1. Slice the onions into thin slices. In a large pan over medium heat, add the olive oil then the sliced white onions. Cook for 30 minutes, stirring occasionally and adjusting the heat to medium low if the onions are getting blackened or charred. The goal is to get a rich brown, but not black or burnt.

2. After 30 minutes, reduce the heat to medium low if you haven’t already. Add the butter and allow it to melt, then add the flour and mix it into the butter. Add the beef stock, wine, thyme, sugar, and salt and mix to blend over the onions. Cook for another 10 minutes, then spoon onto a plate.

3. While the onions are cooking, prepare your ground beef. Add the beef to a mixing bowl and add the garlic powder, onion powder, paprika, salt, and pepper. Mix well, then add the Worcestershire sauce and mix lightly to blend in. Form into 4 patties, using your thumb to make an indent in the center of each patty so that they cook evenly.

4. To cook the burgers, heat a large pan over medium heat. Add the patties and cook for 4 minutes on the first side. After 4 minutes, flip and cook for another 4 minutes. During the last 90 seconds of cooking, top each burger generously with slices of Gruyere cheese, then cover the pan for the remaining cooking time. Internal temperature of the burgers should be 160 degrees.

5. To serve, top each burger with the caramelized onions and plenty of arugula.

Enjoy!