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French Onion Salisbury Steak


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Rate this recipe 4.4/5 (29 Votes)


  • 1 1/4 lbs ground chuck
  • 1/4 cup minced fresh parsley
  • 2 tablespoons scallions, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 2 cups onions, sliced
  • 1 teaspoon sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • 1/4 cup dry red wine
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried thyme leaves
  • 2 tablespoons all-purpose flour
  • 4 cheese toast (in frozen food section, or make your own)
  • 4 teaspoons minced fresh parsley (garnish)
  • 4 teaspoons parmesan cheese, shredded


Adapted from


Step 1

1. Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
2. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
3. Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
4. 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, and then add the salt and thyme.
5. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
6. Serve steaks on Cheese Toasts with onion soup ladled over.
7. Garnish with parsley and Parmesan.

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