- EVOO, for liberal drizzling
- 2 tablespoons butter
- 2 large onions, sliced, plus 3 tablespoons onion, grated, divided
- Salt and coarse black pepper
- Ground thyme
- 1 bay leaf
- 2 pieces stale white bread, crust trimmed
- Milk or half-and-half
- About 1 2/3 pounds ground sirloin
- 1 large egg, beaten
- 1/4 cup Worcestershire sauce
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 cup beef stock
- Watercress, for garnish (optional)
Place a drizzle of EVOO in a skillet over medium heat and melt the butter into it. Add the sliced onions; season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20-25 minutes.
Meanwhile, soak the bread in milk or half-and-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble it into crumbs as you add it to the bowl. Add the Worcestershire sauce and grated onion to the beef. Sprinkle with salt and pepper and combine. Form the meat mixture into four 1-inch-thick oval loaves.
Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
Sprinkle the flour over the caramelized onions and stir for 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken for a moment.
Serve the gravy over the meat. Garnish with a little watercress, if desired.