French Onion Salisbury Steak

This is SO good. I have made this dish a few times when my parents or my in-laws came into town. They all liked it. I made it today (because I happened to have parsley on hand and didn't know what to do with it) and Marc and I loved it, once again. Definitely worth sharing. Unfortunately, we gobbled this up before I could get a picture of it.

French Onion Salisbury Steak
(Cuisine At Home magazine)

1 ¼ lb. ground chuck
¼ c. fresh minced parsley
2 T. scallions, minced
1 t. kosher salt
½ t. black pepper
2 T. flour
1 T. olive oil
2 c. onions, sliced
1 t. sugar
1 T. garlic, minced
1 T. tomato paste
2 c. beef broth
¼ c. dry red wine (I use cooking wine)
¾ t. kosher salt
½ t. dried thyme leaves
Cheese Toasts (see below)
4 t. minced fresh parsley
4 t. Parmesan cheese, shredded

Combine chuck, parsley, scallions, salt and pepper.
Divide evenly into 4 portions and shape each into ¾ - 1” thick oval patties.
Place 2 T. flour in a shallow dish; dredge each patty in flour.
Reserve 1T. flour.
Heat 1 T. oil in a sauté pan over medium-high heat.
Add patties and sauté 3 minutes on each side, or until browned, and then 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 the salt and thyme.
Return meat to pan and bring soup to boil.
Reduce heat to medium-low, cover, and simmer 10 minutes.

Serve steaks on Cheese Toasts with onion soup ladled over.
Garnish with parsley & Parmesan cheese.

Cheese Toasts

4 slices French bread or baguette, cut diagonally, about ½” thick
2 T. butter, softened
½ t. garlic, minced
pinch of paprika
¼ c. Swiss cheese, grated
1 T. Parmesan cheese, grated

Preheat oven to 400 degrees
Place bread on baking sheet
Combine butter, garlic and paprika and spread on one side of each slice of bread.
Combine cheeses and sprinkle evenly over butter.
Bake until bread is crisp and cheese is bubbly, about 10-15 minutes.