French Onion Salisbury Steak With Baked Cheese Toasts

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

Heat 1 tablespoon oil in a saute pan over medium high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan.

Add onions and sugar to pan and saute for 5 minutes. Stir in garlic and tomato paste. Saute for 1 minute or until paste begins to brown. Sprinkle onions with reserved flour and cook for 1 minute. Sir 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 for 10 minutes. Serve steaks on Cheese toasts with onion soup ladled over. Garnish with parsley and Parmesan.

For Cheese Toasts: Preheat the oven to 400 degrees F. Place bread on a 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 to 15 minutes.