And the best part? You don’t have to be a professional chef to make it at home! With simple ingredients and a little patience, you can enjoy an authentic bowl of French Onion Soup in the comfort of your own home.

My recipe for a traditional French onion soup

French onion soup is a beloved classic, and while there are many variations, mine stays true to tradition. I’m not suggesting that other recipes aren’t delicious, but as you know, my passion for rustic, authentic French cuisine drives me to offer you classic takes on timeless dishes.

Making a great French onion soup is about developing deep flavors, balancing the sweetness of caramelized onions with the savory richness of beef broth, and creating a perfect, melty cheese topping.

I start by slowly caramelizing the onions in butter, without adding sugar. Unlike some recipes—such as Julia Child’s—I find that sugar makes the onions overly sweet, which can throw off the balance of flavors. If my onions happen to be difficult to caramelize, I sometimes add a splash of balsamic vinegar. But the key here really is patience – a low, slow cooking will yield the best caramelization.

For the broth, I rely on a traditional blend of red wine and beef stock, which creates a rich and complex flavor profile. While some modern recipes use white wine or chicken/vegetable broth, I believe beef broth paired with red wine provides the best depth and complexity.

In keeping with tradition, I also steer clear of non-traditional seasonings like fish sauce or Worcestershire sauce.

The only slight twist in my version is in the bread topping: instead of the typical large slice of bread, I use homemade croûtons—cubed, toasted bread—which makes the soup easier to eat without sacrificing flavor or texture.

Key Ingredients for French Onion Soup

For this traditional French Onion Soup, you’ll need the following ingredients:

• • Onions: For 4 people, you’ll need 4 large (or 5 medium) onions, thinly sliced. Yellow onions are the classic choice, but for a milder flavor, you can mix in some sweet onions or even red onions.
  • Garlic: 2 cloves, minced for added depth.
  • Butter: 3 tablespoons of (unsalted) butter to help caramelize the onions.
  • Beef Broth: 8 cups (2L) of good-quality beef broth for a rich, savory base. If you don’t have homemade beef stock, choose a good-quality store-bought beef stock, ideally low-sodium.
  • Red Wine: 1 cup (250ml) red wine to deglaze the pot and enhance the depth of flavor.
  • Fresh Thyme: A few sprigs of fresh thyme or 1 teaspoon dried thyme for a touch of herbal flavor.
  • Salt and Pepper: Season to taste.
  • Baguette: Thick slices of day-old French baguette, cubed and toasted.
  • Olive Oil : to help crisp up the bread cubes. 
  • Gruyère Cheese: 1 cup (100g) shredded Gruyère, or a combination of Gruyère and Swiss cheese, for the irresistible melted topping.

As for the equipment, a large high-edge skillet works well for caramelizing the onions. You will also need individual oven-safe soup bowls to do the best part of this recipe – broiling the Gruyère cheese on top until golden and bubbly!

Step-by-Step Instructions: How to Make Classic French Onion Soup

1. Caramelize the Onions: For the perfect French onion soup, slowly cook thinly sliced onions and garlic in butter for 40-60 minutes until golden and caramelized. Don’t rush! This step releases the onions’ natural sweetness. I like mine on the lighter side, but you can go a touch darker. 
2. Deglaze the Pot: Once caramelized, pour in the red wine, scraping up any bits from the pot. Simmer until the wine reduces by half to enhance the flavor.
3. Add Broth and Herbs: Add beef broth and thyme. Bring to a boil, then simmer uncovered for 1 hour. Season with salt and pepper to taste.
4. Make croûtons: Cube and toss the bread with olive oil. Toast the cubes under the broiler until crisp and golden.
5. Assemble and Broil: Ladle soup into bowls, top with croutons, and cover with Gruyère cheese. Broil until the cheese is melted and bubbly.
6. Serve and Enjoy! Carefully remove from the oven, garnish with thyme, and serve hot. Enjoy this satisfying French onion soup on its own or with a salad!

10 Pro Tips for the Best French Onion Soup

I’ve ordered lots (lots!) of French Onion soups in restaurants and I’ve spent years perfecting my French onion soup recipe in my kitchen. I am sharing here my best tips that will help you make a deeply flavorful and comforting bowl that’s absolutely restaurant-worthy! 

1. Caramelize Slowly: Cook onions over low to medium heat for 40–60 minutes, stirring occasionally – about every 5 minutes, until they turn golden. Caramelized onions can’t be done in 20 or 30 minutes: do not rush this process! Patience is key for developing the rich flavor that defines French Onion Soup.

