I first saw this recipe on an Episode of Beat Bobby Flay on the Food Network called Beauty and the Feast. The biggest difference I made was adding the Lipton onion soup mix to season the beef burgers. One suggestion, go easy on the seasoning with the mornay sauce as well as the caramelized onions because it can become a salt bomb real quick.

With all that said this burger is in the top three all time of my favorite burgers. The two others are linked below.

• Sean Brock’s Famous Husk Burger with Crispy Baked Wedge Fries
• I also did a meatless version: A Meatless Version of the Famous Husk Burger
• Southern Comfort (Beyond ) Burger with Fried Green Tomato, Jalapeno Bacon and Lactose-free Vegan Jalapeno Pimento Cheese

I love French onion soup. This burger screams French onion soup. I love this burger but it is very decadent. The rich caramelized onions, the very rich béchamel turned into a mornay. Double down on cheese with the provolone and then seasoning the beef with the Lipton Onion Soup mix was just over the top. Add in an English muffin instead of a bun. I would definitely recommend but again as I mentioned above careful on the seasoning of the other components because the Lipton Onion Soup mix is very salty.

Ingredients

Ingredients for Caramelized Onions

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 Vidalia onion, sliced
• 2-3 sprigs of fresh thyme
• 1/3 cup Bourbon (or Cognac)
• 1 cup beef stock
• Salt and pepper to taste

Ingredients for Fontina Mornay Sauce

• 2 tbsp unsalted butter
• 2 tbsp AP flour
• 1 cup lactose-free half and half (or milk)
• 1 tbsp Dijon mustard
• 1+ cup Fontina, Gruyere or other easy melting cheese
• Salt and pepper to taste

Ingredients for French Onion Soup Burger

• 1+ lbs ground beef (or Beyond beef)
• 1 packet Lipton’s Onion Soup Mixture
• 4 Provolone slices
• 4 English muffins

Directions

How to make Caramelized Onions

1. Heat a large saute pan over medium high heat add butter and olive oil. Add the onions and tossed a coat. Season with salt and add the time sprigs. Continue cooking until the onions have softened.
2. Add the bourbon or cognac to the pan scrape the pan or any brown bits. Continue cooking until the bourbon is gone.
3. Add the beef stock and reduce the heat to simmer. Continue cooking, stirring occasionally and adding additional stock or water if needed. Cook approximately 30 minutes. Keep warm.

How to make a Fontina Mornay Sauce

1. Heat a medium saucepan over medium heat. Add butter and allowed to melt. Whisk in the flour to combine and until the color turns slightly blonde.
2. Slowly whisk in the milk to combine and reduce heat to low. Whisk in the Dijon mustard and slowly begin adding the cheese. Taste and season with salt and pepper as needed. Cover and keep warm.

How to make a French Onions Soup Burger

1. Add the beef, Lipton’s onion soup mix and a little bit of water to a large mixing bowl. Mix to combine. Form into four burger patties.
2. Heat a large non-stick pan or skillet over medium-high heat. Add the burgers and cook until crusty on one side. Flip the burger and cook for a minute then top with the provolone cheese. Allow the burgers to finish cooking to your preference and the cheese is melted.
3. Meanwhile, toast your English muffins.
4. To build a burger add a little mornay sauce to the bottom of the English muffin. Next, add the burger with the melted provolone, top that with the caramelized onions, add a little mornay to the top of the English muffin and top the burger. Enjoy!