French Onion Soup Burger
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French Onion Soup Burger

French Onion Soup Burger

with Béchamel, Caramelized Onions, and Kale Chips

"Who doesn’t love a burger? This dish is inspired by the classic French onion soup I ate as a child in France, but with an American twist. The blending of two cultures. A rich hearty burger topped with cheese and onions, simple to prepare but so rich and satisfying. This award winning burger will be an instant classic in your home. " - Chef Paul


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

10 ounce

Ground Beef

1 unit

Yellow Onion

¼ ounce


1 unit

Beef Stock Concentrate

½ cup

Gruyère Cheese

(Contains Milk)

4 ounce


(Contains Milk)

1 tablespoon


(Contains Wheat)

1 teaspoon


2 unit

Brioche Buns

(Contains Wheat)

4 ounce


Not included in your delivery

1 teaspoon


1 tablespoon


(Contains Milk)





1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories880 kcal
Energy (kJ)3682 kJ
Fat45 g
Saturated Fat19 g
Carbohydrate71 g
Sugar19 g
Dietary Fiber5 g
Protein51 g
Sodium835 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan



Make the kale chips: Wash and dry all produce. Preheat the oven to 350 degrees. Halve, peel, and thinly slice the onion. Grate the gruyere with a box grater. Remove the ribs and stems from the kale, then tear into bite-sized pieces. Toss the kale pieces on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until crisp. Place in the oven for 10-12 minutes, until crisp. TIP: Don’t forget about these—they can burn quickly!

Caramelize the onions

Heat a drizzle of olive oil in a large pan over medium heat. Add the onions and thyme sprigs and cook, tossing for 7-8 minutes, until softened and slightly caramelized. Add the beef stock concentrate, 1 teaspoon sugar, and ¼ cup water to the pan and simmer, until reduced and jammy. Pick out and discard the thyme sprigs. Remove the mixture from the pan and set aside. Be sure to clean out the pan for later.

Make the béchamel

While the onions cook, heat 1 Tablespoon butter in a small pot over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and simmer until thickened, for 1-2 minutes. Season with a tiny pinch of nutmeg (be sure to measure the nutmeg), salt, and pepper. Remove the pot from the heat.

Cook the burgers

Form the ground beef into two equal-sized patties and season on all sides with salt and pepper. In the same pan you used for the onions, heat a drizzle of olive oil over medium high heat. Add the burgers to the pan and cook for 3-5 minutes per side, until almost cooked to desired doneness. Top each patty with the gruyère, cover the pan, and cook for 1-2 minutes more, until the cheese has melted.

Toast the brioche buns

While the gruyère melts, split and place the brioche buns in the oven for 2-3 minutes to toast.


Assemble and serve: Spread the toasted brioche buns with the béchamel sauce and top with the French onion soup burgers and caramelized onions. Serve the kale chips to the side and enjoy!