1 1/4 lb. ground chuck
1/4 cup fresh minced parsley, plus more for garnishing
2 Tbsp. scallions, minced
2 tsp. salt
1 tsp pepper
2 Tbsp. all purpose flour
2 Tbsp. EVOO
3 red onions, sliced
1 Tbsp. sugar
2 garlic cloves, minced
1 Tbsp. tomato paste
2 cups beef broth
1/4 cup dry red wine
1 tsp. dried thyme leaves
4 tsp. parmesan cheese
Combine chuck, parsley, scallions, 1 tsp. salt, and pepper. Divide evenly into 4 portions and shape each into 1" thick oval patties, making sure the center is thinner and the edges are thicker. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour, reserving 1 tsp. flour.
Heat EVOO in a large saute pan over medium-high heat. Add patties and cook 3 minutes on each side, or until brown crust forms. Remove from pan.
Add onions and sugar to pan; saute 5 minutes, making sure to scrape up the browned bits from the bottom of the pan. Stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle mixture with the reserved tsp. of flour; cook 1 minute. Stir in beef broth and wine, then add the salt and thyme (rub the thyme leaves between fingers to better release the oil and flavor).
Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
Cheese Toasts
4 thick slices French bread or baguette, cut diagonally (1 in. thick)
2 Tbsp. room temperature butter
2 cloves garlic, minced
Pinch of paprika
1/2 cup shredded swiss cheese
1 Tbsp. shredded parmesan cheese
Preheat oven to 400 degrees
Place bread on a baking sheet. Combine butter, garlic, and paprika; 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 (about 10-15 min.).
Serve steaks on Cheese Toasts with onion soup ladled over. Garnish with parsley and parmesan.
* Recipe courtesy of Cooking Light
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