Video: Bon appetit! Make Mendelsohn’s simple French onion soup
Recipe: French onion soup
- 6 onions
- 1 tbsp. flour
- 1/4 cup dry sherry
- 2 qts. beef stock
- 4 slices of toasted brioche crostini
- 8 slides of gruyere cheese
- Sachet of thyme, bay leaf and peppercorn
- Salt and pepper
Slice onions and caramelize slowly in butter until golden brown. Once caramelized, sprinkle flour over the onions and stir to cook out the flour, about 2 minutes. Add 1/4 cup of dry sherry and mix until everything is incorporated. Add 2 qts of beef stock, simmer.
Add sachet of thyme, bay leaf and peppercorns and simmer for 10-15 min. Remove sachet and discard. Season with salt and pepper.
Fill onion soup bowl with soup. Top with a toasted brioche crostini and two slices of gruyere cheese per soup. Place in broiler until the cheese becomes toasted. Garnish with sea salt and chopped parsley.
Recipe: Steak frites
- 1 8oz flat iron steak
- Clarified butter
- Salt and pepper
Brush both sides of the steak with clarified butter. Season generously with salt and pepper. Grill both sides. You want grill marks on the steak but it is important to cook it evenly on both sides. Let the steak rest for at least 2 minutes after you cook it.
Recipe: Bernaise fries
- 4 pounds Idaho potatoes
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh tarragon
- 1/4 cup sea salt
- Canola oil for deep-frying
Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1/4-inch thick.
In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250 degrees. Line a metal tray or baking sheet with paper towels.
Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.
Reheat the oil to 350 degrees. Line the metal tray with fresh paper towels.
Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the tarragon, parsley and salt while the slices are still hot. Serve immediately.
Recipe: Bernaise sauce
- 4 egg yolks
- 1/2 qt clarified butter
- Splash of vinegar reduction
- 2 shallots, diced
- 2 tbsp. tarragon
- 1 cup champagne vinegar
- Lemon juice
Slice the shallots. Combine shallots, tarragon and champagne vinegar in a pot reduce by half. Strain and cool.
In a blender, add egg yolks and a splash of vinegar reduction. Heat clarified butter. Begin to whip yolks in blender and slowly add hot clarified butter to emulsify. Be careful not to add the hot butter to fast because you do not want to cook the eggs.
Once emulsified transfer to a large metal bowl. Add a little hot water to control consistency and then continue to add hot butter. Repeat this process as necessary. You may also add reduction and/or lemon juice to taste if needed. Season with salt and a pinch of cayenne. Finish with fresh chopped tarragon.
For a dose of spice, just add Sriracha to taste.
© 2013 NBCNews
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