Carolyn Cooks!

Source: Cuisine at Home

1 ¼ lb. ground chuck

¼ C. fresh minced parsley

2 Tbsp. scallion, minced

1 tsp. kosher salt

½ tsp. black pepper

2 Tbsp. all-purpose flour

1 Tbsp. olive oil

2 C. onions, sliced

1 tsp. sugar

1 Tbsp. garlic, minced

1 Tbsp. tomato paste

2 C. beef broth

¼ C. dry red wine

¾ tsp. kosher salt

½ tsp. dried thyme leaves

4 tsp. minced fresh parsley

4 tsp. Parmesan cheese, shredded

Cheese toast

Combine first 5 ingredients. Divide evenly into 4 portions and shape into ¾-1 inch thick oval patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour. Heat oil in a large 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 starts to turn brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, then add the salt and thyme. Return the meat to the 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.