French Onion Beef Sloppy Joes (Printable)
Rich beef and caramelized onions with melted cheese on brioche buns for a comforting meal.
# What You'll Need:
→ Meats
01 - 1 lb ground beef, 80/20 blend preferred
→ Vegetables & Aromatics
02 - 2 large yellow onions, thinly sliced
03 - 2 cloves garlic, minced
→ Dairy
04 - 4 slices provolone cheese (Swiss or Gruyère also suitable)
→ Breads
05 - 4 brioche buns or hamburger rolls
→ Liquids
06 - 1/2 cup low sodium beef broth
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 additional to taste
13 - 1/4 teaspoon black pepper, plus additional to taste
# Directions:
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, approximately 12-15 minutes.
02 - Stir in minced garlic and thyme. Cook for 1 minute until fragrant.
03 - Push onions to the side of the pan. Add ground beef and break up with a spatula. Cook until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary.
04 - Sprinkle flour over the beef and onions, stirring to coat evenly. Cook for 1 minute to remove raw flour taste.
05 - Pour 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 and crisp.
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 cheese is melted and bubbly.
08 - Add the top bun and serve immediately while hot.
# Expert Advice:
01 -
- The caramelized onions create this incredible depth that regular sloppy joes just dont have, making each bite feel like something youd order at a restaurant
- Everything happens in one skillet, which means maximum flavor with minimum cleanup, exactly how weeknight cooking should work
02 -
- Caramelizing onions properly takes patience, and rushing them over high heat makes them bitter instead of sweet, so keep the heat medium and let them do their thing
- Draining the excess fat after browning the beef prevents the sandwiches from becoming too greasy, but leave about a tablespoon because that fat carries flavor
03 -
- Adding a splash of dry sherry or white wine to the onions during the last five minutes of caramelizing gives them an incredible depth
- Thinly slicing the onions against the grain helps them break down and caramelize more evenly than thick chunks