French Onion Salisbury Steak

1 1/4 ground chuck
1/4 cup fresh minced parsley
2 Tablespoons scallions, minced
1 teaspoon kosher salt
Black pepper to taste
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
4 teaspoons minced fresh parsley for garnish
4 teaspoons Parmesan cheese, shredded
Cheese Toasts - Recipe follows

Combine chuck, parsley, scallion, salt, and pepper.  Divide evelny into 4 portions and shape each into 3/4-inch-1-inch thick oval patties.  Place 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, 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 Toastw with onion soup ladled over.  Garnish with parsley and Parmesan.

CHEESE TOASTS

4 slices French bread or Sourdough baguette, cut diagonally (1/2-inch thick)
2 tablespoon unsalted butter, softened
1/2 teaspoon garlic, minced
Pinch of paprika
1/4 cup Swiss cheese, grated
1 tablespoon Parmesan cheese, grated

Preheat oven to 400 degrees F.  Place bread on a baking sheet.  Combine butter garlic, and paprika, and spread on one side of each slice of bread.  Combine cheeses and sprinkle evenly over butter.  Bake until bread is crisp and cheese is bubbly, 10-15

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