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French Onion Salisbury Steak

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Tender and delicious French onion Salisbury steak. Smothered in slow cooked onions, beef stock, and red wine. Served with a side of cheese toast.

Today was one of those days. Rainy and blah. I hate these days. I usually want to just lay in bed and sleep but today I decided that I was not going to let the rain get the best of me. I went shopping and got everything I needed for a kitchen full of delicious home cooked food! I have made this meal before but to be honest, I forgot about it.

Not because it was boring or bland, but because that is what happens when I try tons of new recipes and don’t write down which ones I liked.

Now, this French onion Salisbury steak is nothing like the stuff that comes in a box and resembles a TV dinner.  It’s flavorful, hearty and delicious. Also, it’s not full of weird chemicals and preservatives that you can’t pronounce. The sauce is made up of delicious sautéed onions mixed with beef stock and red wine. When you pour it over the meat it is a match made in heaven. It’s amazing.

By the way, who agrees with me that a big pan of sautéing onions smells like heaven. I’m going to have to say that it’s one of my top ten favorite smells!

Looking for more classic dinner recipes? Try my homemade Mississippi roast, slow cooker Parmesan meat sauce, maple ginger chicken thighs, pineapple bourbon butter glazed ham, five cheese mac and cheese or my classic roast chicken.

French Onion Salisbury Steak

Tender and delicious French onion Salisbury steak. Smothered in slow cooked onions, beef stock and red wine. Served with a side of cheese toast.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minuts


For Salisbury steak:

  • 1 1/4 pound ground chuck
  • 1/4 cup fresh parsley, minced
  • 2 tablespoon scallion, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 cups sliced sweet onions
  • 1 teaspoon sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 2 cups beef stock
  • 1/4 cup dry red wine
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried thyme leaves
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon Parmesan cheese, shredded

Cheese Toasts:

  • 4 slices French bread or baguette - cut diagonally 1/2 inch thick
  • 2 tablespoon unsalted butter, room temperature
  • 1/2 teaspoon minced garlic
  • Pinch of paprika
  • 1/4 cup grated Swiss cheese
  • 1 tablespoon grated Parmesan cheese

Source: Cuisine at Home magazine


For Salisbury steak:
Combine chuck, 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 20 minutes.

Serve steaks on Cheese Toasts with onion soup ladled over. Garnish with parsley and Parmesan.

For the Cheese Toasts:
Preheat oven to 400 degrees.

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.