French Onion Salisbury Steak Recipe

Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into serving portions and shape each into 3/4 - 1" thick oval patties. Place flour in a shallow dish; 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; 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. 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 10 minutes. Serve steaks on Cheese toasts with onion soup ladled over. Garnish with parsley and Parmesan.

Cheese Toasts: Preheat the oven to 400F. Place bread on a baking sheet. Combine butter, garlic, and paprika, and spread on one side of each slic of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10 to 15 minutes.

Terry's Notes: We had this just about 1/2 hour ago. It's really good. I have to admit I made the "soup" into a sauce. Other than adding more flour to make it a sauce I did not change the recipe. We loved it. Real comfort food. I served it with whipped potatoes and hericot vert. I didn't do the cheese toasts since I didn't do the soup version.