If you’re anything like me, you will take one look at this ingredients list and go running for the hills. That’s kind of what I did the first time I saw it. I couldn’t get the recipe out of my head though. I just had to try it. They looked so scrumptious, I just knew that my husband would love it. I was glad that I came back and tried again. It isn’t as hard as what you may think at first glance. Check out what they are saying about this recipe over at Cinnamon-Spice & Everything Nice:
“Delicious! Delicious !!. made the recipe and I didn’t change anything and it was super delicious, my husband loved and friends ask for the recipe.”
Trust me, just make this. You won’t regret it.
Ingredients
1 + 1/4 lb. ground Chuck
1/4 cup fresh Parsley, minced
2 tablespoons Scallions, minced
1 tsp. Kosher or Sea Salt
1/2 tsp. Black Pepper
2 tablespoons all-purpose Flour
2 tablespoons Olive Oil
2 cups Onions, sliced
1 teaspoon Domino Sugar
1 tablespoons Garlic, minced
1 tablespoons Tomato Paste
2 cups Swanson Beef Broth
1/4 cup dry Red Wine
3/4 teaspoon Kosher or Sea salt
1/2 teaspoon Thyme
4 teaspoons fresh Parsley, minced
4 tsp. Parmesan cheese, shredded
Cheese Toasts
4 slices French or Italian bread or baguette, cut diagonally (1/2″ thick)
2 tablespoons Unsalted Butter, softened
1/2 teaspoon Garlic, minced
Pinch of Paprika
1/4 cup Swiss cheese, grated
1 tablespoon Kraft Parmesan cheese, grated
Instructions
Combine ground meat, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4″-1″ thick oval patties. Place 2 tablespoons flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
Heat 1 tablespoon oil in a 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 begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, 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. Meanwhile make the cheese toasts.
For the Cheese Toasts
Preheat oven to 400º F.
Place bread on baking sheet.
Combine butter, garlic and paprika and 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, 10-15 minutes.
Serve steaks on Cheese Toasts with onion soup ladled over. Garnish with parsley and Parmesan.
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Quick Tip: The cheese toast can also be done under the broiler if you don’t mind turning the oven on.
Thanks again to Cinnamon-Spice & Everything Nice for this old fashioned and scrumptious recipe.
