Salisbury Steak with Onion Gravy

Growing up we went to this little cafeteria often, you know the one where you go through the line and they serve you.  We went on Sunday's after church a ton, church would get out and we would go wait in a looong line.  For children, our options were a child's size salisbury steak, fried chicken leg or baked chicken leg.   I almost always got the salisbury steak and mashed potatoes then sometimes I could slip it by my mom and get mac and cheese too but most of the time I was forced to get a green veggie.  When I saw this recipe I had flashbacks to those long lines on Sunday afternoons. This recipe is slightly adapted from Katie's Cucina.

1 tbsp unsalted butter
1 onion, thinly sliced
2-1/4 cups beef broth, divided
2 tbsp olive oil
1 lb lean ground beef
1 1/2 tsp seasoning salt
4 tbsp worchestire sauce, divided
1/2 tsp onion powder
1 tsp dried parsley
1/2 cup plain breadcrumbs
1 egg
3 tbsp cornstarch
1/8 tsp black pepper

Melt the butter on medium high heat and add the onions. Turn the heat down and add 1/4 cup of beef broth. Cover and cook for 5 more minutes stirring every so often.  Remove onions from pan and set to the side. In a mixing bowl combine the ground beef, seasoning salt, 2 tbsp worchestire sauce, onion powder, parsley, bread crumbs and egg. Divide into 4 to 6 patties. Heat olive oil over medium high heat and place the patties down in the pan.  Cover and cook for 5 minutes.  Flip and cook for 5 more minutes.  While the steaks are cooking whisk together the remaining beef broth and cornstarch.  Remove the steaks from the pan and add back the onions. Stir in the beef broth mixture until it begins to thicken.  Turn heat down and add the steaks to the gravy, cover them with onions and place the lid back on.  Cook on low heat for 5 to 7 more minutes. Remove and serve.