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French Onion Patty Melts

Serves 4

Originally aired

INGREDIENTS
  • 5 tablespoons butter, divided
  • 3 large onions, thinly sliced
  • Salt and pepper
  • 1/4 teaspoon ground thyme
  • 1/4 cup dry sherry
  • 1/2 cup beef stock or beef consomm
  • 1 1/2 pounds ground chuck or sirloin
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons Dijon mustard
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 8 slices good quality white bread
  • 8 slices Gruyre or Swiss cheese
  • Cornichons, for garnish
PREPARATION

Melt 2 tablespoons butter in a medium skillet over medium heat. Add onions and season with salt, pepper and thyme; cook until caramel in color and very soft, 25-30 minutes. Add sherry and stock.

Combine beef with Worcestershire, parsley, Dijon, salt and pepper; form 4 patties. Heat a griddle or cast-iron pan over medium-high heat, drizzle with oil and cook patties 7-8 minutes, turning once. Clean griddle and return to stovetop over medium heat.

Butter bread slices on one side and build patty melts with butter sides out, stacking bread, cheese, onions, a patty, more onions, cheese and bread.

Grill sandwiches until crispy and golden, and the cheese has melted. Serve the patty melts with a simple watercress salad and cornichons alongside, pass extra mustard at the table.

PRESENTATION
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