This is a Rachel Ray recipe, I tried it once because it combined 2 of my favorite things, French onion soup, and salsbury steak!! Needless to say, my husband and I fell in love with it! I have adjusted it a little, for our taste, so any RR purists, The recipe is on the food network web site.
1Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with sugar, salt and pepper, a little ground thyme and add the bay. Slowly cook the onions to caramelize, the onions will be very soft and sweet and light golden in color, 30 to 40 minutes.
2Place the meat in a bowl and add the egg. Add the Worcestershire, bread crumbs, milk, garlic and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 6 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook about 5 to 7 mins per side. Transfer the meat to a plate.
3Sprinkle the flour over the caramelized onions, stir 2-3 minutes. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken. Add the steaks to the onion gravy, and allow to simmer for several minutes until meat is cooked through.