French Onion Steaks on Cheese Toasts

By á-13856

Salisbury steak cooked in a french onion soup over a crisp cheesy crouton

Ingredients

• FOR THE STEAK:
• 1 1/4 lbs. of ground chuck
• 1/4 c minced fresh parsley
• 2 T minced scallions
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 T all purpose flour
• FOR THE SAUCE:
• 1 T olive oil
• 2 c sliced onions
• 1 tsp sugar
• 1 T minced garlic
• 1 T tomato paste
• 2 c low-sodium beef broth
• 1/4 c dry red wine
• 3/4 c kosher salt
• 1/2 tsp dried thyme
• cheese toasts
• minced fresh parsley
• shredded Parmesan
• CHEESE TOASTS:
• 4 slices Italian baguette, cut diagonally (1/2-inch thick)
• 2 T unsalted butter, room temperature
• 1/2 tsp minced garlic
• 1/4 c shredded Swiss cheese
• 1 T shredded Parmesan

Preparation

Step 1

COMBINE ground chuck, 1/4 c parsley, scallions, salt, and pepper.
Divide evenly into four portions and shape each into 3/4 to 1-inch thick oval patties.
Place 2 T flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp flour.

HEAT oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.

ADD onions & sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté until paste begins to brown, 1 minute. Sprinkle mixture with reserve flour, cook 1 minute. Stir in broth, wine, salt, and thyme.

RETURN meat to pan; bring sauce to a boil. Reduce heat to medium-low heat, cover, and simmer 10 minutes.

SERVE steaks on cheese toasts with onion sauce ladled over. Garnish with parsley and parmesan cheese.

CHEESE TOASTS:

PREHEAT OVEN 400 degrees
PLACE bread on a baking sheet.
COMBINE butter, garlic, and paprika; 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.