French Onion Soup Burgers

French Onion Soup Burgers

I have finally found a burger that I just want to eat all the time. And I’m not normally a big burger person! These French Onion Soup Burgers are everything a burger should be!

French Onion Soup Burgers

French Onion Soup Burgers

They’re juicy and super flavorful and can I just say Caramelized Onions and melty Provolone or Gruyere and an Onion Bun just to drive those flavors home? Do I even need to say anything else?

About French Onion Soup Burgers:

I guess I can say go forth and make French Onion Soup Burgers. At your earliest opportunity. See, when French Onion Soup Burgers first came on my radar, I was intrigued. I was helping my folks out in South Dakota at the time, and they are just salt and pepper and grill the burger people. And when they say grill, they mean just barely give it a lick of time. So I put this burger on the back burner, so to speak. But I kept thinking about them.

Honestly, I didn’t really connect to using French Onion Soup Mix in my burgers right away. I thought that the reference was to the caramelized onions and cheese, and it is, but a touch of the mix takes these burgers in such a tasty direction. Then the Caramelized Onions and cheese just take them over the top. A touch of brandy or Sherry in those caramelized onions really makes the burgers, and just the tiniest bit of thyme makes them mimic my favorite French Onion Soup Recipe.

If you follow me, you probably know I’ve been having a bit of a love affair with the French Onion Soup Mix ever since I came up with a recipe of my own. I think I’ve started what can only be called a collection of dishes. Now I know a lot of you are wise to how many ways there are to use that French Onion Soup Mix, but I was a bit behind the curve.

I was never a fan of the soup mix for a few reasons. It is a little costly, I wasn’t happy with all the ingredients, and I just wasn’t that familiar with it. I used to sprinkle it on a pot roast now and then if I was in a rush and toss the roast in the oven or slow cooker, but that was pretty much the extent of it. So now I’m becoming quite a fan. (See my post on That Old Lipton Onion Soup Pot Roast Recipe if you’re interested. I know ya gotta use that second packet of French Onion Soup Mix!)

rench Onion Soup Burgers

French Onion Soup Burgers

Making French Onion Soup Burgers:

The burgers themselves are just super easy to make. I usually make burgers about four to a pound, about 4 ounces each but for these I wanted to go big, primarily because I wanted to use the onion buns and those are pretty huge. So I made each burger about six ounces and used about a tablespoon and a half of Lipton’s Onion Soup Mix per burger. That would be about a packet for 24 ounces (4 burgers) if you’re buying your Lipton’s Onion Soup instead of mixing it up in bulk like I do at my house. It’s really not that particular if you use a little more or less because there’s so much else going on with these burgers. (And on these burgers!)

The star of the show, here, is really the caramelized onions tossed on top. Now it’s not that big of a deal to make just a few caramelized onions, but if you’re going to be doing these burgers for a crowd and want to make a big batch of them, check out my post with links to Three Ways to Caramelize Onions. For this recipe, though, I have an easy shortcut method that just takes minutes for a small amount of onions but will give you truly really caramelized onions, tender, silky, and juicy.

Keep in mind that caramelizing onions isn’t an exact science and you’ll need to babysit them a bit and use your judgment. I start my caramelized onions with butter and a bit of water, then let them cook at a good simmer, covered until they’re soft and starting to brown up a bit; see all that time normally spent sauteing is sped up by the kind of half steam/half simmer method. Then the lid comes off, and I stir them every minute or so as they brown up, adding a bit of water so the beautiful caramelization doesn’t burn and comes up off the bottom of the pan and coats the onions. Eyeball it and keep them moving. When they’re just about done, add a dash of brandy or Sherry, let it cook off just a bit and you’re done.

French Onion Soup Burgers

French Onion Soup Burgers – I love the caramelized onions bubbling up through the cheese!