2. Don’t Over-Darken: Caramelize the onions until they reach a rich golden-brown color, but avoid going too dark. Many people think caramelized onions should be deep brown, but that can lead to bitterness. In my experience, stopping at a light to rich golden-brown stage gives you the perfect balance of sweetness and depth of flavor, without any bitterness.

3. Use a Wide, Heavy Pan: A wide, heavy-bottomed pan helps the onions cook evenly and prevents them from steaming.

4. Add Balsamic Vinegar: If your onions lack sweetness or are having issues caramelizing, add a splash of balsamic vinegar! I prefer balsamic vinegar to sugar: this helps with caramelization, without making the soup too sweet.

5. Deglaze with Red Wine: After caramelizing, deglaze the pan with red wine, scraping up the flavorful bits from the bottom with a wooden spoon. Then, simmer until the wine reduces by at least half, to cook off the alcohol and to avoid bitterness.

6. High-Quality Beef Broth: Use beef broth—preferably homemade or a good-quality store-bought one. It should be rich and deeply flavoured. Some recipes call for chicken broth, but I honestly think it doesn’t deliver the same richness and complexity as beef broth.

7. Simmer for an Hour: Once the broth is added, simmer the soup for at least one hour to meld the flavors. I know this takes times, but the longer the simmering, the richer the taste!

8. Use Sturdy, Toasted Bread: Thick cubes of day-old crusty baguette or country bread work best. Lightly toast them before adding to the soup to prevent them from getting soggy.

9. Gruyère Cheese: Use Gruyère or a mix of Gruyère and Emmental for the cheese topping. Gruyère melts beautifully and has a nutty flavor that complements the soup. In my opinion, parmesan (too salty) or mozzarella (to neutral) won’t deliver the same signature flavor.

10. Generous Cheese Topping: Place the toasted bread cubes on the soup and cover them with a generous amount of cheese before broiling for a bubbly, golden crust. 1/4 cup of cheese per bowl works for me, but feel free to add more!

Frequently Asked Questions

What is the best cheese for French Onion Soup?

Gruyère is the most common choice due to its nutty, smooth melting qualities. However, if you can’t find Gruyère, Swiss cheese, Emmental, or even mozzarella (as a last resort) will work well.

What is the best wine for French Onion Soup?

A dry red wine works best for making a French Onion Soup. My best recommendation is a Pinot Noir which is on the lighter side. If you want a richer taste with more kick, opt for a Cabernet Sauvignon.
Don’t use a cooking wine! Splurging a little to buy a drinking wine makes a big difference here.

Can I make French Onion Soup in advance?

Yes! This soup actually gets better the next day as the flavors continue to develop. Simply reheat on the stovetop and add the baguette and cheese just before serving.

Can I freeze French Onion Soup?

Absolutely! You can freeze the soup without the bread and cheese in an airtight container for up to 3 months. When ready to serve, thaw in the refrigerator, reheat, and proceed with the baguette and cheese topping.

Helpful Swaps:

• Onions variety: Yellow onions are the classic choice, but for a milder flavor, you can mix in some sweet onions or even red onions. The red onions tend to turn grey-ish when they cook, but the taste is still delicious!
• Cheese Options: Gruyère melts beautifully and has a nutty flavor that complements the soup. While Gruyère is traditional, you can substitute with Swiss, Emmental, or even a mix of Parmesan and mozzarella (if you have none of the other options) for a different twist.
• Make it Vegetarian: Swap out the beef broth for vegetable broth for a delicious vegetarian French Onion Soup option. The broth will be slightly less complex and less deep in flavor (in my opinion), but still delicious.

Gooey, crunchy, savory, comforting, succulent – there’s so many reasons to love French Onion soup! I hope you’ll enjoy this recipe as much as I do. If you have any questions, please leave a comment. 

More French Soups to try: 

• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

French Onion Soup

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 7 voted )

Ingredients

3 tbsp (42g) butter
4 large yellow onions, peeled and sliced thinly in half rounds
2 garlic cloves, peeled and minced
¼ tsp salt
8 cups (2L) beef broth
1 cup (250ml) red wine
3-4 sprigs fresh thyme
½ tsp freshly ground black pepper
200g day-old baguette (or country bread)
3 tbsp (45ml) extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
1 cup (100g) Gruyère cheese, grated

Instructions

1. Caramelize the onions: Place 2 tablespoons (28g) of butter is a large heavy-bottom pan over medium-low heat. Add the thinly sliced onions, garlic and salt and gently cook, stirring every 5-10 minutes until golden and caramelized. Don’t rush this step, it can take from 40 to 60 minutes for the onions to fully caramelize. Add 1 tbsp (14g) of butter halfway to help caramelization.
2. Deglaze: Once caramelized, pour in the red wine and scrape up any bits at the bottom of the pot with a wooden spoon. Turn the heat up to medium, and simmer until the wine reduces by half.
3. Add the beef broth, black pepper and thyme. Bring to a slow boil, turn the heat down to medium-low, and simmer uncovered for 1 hour. Taste and season with salt and pepper to taste.

