French Onion Salisbury Steak With Cheese Toast

1 ¼ lbs ground chuck
¼ c minced fresh parsley
2 Tb scallions, minced
1 tsp kosher salt
½ tsp pepper
2 Tb flour
1 Tb olive oil
2 c onions, sliced thin
1 tsp sugar
1 Tb garlic, minced
1 Tb tomato paste
2 c beef broth
¼ c dry red wine/apple juice
¾ tsp kosher salt
½ tsp dried thyme leaves
2 Tb flour
4 slices French bread
1/3 c shredded swiss or mozzarella

Combine chuck, parley, scallion, salt and pepper. Divide evenly into 4 portions and shape into ¾-1 inch oval patties. Place 2 Tb flour in shallow dish; dredge each patty in flour. Heat oil in pan over med-high. Brown patties 3 minutes each side; remove from pan. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth, wine, salt and thyme. Return meat to pan; boil soup. Cover and simmer on med-low 10 minutes, or until beef is fully cooked. Sprinkle cheese over bread and bake at 350 for 10 minutes. Serve meat over toast with soup ladled over.