Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into ? to 1 inch thick oval patties. Place 2 tablespoon of flour in a shallow dish. Dredge each patty in four. Reserve 1 tablespoon of flour.
Heat 1 tablespoon oil in a saut? pan over medium high heat. Add patties and saut? three minutes on each side, or until browned. Remove from pan.
Add onion and sugar to pan. Saut? 5 minutes. Stir in garlic and tomato past. Saut? 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 the meat to pan and bring soup to a boil. Reduce heat to medium-low. Cover and simmer 10 minutes.
Serve steaks on Cheese Toasts with onion soup ladled over. Garnish with parsley and Parmesan.
4 Slices of French bread-sliced thick
2 T. unsalted butter, softened
1/2 t. galic, minced
Pinch of paprika
1/4 cup grated swiss cheese
1 T. parmesan cheese, grated
Peheat oven to 400 degrees. Place bread on baking sheet. Combine butter with galic and paprika. Spread on one side of each slice of bread. Combine cheeses, and sprinkle evenly over bread. Bake until cheese melts, about 10-15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1328g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 666 (68%)|
|Amt Per Serving||% DV|
|Total Fat 74.1g||99 %|
|Saturated Fat 28.1g||141 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 212.6mg||65 %|
|Sodium 3640.5mg||126 %|
|Potassium 1472.6mg||39 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 12g|
|Protein 57.3g||82 %|
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Calories per serving: 974
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