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French Onion Steak

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: Eastern Canada
Forum Discription: From the old traditions of the Maritime provinces to the French influences of Quebec to Ontario and the edge of the prairie.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2460
Printed Date: 19 September 2020 at 16:36


Topic: French Onion Steak
Posted By: AK1
Subject: French Onion Steak
Date Posted: 16 August 2012 at 11:50
As it happens, I planned on making steak for dinner tonight. My Son & I were talking about Julia's recipe for French Onion Soup.  My son suggested doing something similar but using the steak.

So basically, I'm going to cook the steak to rare, place it on a slice of good bread, cover it with some cheese and carmelized onions and then stick it under the broiler until the cheese melts. Upon serving, I'll use some beef stock reduced with perhaps some red wine & other spices & herbs, making a jus that I can drizzle on the steak.



Replies:
Posted By: TasunkaWitko
Date Posted: 16 August 2012 at 12:01
Darko, this sounds amazing and, I am sure, it will be delicious.
 
Find your camera, and get some pictures. Keep some details in your mind for a pictorial, because I have a stong feeling that this one is going to be quite popular!


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Posted By: AK1
Date Posted: 16 August 2012 at 12:16
Here's a teaser. Steaks seasoning & onions sauteing



Posted By: TasunkaWitko
Date Posted: 16 August 2012 at 12:18
Clap

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Posted By: AK1
Date Posted: 16 August 2012 at 13:13
Here's another. The stock & wine (Shiraz by the waySmile) with taragon, parsley, thyme, peppercorns & garlic reducing away.





Posted By: TasunkaWitko
Date Posted: 16 August 2012 at 13:16
looking pretty good ~ !

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Posted By: AK1
Date Posted: 16 August 2012 at 19:29
All done;


Posted By: TasunkaWitko
Date Posted: 16 August 2012 at 20:14
Well, it sure LOOKS delicious - how did it taste?
 
Congratulations on some real creativity there, Darko!


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Posted By: AK1
Date Posted: 16 August 2012 at 20:29
Well, after eating, the general consensus was that the idea is good, but the execution is flawed,

It was agreed overall that the bread shouldn't be on the bottom, it gets too soggy. Really not any different from how it would be in soup, I didn't mind it but the kids & wife didn't like it in this dish.

Perhaps I'll try it next time with the steak on the bottom, then bread with the onions & cheese on top.


Posted By: AK1
Date Posted: 16 August 2012 at 20:36
OOp's. I guess I should explain better. What you're seeing in the picture is a toasted slice of bread which is topped by a striploin steak. On top of the steak is a layer of carmelized onion which is then topped by a sprinkling of Parmigiano Reggiano and Gruyere cheese.


Posted By: TasunkaWitko
Date Posted: 16 August 2012 at 20:46
it does sound good for sure, darko - i think it would definitely be worth a try with the toast on top, or perhaps with the bread reduced to bread crumbs toasted in a skillet in olive oil with a few herbs and seasonings that would be found in french onion soup, then used as a topping over-all; sort of like spanish migas? that's just a guess, but it could be worth trying....

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Posted By: Hoser
Date Posted: 17 August 2012 at 02:58
I could wipe out a plate of that right now for breakfast! Thumbs Up

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Go ahead...play with your food!


Posted By: pitrow
Date Posted: 20 August 2012 at 09:22
Man, that's making me drool! Nice job!

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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog


Posted By: Margi Cintrano
Date Posted: 08 September 2012 at 06:04
AK1,
 
En hora buena which signifies Congratulations. This is a great idea and thanks alot for posting the recipe and lovely pictorial.
 
Shall definitely give this a try later this month or in October, once we are re-settled after that long August vacation.
 
Kind regards.
Marge.


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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