Ingredients
- 1 ¼ lb. ground chuck
- ¼ cup fresh minced parsley
- 2 Tbsp scallion, minced
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsps all-purpose flour
- 1 Tbsp olive oil
- 2 cups onions, sliced
- 4 tsps Parmesan cheese, shredded
- 1 tsp sugar
- 1 Tbsp garlic, minced
- 1 Tbsp tomato paste
- 2 cups beef broth
- 1/4 cup dry red wine
- 3/4 tsp kosher salt
- 1/2 tsp dried thyme leaves
- 4 tsps minced fresh parsley
Preparation
Step 1
1. Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into ¾-1” thick oval patties. Place 2 Tbsps flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp flour.
2. Heat 1 Tbsp oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side or until browned. Remove from pan. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, then add salt and thyme.
3. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes. Serve on cheese toasts with onion soup ladled over. Garnish with parsley and Parmesan.