Food Network Scholar: Steaks with French Onion Sauce

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Monday, September 29, 2014

Steaks with French Onion Sauce

Picture (no seriously, picture!) perfect Fall weekend. How could you not want to grill out? This recipe has been repeated several times with a few twists by Rachel Ray. It was a no brainer to choose this recipe since I love French Onion Soup and had some steaks in the freezer. This is incredibly easy. You could make half the amount of sauce and still have plenty. It is rich so a little is all you need. It would make a great sandwich spread for a steak sandwich too. I served it with sweet potato chips and a salad. This made a great Sunday night meal after working around the house all day.

Steaks with French Onion Sauce
printable recipe

Steaks-rib eye, strip or T-bone work well
salt and pepper
2 large sweet onions, sliced very thin
2 T. butter
1/4 tsp. ground thyme

2 bay leaves
1/2 c. dry white wine
1/2 c. beef consomme or stock
3 T. creme fraiche or sour cream.

Season steaks with salt and pepper and set aside.

Melt butter in a large skillet over medium heat. Add onions, thyme, bay leaves, salt and pepper. Cook slowly for 20-25 minutes, stirring occasionally.

Add the wine to the onions. Bring to a boil and cook for 1 minute.