1/4 cup safflower oil
1 large onion, grated (about 1 1/3 cups)
2 slices white bread
1/2 cup whole milk
2 pounds ground sirloin
2 garlic cloves, minced (1 1/4 teaspoons)
1 large egg
2 tablespoons chopped flat-leaf parsley
2 teaspoons plus a dash of Worcestershire sauce
Coarse salt and freshly ground black pepper
1 teaspoon cornstarch, plus 1/4 cup for dusting
1 1/2 cups beef broth
Heat a medium saute pan over medium heat.
Add 2 tablespoons oil and 1 cup onion.
Reduce heat to medium-low.
Cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes.
Set aside.
Soak bread in milk, turning once.
Finely chop.
In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper.
Mix with your hands to combine.
Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick).
Dust with cornstarch.
Heat a large skillet over medium-high heat.
Add remaining oil, and reduce heat to medium.
Cook patties, 3 at a time, for 6 minutes, without moving them.
Turn them and cook until cooked through, about 9 minutes.
Set aside on a plate.
Repeat with remaining patties.
To Make the Gravy:
Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute.
Raise heat to medium-high.
Pour in broth and a dash of Worcestershire sauce.
Whisk until broth is clear and slightly thickened, about 3 minutes.
Remove pan from heat, and return patties and juices to skillet, pouring sauce over the top.