Credit: Evan Sung
- Where are you from ? How long have you been in New York ? Hell’s Kitchen born and bred, nyc lifer.
- What was your job aspiration when you were a child? I aspired to race, anything fast, cars, motorcycles…anything with an engin.
FRENCH ONION SOUP BURGER
created by Chef Paul Denamiel
Executive Chef, Le Rivage, NYC
What does the Food Network, Thomas’ and New York City, have in common? Chef Paul Denamiel and his French Onion Soup Burger.
2 tbs. Butter
2 tbs. Flour
1 1/4 Cup Heated Milk
4 Large Spanish Onions
1 Cup Beef or Chicken Stock
2 Sprigs Fresh Thyme
4 tbs. Olive Oil
6 Burgers (prepackaged or a blend of brisket, chuck and short rib)
6 Slices of Emmental Cheese
6 Thomas’® Original Sandwich Size English Muffins
In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 min. Mixture will bubble. Do not let it brown. Whisk in hot milk, making sure there are no lumps and mixture is smooth. Continue to stir as sauce thickens. Bring to a boil. Add salt and pepper, lower heat, and cook, stirring for 2–3 min. Remove from heat. To cool this sauce for later use, cover it with plastic wrap. Set aside.
Peel onions and cut them in half, lengthwise. Cut into thin half-moon slices. Over medium heat, sauté onion with 4 tbs. olive oil and thyme sprigs until caramelized. Add stock and cook until most is evaporated. This may take about 20 min. Remove thyme sprigs. Salt and pepper. Set aside.
Heat a grill pan over high heat. Lightly brush pan with olive oil. Generously salt and pepper both sides of each burger. Place burger on grill pan and cook 5–6 min. each side for medium burger. After burger is flipped, place cheese on top and cook until desired internal temperature is reached and cheese is melted.
Split the English Muffins with a fork. Toast and butter each side. Then, layer on a tbs. of béchamel sauce, followed by meat and sautéed onions.
The French Onion Soup Burger was created by Chef Paul Denamiel, owner of Le Rivage and Little Prince in New York City.
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Posted by Le Rivage on Monday, January 30, 2017