Ingredients
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1 1/4 lbs ground chuck
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1/4 cup minced fresh parsley
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2 tablespoons scallions, minced
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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2 tablespoons all-purpose flour
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1 tablespoon olive oil
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1 teaspoon sugar
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1 tablespoon garlic, minced
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1 tablespoon tomato paste
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2 cups beef broth
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1/4 cup dry red wine
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3/4 teaspoon kosher salt
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1/2 teaspoon dried thyme leaves
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2 tablespoons all-purpose flour
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4 cheese toast (in frozen food section, or make your own)
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4 teaspoons minced fresh parsley (garnish)
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4 teaspoons parmesan cheese, shredded
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2 cups onions, sliced
Instructions
- Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
- Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
- Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
- Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and 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.