Ingredients
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.
Yield
Serves: 4
Preparation

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.