FRENCH ONION SALISBURY STEAKS

By LindaW1955

Serve with Cheese Toasts:
4 slice 1/2" thick diagonal cut Italian baguette
2 TBS room temp butter
1/2 tsp minced garlic
Pinch paprika
1/4 c shredded swiss cheese
1 TBS shredded parm
Oven 400. Bread on baking sheet. Combine Butter, garlic and paprika, spread on one side of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15"

Ingredients

• 1 1/4 lb ground chuck
• 1/4 cup fresh minced parsley
• 2 Tbsp. scallion, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp. all-purpose flour
• 1 Tbsp. olive oil
• 2 cups onions, sliced
• 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
• Cheese Toasts (see following)
• 4 tsp. minced fresh parsley
• 4 tsp. Parmesan cheese, shredded

Details

Cooking time 45mins

Preparation

Step 1

1. Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4 - 1" thick oval patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp flour.
2. Heat 1 Tbsp. oil in a saute pan over medium high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan.
3. Add onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, then add the salt and thyme.
4. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
5. Serve steaks on Cheese Toasts with onion soup ladled over. Garnish with parsley and Parmesan.