SALISBURY STEAKS WITH CARAMELIZED ONIONS

Keto? Atkins? South Beach? Take a back seat to the Salisbury steak, created way back in 1897 by James Henry Salisbury, who was looking for a way to increase protein and decrease carbs for weight loss. The result appeals to the Betty Crocker in every cook: easy to make, low in cost, and a definite crowd pleaser.

7 tablespoons butter, divided

½ onion, minced and 1 whole onion, thinly sliced

¼ cup minced carrot ¼ cup minced celery

1 ½ pounds ground sirloin ½ cup bread crumbs

1 egg

½ teaspoon thyme

⅓ cup Worcestershire sauce

Salt and freshly ground pepper

1 tablespoon olive oil ¼ cup soy sauce

2 cups beef broth Freshly ground pepper

In a small skillet, heat 2 tablespoons butter on medium heat until melted. Add the mirepoix (the minced onion, carrot and celery), stir, cover and sweat on low heat until the onions are translucent. Set aside.

In a large bowl, combine the ground sirloin, bread crumbs, egg, thyme, Worcestershire sauce, salt and freshly ground pepper. Add the mirepoix. Use clean hands to knead the mixture fully until all ingredients are well distributed. Form into 4 oval patties. (The patties can be made ahead and frozen. They will keep in the freezer for 2 months.)

Fry the patties in a large skillet with 1 tablespoon butter and the olive oil over medium heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.

Next, caramelize the sliced onion: Reduce the heat to low and add the remaining 4 tablespoons butter until melted. Add the onion slices and cook on low until soft and browned (about 10 minutes). Add the soy sauce and beef broth. Stir and cook to reduce to desired thickness. Add pepper to taste.

Serve the onions over the steaks. Serves: 4.

Per serving: 754 calories (percent of calories from fat, 66), 43 grams protein, 22 grams carbohydrates, 2 grams fiber, 55 grams fat (25 grams saturated), 225 milligrams cholesterol, 1,706 milligrams sodium.