Salisbury Steak with Caramelized Onion Gravy

Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add the sliced onion and cook for 7 to 8 minutes, stirring often, until soft and well browned. Transfer it to a bowl.

In a large bowl, gently mix the ground beef with the bread crumbs, ketchup, mustard, Worcestershire sauce, garlic powder, salt and pepper, plus the onion powder if you are not using onion in the gravy.

Shape the mixture into 4 oval patties about 3/4 inch (2 cm) thick. Press a shallow dent in the center of each so they cook flat.

Heat the remaining teaspoon of oil in the skillet over medium-high heat. Cook the patties for 5 to 6 minutes per side, until browned and they reach 160°F (71°C) inside. Move them to a plate and cover loosely with foil.

Whisk the flour into 1 cup (240 ml) of the broth until smooth. Pour off all but about 3 tablespoons of fat from the skillet, add the other cup of broth and bring to a simmer, scraping up the browned bits.

Slowly whisk in the flour mixture, then the ketchup and Worcestershire sauce. Simmer for 2 to 3 minutes, whisking, until thickened. Stir in the onions and season with salt.

Return the patties and any juices to the skillet and spoon the gravy over them. Simmer for 3 to 4 minutes, until heated through, and serve.