Ingredients:
1 1/4 lbs ground chuck
1/4 cup minced fresh parsley
2 tablespoons scallions, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 cups onions, sliced
1 teaspoon sugar
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 cups beef broth
1/4 cup dry red wine
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
4 cheese toast ( in frozen food section, or make your own)
4 teaspoons minced fresh parsley ( garnish)
4 teaspoons parmesan cheese, shredded
Directions:
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 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 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.
Servings: 4
Time preparation: 8 min.
Time total: 30 min.