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I’m kind of a sucker for anything seasonal or “limited edition”. Thomas Pumpking Spice bagels are heavenly. I love bagels to begin with but these soft, perfectly sweet and subtly spice bagels are the stuff of my dreams. I like them with a little bit of cream cheese but they are delicious plain too! I ate the whole bag before I thought, hmm…I wonder if they’re good toasted? Now that I think about it, they’re probably even BETTER toasted. If it wasn’t so late right now I’d probably head out to buy another package. They’re definitely going back on the shopping list along with the other seasonal flavors (Cranberry and Gingerbread) that I’m going to have to try now!
You know what else I’m going to have to try? The French Onion Soup Burger on a Thomas English Muffin. Doesn’t it look gooooood?!
Read on for the recipe!
French Onion Soup Burger
Executive Chef Paul Denamiel of Le Rivage and Little Prince
INGREDIENTS
6 -8 ounce burgers: blend of brisket, chuck and short rib
6 slices of Emmental cheese
6 large sandwich size Thomas’ English Muffins, toasted
For the Onions
4 large Spanish Onions
1 cup beef or chicken stock
2 sprigs of fresh thyme
4 tablespoons of olive oil
salt and pepper to taste
For the Béchamel
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
salt and pepper to taste
INSTRUCTIONS
For the Béchamel
In a heavy saucepan, melt the butter. Using a whisk, whisk in the flour and cook, stirring constantly, until the flour does not have the raw flavor, about 2 minutes. Let mixture bubble but do not let the mixture brown. Whisk in heated milk, mixing until there are no lumps and mixture is smooth. Continue to stir as the sauce thickens and bring to a boil.
Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from heat.
To cool for later use, cover with plastic wrap to prevent a skin from forming on top. Set aside.
For the Onions
Peel the onions and cut in half length-wise into thin half moon slices. In a medium sauce pot over medium heat, sauté the onion with the olive oil. Add thyme sprigs and keep on heat until they are soft and caramelized. Add the stock and continue cooking until most of the liquid is evaporated. This may take about 20 minutes total cooking time. Remove thyme sprigs. Set aside.
For the Burger
Heat a grill pan over high heat. Lightly brush the pan with olive oil. Generously salt and pepper both sides of each burger. Place burger on grill pan and cook 5-6 minutes on each side for medium burger. After burger is flipped, place cheese on top of burger, and cook until desired internal temperature is reached and cheese is melted.
For Assembly
Butter the toasted Thomas’ English Muffins. Place a tablespoon of béchamel sauce on bottom side of muffin. Place the burger on top and then place a tablespoon of the sautéed onions on top of the burger. Place the other half of the muffin on top of the onions.