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.