French Onion Salisbury Steak

I have always had a love for french onion soup. When I found this recipe in "Cuisine At Home" magazine, I knew I had to try it. I was not disappointed.

FOR THE STEAKS:

1 1/4 lb ground sirloin

1/4 c. minced fresh parsley

2 T. minced scallions

1 t. kosher salt

1/2 t. pepper

2 T. all purpose flour

FOR THE SAUCE:

1 T. olive oil

2 c. sliced onion

1 t. sugar

1 T. minced garlic

1 T. tomato paste

2 c. beef broth

1/4 c. dry red wine

3/4 t. kosher salt

1/2 t. dried thyme leaves

FOR THE CHEESE TOASTS:

4 slices French bread or baguette cut diagonally 1/2 inch thick

2 T. unsalted butter

1/2 t. minced garlic

pinch of paprika

1/4 c. shredded swiss cheese

1 T. parmesan cheese

DIRECTIONS:

1. Combine ground sirloin, parsley, scallion, salt and pepper. Shape into 3/4-1 inch thick oval patties. Place 2 T. flour in a shallow dish; dredge each pattie in flour.

2. Heat oil in a saute pan over medium-high heat. Add patties and saute about 3 minutes on each side, or until browned. Remove from pan.

3. Add onion and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle mixture with 1 t. flour and cook 1 minute. Stir in broth and wine, then add salt and thyme.

4. Return meat to pan; bring sauce to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes.

5. Make Cheese Toasts:

Preheat oven to 400. 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 minutes.

6. Serve steaks on Cheese Toasts and ladle onion sauce over them. Garnish with chopped parsley and parmesan cheese.