- 2 large onions, halved and sliced
- 2 cloves garlic, minced
- 2 T extra virgin olive oil, plus extra for frying
- 100 g butter
- 5 g fresh thyme, leaves picked
- sea salt and freshly ground black pepper, to taste
- 4 T red wine
- 4 T beef stock
- 200 g Gruyère, grated
- 4 Woolworths thick beef burgers
- 4 Woolworths burger buns
- ½ cup Woolworths burger mayonnaise
1. Heat a pan and gently fry the onions and garlic in the oil and butter until translucent. Add the thyme, salt and pepper. Caramelise the onions for a further 10 minutes, stirring occasionally. Once the onions have browned and the bottom of the pan begins to catch, deglaze the pan by pouring in the wine and simmering for about 2 minutes, then add the beef stock. Simmer for a further 2 minutes, or until the liquid has almost completely reduced.
2. Preheat the oven to 220°C. In another pan, heat a little olive oil and fry the burger patties until medium rare. Place the patties on a baking sheet. Spoon the onion mix onto the patties and cover with the cheese. Grill the burgers for 10 minutes, or until the cheese has melted and is golden brown.
3. Toast the burger buns in a dry pan and smear with the burger mayo. Place a spoonful of the onion mix on the mayonnaise, then top with the burger patties. Serve immediately.
Cook's note: I love the concept of French onion soup and decided to try and interpret these fantastically simple but effective flavours in a hamburger. It’s simple and everyone is guaranteed to love these! Any extra onion will be deliciously piled onto sandwiches or smeared on toast.
Photographs: Willow Tucker