French Onion Soup Salisbury Steak

This French Onion Soup Salisbury Steak is a brilliant “shortcut” recipe that delivers deep, caramelized flavor without the hours spent browning onions. By using the condensed soup as a braising liquid and the dry mix as a seasoning, you infuse the beef with a rich, savory essence. The flour dredge is the secret here—it not only helps the steaks brown in the pan but also thickens the soup into a luscious, silky gravy as it bakes in the oven.

French Onion Soup Salisbury Steak

Ingredients:

How to Make French Onion Soup Salisbury Steak

Step 1: Prep and Mix: Preheat your oven to 350°F. In a large bowl, combine the ground beef, the dry onion soup mix, and the cream.

Tip: Use a fork to “fluff” the mixture together rather than mashing it. This keeps the meat tender and prevents the steaks from becoming dense or tough.

Step 2: Shape and Dredge: Form the meat into 6 equal, oval-shaped patties. Place the flour in a shallow dish and lightly coat both sides of each patty. Shake off any excess flour—you just want a thin “dusting” to help with browning.

Step 3: The Sear: Heat a large skillet over medium-high heat. Sear the patties for about 3 minutes per side. You aren’t trying to cook them through yet; you are just developing a deep brown crust (the “fond”) on the outside.

Step 4: Deglaze and Bake: Remove the patties briefly and pour off any excess grease. Scrap the bottom of the pan to loosen those flavorful browned bits. Return all the patties to the skillet and pour the undiluted French onion soup over the top.

Step 5: Finish in the Oven: Place the skillet (ensure it is oven-safe!) into the oven and bake uncovered for 20 minutes. The soup will bubble and thicken into a savory gravy that coats the meat perfectly.