French Onion Patty Melt

There’s something magical about the marriage of a juicy burger and the rich, savory flavors of French onion soup. My French Onion Patty Melt brings these two comfort food classics together in one irresistible sandwich that’s sure to become a family favorite.

Caramelized onions, melty Gruyère cheese, and seasoned beef patties come together between slices of buttery toasted rye bread for a meal that’s both familiar and exciting. It’s the perfect upgrade to your weeknight dinner routine when you’re craving something a little special without a lot of fuss.

Why You’ll Love This

• The sweet, deeply caramelized onions bring restaurant-quality flavor to your home kitchen
• Combines two beloved classics—the patty melt and French onion soup—into one satisfying meal
• Can be prepped ahead of time, with onions made up to 3 days in advance
• Customizable with different cheeses or bread options to suit your family’s preferences
• Makes an impressive yet achievable weeknight dinner that feels special

Ingredients

• 3 tablespoons butter
• 3 large yellow onions, thinly sliced
• 2 pounds ground beef (80/20 blend)
• 1 tablespoon ketchup
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cups Gruyere cheese, freshly shredded
• 12 slices thick Texas toast bread
• 8 teaspoons mayonnaise (for grilling)
• ⅓ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon black pepper
• 1 tablespoon fresh garlic, minced (about 3 cloves)
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon ketchup

Instructions

1. Melt butter in a medium skillet over medium-low heat. Add sliced onions and cook slowly for 15-20 minutes, stirring frequently, until deep golden brown and caramelized. Add a splash of water if they start to stick or burn. Remove from heat and cover to keep warm.
2. In a large bowl, gently mix ground beef with ketchup, garlic powder, salt, and pepper. Form into 8 thin square patties, slightly larger than your bread slices and about ¼ inch thick. Don't overwork the meat.
3. Wipe out the skillet and heat over medium-high heat. Cook patties in batches of 2-3 for 1-2 minutes per side until just cooked through. They'll cook more when grilling the sandwich, so don't overcook. Set aside on a plate.
4. Toast 4 slices of Texas toast until golden. In a small bowl, whisk together mayonnaise, lemon juice, pepper, minced garlic, parsley, and ketchup to make the aioli spread.
5. On each untoasted bread slice, layer: ½ cup cheese, beef patty, caramelized onions, toasted bread spread with aioli on both sides, more cheese, second beef patty, more onions, and top with final bread slice. These are towering sandwiches!
6. Spread 1 teaspoon mayo on top of each sandwich. Heat the skillet over medium heat and place sandwiches mayo-side down. Place a heavy pan on top to compress. Cook 3 minutes until golden, remove weight, spread mayo on new top, flip carefully, and cook 3 more minutes.
7. Remove from heat and let rest for 1 minute before cutting. Use toothpicks to hold together if needed, cut diagonally, and serve while the cheese is still melted and gooey.

Tips & Variations

• For extra flavor, deglaze the onion pan with 2 tablespoons of brandy or dry sherry before adding the beef broth
• Substitute sourdough or Texas toast if rye bread isn’t your favorite
• Try provolone or fontina cheese for different flavor profiles
• Add a thin layer of Dijon mustard to the bread for a tangy kick
• Make the caramelized onions up to 3 days ahead and store in the refrigerator to save time
• For a lighter option, use ground turkey or chicken instead of beef

Serving Suggestions

These hearty sandwiches are a meal on their own, but they pair beautifully with a simple side. Try serving with a crisp green salad dressed with vinaigrette to cut through the richness, or go all in with some homemade potato chips or thin-cut french fries.

For a more substantial meal, a small cup of beef consommé or clear French onion soup makes the perfect dipping companion, echoing the flavors in the sandwich itself.

Notes

• Don’t rush the onions—the slow caramelization is key to developing their sweet, complex flavor
• Patties should be formed slightly larger than the bread as they’ll shrink while cooking
• Store any leftovers wrapped in foil in the refrigerator for up to 2 days; reheat in a 350°F oven for best results
• The sandwich is done when the bread is golden brown and the cheese is completely melted

FAQs

Can I make these patty melts ahead of time?
You can caramelize the onions and form the patties up to 3 days ahead, but it’s best to assemble and grill the sandwiches just before serving for the crispiest bread.

What’s the difference between a patty melt and a burger?
A patty melt is served on bread (typically rye) rather than a bun, and the sandwich is grilled like a grilled cheese after assembly, creating a crispy exterior with melted cheese throughout.

Can I use pre-made burger patties?
Yes, but you’ll miss out on the French onion soup seasonings mixed into the meat. If using pre-made patties, consider sprinkling them with a bit of garlic and onion powder before cooking.

How do I know when my onions are properly caramelized?
Properly caramelized onions should be deeply golden brown (not burnt), very soft, and sweet-tasting. This process takes about 30 minutes and can’t be rushed without sacrificing flavor.

French Onion Patty Melt

Recipe by Feel Tasty

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There’s something magical about the marriage of a juicy burger and the rich, savory flavors of French onion soup. My French Onion Patty Melt brings these two comfort food classics…

Servings4

Prep10 min

Cook34 min

Calories1520 kcal

Ingredients

• 3 tablespoons butter
• 3 large yellow onions, thinly sliced
• 2 pounds ground beef (80/20 blend)
• 1 tablespoon ketchup
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cups Gruyere cheese, freshly shredded
• 12 slices thick Texas toast bread
• 8 teaspoons mayonnaise (for grilling)
• ⅓ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon black pepper
• 1 tablespoon fresh garlic, minced (about 3 cloves)
• 1 teaspoon fresh parsley, chopped
• 1 tablespoon ketchup

Steps

1. Melt butter in a medium skillet over medium-low heat. Add sliced onions and cook slowly for 15-20 minutes, stirring frequently, until deep golden brown and caramelized. Add a splash of water if they start to stick or burn. Remove from heat and cover to keep warm.
2. In a large bowl, gently mix ground beef with ketchup, garlic powder, salt, and pepper. Form into 8 thin square patties, slightly larger than your bread slices and about ¼ inch thick. Don't overwork the meat.
3. Wipe out the skillet and heat over medium-high heat. Cook patties in batches of 2-3 for 1-2 minutes per side until just cooked through. They'll cook more when grilling the sandwich, so don't overcook. Set aside on a plate.
4. Toast 4 slices of Texas toast until golden. In a small bowl, whisk together mayonnaise, lemon juice, pepper, minced garlic, parsley, and ketchup to make the aioli spread.
5. On each untoasted bread slice, layer: ½ cup cheese, beef patty, caramelized onions, toasted bread spread with aioli on both sides, more cheese, second beef patty, more onions, and top with final bread slice. These are towering sandwiches!
6. Spread 1 teaspoon mayo on top of each sandwich. Heat the skillet over medium heat and place sandwiches mayo-side down. Place a heavy pan on top to compress. Cook 3 minutes until golden, remove weight, spread mayo on new top, flip carefully, and cook 3 more minutes.
7. Remove from heat and let rest for 1 minute before cutting. Use toothpicks to hold together if needed, cut diagonally, and serve while the cheese is still melted and gooey.

Nutrition (per serving)

• Calories: 1520 kcal