I’ve reimagined classic Salisbury Steak as French Onion Salisbury Steak and added it to my Salisbury Steak Recipes, pairing caramelized onions with a deeply savory gravy in a way that invites you to read on.
I always thought Salisbury steak was one note until this French Onion Salisbury Steak showed up. It feels like a diner favorite but with a little twist that makes you look twice.
I used ground beef and lots of thinly sliced yellow onions, and the melt of Swiss adds that slightly naughty richness. It’s the kind of meal I think about on a slow Tuesday, the kind that shows up in my feed when I’m hunting new takes on classics.
There are tons of Salisbury Steak Recipes out there, but this Diner Recept stuck with me, weirdly, and I kept wanting more.
Ingredients
- Ground beef brings rich protein, iron and umami, adds juicy meaty flavor and comfort.
- Onions add sweetness when caramelized, they give some fiber and savory French onion notes.
- Butter lends silkiness and richness, helps brown onions, adds fatty mouthfeel.
- Broth adds body and meaty depth it supplies sodium and savory liquid for gravy.
- Wine lifts flavors, adds acidity and a slight fruity bitterness, deepens gravy color.
- Melty Swiss gives nuttiness and cream, salty richness finishing each hot patty.
- Eggs help hold mixture together and add protein and a bit of fat.
- Worcestershire packs umami, a tangy savory boost, small sugar and salt notes.
Ingredient Quantities
- 1 lb ground beef (80/20)
- 1 small yellow onion, finely chopped (for patties)
- 1 large egg
- 1/2 cup plain breadcrumbs, panko or regular
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 medium yellow onions, thinly sliced (for gravy)
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 2 cups beef broth
- 1/2 cup dry red wine or dry sherry, optional
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 bay leaf, optional
- 1 teaspoon brown sugar, optional
- 4 slices Swiss or provolone cheese, optional
- 1 tablespoon vegetable oil or olive oil
- Additional salt and black pepper to taste
How to Make this
1. In a big bowl mix 1 lb ground beef, the finely chopped small yellow onion, 1 large egg, 1/2 cup breadcrumbs, 1 tbsp Worcestershire, 1 tsp Dijon, 1/2 tsp kosher salt and 1/2 tsp black pepper; mix gently with your hands or a fork, dont overwork it, form 4 even patties and set aside.
2. Heat 1 tbsp vegetable or olive oil in a large skillet over medium high heat, brown the patties 3 to 4 minutes per side until a nice crust forms, they do not need to be cooked through yet, transfer to a plate and keep juices in the pan.
3. Reduce heat to medium low, add 2 tbsp unsalted butter to the same skillet and when melted add the 2 medium thinly sliced yellow onions, stir to coat and cook low and slow about 15 to 20 minutes until deeply browned and soft, add a pinch of salt to help them sweat.
4. Stir in the 2 minced garlic cloves and cook 30 to 60 seconds until fragrant, dont let it burn.
5. Sprinkle 2 tbsp all purpose flour over the onions and garlic, stir constantly about 1 minute to cook the raw flour taste.
6. Pour in 1/2 cup dry red wine or dry sherry if using to deglaze the pan, scrape up browned bits, then add 2 cups beef broth, 1 tsp fresh thyme leaves or 1/2 tsp dried thyme, 1 bay leaf if using and 1 tsp brown sugar if you want a touch of sweetness; bring to a simmer so the gravy starts to thicken.
7. Taste the gravy and adjust with additional salt and black pepper to your liking, its easier to fix seasoning now than later.
8. Nestle the browned patties back into the gravy, spoon some over them, cover and simmer gently 10 to 15 minutes until patties reach about 160 F or are cooked through.
9. If using cheese, top each patty with a slice of Swiss or provolone, cover the skillet for 2 to 3 minutes until the cheese melts and gooey.
10. Remove the bay leaf, spoon extra gravy and caramelized onions over the steaks and serve right away with mashed potatoes or rice, garnish with extra thyme if you want.
Equipment Needed
1. Big mixing bowl, for combining the beef, egg and breadcrumbs — you can mix with a fork or your hands
2. Cutting board and a sharp chef knife, for chopping the onions
3. Measuring cups and spoons, for the 1/2 cup, tbsp and tsp amounts
4. Large skillet, about 10 to 12 inch, for browning patties and making the gravy
5. Spatula or tongs, to flip the patties and move them in and out of the pan
6. Wooden spoon or heatproof silicone spatula, for stirring onions and scraping browned bits
7. Lid for the skillet and a plate to rest the browned patties on
8. Instant read meat thermometer, to check the patties reach about 160 F
FAQ
French Onion Salisbury Steak Recipe Substitutions and Variations
- Ground beef: swap with ground turkey or chicken for a leaner patty, or use ground pork or lamb if you want richer flavor, or try plant based crumbles like Beyond or Impossible for a vegetarian option; if you go leaner add 1 tbsp oil or an extra egg so the patties dont dry out.
- Plain breadcrumbs: use crushed saltine or Ritz crackers for a similar binder, quick oats or crushed pretzels work in a pinch, or almond flour for a gluten free option; note that crackers and almond flour absorb differently so you may need to tweak the amount.
- Dry red wine or dry sherry: replace with extra beef broth plus 1 tbsp red wine vinegar or 1 tbsp balsamic vinegar and a pinch of brown sugar for acidity and depth, or just use more beef broth with a splash of Worcestershire sauce if you want a non alcoholic swap.