Saving Money on French Onion Soup Burgers:

Any time you’re talking big burgers and specialty buns, you’re really getting out of the realm of a truly budget dinner, so burgers like the French Onion Soup Burgers could be considered a bit of a splurge. There’s no better time to splurge on burgers than around a Summer Holiday, though, when ground beef is very likely to be at an absolute low and you can bet burgers at home like this are a fraction of the cost of a restaurant burger! I figured the cost of four burgers and buns as shown (I had to find a use for the extra buns) ran about $5.79, total, for the four, not for each burger.

Labor Day is coming up and it’s the last of the Big Three Summer Holidays; Memorial Day and the Fourth of July are the others. You’ll really want to take a look at all the specials and stock up. I’ve written this post to help you out. Many of the items you’ll see on sale won’t be at a low again until next summer. If you like burgers, ribs, etc., pick them up now and toss them in your freezer. At the very least, stock up on condiments. There’s gonna be a “Hail Mary” for ribs, ground beef, and condiments around the Super Bowl, too, with some fabulous but maybe not rock bottom pricing.

A bit of savings is coming from the Homemade Lipton Onion Soup Mix. If you’re a couponer and really watch the sales, you can probably pick up the mix for a pittance, but if not, mixing your own takes only minutes and you’ll have the option of choosing your ingredients to fit your tastes and budgets. You can control the quality make it organic, low sodium or just downright cheap if you choose. The packaged soup mix is $1.41 at Amazon.

French Onion Soup Burgers

French Onion Soup Burgers


French Onion Soup Burgers

  • Author: mollie
  • Total Time: 30 minutes
  • Yield: 4 burgers 1x
  • Category: Sandwiches
  • Cuisine: American


  • 1 1/2 pounds ground beef
  • 1 packet or about 4 to 6 tablespoons Lipton Onion Soup Mix
  • 2 1/2 tablespoons butter
  • 2 large onions, thinly sliced
  • a pinch of thyme
  • water as needed, about a 3/4 cup
  • 1 tablespoon brandy or Sherry (optional, but recommended)
  • 4 to 8 ounces Swiss or Provolone cheese
  • 4 buns and a little butter or oil to brush them with


Mix ground beef with onion soup mix; set aside to rest as the onions are caramelized.

Add the butter to a skillet, when hot, add the onions and thyme and about 1/4 cup of water. Add lid and allow to simmer for three or four minutes until onions are tender are the water is nearly evaporated. (Check during cooking time to make sure all the water hasn’t evaporated early.) Remove lid and continue to cook, stirring often and adding a splash of water now and then if the onions are beginning to darken unevenly and stick to the pan. When onions are soft and beautifully browned, add dash of the brandy or Sherry and remove from heat.

Place a dent in the top of each burger so they’ll cook up flat and not rounded. Cook on the stovetop in a medium-hot pan or on the grill over medium-high heat, turning once, for about three minutes on the first side. Turn and add a spoonful of caramelized onions and a slice or two of cheese to the top of each burger, lower the heat to medium and continue to cook until burger is desired doneness, two to four minutes longer. Cover if needed, for a minute or two to get the cheese to melt.

In the meantime, brush the cut side of the buns with butter or oil and toast in a hot pan or on the grill.

Notes on temperature:

We like ours at 143 degrees F. which is just slightly pink in the middle.

  • rare: 125 degrees (dark purple-red, just warm, tender)
  • medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)
  • medium: 145 degrees (rich pink, yielding, slightly tender, juicy)
  • medium well: 155 degrees (tan with slight pink, firm, some juice)
  • well: 160 (tan to brown, no pink, chewy, little if any juice)

If you need more or less than four burgers, for each burger:

For each burger:

  • 6 ounces ground beef
  • 1 to 1 1/2 tablespoons onion soup mix
  • 2 teaspoons butter
  • 1/2 large onion, thinly sliced
  • a small pinch of thyme
  • water as needed
  • 1/2 teaspoon brandy or Sherry (optional, but recommended)
  • 1 to 2 ounces Gruyere (Swiss) or Provolone cheese (one or two slices)
  • 1 bun and a little butter or oil to brush it with

Keywords: Beef, Burgers, Caramelized Onion, Cheese, french onion soup, Ground Beef, gruyere cheese, provolone, swiss cheese

Did you make this recipe?

