Savory French Onion Salisbury Steak with Rich Gravy (Print Version)

This French Onion Salisbury Steak recipe combines tender patties with caramelized onions and a savory gravy. A comforting weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American-French Fusion
Dietary: Contains Beef, Dairy, Gluten

# Ingredients:

→ For the Salisbury Steak

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

→ Caramelized Onion Gravy Essentials

09 - 2 large yellow onions, thinly sliced
10 - 2 tbsp unsalted butter
11 - 1/4 cup all-purpose flour
12 - 3 cups low-sodium beef broth
13 - 1 tsp Worcestershire sauce (additional)
14 - 2 sprigs fresh thyme

→ Finishing Touches

15 - 1 cup shredded Gruyère cheese
16 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - Grab a large bowl and gently combine your ground beef, panko breadcrumbs, egg, Worcestershire sauce, minced garlic, a good pinch of salt, and a generous grind of black pepper. Honestly, this is where I always remind myself not to overmix! When you overwork the meat, your patties can get tough, and nobody wants a rubbery French Onion Salisbury Steak. Mix until just combined, then form into four oval-shaped patties, about 3/4-inch thick. Don't worry if they aren't perfectly uniform; homemade is charming!
02 - Heat a large, heavy-bottomed skillet (my cast iron is a lifesaver here!) over medium-high heat with a tablespoon of olive oil. Once shimmering, carefully place your patties in the hot pan. Sear them for about 4-5 minutes per side, until they're beautifully browned and a nice crust has formed. This step is crucial for flavor, giving your French Onion Salisbury Steak that deep, savory base. Don't crowd the pan, or they won't brown properly – you might need to do this in two batches. Remove the patties to a plate and set aside, leaving those glorious browned bits in the pan.
03 - Reduce the heat to medium-low. Add the unsalted butter to the same skillet, scraping up any browned bits from the patties – that's pure flavor, folks! Add your thinly sliced yellow onions and cook, stirring occasionally, for 20-25 minutes. This is where patience pays off, seriously. You want them deeply golden brown and wonderfully sweet, not just translucent. I've tried to rush this step, and they were just... sad, pale, and lacked that incredible sweetness. It should smell incredibly aromatic and sweet at this point, like a warm hug!
04 - Sprinkle the all-purpose flour over the caramelized onions and stir constantly for 1-2 minutes. This cooks out the raw flour taste. Slowly, and I mean slowly, whisk in the low-sodium beef broth, making sure to scrape the bottom of the pan to get all those flavorful bits. Keep whisking until the gravy starts to thicken, which usually takes about 5-7 minutes. Add the fresh thyme sprigs and a dash more Worcestershire sauce. This is where the magic happens for your French Onion Salisbury Steak gravy.
05 - Return the seared Salisbury steak patties to the skillet, nestling them into the rich, bubbling French onion gravy. Reduce the heat to low, cover the skillet, and let everything simmer for about 10-15 minutes. This allows the flavors to meld beautifully and ensures the patties cook through and become super tender. I always peek in halfway through, just to make sure the gravy isn't getting too thick. If it is, a splash more broth does the trick, no biggie!
06 - Once the patties are cooked through and the gravy is perfectly thickened, remove the thyme sprigs. Sprinkle the shredded Gruyère cheese generously over the patties and the gravy. Cover the skillet again for another 2-3 minutes, or until the cheese is gloriously melted and bubbly. The smell at this stage is absolutely heavenly. Garnish your French Onion Salisbury Steak with a sprinkle of fresh chopped parsley, if you're feeling fancy, and serve immediately!

# Notes:

01 - Always caramelize your onions low and slow for the best flavor, don't rush it!
02 - Leftovers store well in an airtight container for up to 3-4 days in the fridge; reheat gently on the stovetop.
03 - No Gruyère? Swiss cheese or even provolone works in a pinch for that cheesy topping.
04 - Serve this French Onion Salisbury Steak with creamy mashed potatoes to soak up all that incredible gravy.

# Equipment Needed:

01 - Large skillet (cast iron preferred)
02 - large mixing bowl
03 - whisk

# Nutrition (Per Serving):

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

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