French Onion Burger


I had a craving for french onion soup and couldn’t get it out of my head! I live in Florida and with the Summer temperatures in the 90’s the last thing you want to be doing is eating soup! I remember, a couple years ago, ordering a french onion burger. It was delicious, I have to try making it!


I needed a starting point so I used the following as inspiration:  Cambell’s Recipe and Rachel Ray


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There are many ways to caramelized an onion. I usually SLOWLY cook them in EVOO until they are richly browned and all the wonderful flavors have intensified. With sticking to the flavors of french onion soup I added some butter as well as fresh thyme. Rachel Ray deglazed with a beef consomme. I, however, used apple cider vinegar (if you had white wine vinegar I imagine that would equally taste as good).




I quickly seared  both sides of the burgers then added 1 can of Progresso French Onion Soup and allowed them to finish cooking. You can choose to use just half the can and get the same effect but I poured it all in and used it to dip my burger in later, French dip style!

I made a quick garlic aioli to smear on the buns (in this case I used pretzel because I had never seen them freshly made at the store before only frozen). Piled everything on top and with one bite truly indulged.


French Onion burger
Serves 4
soup meets burger
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For the onion
  1. 1 Vidalia sweet onion, sliced
  2. 2 tablespoons olive oil
  3. 1 tablespoon butter
  4. 1 teaspoon sugar (optional)
  5. 2 tablespoons apple cider vinegar
  6. 1 teaspoon fresh thyme, leaves only and chopped
  7. salt and pepper, to taste
For burgers
  1. 2 tablespoons olive oil
  2. 1 pound lean ground beef
  3. 1-2 tablespoons worcestershire sauce
  4. salt and pepper, to taste
  5. 1 can Progresso French Onion Soup
  6. 4 slices provolone cheese
For garlic aioli
  1. 1/4 cup mayonnaise
  2. 1 clove garlic, minced
  3. 1 tablespoon lemon juice
  4. salt and pepper, to taste
For onions
  1. Heat olive oil and butter in skillet over medium heat. Add onions, season with, thyme, sugar (optional), salt and pepper. (I sometimes use sugar to help speed up the process or if I'm not using a sweet onion.) Cook, stirring occasionally, until onions are tender. Add apple cider vinegar, continue to stir occasionally. They should turn golden brown, about 20 minutes.
For burgers
  1. Preheat pan over medium-high heat with olive oil . Season meat with worcestershire sauce, salt, and pepper. Mix meat just until well mixed but not overworked. Divide into 4 patties. Make small indent in center to allow swelling during cooking. Cook, searing both sides. Add soup. Cover and reduce heat to medium-low allowing burgers to reach desired doneness. 6-8 minutes for pink centers. Add cheese, let melt.
For garlic aioli
  1. Mix all ingredients in small bowl. Cover and place in fridge till ready to use.
  1. Serve burger on toasted bun, top with onions. Spread aioli on top inside portion of bun. Pour remaining soup from pan in small bowl for dipping, if desired.
  1. You can remove burgers after searing both sides allowing time to wipe out the pan to remove some of the fat. I used provolone cheese but Gruyere would work nicely as well. Next time I make these I might try Rachel Ray's suggestion on grating onion into her burgers to help keep them moist. Know how to strip all the leaves of thyme off of the stem easily? Pinch the stem near the top with the fingers of one hand. Then run the fingers of your other hand down the length of the stem starting at the top.This forces the leaves to break off from the stem right where they connect. In one hand you will be holding a naked stem and simultaneously you'll have a pile of leaves on your cutting board!
From Paper To Plate



  1. These burgers look delicious and easy to make! I’ll have to give them a try soon!

  2. These look amazing! I may actually scare my husband and whip out the frying pan (to cook these of course)!

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