Years ago, when real steaks were out of the question because of their cost, Salisbury steak was a classic dish made with ground beef, and “fancied” up with a flavorful gravy and given an impressive name.   This was, of course, before my memory, but  my parents talked about  Salisbury Steak dinners, frozen and packaged as TV dinners.    I don’t know if these dinners even still exist,  perhaps not—they were awful, I hear.  Please don’t tell Swanson I said so!  : – )

Anyway, I came across this recipe in a rather old issue of Cook’s Illustrated that pairs the classic Salisbury Steak with another classic, French Onion Soup, giving that old recipe a new spin.  It even includes a crouton and melted cheese.

Dredging the lightly seasoned steak burgers in flour enhances browning and also gives body to the onion sauce.  Stove-top braising keeps the ground-beef patties moist and tender.  Sweet onions, like Vidalia give a milder flavor to the French onion sauce.  For a bolder taste, use yellow onions which are available year round.  If you are not an onion fan, I think this dish will win you over.

FRENCH ONION SALISBURY STEAK

SERVINGS:   Makes 4 steaks

For the steaks:

• 1  1/4 lb. ground chuck  ( 80 – 85% lean)
  

  French onion Salisbury steak.

• 1/4 cup minced fresh parsley
• 2 Tbsp. minced scallions
• 1 tsp. salt
• 1/2 tsp, black pepper
• 2 Tbsp. all-purpose flour

For the sauce:

• 1 Tbsp. olive oil
• 2 Cups sliced onions  ( 2 large onions)
• 1 tsp. sugar
• 1 Tbsp. minced garlic
• 1 Tbsp. tomato paste
• 2 cups low-sodium beef broth
• 1/4 cup dry red wine (optional)
• 1/2 tsp. salt
• 1/2 tsp. dried thyme
• Cheese Toasts ( recipe below)
• minced fresh parsley for garnish
• Shredded Parmesan

1.  Combine ground beef, 1/4 cup parsley, scallions, salt and pepper.  Divide into four even portions and shape each into  3/4 – 1 – inch thick oval patties.

2.  Place 2 Tbsp. four in a shallow dish; dredge each patty in flour.  Remove and save 1 tsp. flour.

3.  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 and keep warm.

4.  Add onions and sugar to pan;  saute 5 minutes.  Stir in garlic and tomato paste;  saute until paste begins to brown, 1 minute.  Sprinkle mixture with reserved flour; cook 1 minute.  Stir in broth, wine, salt and thyme.

5.  Return meat to pan, bring sauce to a boil.  Reduce heat to low, cover, and simmer 10 minutes.

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

CHEESE TOASTS

• 4 slices  Italian baguette, cut diagonally into 1/2 inch thick slices 
• 2 Tbsp. unsalted butter at room temperature
• 1/2 tsp. minced garlic
• pinch of paprika
• 1/4 cup shredded Swiss cheese
• 1 Tbsp. shredded Parmesan

Preheat oven to 400*F.  Lightly spray a baking sheet or line with parchment paper.  Place bread slices on 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 melted, 10 – 15 minutes.

SOURCE:   Cooks Illustrated