Description
For the Steaks:
1 lb ground beef
½ cup breadcrumbs
1 egg
1 tbsp Worcestershire sauce
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
For the French Onion Sauce:
2 large onions, thinly sliced
2 tbsp unsalted butter
1 tbsp balsamic vinegar
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
4 oz Gruyère cheese, shredded
Directions:
In a large bowl, mix ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Form into 4 oval-shaped patties.
Heat a skillet over medium-high heat and sear the patties for 2 minutes per side until browned. Transfer to the slow cooker.
In the same skillet, melt butter and sauté onions until caramelized, about 10 minutes. Deglaze with balsamic vinegar and stir well.
Pour onions over the patties in the slow cooker. Add beef broth, Worcestershire sauce, and dried thyme. Cover and cook on low for 4-5 hours.
Mix cornstarch with water, stir into the slow cooker, and cook for another 15 minutes until thickened.
Sprinkle Gruyère cheese over each steak, cover, and let melt for 5 minutes.
Serve warm with mashed potatoes or crusty bread. Enjoy!
Prep Time: 15 minutes Cooking Time: 4 hours 15 minutes Total Time: 4 hours 30 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Steak Mixture: In a large bowl, thoroughly combine 1 lb ground beef, ½ cup breadcrumbs, 1 egg, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper. Mix until just combined—overmixing can make the steaks tough.
2. Form and Sear: Shape the mixture into four oval patties to resemble traditional Salisbury steaks. Heat a skillet over medium-high heat. Sear the patties for 2 minutes per side to develop a flavorful crust. Transfer them to your slow cooker.
3. Caramelize the Onions: In the same skillet, melt 2 tbsp butter. Add 2 thinly sliced onions and cook for about 10 minutes, stirring occasionally, until soft and golden brown. Add 1 tbsp balsamic vinegar to deglaze the pan, scraping up any browned bits.
4. Assemble in Slow Cooker: Pour the caramelized onions over the patties. Add 2 cups beef broth, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme. Cover and cook on LOW for 4-5 hours.
5. Thicken the Sauce: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water to create a slurry. Stir this into the slow cooker, ensuring it’s well distributed. Cook on HIGH for an additional 15 minutes, uncovered, until the sauce thickens.
6. Add Cheese and Serve: Sprinkle 4 oz of shredded Gruyère cheese evenly over each steak. Cover the slow cooker for 5 final minutes to allow the cheese to melt. Serve immediately.
Serving Suggestions
This rich and savory dish pairs perfectly with sides that can soak up the delicious French onion sauce. Creamy mashed potatoes are a classic choice. For a lighter option, try buttered egg noodles or steamed green beans. Crusty bread or a slice of toasted baguette is essential for mopping up every last drop of the sauce from your plate.
How-to Summary
Mix beef patty ingredients, form into ovals, and sear. Caramelize onions in the same pan. Place everything in a slow cooker with broth and thyme. Cook on low for 4-5 hours. Thicken sauce with a cornstarch slurry, then top with Gruyère cheese to melt before serving.
Frequently Asked Questions
Can I cook this on HIGH instead of LOW? Yes, you can cook on HIGH for 2-3 hours. However, low and slow cooking yields more tender meat and deeper flavor.
What can I use instead of Gruyère cheese? Swiss, provolone, or a good melting mozzarella are excellent substitutes for Gruyère.
Can I make this recipe ahead of time? Absolutely. Assemble the seared patties and onions in the slow cooker insert the night before, cover, and refrigerate. The next day, add the broth and start cooking, adding 30 extra minutes to the time.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet on the stovetop or in the microwave to prevent the meat from drying out.
Can I use frozen onions? You can use frozen sliced onions for convenience. There’s no need to thaw them; just add a few extra minutes to the sauté time to cook off excess moisture.
Common Mistakes to Avoid
Avoid overmixing the ground beef, as this compacts the meat and leads to dense, tough patties. Do not skip the searing step—it builds crucial flavor. Ensure your cornstarch slurry is cold when mixed; adding cornstarch directly to hot liquid will cause lumps. Finally, be patient when caramelizing the onions; rushing this step over high heat will burn them instead of creating a sweet, deep flavor.
Conclusion
This French Onion Salisbury Steak transforms a comforting classic into an extraordinary slow-cooked meal. The combination of juicy beef patties, deeply caramelized onions, and rich, cheesy sauce is guaranteed to become a family favorite. With minimal hands-on time and maximum flavor payoff, it’s the perfect solution for a satisfying weeknight dinner that feels special.
