Picture this: the savory richness of French onion soup-golden caramelized onions simmered in a deep, brothy base-meeting the hearty comfort of a classic Salisbury steak. Sounds like a match made in culinary heaven, right? This dish is exactly that: a beautiful hybrid of two comfort-food icons. It’s cozy, deeply flavorful, and feels like something you’d order in a rustic little bistro, except you get to make it in your own kitchen.
The charm of this recipe lies in how it transforms everyday ingredients into something extraordinary. The onions caramelize into sweet ribbons of flavor, the beef patties are juicy and well-seasoned, and the broth ties everything together in a rich, velvety way. Toss in a cheesy bread topping if you’re leaning into the ’soup’ side of things, or keep it meaty and bold if you’re more about the steak vibes. Either way-you’re in for a treat.
Salisbury Steak French Onion Soup Recipe
This is not your average soup. Think of it as a two-in-one: the luxurious broth and onions from French onion soup paired with the juicy patties from Salisbury steak. Instead of traditional croutons or bread floating on top, you’re getting hearty, seasoned beef that soaks up all that flavor.
Ingredients Needed
Let’s break this down into two key parts: the Salisbury steak and the French onion soup base.
For The Salisbury Steak Patties
- 1 lb ground beef (80/20 works best for juicy patties)
- 1/3 cup breadcrumbs
- 1 egg
- 2 tbsp milk
- 1 tbsp Worcestershire sauce
- 1 small onion (grated or finely minced)
- 2 garlic cloves (minced)
- 1 tsp Dijon mustard
- Salt and pepper to taste
For The French Onion Soup Base
- 4 large yellow onions (thinly sliced)
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp sugar (helps onions caramelize)
- 2 garlic cloves (minced)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1/2 cup dry white wine (optional but highly recommended)
- 6 cups beef broth (low sodium for better control of salt)
- 2 tbsp Worcestershire sauce
- Salt and freshly cracked black pepper to taste
Optional Garnish/Toppings
- Baguette slices, toasted
- Gruyère or Swiss cheese, shredded
- Fresh parsley for garnish
Cooking Instructions
Step 1: Make The Salisbury Steaks
- In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire, onion, garlic, Dijon mustard, salt, and pepper.
- Mix until just combined-don’t overwork the meat or you’ll end up with tough patties.
- Shape into 4 to 6 oval patties.
- Heat a skillet with a splash of oil over medium heat. Sear the patties for about 3-4 minutes per side until browned but not fully cooked through. Set aside.
Step 2: Caramelize The Onions
- In a large Dutch oven or heavy pot, melt butter with olive oil over medium-low heat.
- Add sliced onions and sprinkle with sugar. Cook slowly, stirring occasionally, for about 30-40 minutes until onions are deeply golden and caramelized.
- Add garlic and thyme; cook another 1-2 minutes.
Step 3: Build The Broth
- Deglaze the pot with white wine (scrape up all the onion bits stuck to the bottom-that’s pure flavor).
- Stir in beef broth and Worcestershire sauce.
- Season with salt and pepper, then bring to a simmer.
Step 4: Add The Steaks
- Nestle the seared Salisbury steaks into the broth.
- Reduce heat and simmer gently for about 20 minutes, until the patties are cooked through and tender.
Step 5: Serve
- Ladle the soup and patties into bowls.
- Optional: top with toasted baguette slices and melted Gruyère for the full French onion soup effect.
- Garnish with parsley if you want that final touch of freshness.
Ingredient Insights
- Ground Beef (80/20): A little fat equals juicy patties that don’t dry out in the broth. Leaner beef will feel tough.
- Onions: Yellow onions work best for caramelizing because of their natural balance of sweetness and bite.
- Gruyère Cheese: If you’re going for authenticity, Gruyère is the gold standard-it melts like a dream and adds a nutty depth. Swiss cheese is a more affordable, still delicious swap.
- White Wine: Adds acidity and brightness to cut through the richness. If you don’t cook with alcohol, you can use extra broth with a splash of apple cider vinegar.
- Thyme: Fresh thyme is subtle and fragrant, but dried thyme works just fine if that’s what you have.
