French Onion Salisbury Steak
This down home recipe unites the tangy, sweet, and savory notes of classic, comforting French onion soup and the hearty, filling qualities of Salisbury steak. The dish is super easy to make plus it is gluten free and THM friendly.
This recipe is also a big hit with everyone in the family! It’s hearty enough to satisfy even the big men and it’s flavorful enough to please the at least some of the picky kids. I’ve even been told that it has a restaurant quality flavor.
What Makes This Salisbury Steak Unique
There are two unique things that make this Salisbury steak recipe stand out from the rest. First, the sauce, or gravy. I basically created French onion soup (yum!) then thickened it into a sauce (double yum!).
The other unique thing is how said sauce/gravy is thickened. Traditionally, any gravy is thickened with flour. On Trim Healthy Mama, it’d be thickened typically with either glucomannan or xanthan gum. But, I don’t like either of those thickeners. They both thicken well, sure, but they also give the sauce a weird texture which I really dislike. Therefore, to thicken my gravy, I went super old school and used egg yolks (which also adds to its richness) and kinda new school by also using oat fiber. Weird? Maybe. But it works and it keeps it on plan!
French Onion Salisbury Steak
Cook Time20 minutes 
Total Time30 minutes 
Diets 
THM Fuel 
Ingredients
For Steaks
- 2 pounds lean ground meat (beef, venison, elk)
- 2 eggs, beaten
- ½ cup THM Baking Blend
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mineral salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup unsalted butter, divided
For Gravy
- 1 medium vidalia onion, thinly sliced
- 16 ounces mushrooms, thinly sliced
- 4 cups beef stock
- 1 tablespoon raw apple cider vinegar
- 1 teaspoon mineral salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ cup heavy cream
- ¼ cup oat fiber
- 2 large egg yolks
- 1 cup shredded or thinly sliced cheese (Gruyere or a mixture of provolone and Parmesan)
Instructions
- Mix all the steak ingredients (beef, eggs, Baking Blend, Worcestershire sauce, salt, pepper, garlic powder, and black pepper) together. Form into 8 oval-shaped patties.
- Melt 4 tablespoons butter in a large, preheated skillet over medium-high heat. Add the patties (do in batches and add more butter if necessary). Cook for 6 minutes then flip and cook for an additional 4 or 5 minutes or until cooked to desired temperature. Remove from skillet and set aside.
- Melt remaining 4 tablespoons butter in the skillet. Add the onions and mushrooms. Sauté over medium heat, covered, stirring occasionally, until tender and beginning to brown.
- Add the beef stock, apple cider vinegar, salt, garlic powder, onion powder, and pepper. Bring to a slow-rolling boil.
- In a glass bowl, beat the egg yolks.
- Now it is time to temper the egg yolks (to prevent them from coagulating). While whisking BRISKLY with one hand, SLOWLY pour a ladle's worth of hot liquid from the skillet into the bowl with the egg yolks. Beat quickly so that it mixes rather than coagulates. Repeat with a second ladle's worth of liquid. Then pour this egg yolk mixture into the skillet and whisk into the rest of the liquid.
- Heat the gravy, stirring constantly, over medium to medium-high heat until slightly thickened.
- In a separate bowl, whisk together the cream and oat fiber (a thick paste-like consistency may result). Then, while whisking, add it to the gravy.
- Add the patties to the gravy and allow to reheat.
- Serve, sprinkling as much shredded cheese atop as you like.
Notes
Nutrition
I made this tonight. It was absolutely delicious! My husband really enjoyed it. Best Salisbury steak I’ve ever had.
So glad you guys liked it! Thank you, Grace!
Tasty, but I couldn’t get the gravy to thicken up. I even added a bit of glucci. Maybe my expectations of “thicken’ aren’t reality?
It is different with low carb cooking. 🙂
I made this tonight and the 1/4 cup cream mixed with 1/4 cup oat fiber made a thick paste. Did I do something wrong?
Nope, that’s how it should be. It makes a sort of roux. Adding it with the rest of the gravy ingredients will make it thin out. 🙂
I’ll add that to the recipe so others know in the future. Thanks for pointing it out. 🙂
Delish!
Hi, Sarah. Thanks for the input. I did not make it with the THM brand when developing the recipe as I had some NuStevia remaining before they started adding maltodextrin to it. I am making an edit so that it says 1/8 teaspoon, more or less to taste, so others will know to tweak it according to the stevia they’re using. Thanks for letting me know! Have a great day!
I had a salisbury steak recipe from when I was a waitress at a restaurant. It was totally on point. But when I started THM, bye bye salisbury steak. ?
I tried the version in the cookbook. But my family found it bland and the gluccie made it gross imo.
So gave this a go. And it’s just as on point if not more so than the one I got from the chef at our restaurant.
(Sorry I posted comment 3x, there were typos each time lol).
Lol, glad you liked it, Brianna!
We tried this a couple of weeks ago and really enjoyed it. I omitted the mushrooms as a matter of personal taste. We didn’t have any appropriate cheeses, so also skipped that. Not difficult or time consuming. I served it with steamed cauliflower on the side because the non-THMers in our house don’t like fotatoes and it was just easier to skip. The sourdough more than enough “carbiness.” Can’t remember the green of the day. My adult daughter and I are the THMers and try to stay on plan as much as possible. Our husbands and the kids just eat what we give them, but the dads are apt to complain if something tastes too “healthy.” They really liked this dish, though, and it is very economical, but with “fancy” flavor.
Thanks for the review. <3