French Onion Beef Sloppy Joes (Print version)
Rich caramelized onions and seasoned ground beef topped with melted provolone on toasted brioche buns for ultimate comfort.
# What you'll need:
→ Meats
01 - 1 lb ground beef (80/20 preferred)
→ Vegetables & Aromatics
02 - 2 large yellow onions, thinly sliced
03 - 2 cloves garlic, minced
→ Dairy
04 - 4 slices provolone cheese (or Swiss or Gruyère)
→ Breads
05 - 4 brioche buns (or hamburger rolls)
→ Liquids
06 - 1/2 cup beef broth (low sodium preferred)
07 - 1 tablespoon Worcestershire sauce
→ Pantry & Spices
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil
10 - 1 tablespoon all-purpose flour
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon black pepper, plus more to taste
# Method:
01 - Heat olive oil and butter in a large skillet over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, until caramelized and golden brown, about 12–15 minutes.
02 - Add minced garlic and thyme; cook for 1 minute until fragrant.
03 - Push onions to the side of the pan. Add the ground beef to the skillet and break it up with a spatula. Cook until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
04 - Sprinkle flour over the beef and onions, stirring well to coat. Cook for 1 minute.
05 - Stir in beef broth and Worcestershire sauce. Simmer for 3–4 minutes, until the mixture thickens slightly. Season with salt and pepper to taste.
06 - Toast brioche buns under the broiler or in a skillet until golden.
07 - Spoon the beef and onion mixture onto the bottom half of each bun. Top with a slice of cheese. Place under the broiler for 1–2 minutes until the cheese is melted and bubbly.
08 - Add the top bun and serve hot.
# Expert advice:
01 -
- The onions melt into something sweet and savory that perfectly balances the rich beef
- That moment when the cheese bubbles under the broiler is basically kitchen magic
02 -
- Rushing the onions is the biggest mistake you can make here. Let them turn deep brown, almost like they're too done, that sweetness is the whole point.
- Draining the beef fat before adding the flour keeps things from becoming greasy while still keeping all the flavor.
03 -
- Slice your onions as thin as possible, almost paper thin, so they melt into the beef instead of staying in distinct strands
- Toast your buns cut side up under the broiler while the beef simmers, so everything comes together at the same time