This recipe was created due to my love for the classic French Onion Soup. The problem is iI don't like to eat soup during the warmer months of the year. So I decided to fuse the summer burger with the winter soup! Try it and I promise you will not regret it!


  • 1 kg ground lean beef or veal
  • 1 egg
  • 3/4 cup dry white wine
  • 2 tbsp worcestershire sauce
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 cup bread crumbs
  • 1 tsp salt
  • 2 tsp ground pepper
  • 2 sprigs of fresh thyme chopped
  • 1/2 cup Gruyere cheese grated
  • 2 large spanish onions thinly sliced
  • 3 tbsp
  • 1/2 cup chicken stock
  • 6 slices of Gruyere cheese
  • 6 brioche buns


In a saute pan caramelize your onions by cooking them on medium high heat for about 20 minutes in olive oil or until they are golden brown. Deglaze the pan with chicken stock and cook the liquid completely out. Salt and pepper to taste. Reserve

In a bowl place the meat and add in the egg, white wine, worcestershire sauce, garlic and onion powder, bread crumbs, salt, pepper, thyme and grated Gruyere cheese. Combine until all the ingredients are mixed well into the meat. Divide the meat into 6 parts and form your burgers. Using your fingers create a well in the centre of the burger so the middle is thinner than the edges for more even cooking.

Cook the burgers about 4 to 5 minutes per side. When you flip them place the sliced Gruyere cheese on top and let it melt while the burger cooks through.

Build your burger by layering the bun, meat, caramelized onions and then the burger top!

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