Classic French Onion Salisbury Steak: Rich, Savory Comfort (Print Version)

Classic French Onion Salisbury Steak: Tender patties in rich, caramelized gravy. Comfort food magic, just like grandma made.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Gluten, Dairy, Red Meat

# Ingredients:

→ Hearty Salisbury Steak Base

01 - 1.5 lbs ground beef (80/20 chuck)
02 - 1/2 cup Panko breadcrumbs
03 - 1 large egg, lightly beaten
04 - 1 tbsp Worcestershire sauce
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1 tbsp olive oil

→ Deep French Onion Gravy

10 - 2 large yellow onions, thinly sliced
11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 1/2 cup dry red wine or dry sherry
14 - 3 cups low-sodium beef broth
15 - 2 sprigs fresh thyme
16 - 1 bay leaf

→ Melty Toppings & Garnish

17 - 1 cup shredded Gruyère cheese
18 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, let's get those hands dirty! In a big bowl, gently mix your ground beef with the Panko, egg, Worcestershire, garlic powder, onion powder, salt, and pepper. Don't overmix, or your patties will be tough, and nobody wants that. I always tell myself to mix just until combined. Form the mixture into four oval-shaped patties, about 3/4-inch thick. My first time, I made them too thick and they took forever to cook through. Aim for even thickness, it really helps with cooking evenly.
02 - Heat a tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once it's shimmering, carefully place your patties in the pan. Brown them for about 3-4 minutes per side until they're nicely seared and golden. We're not cooking them all the way through yet, just building that beautiful crust! This step is key for flavor. I remember one time I rushed this, and the patties just tasted... flat. Don't be like past-me; give them some love here.
03 - Remove the browned patties and set them aside. Now, in the same skillet (don't clean it, those bits are flavor!), add the butter and your thinly sliced onions. This is where the magic happens, but it takes patience, my friend. Cook over medium-low heat for 25-30 minutes, stirring occasionally, until they’re deeply golden brown and sweet. Seriously, don't rush this! The smell in your kitchen right now should be absolutely intoxicating, a sweet, savory perfume that makes your stomach rumble.
04 - Once the onions are perfectly caramelized, sprinkle in the flour and stir for about a minute to cook out that raw flour taste. Then, pour in the red wine or sherry, scraping up any delicious browned bits from the bottom of the pan – that's called deglazing, and it adds so much depth! Let it simmer for a minute until it reduces slightly. This step always feels so professional, even when I'm in my pajamas, haha!
05 - Pour in the beef broth, add the fresh thyme sprigs and bay leaf. Bring the gravy to a gentle simmer, then reduce the heat to low. Carefully nestle the browned Salisbury steak patties back into the gravy. Cover the skillet and let it simmer for about 15-20 minutes, or until the patties are cooked through and the gravy has thickened to your liking. The aroma filling your kitchen right now? Unbeatable! I usually give it a gentle stir every now and then, just to make sure nothing's sticking.
06 - Once the patties are cooked, remove the thyme sprigs and bay leaf. Preheat your broiler to high. Sprinkle a generous amount of shredded Gruyère cheese over each patty and the surrounding gravy. Pop the skillet under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown. Watch it like a hawk, because cheese goes from perfect to burnt in a flash! Garnish with fresh parsley, and serve immediately. The sight of that gooey, melted cheese over the savory patties? Pure bliss, trust me.

# Notes:

01 - Don't rush the onion caramelization; it's the secret to the gravy's depth, truly!
02 - When reheating, always go for the stovetop; microwaving can make the gravy separate, boo.
03 - If you're out of Gruyère, Swiss cheese works surprisingly well for that melty top.
04 - Mashed potatoes are a must-have side; they soak up all that delicious gravy perfectly.

# Tools You'll Need:

01 - Large oven-safe skillet or Dutch oven
02 - baking dish (if not using oven-safe skillet)

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 25g
Protein: 40g

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