French Dip Cheeseburgers

So the ladies of book club were over last night. I wanted to do something new, easy and still low carb.

I saw this recipe on Rachael Ray's 30 Minute meals and knew I could make it low carb.

This was delicious, in my opinion and didn't need the bun and dipping sauce. I ONLY made the onion mixture for topping the burger. And, obviously, the burger. The full recipe you can find here. She does a dipping sauce and potatoes for this meal. That part of the recipe isn't listed below.

French Dip Cheeseburgers
Recipe from Rachael Ray 30 Minute Meals
Serves 4

2 onions, Vidalia when in season, white or yellow-skinned mild
1 T olive oil
5 T butter, plus additional for the potatoes
Salt and white pepper or finely ground black pepper
1 fresh bay leaf
3 c beef consomme or beef bone stock
About 1/3 cup creme fraiche or sour cream
2 T Dijon mustard
2 cloves garlic, minced
1 1/2 to 2 pounds ground beef sirloin
8 slices white American cheese and/or any easy melting white cheese of choice (mild Cheddar or domestic Swiss, etc.)

Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate.

To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving. [JW Note: I didn't use creme fraiche - I used sour cream]

Preheat cast-iron skillet or griddle for burgers over medium-high heat.

Mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so.

To serve: Top patties with creamy onion mixture.