Aired October 11, 2012
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
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.