Description
French Onion Sloppy Joes combine juicy ground beef, sweet caramelized onions, rich savory sauce, and melted provolone cheese served on toasted hamburger buns for a comforting and hearty sandwich dinner.
Ingredients
- 1 pound ground beef
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 4 slices provolone cheese
- 4 hamburger buns, toasted
- Fresh parsley for garnish (optional)
Instructions
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the sliced onions and cook slowly for about 20 minutes, stirring often, until soft, golden, and caramelized.
- Stir in the minced garlic and cook for 1 minute.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Sprinkle the flour over the beef mixture and stir well.
- Pour in the beef broth, Worcestershire sauce, ketchup, and Dijon mustard.
- Add the thyme, salt, and black pepper, then simmer for 5 to 7 minutes until the sauce thickens.
- Place a slice of provolone cheese over the meat mixture and allow it to melt.
- Spoon the sloppy joe mixture onto toasted hamburger buns.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Gruyère cheese can be substituted for a more traditional French onion flavor.
- Ground turkey or chicken may be used instead of beef for a lighter version.
- A splash of red wine added while caramelizing the onions creates a richer sauce.
- Toasted buns help prevent the sandwiches from becoming soggy.
- Store leftover filling in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 sandwich
- Calories: 540
- Sugar: 7g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 95mg