Expert Tips
- Slow and steady with the onions: Caramelizing onions is an act of patience-rush it, and you’ll get burnt, bitter onions instead of sweet, golden ones.
- Don’t overwork the beef: Mix just until combined. Overmixing = dense patties.
- Rest before serving: After simmering, let the soup sit for a few minutes off heat-this allows the flavors to meld beautifully.
- Cheese broil trick: If you’re doing the cheesy topping, place the soup bowls on a baking sheet, top with bread and cheese, and broil until bubbling and golden.
Recipe Variations
- Mushroom Lovers’ Twist: Add sautéed mushrooms to the broth for even more umami.
- Turkey or Chicken Patties: Swap the beef for ground turkey or chicken for a lighter version (though you may want to add extra breadcrumbs and seasoning for flavor).
- Vegan Option: Use plant-based ground beef, vegetable broth, and vegan cheese-it’s surprisingly delicious.
- Extra Cheesy Bake: Instead of serving soup-style, place patties in an ovenproof dish, pour over the onions and broth, top with toasted bread and cheese, then bake until bubbly. Think casserole meets French onion soup.
Final Words
This recipe really is the best of both worlds-comfort food that feels special but doesn’t require a culinary degree to pull off. It’s hearty enough to serve as the main dish, impressive enough for guests, and cozy enough for a quiet night in. Honestly, once you make this, it might just become a repeat player in your meal rotation.
FAQs
What Is Salisbury Steak French Onion Soup?
Salisbury steak French onion soup is a unique fusion dish combining two classic comfort foods: Salisbury steak and French onion soup. The recipe typically involves a savory beef patty (Salisbury steak) served in a rich, caramelized onion broth (French onion soup), often topped with melted cheese and crusty bread.
Can I Make The Salisbury Steak Portion Ahead Of Time?
Yes, you can prepare the Salisbury steak patties ahead of time. Shape the patties, cook them partially, and store them in the refrigerator for up to a day. When ready to serve, simply finish cooking them in the soup broth.
What Kind Of Cheese Should Be Used For This Recipe?
Traditional French onion soup uses Gruyère cheese, which melts beautifully and has a nutty flavor that complements the soup. You can also use Swiss cheese or mozzarella for a more accessible option.
Is It Necessary To Use Beef Broth For The Soup Base?
While beef broth is ideal to match the Salisbury steak’s flavor, you can substitute it with chicken or vegetable broth if preferred. However, beef broth will provide a richer, deeper flavor for this dish.
Can I Make This Recipe Without Bread?
Yes, you can skip the bread if you’re looking for a lighter option or have dietary restrictions. However, the bread adds texture and helps soak up the broth, contributing to the classic French onion soup experience.
How Do I Ensure The French Onion Soup Doesn’t Taste Too Sweet From The Onions?
To prevent the soup from becoming too sweet, make sure to caramelize the onions over medium-low heat, stirring often to avoid burning. This will deepen the flavor and balance out the sweetness. Adding a splash of vinegar or a small amount of Worcestershire sauce can also help cut the sweetness.
Can I Use Pre-made Salisbury Steak Patties For Convenience?
Yes, you can use store-bought or pre-made Salisbury steak patties to save time. However, homemade patties typically offer better flavor and texture, allowing you to control the seasoning.
Can I Make A Vegetarian Version Of This Recipe?
Yes, you can create a vegetarian version by using plant-based patties as a substitute for the Salisbury steak and vegetable broth instead of beef broth. Additionally, a vegan cheese can be used in place of dairy-based cheese.
How Can I Thicken The Soup If It’s Too Watery?
If the soup is too thin, you can thicken it by simmering it longer to reduce the liquid, or by adding a slurry of cornstarch and water. Another option is to add a small amount of grated cheese into the soup to give it a richer, thicker consistency.
Can I Make Salisbury Steak French Onion Soup In A Slow Cooker?
Yes, you can make this recipe in a slow cooker. Brown the Salisbury steak patties first, then add them to the slow cooker along with the caramelized onions, broth, and seasonings. Cook on low for 6-8 hours, then top with bread and cheese before serving.