How to Make Easy Steak Frites and French Onion Soup
Host Bridget Lancaster makes Easy Steak Frites, and Toni Tipton-Martin shares the origin of French Fries. Equipment expert Adam Ried shares his top pick for braisers. Finally, Bryan Roof makes the ultimate French Onion soup.
Get the recipe for Easy Steak Frites:
Get the recipe for French Onion Soup:
Buy our winning skillet:
Buy our winning braiser:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
I was very skeptical about making the frites the cold oil way… Boy was I wrong! I will never cook frites another way!! Cold oil method is genius!!
Dan's the man! One of my favorite soups.
Love you guys! Keep on keepin' on!!!
I've got to tell you. When I saw you put unrinsed potatoes in cold oil, I was shocked. What in the World is this Women doing????? WELL,,,, tonight my just happened to ask me to make some French Fries and so I did and I used your method. I will never change from your method IT WORKED GREAT and no back and forth frying and rinsing and so on. GREAT IDEA AND PERFECT FRIES. THANK YOU CHEF.
Amazing, you all are amazing! Love it!
uhm uhm GOOD!
I would LOVE to make the French onion soup for my friends, but one of them is allergic to onions! Are there any alternatives to the onions, or should I just not make this? (I do NOT want to send my friend off to the ER!)
All your recipes are delish, but today the king was the FOS! Love the tips!
Why is it called frites if they are frys?
I’m excited to make this French onion soup soon.
Nice show…but I was wondering why didn't she sear the fat cap on the sides and I would have used ghee as opposed to soybean oil…steaks were looking phenomenal though 😉 and when he mentioned about the excess cheese not running over, I got that immediately 😉
Le Cruset was the winner. Surprise, surprise lol 😉
three stages, containers with bottoms that detach and stages latch together
oy.. the video brought me to a halt when the graphic said "carmelize" instead of "caramelize". This darn OCD brain.
You said very little about the “beef broth” and imo it’s this broth that makes the BIG difference in the final taste of this onion soup. Wimpy, thin, tasteless broth will make such a big difference!
I've only had french onion soup at four star restaurants. Seeing how it is made I can understand why it is traditionally a restaurant soup.
Looks delicious!
The statement that Thomas Jefferson enslaved James Hemmings was the dumbest thing I heard today. Does it mean that James was a free man before? I know that it's just woke speak but it makes no sense.
Thanks for captions for the Deaf
I thought I was weird for finishing onion soup in a toaster-oven but that's basically what they did here.
I want to eat my phone now…
Nice demo, although not a meat eater but enjoy seeing you prepare the Steak Frites ( French style)! Thanks! 😋
This is very similar to how I make French Onion soup, except I use vermouth instead of wine and equal portions beef broth to chicken broth. What I've learned is the soup is ALWAYS better the next day, and even better the day after that, so I cook mine less time after all the ingredients are added, but I always make the soup the day before it's to be served.
I have never used wine in my soup. I actually use about 1/4-1/2 cup of a cheap beer like Old Milwaukee.Plus I add a shake or 5 each of soy sauce and Westchester sauce.
I don't have those crocks so adding the cheese to the croutons in piles on a sheet pan is genius! This is why I love you Brian 🤗
Whoa that steak and fries
um i think some one did a typo, what is a frites ? should be a fries, yes ?
you have to soak the fries in water, because it gets rid of the starch. you can put the fries on some paper towel. useing a fry basket, that comes with a dry fry fryer , works well for getting the water off the fries. also if you are worried about the fires spiting just get a fat fryer. it has a lid and the fries sit deep in the fryer, so there is alot less spitting. tho the fat fryer will take time to heat up, it will have a higher temp for the oil and cook the fries faster.
Yep. Soon. 🙂
I have been watching ATK for years and I love 99% of your recipes but this is not a French onion soup! The onions are way over cooked, in France they don't use croutons, just a slice or two of bread and no way the French will ever use Parmigiano! Gruyere only! And I am very sorry but the cheese melting over the side of the pot is not for show! Maybe you need to go to the Cordon Bleu School and learn how to make proper French onion soup not the Americanized version! Parmigiano cheese!! You must be out of your mind! It's French onion soup not Italian onion soup!
Many of the hosts of ATK appear to have metabolic syndrome. The carb-heavy recipes that are featured on nearly every show are likely the culprit. Maybe it's time to examine the recipes this show is promoting.