Classic Salisbury Steak or Smothered Meat Patties with Onion Gravy

Soak: In a large bowl, combine the breadcrumbs and milk (or cream). Let it sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
Mix: Add the ground beef, beaten egg, Worcestershire sauce, dried thyme, garlic powder, salt, and pepper to the bowl.
Form: Using your hands, gently mix all the ingredients until just combined. Do not overmix, as this can lead to tough patties.
Shape: Divide the mixture into 6 equal portions and shape them into oval or round patties (thicker than a regular burger patty).

Heat: Heat a large skillet (oven-safe is ideal) over medium-high heat with a little oil.
Sear: Sear the patties for 2-3 minutes per side, just until they develop a nice brown crust. They do not need to be cooked through.
Transfer: Place the seared patties into your oven-safe baking dish (as shown in the image). Pour off any excess grease from the searing pan.

Sauté Onions: Use the same skillet where you seared the patties (leaving the flavorful brown bits behind). Melt the butter over medium heat. Add the thinly sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and lightly caramelized.
Make the Roux: Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute.
Build the Gravy: Gradually whisk in the beef broth until the mixture is smooth and free of lumps. Bring to a simmer, stirring until the gravy thickens slightly.
Finish Gravy: Stir in the milk/cream, soy sauce, and any extra Worcestershire sauce. Season the gravy with salt and pepper to taste.

Smother: Pour the rich onion gravy evenly over the seared meat patties in the baking dish, ensuring they are well-covered (smothered) as seen in the photograph.
Bake: Cover the dish tightly with aluminum foil. Bake in a preheated oven at $175^\circ\text{C}$ ( $350^\circ\text{F}$ ) for 25-30 minutes, or until the meat patties are fully cooked through and the gravy is bubbling hot.
Rest: Let the dish rest for 5-10 minutes before serving.