- Swiss or provolone cheese: substitute gruyere for a nuttier profile, mild cheddar for more bite, mozzarella for super gooey melt, or fontina for creamy texture; thin slices melt fastest so put them on right before serving.
Pro Tips
– Dont overwork the meat, seriously. Mix just until it holds, form patties, then let them chill 15 to 30 minutes in the fridge so they dont fall apart when you sear. Press a small dimple in the center of each patty so they stay flat while cooking.
– Get a real crust on the patties and keep the browned bits in the pan, thats the soul of your gravy. Use a hot pan with a little oil, dont fuss with the patties while theyre browning, then pour a splash of wine or broth to deglaze and scrape up every bit before you start the onions.
– Cook the onions low and slow and dont rush the browning, salt early to help them sweat. When you add the flour, stir it into the onions a full minute so it loses the raw taste, then add the liquid gradually so the gravy stays smooth. If it gets too thick make a little water or broth slurry and whisk it in, if too thin let it simmer uncovered a few minutes.
– Use a thermometer and timing, not guessing. Aim for about 160 F for these beef patties, then rest them a few minutes before serving so they stay juicy. If you want melty cheese, cover the pan off the heat for a minute instead of blasting it, that keeps the gravy nice and glossy.
French Onion Salisbury Steak Recipe
I’ve reimagined classic Salisbury Steak as French Onion Salisbury Steak and added it to my Salisbury Steak Recipes, pairing caramelized onions with a deeply savory gravy in a way that invites you to read on.
4
servings
612
kcal
Equipment: 1. Big mixing bowl, for combining the beef, egg and breadcrumbs — you can mix with a fork or your hands
2. Cutting board and a sharp chef knife, for chopping the onions
3. Measuring cups and spoons, for the 1/2 cup, tbsp and tsp amounts
4. Large skillet, about 10 to 12 inch, for browning patties and making the gravy
5. Spatula or tongs, to flip the patties and move them in and out of the pan
6. Wooden spoon or heatproof silicone spatula, for stirring onions and scraping browned bits
7. Lid for the skillet and a plate to rest the browned patties on
8. Instant read meat thermometer, to check the patties reach about 160 F
Ingredients
-
1 lb ground beef (80/20)
-
1 small yellow onion, finely chopped (for patties)
-
1 large egg
-
1/2 cup plain breadcrumbs, panko or regular
-
1 tablespoon Worcestershire sauce
-
1 teaspoon Dijon mustard
-
1/2 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
2 tablespoons unsalted butter
-
2 medium yellow onions, thinly sliced (for gravy)
-
2 cloves garlic, minced
-
2 tablespoons all purpose flour
-
2 cups beef broth
-
1/2 cup dry red wine or dry sherry, optional
-
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
-
1 bay leaf, optional
-
1 teaspoon brown sugar, optional
-
4 slices Swiss or provolone cheese, optional
-
1 tablespoon vegetable oil or olive oil
-
Additional salt and black pepper to taste
Directions
- In a big bowl mix 1 lb ground beef, the finely chopped small yellow onion, 1 large egg, 1/2 cup breadcrumbs, 1 tbsp Worcestershire, 1 tsp Dijon, 1/2 tsp kosher salt and 1/2 tsp black pepper; mix gently with your hands or a fork, dont overwork it, form 4 even patties and set aside.
- Heat 1 tbsp vegetable or olive oil in a large skillet over medium high heat, brown the patties 3 to 4 minutes per side until a nice crust forms, they do not need to be cooked through yet, transfer to a plate and keep juices in the pan.
- Reduce heat to medium low, add 2 tbsp unsalted butter to the same skillet and when melted add the 2 medium thinly sliced yellow onions, stir to coat and cook low and slow about 15 to 20 minutes until deeply browned and soft, add a pinch of salt to help them sweat.
- Stir in the 2 minced garlic cloves and cook 30 to 60 seconds until fragrant, dont let it burn.
- Sprinkle 2 tbsp all purpose flour over the onions and garlic, stir constantly about 1 minute to cook the raw flour taste.
- Pour in 1/2 cup dry red wine or dry sherry if using to deglaze the pan, scrape up browned bits, then add 2 cups beef broth, 1 tsp fresh thyme leaves or 1/2 tsp dried thyme, 1 bay leaf if using and 1 tsp brown sugar if you want a touch of sweetness; bring to a simmer so the gravy starts to thicken.
- Taste the gravy and adjust with additional salt and black pepper to your liking, its easier to fix seasoning now than later.
- Nestle the browned patties back into the gravy, spoon some over them, cover and simmer gently 10 to 15 minutes until patties reach about 160 F or are cooked through.
- If using cheese, top each patty with a slice of Swiss or provolone, cover the skillet for 2 to 3 minutes until the cheese melts and gooey.
- Remove the bay leaf, spoon extra gravy and caramelized onions over the steaks and serve right away with mashed potatoes or rice, garnish with extra thyme if you want.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 410g
- Total number of serves: 4
- Calories: 612kcal
- Fat: 40.1g
- Saturated Fat: 16.7g
- Trans Fat: 1g
- Polyunsaturated: 1g
- Monounsaturated: 10g
- Cholesterol: 156.5mg
- Sodium: 625mg
- Potassium: 500mg
- Carbohydrates: 22.8g
- Fiber: 2g
- Sugar: 1.5g
- Protein: 29.5g
- Vitamin A: 400IU
- Vitamin C: 6mg
- Calcium: 117.5mg
- Iron: 3.5mg