Make the kale chips: Wash and dry all produce. Preheat the oven to 350 degrees. Halve, peel, and thinly slice the onion. Grate the gruyere with a box grater. Remove the ribs and stems from the kale, then tear into bite-sized pieces. Toss the kale pieces on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until crisp. Place in the oven for 10-12 minutes, until crisp. TIP: Don’t forget about these—they can burn quickly!

Heat a drizzle of olive oil in a large pan over medium heat. Add the onions and thyme sprigs and cook, tossing for 7-8 minutes, until softened and slightly caramelized. Add the beef stock concentrate, 1 teaspoon sugar, and 1/4 cup water to the pan and simmer, until reduced and jammy. Pick out and discard the thyme sprigs. Remove the mixture from the pan and set aside. Be sure to clean out the pan for later.

While the onions cook, heat 1 Tablespoon butter in a small pot over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and simmer until thickened, for 1-2 minutes. Season with a tiny pinch of nutmeg (be sure to measure the nutmeg), salt, and pepper. Remove the pot from the heat.

Form the ground beef into two equal-sized patties and season on all sides with salt and pepper. In the same pan you used for the onions, heat a drizzle of olive oil over medium high heat. Add the burgers to the pan and cook for 3-5 minutes per side, until almost cooked to desired doneness. Top each patty with the gruyère, cover the pan, and cook for 1-2 minutes more, until the cheese has melted.

While the gruyère melts, split and place the brioche buns in the oven for 2-3 minutes to toast.

Assemble and serve: Spread the toasted brioche buns with the béchamel sauce and top with the French onion soup burgers and caramelized onions. Serve the kale chips to the side and enjoy!