- Rachael Ray - https://www.rachaelray.com -

Hanger Steaks with French Onion Sauce

A saucy French onion topper pairs with hanger steaks served with chips.


For the sauce:

For the steaks:


In a large skillet [2], 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 creme fraiche.

Meanwhile, heat a cast iron skillet [2] over medium-high. Coat the steaks with 2 tablespoons EVOO [1], then sprinkle with the herbes de Provence; season. Using a paper towel, rub the skillet with the remaining 1 tablespoon EVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare. Let rest for 5 minutes.

Slice the steaks against the grain, divide among plates [3] and top with the onion sauce. Serve with the chips, cornichons and watercress. Pass the mustard at the table.