Hearty French Onion Salisbury Steak Recipe (Print Version)

This French Onion Salisbury Steak Recipe brings comfort food to new levels. Savory beef patties smothered in a rich, caramelized onion gravy.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ For the Salisbury Steak Patties

01 - 1.5 lbs ground beef (80/20 chuck)
02 - 1 large egg
03 - 1/2 cup panko breadcrumbs
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

→ For the Rich French Onion Gravy

09 - 2 tbsp olive oil
10 - 3 tbsp unsalted butter, divided
11 - 2 large yellow onions, thinly sliced
12 - 1/4 tsp salt (for onions)
13 - 2 tbsp all-purpose flour
14 - 3 cups low-sodium beef broth
15 - 1 tbsp Worcestershire sauce
16 - 1 tsp Dijon mustard
17 - 1/2 tsp dried thyme
18 - 1 bay leaf

→ For the Finishing Touch

19 - 1 cup shredded Gruyere cheese
20 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Grab a big bowl, get your hands in there! Mix the ground beef, egg, panko, Worcestershire, garlic powder, onion powder, a good pinch of salt, and a generous grind of black pepper. Don't overmix, or your patties will be tough, and nobody wants that! Gently form them into four oval-shaped patties, about 3/4-inch thick. I always make a little indent in the middle, like a burger, to prevent them from puffing up while cooking. It's a small trick I picked up after many lopsided Salisbury steaks.
02 - Heat a large, heavy-bottomed skillet (my cast iron is my best friend for this!) over medium-high heat. Add a tablespoon of olive oil and a pat of butter. Once it's shimmering, carefully place your patties in the pan. Sear them for about 3-4 minutes per side until they're beautifully browned and have a nice crust. Don't crowd the pan, you might need to do this in batches. This step isn't about cooking them through, just building that gorgeous color and flavor. Once seared, take them out and set them aside on a plate; they'll finish cooking in the gravy later.
03 - In the same skillet (don't clean it, those browned bits are flavor!), melt another tablespoon of butter. Add your thinly sliced yellow onions and a pinch of salt. Now, this is where the magic truly happens for our French Onion Salisbury Steak. Reduce the heat to medium-low and cook, stirring occasionally, for 25-35 minutes. Yes, it takes time! They'll soften, then turn golden, then a deep, rich brown. They should smell sweet and nutty. Honestly, this is the step I always want to rush, but it's crucial for that deep French onion flavor, so just embrace the slow cooking!
04 - Once your onions are perfectly caramelized, sprinkle the flour over them and stir for about a minute, letting it cook out that raw flour taste. Then, slowly pour in the beef broth, stirring constantly to prevent lumps. Add the remaining Worcestershire, Dijon mustard, dried thyme, and the bay leaf. Bring the gravy to a simmer, stirring, and let it thicken for about 5 minutes. Taste it! Does it need more salt? More pepper? This is your moment to adjust. I usually add a little extra pepper because I love that kick.
05 - Carefully nestle your seared Salisbury steak patties back into the simmering French Onion Salisbury Steak gravy. Make sure they're mostly submerged. Reduce the heat to low, cover the skillet, and let it all simmer for about 15-20 minutes, or until the patties are cooked through and tender. The flavors will meld beautifully, and your kitchen will smell absolutely incredible. This is where the beef absorbs all that amazing oniony goodness. Sometimes I sneak a little taste of the gravy at this point, just to make sure it's perfect, you know?
06 - Once the patties are cooked, remove the bay leaf. Sprinkle the shredded Gruyere cheese generously over each French Onion Salisbury Steak patty. Cover the skillet again for a few minutes, or until the cheese is gloriously melted and bubbly. You could even pop it under the broiler for a minute if you want a little golden crust on that cheese, but watch it like a hawk! Garnish with fresh chopped parsley if you're feeling fancy. The finished dish should look rich, smell divine, and taste like pure comfort. This is the part where I always grab a spoonful of gravy before serving, just because it’s that good.

# Notes:

01 - Don't rush the onion caramelization; that's where the magic happens for the French Onion Salisbury Steak.
02 - Leftovers are even better the next day, but store the French Onion Salisbury Steak and gravy separately if you can for best texture.
03 - No Gruyere? Swiss or provolone works too, I've tried it and it melts beautifully over the French Onion Salisbury Steak.
04 - Serve this hearty French Onion Salisbury Steak with creamy mashed potatoes to soak up all that incredible gravy.

# Equipment Needed:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - large mixing bowl

# Nutrition (Per Serving):

Calories: 650-750
Total Fat: 45-55g
Total Carbohydrate: 25-35g
Protein: 45-55g

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