French Onion Burger

Indulge in the irresistible French Onion Burger, crafted from a savory beef and bacon patty, topped with layers of melted Bongards® Pasteurized Blended Swiss Cheese and carmelized onions, and crowned with kettle chips for that crouton crunch. All of this between a griddled bun smeared with tangy dijon garlic aioli and a side of au jus for dipping. Prepare for a culinary journey that combines the best of classic French onion soup with the timeless appeal of a hearty burger.


  • 6 oz. ground beef
  • 2 oz. bacon
  • 3 oz. beef au jus (see recipe below)
  • 2 oz. carmelized onion (see recipe below)
  • 1 Tbsp. parsley, chopped
  • 4 slices Bongards® Pasteurized Blended Swiss Cheese
  • Kettle chips for garnish
  • 3 oz. dijon garlic aioli (see recipe below)
  • 1 sesame brioche bun
  • 1 Tbsp. butter


  1. Prepare dijon aioli ahead of time.
  2. Finely dice bacon and combine with ground beef.  Mix well.
  3. Form two 4 oz. burger patties.  Place in refrigerator until ready to use.
  4. Carmelize onions.
  5. Prepare beef au ju.
  6. Sear burger patties over medium-high heat until edges are crispy (about 3-4 minutes per side).
  7. Top each patty with 2 slices of cheese, 1 oz. carmelized onion, and 1/2 Tbsp. fresh parsley.
  8. Butter and griddle bun.
  9. Assemble: Bottom bun, aioli, burger patties, more aioli, chips, top bun.

Secondary Recipes

Dijon Garlic Aioli

  • 1 egg yolk
  • 1-2 cloves garlic, minced (about 1 tsp.)
  • 1-1/2 Tbsp. dijon mustard
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1/2 C. olive oil
  1. Using a microplane or smallest side of box grater, finely grate garlic into bowl.
  2. Add kosher salt, lemon juice, paprika, dijon mustard, and egg yolk.  Whisk briefly to combine.
  3. Whisking constantly, add oil a few drops at a time. As the aioli starts to emulsify, increase oil addition to a thin, steady stream, continuing to briskly whisk.
  4. Once all oil has been added, whisk further to ensure mixture is thoroughly emulsified.
  5. Whisk in lemon juice.
  6. Keep refrigerated until ready to use.

Carmelized Onions

  • 2 large yellow onions, peeled (about 1 Lb.)
  • 2 Tbsp. unsalted butter
  • Pinch of kosher salt
  • Low-sodium beef broth or water, optional
  1. Halve both onions through root end.
  2. Using tip of knife, cut a V-shaped notch around root to remove it (this ensures all slices separate when onion is cut).
  3. Slice all onions to about 1/4″ – 1/8″ thickness.
  4. Heat butter in a large saucepan over medium heat until melted and sizzling.
  5. Add a couple large handfuls of onions to the saucepan.  Cook, stirring until onions are soft and starting to turn translucent, about 1-2 minutes.  Add a few more handfuls of onions and repeat until all onions have been added and cooked. Season with a pinch of salt.
  6. Reduce heat to medium-low and continue to cook onions until blond-colored, stirring every few minutes to prevent sticking and over-browning, about 30-40 minutes.
  7. Reduce heat or add a splash of water if burning starts to occur.
  8. Remove from heat and allow to cool in saucepan until ready to use.

Beef Au Jus

  • 1 red onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 packet onion soup mix
  • 1 C. beef broth
  • 1/4 C. red wine
  • 1/3 C. water
  • 2 Tbsp. Worcestershire sauce
  1. Add oil to a large saucepan over medium-high heat.
  2. Sear onions and garlic while stirring until softened, about 5 minutes.
  3. Deglaze the pan with wine and cook until reduced by half.
  4. Add in broth, water, soup mix, and Worcestershire sauce.
  5. Bring to a boil, then reduce heat to low.
  6. Simmer for 45 minutes, stirring occassionally.
  7. Remove from heat and pour through a fine strainer, reserving the liquid.