Patty Melt French Onion Soup

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A classic French onion soup but instead of bread and cheese melted on top, it's a whole patty melt!

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: American, French

Keyword: burger, Mash-Up, Over the Top, Sandwich, Soup

Servings: servings

Calories: 1201kcal

Ingredients

1/2 stick butter (split in half)
6 yellow onions sliced thin
1/2 teaspoon salt
5 cloves garlic minced
1.5 ounces vermouth see note
1 teaspoon dried thyme
2 tablesppons flour
6 cups beef broth or whatever broth you have
12 ounces ground beef 80% lean
salt and pepper
8 slices French bread (you could also use rye)
4 slices provolone
4 slices mozzarella
2 cups grated gruyere

Instructions

Make the soup

Add half the butter to a large frying pan over medium heat. Add the onions, and cook for about a half hour, stirring often, until about halved in size. Add in the salt.
Continue to cook and stir another half hour or 45 minutes until drastically reduced in size and beautifully golden brown
Add in the garlic, and the rest of the butter. cook about 5 minutes, stirring often. Add in the flour next along with the dried thyme, and cook another 5 or so minutes, stirring the whole time and making sure any clumps of flour are gone.
Add the vermouth and stir to combine. Then add in the broth. Whisk to make sure everything is well combined. Simmer about a half hour until slightly thickened and flavorful

Make the burger

Add some oil or butter to a griddle or frying pan. Form the meat into 4 patties that are a similar shape to your bread, but bigger.
Add the patties to the pan or do this in batches if needed. Season with salt and pepper. Cook until the first side is browned, then flip.
Add the slices of bread to the pan next. top one of the breads with a slice of provolone, then top the burger with the mozzarella.
Put the burger on the bread slice with the cheese, then put the other bread on top. Cover and cook a few minutes until the bread is golden brown, then flip and cover again so the cheese inside can melt as the bread browns and crisps up.

Put the burger on the soup

Preheat the broiler to low and place a rack under it, but it might not need to be the closest rack height because these are kinda tall.
Split the soup into soup crocks and fill them all the way up.
Top with the patty melts. the bread should be larger than the crock so it stays on top, but with the soup full to the brim, the bottom bread will still get saturated with the soup.
Top with the gruyere cheese and place them all on a baking sheet.
Broil about 5 minutes or so until the cheese is melted and bubbling.
Remove from the oven and allow to cool for a few minutes before serving.

Notes

Dry white wine is common in French onion soup recipes. I use what I have on hand which is usually vermouth. You could use any white wine, dry sherry, brandy, cognac, or get wild and toss in some bourbon or gin.

Nutrition