, 8 minutes.

Preheat the broiler. Mix the beef, onion powder and the remaining 2 tablespoons Worcestershire sauce in a bowl with your hands. Form into four 3/4-inch-thick patties and place on a broiler pan. Make an indentation in the center of each with your thumb; season the patties with salt. Broil, turning once, 5 minutes.

Place the buns cut-side up on a baking sheet. Sprinkle with both cheeses and broil until melted, about 1 minute. Spread mustard on the buns; sandwich with lettuce, the burgers and caramelized onion. Serve with potato chips.

Per serving: Calories 705; Fat 43 g (Saturated 17 g); Cholesterol 160 mg; Sodium 986 mg; Carbohydrate 28 g; Fiber 2 g; Protein 49 g


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Categories: Beef, Cheese, Grilled, Low Carb, Lunch, Main Dish, Picnic, Recipes, Sandwich or Wrap, Vegetable

Author:The Ranting Chef

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5 Comments on “Vive la French Onions!”

  1. May 21, 2016 at 11:51 am #

    Looks great, Chief.


  2. May 21, 2016 at 1:56 pm #

    worcestershire sauce makes everything better…I’m going to have to give these a try!


  3. May 21, 2016 at 2:39 pm #

    I’m grinding beef tomorrow and am craving a good burger rain or shine…thanks, I’m stealing this! BTW as we were finishing the process of bottling limoncello I recalled that someone did a version with oranges,was that you and if so where to find the recipe…I know a chef and his mom would love me to make them some.


  4. May 23, 2016 at 10:46 am #

    I made French onion soup just the other night. I always forget how easy it is (as long as you add the secret ingredient: patience). This post gives me a couple of ideas to try out. Thanks!



  1. Vive la French Onions! — Rantings of an Amateur Chef | 4ThoseILove - May 21, 2016

    […] via Vive la French Onions! — Rantings of an Amateur Chef […]


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