French Onion Soup with Salisbury Steak

French Onion Soup

To prepare French Onion Soup:

2 T butter and 2 T olive oil
3-4 onions thinly sliced
1 t white sugar (optional)
3/4 t salt, pinch of thyme
3 T dry white wine
1 1/2 T Worcestershire sauce
1 T brandy (optional)
3- 3 1/2 C beef stock, vegetable stock for vegetarian

Heat oil and melt the butter in a skillet. Stir in sugar if using. Cook onions over medium heat for 15 minutes lower the heat as needed, stirring and moving the onions often. Continue to cook onions until golden brown and caramelized. Another 15-20 minutes or longer! Move the onions to a Stock Pot and add wine to the skillet to deglaze the pan. Pour the wine and all the pan scrapings into the onions. Add the Worcestershire sauce, thyme, and the beef stock. Simmer on medium- low for 25-30 minutes. Add the brandy, and salt and pepper to taste.

French Onion Salisbury Steak

To prepare Salisbury steak:
1-1/4 lbs. ground beef, 85/15
1/4 c breadcrumbs
1/4 c milk,
1/4 c beef broth
1 egg
1 clove garlic minced
1/2 c cooked onions from the soup, chopped
2 T chopped parsley
1/2 t salt
1/4 t pepper,
3/4 t prepared Dijon mustard
2 t Worcestershire sauce

To prepare the sauce:
1 T butter
1 T olive oil
1/2 lb. sliced mushrooms
1 T corn starch
3 cups reserved onion soup
1-2 t Worcestershire sauce
1/2 T tomato paste
1 T prepared Dijon mustard
1 T brandy, Salt and pepper to taste

Break up the ground beef into a large bowl. Measure the milk and broth in a liquid measuring cup and add the breadcrumbs and set aside to soften. Add the egg, and the following 7 ingredients to the beef. Add the breadcrumb mixture. Mix all ingredients together until well blended. Form 5-6 round or oval patties.

In a large skillet over medium high heat brown both sides of the patties. Adjusting heat as needed. Patties should be completely browned on the outside. They will not be completely cooked through.

Remove from the pan. Add a little butter and olive oil and sauté the mushrooms until they are lightly browned. Sprinkle in 1 T of cornstarch and mix to coat mushrooms. Add onion soup, tomato paste, mustard, and brandy. Add the patties back into the sauce and allow to simmer on low- medium heat until cooked through, turning once halfway through time. About 15 minutes in total. Add a little extra stock as needed. Add salt and pepper to taste when ready to serve.

Prepare Cheese Toasts:

Cut 2 slices of French Bread for each meat patty. Melt 2 T butter and heat 2 T olive oil with the butter. Brush both sides of the bread slices with the butter mixture. Toast in the oven @ 375 for 4- 5 minutes. Bread should be golden on the edges. Turn the slices and generously top with shredded Gruyere and a sprinkle of parmesan. (other options: Munster or Swiss cheese) Place the toasts back into the oven until the cheese has melted.

To Serve: Place toasts into a rimmed soup bowl top with a Salisbury Steak and pour over French Onion sauce, serve with a green bean salad.

Vegan or Vegetarian option Sautee a Portobello mushroom and serve with the sauce over the cheese toasts, vegan cheeses may be used if desired.

Recipe and photo by Jenn Borrealo, Alstede Farms Culinary & Educational Specialist

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