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  French Onion Salisbury Steak
   Beef
   Cuisine at Home/Kate
   3/14/2008
Ingredients:
1 1/4 pound ground chuck
1/4 cup fresh minced parsley
2 T scallion, minced
1 tsp salt
1/2 tsp black pepper
2 T flour
1 T olive oil
2 cups onions, sliced
1 tsp sugar
1 T garlic, minced
1 T tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 tsp salt
1/2 tsp dried thyme leaves

cheese toasts
4 tsp fresh parsley
4 tsp parmesan cheese, shredded
Instructions:
Combine chuck, parsley, scallion, salt & pepper. Divide evenly into 4 portions & shape each into 3/4 inch thick oval patties.
Place 2 T flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp flour.
Heat 1 T oil in a saute pan over med-high heat. Add patties & saute 3 minutes on each side, or until browned. Remove from pan.
Add onions & sugar to pan; saute 5 minutes. Stir in garlic & tomatoe paste; saute 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth & wine, then add the salt & thyme.
Return meat to pan & bring soup to a boil. Reduce heat to med-low, cover, & simmer 10 minutes.

Serve steaks on cheese toasts with onion soup ladled over. Garnish with parsley & parmesan. Serves 4.

Cheese Toasts:
4 slices French bread or baguette, cut diagonally (1/2 inch thick)
2 T unsalted butter, softened
1/2 tsp garlic, minced
pinch of paprika
1/4 cup swiss cheese, grated
1 T parmesan, grated

Preheat oven to 400.
Place bread on a baking sheet.
Combine butter, garlic, & paprika & spread on one side of each slice of bread. combine cheeses & sprinkle evenly over butter. Bake until bread is crisp & cheese is bubbly. 10-25 minutes.
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