Bonjour and Welcome back to Kernals kitchen. Today we blend a hearty comfort soup with a southern po-boy style twist, to spice up a traditional meal.
Prep, marinade & cooking 45 - 60 minutes.
Cajun french onion soup burger.
Chuck hamburger meat ( buy portions according to serving needs)
* French bread, or onion buns, for French bread cut to length of burger patties
2 - tablespoons - butter
4 - tablespoons - worcestshire sauce
1 - tablespoons - black pepper
1 - tablespoons - celery seeds
3 - tablespoons - tony chachere's cajun seasoning
1 - clove of garlic minced
1 - white onion sliced to vertical thin strips
1 - tablespoons - brown sugar
1/2 - tablespoons - louisiana hot sauce
1 - teaspoons - thyme
1 - cup beef stock
2 - tablespoons - chicken stock
1 - cup shredded gruyere cheese
2 - tablespoons - sherri or white table wine
Take hamburger and begin making patties, plump. Make a small like thumb imprint in the center creating a dip in the top ( this will retain the marinade and absorb flavors.)
In a frying pan melt butter, add onions, black pepper and celery seeds. Caramelize onions est. 5 minutes.
In a separate bowl add beef and chicken stock, worcestire, tony's, wine, brown sugar, thyme, garlic.
Marinade hamburger patties a minimum of 15 minutes.
Remove onions, place hamburger patties in a hot pan, using marinade for a light cover around pan and burgers, cook medium/ rare or to your liking. When burgers get close to finish, add onions, louisiana hot sauce and sprinkle cheese over top. Cover and cook until cheese is melted.
Serve on french bread/onion hamburger buns with choice of side, I recommend french fries or macaroni and cheese.
Bon apetit'
