French Onion Salisbury Steak

Total Time
Prep 8 mins
Cook 22 mins

This is a dish you can get on the table in about a half hour flat, and as my teenagers say--hella bomb! From Cuisine at Home. Serve over Cheese Toasts or frozen cheese toasts.

Ingredients Nutrition


  1. Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
  2. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
  3. 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.
  4. 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.
  5. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
  6. Serve steaks on Cheese Toasts with onion soup ladled over.
  7. Garnish with parsley and Parmesan.
Most Helpful

Very good recipe. I followed recipe except I used mozzarella instead of swiss. Kids loved it.

jswilson January 12, 2012

I've been wanting to make this ever since I got the magazine in the mail a couple of years ago... Finally got around to trying it, and I sure am glad I did!! A little involved, but totally worth it! Delicious!!!

Valerie S. January 10, 2011

This recipe is FANTASTIC and will regularly be in my rotation.... I found it first in the Cuisine at home mag a friend gave me .... YUMMY!!! My son LOVED the taste of the bread in the juice - i followed the recipe for the cheese toast in the cuisine magazine that came w/this recipe instead of buying frozen - VERY good!!!! I also didn't have the low sodium broth on hand - used regular but it was not overly salty to me at all.. I did use only 1/2 tsp of kosher salt in broth just in case. I would prob put more flavoring into the ground meat to my liking - otherwise the sauce is the BOMB served this also with mashed potatoes and the gravy soaked into those and enhanced those as well - VERY VERY flavorful! used merlot for the wine!

Chefmuffnette October 12, 2010