sondray

French Onion Salisbury Steak

Serves 4 steaks

1 1/4 pounds Chuck -- ground
1/4 cup Parsley -- minced
2 tablespoons Scallions -- minced
1 teaspoons Kosher salt
1/2 teaspoons Black pepper
2 tablespoons Flour
1 tablespoons Olive oil
2 cup Onions -- sliced
1 teaspoons Sugar
1 tablespoons Garlic -- minced
1 tablespoons Tomato Paste
2 cup Beef Broth
1/4 cup Red wine
3/4 teaspoons Kosher salt
1/2 teaspoons Thyme -- dried
1 recipe Cheese Toasts
4 teaspoons Parsley -- minced
4 teaspoons Parmesan cheese -- shredded

Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into
4 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

4 slices French bread -- cut 1/2" diagonally
2 tablespoons Butter, softened -- unsalted
1/2 teaspoons Garlic -- minced
pinch Paprika
1/4 cup Swiss Cheese -- grated
1 tablespoons Parmesan Cheese -- grated

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 b read.
Combine cheeses and sprinkle evenly over butter. Bake until bread is
crisp and cheese is bubbly, 10 to 15 minutes.