Salisbury Steak with Caramelized Onions

I have been on a comfort food kick this week, and this is comfort food at it's best. It is odd because the weather here has been very warm and in warm weather I crave a lighter fare.

This isn't like school cafeteria salisbury steak, you'll find no mystery meat here. Lean ground beef, caramelized onions all simmered in wine and beef gravy. I thought about serving this cafeteria style, with mashed potatoes and green beans, but decided to make barley instead. I am glad I did, I love the texture of barley and it paired wonderful with the beef-y-ness of the steaks.

Salisbury Steaks with Caramelized Onions

1 1/2 lbs. lean ground beef

1 large onion

3 garlic cloves

1 Tbs. fresh chopped parsley

1 1/2 Tbs. fresh thyme or 1 tsp. dried (divided)

1 tsp. coriander

1 1/2 tsp. dried marjoram (divided)

2 tsp. garlic powder

1/2 c. bread crumbs

2 eggs

1 Tbs. olive oil

2 Tbs. unsalted butter

2 Tbs. flour

1/2 cup red wine

2 c. beef stock or broth

Salt and Pepper (to your taste)

Put ground beef in a bowl and add garlic powder, parsley, coriander, marjoram, thyme, slat and pepper and bread crumbs. Break eggs in another small bowl and whisk, add to beef mixture.. Cut onion in half and process one half in a food processor until very fine. Add to onion to beef mixture and mix everything together until smooth. Shape into oval patties about 1-1 1/2 thick.

Heat a large heavy skillet over med. high heat and add olive oil. Sear patties on each side about 2-3 minutes per side, or until a brown crust forms. While the patties are cooking slice the remaining onion and mince the garlic. Remove patties from pan, add 2 Tbs. of butter, 1/2 tsp. thyme, 1/2 tsp. marjoram, salt, pepper and onions. Cook onions for about 5-8 minutes, or until caramelized. Add garlic and cook a minute more. Add flour to the onions and stir until smooth. De glaze the pan with the wine and cook until liquid is absorbed. Add beef broth and bring contents of the skillet to a simmer. Put the beef patties back in pan and simmer for 15 minutes. (if gravy isn't thick enough add some corn starch to water and make a slurry, pour in skillet and stir) Serve over mashed potatoes, barley, rice, egg noodles etc.