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Thursday: Whitney Cummings On Being Diagnosed With Love Addiction + Budget-Friendly Home DIYs


Aired October 03, 2014

Hanger Steaks with French Onion Sauce

serves 4


    For the Sauce:
    2 tablespoons butter
    2 large onions, quartered and very thinly sliced
    1/4 teaspoon dried thyme
    1 large bay leaf
    Salt and finely ground black pepper
    1/2 cup dry white wine
    1/2 cup veal stock or beef consomme
    3 tablespoons crème fraîche or sour cream.
    For the Steaks:
    2 1-pound hanger steaks each about 1-inch thick
    3 tablespoons EVOO – Extra Virgin Olive Oil, divided
    About 2 teaspoons herbes de Provence
    Kosher salt and black pepper
    Olive oil potato chips, cornichons, watercress and grainy Dijon mustard, for serving.


In a large skillet, melt the butter over medium heat. Add the onions, thyme and bay leaf; season with salt and pepper. Cook, partially covered, stirring occasionally, until the onions are extremely soft and a light caramel color, 20-25 minutes. Add the wine and cook 1 minute. Add the stock and bring to a boil. Cook 1 minute, then remove from the heat and stir in the crème fraîche.

Meanwhile, heat a cast-iron skillet over medium-high. Coat the steaks with 2 tablespoons EVOO, then sprinkle with the herbes de Provence; season with salt and pepper. Using a paper towel, rub the skillet with the remaining tablespoon EVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare. Let rest 5 minutes.

Slice the steaks against the grain, divide among plates and top with the onion sauce. Serve with the chips, cornichons and watercress. Pass the mustard at the table.