French Onion Salisbury Steaks

Who needs a fancy steakhouse when you can whip up these incredible French Onion Salisbury Steaks right in your own kitchen?

This recipe transforms humble ground beef into something so mouthwateringly delicious, you’ll wonder why you ever ordered out.

The magic happens when savory ground beef patties meet the rich, caramelized flavor of French onion soup.

Each juicy steak is seared to perfection, then bathed in a silky, onion-packed sauce that bubbles away in the oven until it’s practically begging to be spooned over mashed potatoes.

Trust me, this isn’t your cafeteria-style salisbury steak – this is comfort food elevated.

Ingredients

• 1.5 pounds extra lean ground beef (85/15 mixture)
• 10.5 ounce French onion soup (undiluted)
• 2 ounces onion soup mix packet (one full packet)
• ¼ cup all-purpose flour
• 3 tablespoons cream (can substitute milk or half and half)

For serving (optional):

• Mashed potatoes
• Steamed green beans
• Fresh parsley for garnish

Steps

1. Preheat the oven to 350°F (175°C). Position a rack in the middle of the oven to ensure even cooking of the steaks.
2. Place the 1.5 pounds ground beef in a large mixing bowl. Sprinkle the 2 ounce onion soup mix packet evenly over the meat, then pour in the 3 tablespoons of cream. Using clean hands or a large fork, thoroughly combine the mixture until all ingredients are evenly distributed. Avoid overmixing, which can make the patties tough.
3. Divide the meat mixture into six equal portions (about 4 ounces each) and form into oval patties about ¾-inch thick. Press a slight indentation in the center of each patty with your thumb – this prevents the patties from puffing up in the middle during cooking.
4. Place the ¼ cup flour on a small plate. Gently dredge both sides of each patty in the flour, shaking off any excess. The thin coating helps create a beautiful crust and will also help thicken the sauce.
5. Heat a large oven-safe cast iron skillet over medium-high heat until hot but not smoking. If your skillet isn’t non-stick, add 1 tablespoon of oil. Working in batches of 2-3 patties (don’t overcrowd!), add the beef patties to the hot skillet. Sear for 3 minutes on the first side until deeply browned. Flip once and sear the second side for another 2-3 minutes. You’re looking for a rich brown crust, not just gray meat.
6. Remove all patties to a plate and carefully discard any excess fat from the pan, leaving about 1 tablespoon behind. The browned bits stuck to the bottom of the pan (fond) contain tremendous flavor – don’t wash the pan!
7. Return the skillet to medium heat and use a wooden spoon or spatula to scrape and loosen all the flavorful browned bits from the bottom of the pan. This deglazing step is crucial for developing depth of flavor in the final sauce.
8. Return all the browned patties to the skillet, arranging them in a single layer. Pour the 10.5 ounce undiluted French onion soup evenly over the patties. The liquid should come about halfway up the sides of the patties – if it seems too dry, add ¼ cup of beef broth or water.
9. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, or until the internal temperature of the patties reaches 160°F (71°C) when tested with a meat thermometer. The sauce should be bubbling around the edges and slightly thickened.
10. Let the steaks rest in the pan for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring moist, flavorful patties. Serve each patty with plenty of the onion sauce spooned over the top.

Smart Swaps

• Use ground turkey instead of beef for a lighter version (add 1 tablespoon olive oil to the mix to maintain juiciness)
• Replace cream with Greek yogurt (same amount) for added protein and tangy flavor
• For gluten-free diets, substitute the all-purpose flour with rice flour or gluten-free flour blend at a 1:1 ratio

Make It Diabetes-Friendly

• Use 93/7 lean ground beef to reduce fat content while maintaining flavor
• Replace the onion soup mix packet with 2 tablespoons low-sodium beef bouillon granules mixed with 1 teaspoon onion powder and ½ teaspoon garlic powder (saves approximately 4g carbs per serving)
• Serve over cauliflower mash instead of potatoes to reduce the meal’s glycemic impact by approximately 15g carbs per serving
• Portion size of 4 ounces cooked weight provides approximately 22g protein with only 8g carbs per serving

Pro Tips

• Let the meat come to room temperature for 15 minutes before cooking for more even cooking
• For extra flavor, add 1 tablespoon Worcestershire sauce to the meat mixture
• If the sauce is too thin after baking, remove the patties and simmer the sauce on the stovetop for 3-5 minutes to reduce
• These freeze beautifully! Cool completely, then freeze individual portions with sauce for up to 3 months