Shelly's Recipe

FRENCH ONION SALISBURY STEAK

Category: Ground

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
2 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
1/4 to1/2 tsp dried thyme leaves
4 tsp minced, fresh parsley
4 tsp Parmesan cheese, shredded

Cheese Toasts
4 slices French bread or baguette, cut diagonally (1/2" thick)
2 tbsp unsalted butter, softened
1/2 tsp garlic, minced
Pinch of paprika
1/4 cup Swiss cheese, grated
1 tbsp Parmesan cheese, grated

Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4 to 1 inch thick oval patties. Place 2 tbsp flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp flour.

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 and drain.

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. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 20 minutes.

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

For the Cheese Toasts
Preheat oven to 400. 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, 10-15 minutes.