EHT Vagabond Kitchen & Tap House, Egg Harbor Township, NJ
| Level: | Intermediate |
| Total: | 9 hr 30 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 pound salted butter
- 3 large yellow onions, cut into large slices
- 2 tablespoons chopped garlic
- 1/4 cup dried Italian Seasoning
- 2 bay leaves
- 8 1/2 cups beef broth
- 2 fresh thyme sprigs, leaves only
- Salt and pepper
- Four 8-ounce burger patties
- 4 brioche buns
- 8 slices Gruyère
- Paprika, for sprinkling
Instructions
- For the French onion soup: Melt the butter in a large pot over medium-high heat. Add the onions, garlic, Italian seasoning and bay leaves. Cook the onions, stirring every 5 minutes so they don’t stick or burn, until they begin to soften and caramelize, 20 to 25 minutes. Add the beef broth and fresh thyme. Increase to high heat and bring to a low boil. Reduce the heat to a low simmer for 20 minutes. Salt and pepper to taste. Remove from the heat and let cool. Refrigerate overnight.
- For the burger: Reheat the French onion soup on low heat for 8 to 10 minutes (the butter fat will have solidified after cooling, so remove any fat solids prior to reheating). Preheat a grill pan or outdoor grill to medium-high heat.
- Grill the burger patties to desired doneness. Place the bottom of a brioche bun into a wide oven-safe bowl. Add a burger patty and top with a generous portion of French onion soup (put more onions on top of the patty and more broth to make a moat around the bun). Top the onions with 2 slices Gruyère and lightly sprinkle with paprika. Repeat to make 3 more servings. Broil until the cheese gets bubbly and golden brown. Place the tops of the brioche buns. Serve with a fork, knife and spoon.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1295 |
| Total Fat | 113 g |
| Saturated Fat | 70 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 34 g |
| Cholesterol | 305 mg |
| Sodium | 2356 mg |
Reviews
One of the best hamburgers I have ever had