the booneburger

Last night, my husband and I drove to the grocery store with empty stomachs and an evening stretched out before us. We wandered around aimlessly, trying to pinpoint what exact dish would hit the spot, and what resulted was the single greatest burger I’ve eaten in my life.

Seriously. I ate two.

Daniel mixed the hamburger meat with bits of uncooked bacon, one egg, salt and pepper, and fixed them on the grill with utter perfection. Then we sandwiched the meat between French bread smeared with Dijon, and one salty slice of Swiss cheese -- a true European amalgam.

But the true revelation came on a whim, with a pile of burgundy onion strings that added juiciness and richness and flavor in a way I never could have predicted. I’ve always wanted to try simmering onions in wine… tres simple, tres elegant… you simply MUST try them for yourself!

Burgundy Onions

Two yellow onions
1/2 cup of Merlot

Halve the onions and very thinly slice them into moon shapes. Cook the onions in olive oil over medium heat for 15 minutes. Slowly add the wine, turn down the heat, and let the onions simmer for another 15 minutes, stirring occasionally.