Salisbury steak with French onion gravy

Ingredients:

• About 0.7 kg of ground beef tenderloin
• 2 tbsp (30 g) butter
• 2 large onions, sliced ​​into rings
• Ground thyme
• 1 bay leaf
• 2 slices of stale white bread, crusts removed
• Milk or low-fat cream
• 1 large egg, beaten
• 1/4 cup Worcestershire sauce
• 3 tbsp. l. grated onion
• 2 tbsp. flour
• 0.5 cups dry white wine
• 1 cup beef broth
• Watercress for serving, optional

Preparation:

1. Heat a little olive oil in a frying pan over medium heat, then add the butter. Add the onion, season with salt and pepper, then add some chopped thyme and a bay leaf. Caramelize the onion until very soft, sweet, and light golden, 20-25 minutes.
2. Meanwhile, soak the bread in milk or cream. Place the mince in a bowl and add the egg. Squeeze the bread to remove excess liquid and crumble it into the mince. Add Worcestershire sauce and grated onion. Season with salt and pepper and mix well. Form into 4 oval steaks, 2.5 cm thick.
3. Heat a large skillet with olive oil over medium-high heat. Add the steaks and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
4. Sprinkle the caramelized onions with flour and stir for 1 minute. Deglaze the pan the steaks were seared in with wine and pour the liquid over the onions. Add the beef stock and thicken slightly. Serve the gravy with the Salisbury steaks. Garnish with a little watercress, if desired.