Description
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 recipe #139580 or frozen cheese toasts.
Ingredients
- Ground Chuck
- Fresh Parsley
- Scallions
- Kosher Salt
- Black Pepper
- All-purpose Flour
- Olive Oil
- Onions
- Sugar
- Garlic
- Tomato Paste
- Beef Broth
- Dry Red Wine
- Dried Thyme Leaves
- Toast
- Parmesan Cheese
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 saut pan over medium-high heat
- Add patties and saut 3 minutes on each side, or until browned
- Remove from pan
- Add onions and sugar to pan
- Saut 5 minutes
- Stir in garlic and tomato paste
- Saut 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