FRENCH ONION SALISBURY STEAK

By curly

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.