Iberville's French Onion Cheeseburger

For the black pepper mayo, stir together Mayonnaise (1 cup) and Ground Black Pepper (1 1/3 Tbsp), and transfer to a squeeze bottle.

For the caramelized onions, melt the Unsalted Butter (1 stick) with the Canola Oil (2 Tbsp) in a large, wide pot, add the Yellow Onions (11 1/3 cups), Fresh Thyme (1 bunch), and Bay Leaves (2) and fry gently for 1 hour, stirring regularly.

As the onions begin to caramelise, you’ll need to stir more regularly to stop them from catching.

Keep cooking until the onions are soft and deeply caramelised. Discard the bay leaves and thyme.

Stir in the Apple Cider Vinegar (1 Tbsp) and season with Salt (to taste) to taste.

For the beef jus, fry in Beef Tallow (1 Tbsp) the Onion (1), Carrot (1), Celery (2 ribs), and Garlic (2 cloves) for 8-10 minutes until deeply caramelised. Add the Granulated Sugar (2 tsp) cook for a further 2-3 minutes then pour in the Beef Broth (8 cups) and add the Fresh Thyme (2 sprigs) and Bay Leaves (2).

Bring to the boil then and reduce by half.

Fine strain into a clean pan, stir in the Corn Starch (2 tsp) slurry and heat for a minute until thickened. Add the Worcestershire Sauce (2 tsp) and Apple Cider Vinegar (1 dash) and season with Salt (to taste) to taste.

Season the Beef Patty (1) with Salt (to taste) and Ground Black Pepper (to taste) on all sides.

Cook the patty on the grill to specified temperature.

Top the patty with the Swiss Cheese (1 slice), add a splash of water and cover with a cloche for 30-40 seconds until the cheese has melted. Top with the caramelized onions.

Brush the cut side of the Brioche Hamburger Bun (1) with melted Butter (to taste) and toast on the griddle until golden.

When all the component parts are ready, build as follows: Bottom bun spread with black pepper mayonnaise, patty / cheese / caramelized onions / Fried Onions (1 Tbsp). Top bun spread with black pepper mayonnaise

Serve with jus, fries, and pickle spears.