French Onion Salisbury Steak

INGREDIENTS
1 teaspoon kosher salt
1 teaspoon sugar
1 tablespoon minced garlic
1 tablespoon tomato paste
2 cups beef stock
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil (I sometimes use 1 tablespoon of salted butter)
2 cups sliced sweet onions
1/4 cup dry red wine, we've used Joel Gott Cabernet Sauvignon
3/4 teaspoon kosher salt
4 slices French bread or baguette - cut diagonally 1/2 inch thick
2 tablespoon unsalted butter, room temperature
1/2 teaspoon minced garlic
1/2 teaspoon dried thyme leaves, or Herbs de Provence
1 tablespoon fresh parsley, minced
1 1/4 pound ground chuck
1/4 cup fresh parsley, minced
2 tablespoon scallion, minced
1 tablespoon Parmesan cheese, shredded Pinch of paprika
1/4 cup grated Swiss cheese
1 tablespoon grated Parmesan cheese

Instructions
 

Combine the chuck, parsley, scallion, salt and pepper. Divide frivolously into 4 portions and shape each into three/4"-1" thick oval patties, about the scale and thickness of hamburgers. Place 2 tablespoons 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 warmness. Add patties and saute 3 mins on each side, or until browned. Remove from pan.

 

Add onions and sugar to pan; saute 5 mins. Stir in garlic and tomato paste; saute 1 minute, or till paste begins to brown. Sprinkle onions with reserved flour; prepare dinner 1 minute. Stir in broth and wine, then add the salt and thyme or Herbs de Provence.
Return meat to pan and bring sauce to a boil. Reduce warmth to medium-low, cowl and simmer 20 minutes.

To put together the cheese toasts, preheat oven to 400 ranges.

Place bread on baking sheet.

Combine butter, garlic and paprika and spread on one aspect of every slice of bread. Combine cheeses and sprinkle evenly over butter. Bake till bread is crisp and cheese is bubbly, 10-15 minutes.

Serve steaks on cheese toasts with sauce ladled over. Garnish with parsley and Parmesan.

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