Easy French Onion Beef Sloppy Joes Recipe
This recipe takes the classic sloppy joe and infuses it with the rich, savory flavors of French onion soup. It's a quick, easy, and incredibly satisfying comfort food remix perfect for a weeknight meal or casual gathering.
Equipment
- Large skillet
- Baking sheet
Ingredients
Main Ingredients
- 1 pound ground beef 80/20 recommended
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- 4 hamburger buns
- 1 cup shredded Swiss cheese Gruyère also works well
- Fresh parsley chopped, for garnish
Instructions
- Grab a large skillet and heat the olive oil over medium heat.
- Add the thinly sliced onions to the pan. Cook low and slow for about 10-12 minutes, stirring occasionally, until beautifully caramelized and golden brown. Toss in the minced garlic and cook for just another 1-2 minutes until aromatic.
- Push the onions and garlic to one side of the pan and add the ground beef. Break it up as it cooks and brown completely, about 5-7 minutes. Drain off any excess fat.
- Stir the cooked beef and onions together. Add the Worcestershire sauce, soy sauce, dried thyme, salt, and pepper. Stir to combine and simmer gently for about 5 minutes to meld flavors.
- While simmering, preheat your broiler. Place hamburger buns open-faced on a baking sheet. Lightly toast them under the broiler until just golden brown (watch closely).
- Spoon the beef mixture onto the bottom half of each bun. Sprinkle a generous amount of shredded Swiss cheese over the top of the meat.
- Pop the baking sheet back under the broiler for just 1-2 minutes until the cheese is melted and bubbly and slightly golden.
- Carefully remove from the oven. Garnish with fresh chopped parsley. Place the top half of the bun on top (optional) and serve immediately.
Notes
Don't rush the onion caramelization; it's key to the flavor. Drain excess fat from the beef. Watch the broiler closely to prevent burning. The meat mixture can be made ahead and stored in the fridge for 3-4 days or frozen for up to 3 months; reheat before assembling on fresh buns. For a deeper flavor, add a splash of dry red wine or beef broth when adding sauces in step 4 and simmer down.