17 mins
Mince and Onion Sandwich Recipe

Mince and Onion Sandwich

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

Mince and Onion Sandwich is stupidly simple to make but the taste is rich and comforting. The beef absorbs all the flavours of the onion soup while remaining juicy and succulent.

      Preparation Time: 2 Minutes

      Cooking Time: 15 Minutes

Ingredients for Mince and Onion Sandwich

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1¼ lb
minced beef (ground beef)
3 tablespoons
plain flour (all-purpose flour)
1 can
French onion soup (about 400g)
American mustard or Dijon mustard
White or whole-wheat buns
1 medium
salt and pepper


How to Cook Mince and Onion Sandwich

  1. Place the minced beef in a frying pan or skillet and brown it quickly over high heat, stirring often. Drain off the juices and sprinkle in the flour. Stir well then add the onion soup. Cook, stirring often, until the meat mixture is thickened and most of the liquid has been absorbed. Test for seasoning and add salt and freshly-ground black pepper if desired.
  2. Peel and slice the onion. Spread mustard and mayonnaise to taste on the buns. Spoon the minced beef mixture onto the buns and top with onion rings. Serve immediately.

The mayo and mustard are not obligatory, but try it - you'll be surprised at the way the add to the taste.
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Reviews of Mince and Onion Sandwich

Rating 5 out of 5 - Many cooks will make this recipe again December 16 2013
As the previous reviewer said, this sandwich was phenomenal! It's the first time--ever--that I've had beef mince in a bun. The whole thing came together so fast! We had this on a parmesan peppercorn baguette from Wegman's, and I think the extra peppery flavor really complimented the flavors of the other ingredients. When I ran out of baguette, I used the ingredients to make a wrap with a whole-wheat tortilla, and it was still fantastic. I'd gladly eat this for days!
(6 reviews)
Rating 5 out of 5 - Many cooks will make this recipe again August 22 2013
This was PHEnomenal. The meat was really succulent and delicious, having soaked up so much of the onion soup (I used a slotted spoon to get it out of the pan). The onions, being uncooked, were fresh and crisp tasty. Served it with nothing more than a cold drink!
(3 reviews)

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