Recipe: French Onion Salisbury Steak over Cheese Toast

FRENCH ONION SALISBURY STEAK

FOR THE SALISBURY STEAKS:
1 1/4 lb. ground beef chuck
1/4 cup fresh minced parsley
2 Tbsp. minced scallion (green onion)
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 Tbsp. all-purpose flour
1 Tbsp. olive oil
FOR THE ONION MIXTURE:
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
1/2 tsp. dried thyme leaves
FOR SERVING:
Cheese Toasts (recipe follows)
4 tsp. minced fresh parsley
4 tsp. grated Parmesan cheese

Combine beef, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4 to 1-inch oval patties.

Place flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.

Heat 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 1 teaspoon 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 10 minutes.

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

CHEESE TOASTS

4 slices French bread or baguette, cut diagonally (1/2-inch thick)
2 Tbsp. unsalted butter, softened
1/2 tsp. minced garlic
Pinch of paprika
1/4 cup shredded Swiss cheese
1 Tbsp. grated Parmesan cheese

Preheat 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; 10-15 minutes.

Source: Cuisine at Home magazine