French Onion Salisbury Steak

1 1/4 pound ground chuck

1/4 cup parsley

2 Tbsp scallion, minced

1 tsp salt

1/2 tsp pepper

2 Tbsp all purpose flour

1 Tbsp olive oil

2 cups onions, sliced

1 tsp sugar

1 Tbsp garlic, minced

1 Tbsp tomato paste

2 cups beef broth

1/4 cup dry red wine

3/4 tsp salt

1/2 tsp thyme

4 tsp parsley

4 tsp parmesan cheese, shredded

Combine meat, parsley, scallion, salt and pepper.  Divide evenly into 4 portions and shape into 3/4 to 1 inch thick oval patties.  Place 2 Tbsp flour in shallow dish; dredge each patty in flour.  Reserve 1 tsp flour.  Heat 1 Tbsp oil in sauté pan over medium high heat.  Add patties and sauté 3 minutes on each side, or until browned.  Remove from pan.  Add onions and sugar to pan; sauté 5 minutes.  Stir in garlic and tomato paste; sauté 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 boil.  Reduce heat to medium low, cover and simmer 10 minutes.  Garnish with parsley and parmesan.

Serves 4