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I’ll be sharing my French Onion Soup Burgers at Fiesta Friday #239, hosted this week by Antonia @ and Lathi @ From Lathi’s Kitchen

You're going to go crazy over French Onion Soup Burgers topped with caramelized onions and Provolone or Gruyere cheese. Stovetop or Grill. Plus a shortcut method to get real caramelized onions! #FrenchOnionSoupBurgers #FrenchOnionBurgers

63 thoughts on “French Onion Soup Burgers

  1. Ellie madsen

    These were absolutely delicious! Definitely will make them again. I only used 1 lb ground beef and 1.5 onions. I also air fried at 400 degrees for 6 mins one side and 5 mins on the other side instead of stove top or grill cooking them. Served with cornbread and veggies. Yum!

    • FrugalHausfrau

      Hi Ellie, I’m so glad to hear they were a hit and thanks for stopping back to comment! I do NOT use my air fryer enough – there just isn’t enough room on my counter or I am sure I would use it a lot more – so I really appreciate you giving some timing! Take care,


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  3. Kortnie

    Absolutely love this recipe. Have made a few modifications over the few times I’ve made them and wanted to share. To the ground beef (2 lbs for 6 burger) I also add a 1/2 can of Campbell’s French onion soup to keep the burgers from drying out. I also sauté 16 oz of baby Bella mushrooms in a separate pan to also serve on the burgers. I brush the buns with garlic butter before putting them in the broiler. I also make a garlic aioli to act as the spread for the burgers. Family favorite now.

    • FrugalHausfrau

      Hi thanks for stopping by and coming in and glad you like the burgers and I really appreciate hearing about your change ups.

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  7. Making these for dinner tonight and I’m stumped on what to do for sides… What’s your favorite dishes to go with these burgers?! They appear to be a stand alone meal, haha!

    • FrugalHausfrau

      Hi Hadley sorry to have replied so late! I usually just go with simple French fries with these since the burgers are a little more work than the average. Hope you enjoyed them!


  8. Janice

    I am 60 years old and my mom has been making these exact same burgers since I was a kid, except for the thyme, now I make them and always will, can’t beat it!

    • FrugalHausfrau

      Hi Janice, I’m the same age! I wish my Mom would have made them! I think they’re the best, too! I do remember she used a lot of Worcestershire and sometimes minced onions, though. 🙂

  9. Linda McInturff

    I too had a watery mouth when I read your recipe. I made them for dinner the next evening. My brother said it was the best he’s ever eaten. Thanks

  10. Lauri

    WOW! WOW! These are sooooo yummy!!! Seriously! Made these last night for me and hubby and will keep this meal in my favorite file! I only used 1 thinly sliced onion as I only made hamburgers for 2 and that worked out perfect! Also, definitely use splash of cooking Sherry, as mentioned in recipe, it does make a difference. Thank you so very much for sharing this!

    • FrugalHausfrau

      Hey, Lauri, good morning! I’m so glad you enjoyed them and thanks so much for stopping back and commenting!! Sometimes I think Sherry sounds like an “old lady” ingredient, but it’s so fabulous! Have a great day and stay safe!!


  11. April

    Ok well first of all…YUM! Lol. The picture has my mouth And for some reason, I never thought to use onion buns with my burgers. But just one question. Im curious as to how you only spent $5.79? Did you use 75%? If I use 85%, the hamburger meat alone..for 1 1/2lbs is around $5.08. Onion buns are $3-$6. If your adding provolone cheese, thats another couple bucks. I figured its more like $10 for 4 burgers. Still beats fast food In price, health, and taste 🙂

    • FrugalHausfrau

      Hi April,

      First of all, thanks!

