Five-Onion Chuck (30 minutes)

This one skillet recipe will serve 2 and can be multiplied to feed four or more in minutes.
3/4 pound ground chuck (20 % fat, standard)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup sweet onion, chopped
4 tablespoons flour
1 10-oz. can Campbell's French Onion Soup
1 tablespoon Worchestershire Sauce
1 soup can (10 oz.) water
2 onion rolls
3 slices large sweet onion
4 slices large fresh tomato
1 2.8-oz. can French's Onion Rings

Peel one large sweet onion. Slice four slices from the middle.
Chop remaining onion, approximately 1/4 cup. Set onions aside.
In a medium skillet, over medium high heat, brown ground chuck; add salt and pepper.
When some fat is rendered, add chopped onion to sauté along with the meat.
Move meat and onions aside to reserve 1/4 of pan surface.
Sprinkle 4 tablespoons of flour into reserved pan area and brown (make a roux).
When flour is lightly browned, mix into other pan ingredients.
Add onion soup and Worchestershire sauce.
Bring to the boil and reduce heat to medium low.
Simmer about 2 minutes.
Add liquid to equal 10 oz. (1 soup can).
As mixture thickens, add liquid in two or three stages,
while continuing to simmer.
Check seasoning, adding salt and pepper to taste.
Presentation:
Slice tomato into 4 thick slices. Lightly toast 4 onion roll halves.
To assemble: place onion roll on plate, spoon 1/4 of meat mixture on top of the roll,
top with a slice of onion, then, a slice of tomato. Garnish with onion rings.
Serves 2, requires 20 to 30 minutes to prepare, cook, assemble and serve.
Modifications to reduce fat content:
1. To reduce fat content, use 1 pound of lean ground beef.
Then sauté onions in one-teaspoon oil, add beef and brown,
add another tablespoon oil before adding flour and proceed according to directions.
2. Cornstarch may be added as thickening agent.
Omit second tablespoon of oil and flour.
Instead, mix two teaspoons cornstarch with 1/4 cup water
and add to meat when onion soup is added.