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French Onion Beef Sloppy Joes

French Onion Beef Sloppy Joes topped with melted Swiss cheese on toasted bun
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Elevate classic sloppy joes with rich, savory French onion flavors. Quick weeknight meal ready in 40 minutes with caramelized onions and melted Swiss cheese.

Ingredients

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  • 1 tablespoon olive oil
  • 2 large sweet onions, thinly sliced (about 1/4-inch thick)
  • 1 ½ pounds ground beef (85/15)
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • ¼ cup dry white wine (like Sauvignon Blanc) or more beef broth plus 1 teaspoon vinegar
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and freshly ground black pepper to taste
  • 4–6 hamburger buns, toasted
  • 1 cup Swiss cheese, grated

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-low heat. Add sliced onions and cook, stirring every 3-4 minutes, for 15-20 minutes until deeply caramelized and reduced to one-third their original volume.
  2. Increase heat to medium-high. Add ground beef to the caramelized onions, breaking it up with a spoon. Cook for 5-7 minutes until browned. Drain excess fat, leaving about 1 tablespoon in pan.
  3. Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant and tomato paste darkens slightly.
  4. Pour in Worcestershire sauce, beef broth, and white wine. Scrape up browned bits from bottom of pan.
  5. Add thyme, salt, and pepper. Bring to a simmer, then reduce heat to low. Let gently bubble for 10 minutes until sauce reduces by one-third and thickens enough to coat the back of a spoon.
  6. While mixture simmers, toast hamburger buns lightly in a separate pan or under broiler.
  7. Spoon generous portions of beef mixture onto bottom buns. Top with grated Swiss cheese. Place under broiler for 30-60 seconds until cheese melts and bubbles.
  8. Place top buns on and serve immediately while hot and cheese is melty.

Notes

  • Caramelizing onions properly is essential. Don’t rush this step – low and slow heat develops the best French onion flavor.
  • Use 85/15 ground beef for optimal flavor and moisture. Leaner beef may result in dry sloppy joes.
  • When substituting broth for wine, add 1 teaspoon balsamic vinegar or lemon juice to replace acidity.
  • Keep about 1 tablespoon of fat in the pan after draining to maintain moisture and prevent dry sandwiches.
  • Gruyere or provolone cheese work beautifully as alternatives to Swiss.

Nutrition

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