Ingredients
1–1/4 lb. ground beef, pork and veal mixture (or beef & pork works well also)
1/4 c/ fresh minced parsley
2 Tbsp scallion, minced
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp all purpose flour
1 Tbsp olive oil
2 c. onions, thinly sliced
1 tsp sugar
1 Tbsp garlic, minced
1 Tbsp tomato paste
2 c. low sodium beef broth
1/4 c. dry red full bodied wine
3/4 tsp kosher salt
1/2 tsp dries thyme leaves
4 tsp minced fresh parsley
4 tsp Parmesan cheese, shredded
Instructions
Combine ground beef, pork & veal (or any combination thereof), parsley, scallion, salt & pepper.
Divide evenly into 4 portions, and shape each into 3/4″ to 1″ thick oval patties. Place 2 Tbsp flour in a shallow dish; dredge each patty in flour. Reserve 1 Tsp flour (or 1 Tbsp if you would like broth thicker).
Heat 1 Tbsp oil in a saute pan over medium high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan.
Add onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute, or until paste begins to brown. Sprinkle onion mixture with reserved (1 tsp or 1 Tbsp) flour; cook 1 minute. Stir in broth and wine; then add the salt and thyme.
Return meat to pan and bring soup to a boil. Reduce heat to medium low, cover, and simmer 10 minutes.
Serve over cheese toasts or mashed potatoes. Garnish with parsley and Parmesan.