Heat a 12 inch, oven safe skillet over medium-high heat. Add butter and sliced onions, allowing to caramelize – about 5 minutes. Add Worcestershire and cook additional 2 minutes, allowing onions to render down juices and absorb sauce. Add minced garlic and toss to combine, about 30 seconds. Remove onions and set aside. In the same pan, add burgers and cook 2 minutes per side, creating a nice brown crust, but not cooking through. Remove and set aside. Preheat oven to broil setting – 500F

Add beef broth and scrape bottom with rubber spatula to get up browned bits. Turn heat to simmer and allow broth to reduce for about 8 minutes. It will reduce half. Carefully place burgers back into skillet, pile with caramelized onions and top with shredded cheese. Place oven safe skillet under the broiler until cheese is melted and bubbling. Keep close watch as this goes quickly! Check every 60-80 seconds until desired level is achieved. Serves 4 Fat – 21 grams Protein – 40 grams Net Carbs – 6.5 grams

I was recently joking with someone about how I hate it when I sit down to have a salad, and accidentally end up eating 22 strips of bacon instead, and it hit me… I had been craving French onion soup, or even soup in general, but every time I sat down to eat some, it had somehow become a bacon cheeseburger. And besides, without the bread for texture in a proper French onion soup, what’s the point? The answer was simple. Burgers. Big, juicy burgers… THAT’s the point. So I set my soupy sails on a journey. Recreating my favorite soup into a delicious bunless burger.

Turning this into a knife and fork burger quickly became my favorite recipe I’ve made to date. The layers of deep rich flavors, the sweet caramelized onions… and that gooey, melty cheese. Oh em gee. Now, this is definitely a higher carb count meal with the onions, however, I just plan accordingly to make it fit the macros for the day.

Rendering those onions down is key to this recipe, too. You wanna really cook them for a while, getting that deep caramelization going. Adding the Worcestershire to them is another of my favorite tricks, because as they cook down and release their juices, they in turn will absorb any other liquids they’re cooking with. Talk about layering flavors!! What’s totally solid, too, is because you’re cooking those onions first, your pan will have that residual flavor left in, and will soak right into the hot sear of the burgers. Plus, this is a one pan wonder, and I dunno about you, but that’s pretty much all I’m interested in lately. No unnecessary messes for this gal!