      I won’t go over 80 percent on burgers, and actually will try for 75 percent but it’s not because of cost, just because it makes better burgers. We don’t have them often, so that’s not gonna be what’s gonna “do me in” lol1

      I don’t like using compressed in a tube beef, so I do really try to seek out nicely ground 75 percent beef and remember this beef because I still have some in my freezer! It was $1.79 on sale and I picked up several packages, I know the cheese was less than $1.99 a pound coz I won’t pay more for grocery store cheese, and the buns were a little over two dollars, I think $2.29. Both the cheese and buns, though, I count half because they made a second appearance on my Bourbon Pot Roast Sandwiches. That brings it up to $4.83.

      Butter $1.79 a pound (I still have some from a sale last Easter at Aldi; I;m hoping for another great sale this year because I’m “eking” it out, trying to make it last. 12 cents bringing it up to $4.95, Homemade soup mix, a pittance to make I usually count as about 35 cents for a packet’s worth, and the onions make up the rest. I always have a bottle of Sherry, but it’s such a small dribble I don’t even know how to guess! I just figure a penny or two.

      I shop mostly at grocery store holiday sales when so many things drop to a low, Aldi and sometimes Costco.

      But it sounds like if you didn’t buy the leaner beef and did as I did and only counted half of the cheese/buns since that was what was used, your cost would have looked a lot closer to mine; those are the biggest expenses. After that a few pennies less on this or that saved is just a small portion of the total.

      You can see the rest of the cheese/buns here; the buns were a little squished by that point, lol!

      If you make them, I hope you like them as much as we do (whatever the cost) and you’re right, they are so much better than fast food, and I just about had a heart attack when I stopped with a friend at Wendys a couple of weeks ago!! I just thought “How on earth do families do it?”

  12. Mary Jo

    Talk about Overkill I am making these tonight along with my French onion soup I figured if I have to caramelize onions I’m going for the whole kabang the one thing I do different though is I use port wine gives it such a nice flavor will definitely let you know how they turned out

    • FrugalHausfrau

      Hi Mary Jo, I feel the same way about caramelizing onions. If I’m making something I like to do a big batch! I have never tried them or thought to make them with Port and I know I have some in my cupboard that hasn’t been touched in ages! Actually, I think I last used it when I made some burgers. So funny! ! I’m excited to try my next batch of onions.

      Hope you like these as much as we do!!


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  14. I’m a big burger person! Actually, I’m more of a big french fries person, and sometimes will have a burger as a side with the fries. Actually, the son is a BIG burger person, huge! So I’m excited about this! Looks amazing, Mollie!

    • FrugalHausfrau

      lol, I never thought of a burger as the side for the fries. I like it!! My son is a BIG burger person, too, but doesn’t like onions! I could never make this for him.

  15. Ron

    That’s a fine-looking burger you got there. We’re medium rare burger fans here and love caramelized onions on our burgers, topped with a nice melting cheese. I’ve seen meatloaf made with onion soup mix, but never thought of using it in a burger. Brilliant!

    • FrugalHausfrau

      That meatloaf was another one I use to make with the soup mix! I’d forgotten – I might even have the recipe on here, lol! If not, I’m gonna do it!!

  16. Mollie, you are getting better and better in making us hungry!! Good job!! Hahaha

    Now, I need one or two of these burgers!! French onion soup mix, huh? That’s a fabulous idea!! I need to get that mix!!

  17. Wow, these look fantastic Mollie! I am a huge burger and onion fan and would love one of these. I can’t wait to try this recipe out. Thank you for bringing your delicious burgers to the party! Happy Fiesta Friday!

  18. What a fabulous recipe idea, onion is such a good ingredient to add to burgers, adds so much flavour, especially if it’s in a concentrated form!

    • FrugalHausfrau

      Thanks. They do that at some of the burger restaurants here in the US. Thought it would be fun. But I only have one small knife, lol!

  19. You had me at “french onion.” It’s my absolute favorite soup. Well, with that much cheese, how could it not be? This burger looks AMAZING! And perfect for the upcoming long weekend. YUM!

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