Meanwhile, pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with foil.

4. Make the croûtons: Cube the bread in ½-inch cubes and toss in a bowl with the olive oil, salt and pepper. Spread the bread cubes evenly onto the prepared baking sheet. Bake for 10 to 13 minutes, until crisp. Remove and transfer onto a cooling rack.
5. Discard of the thyme sprigs and ladle the soup into bowls.
6. Assemble and broil: When ready to serve, set your oven to broil. Top each (oven safe) soup bowl with croûtons, and cover with ¼ cup (25g) Gruyère cheese. Broil in the oven until the cheese is melted and bubbly. Keep an eye on it, broiling takes 1 to 2 minutes at most. Serve hot.

The post Classic French Onion Soup appeared first on Pardon Your French.

What is a Classic Parisian Salad?

Known as “Salade Parisienne”, this recipe is a staple bistro fare, served in Paris and across France. We traditionally make this wholesome salad with salad greens, ham, cubed cheese, potatoes, mushrooms, and hard-boiled eggs – although the recipe can vary slightly from one bistro to the next. 

I am very fond of this salad as it’s light, yet wholesome and very satisfying. It’s super easy to make at home too.

And why do we call it a Salade Parisienne, you may ask? Because it uses local products like “Parisian ham” and white mushrooms, known in French as “Champignons de Paris.”

One of the many French “Salades Composées”

This Parisian Salad belongs to what the French call “Les Salades Composées”. Literally “composed salads”, these types of salads are made up of various ingredients (protein, vegetables, cheese and/or nuts) carefully arranged on a plate, rather than simply tossed together. They are immensely popular in France, with many regions offering their own version: the Parisian salad, the Lyonnaise salad, the Niçoise salad, etc.

The key characteristic of a Salade Composée is its presentation, with each ingredient thoughtfully placed on the plate to create an appealing and balanced dish.

I have a soft spot for Salades Composées: they make for the perfect lighter lunch or dinner, yet they are very satisfying and filling too. Be it this recipe, the Lyonnaise or a Niçoise, these salads are on a rotation in my kitchen and I like to order them when eating out for lunch occasionally too.

What ingredients you’ll need for this Parisian Salad

1. Salad Greens. Tradtionally, we use Batavia lettuce to make a Salade Parisienne, althought you can also opt for a Frisée salad, Romaine or Escarole. You can even add a few leaves of Radicchio or Arugula for added bitterness if you want. I don’t recommend using Iceberg lettuce which is too crisp.
2. Hard-boiled eggs. For a nice portion of protein.
3. Potatoes. Boiled and cooled potatoes make for a satisfying salad. Ideally, opt for new potatoes which are the perfect size to be added in a salad. If you can’t find new potatoes, you can opt for red-skinned or fingerling potatoes. They all keep their shape very well once cooked, which is perfect for this salad. Once the potatoes are cooked and rinsed, make sure you let cool completely to room temperature before adding them to the salad.
4. Parisian ham. In France, the recipe typically calls for “Jambon de Paris.” Jambon de Paris is a lean, unsmoked ham with a mild flavor, readily available in pre-cooked, sliced form at grocery stores and butcher shops across France. Despite being less prevalent in North America, you can often find a similar style at the deli counter. Simply request thinly sliced “Parisian Ham” from your local butcher or deli grocer.
5. Hard Mountain Cheese. You need a chunk of hard mountain cheese (Alpine cheese) to garnish this Parisian salad. Look for Comté, Emmental or Gruyère at your local grocers. As a more affordable option, white cheddar works too – although the taste will change slightly.  
6. Mushrooms. Choose cremini or white mushrooms, known in French as “Champignons de Paris”. They are meaty, mild-tasting, and easy to slice. They’re enjoyed raw in this salad: slice them as thin as you can.
7. Cornichons. These tart, pickled cucumbers are much smaller than your average American pickle. They are very popular in France and can be found in most grocers. In the US, you can find them near mustards and mayonnaises. I recommend the Maille brand.
8. Chive. I like to use a heavy sprinkle of fresh herbs on this salad. Chive works great and so does parsley.
9. French vinaigrette. This salad wouldn’t be complete without a classic French vinaigrette to dress it up! See this article for a complete run-down of how to make your own French vinaigrette.

Frequently Asked Questions

Can I remove the skin from the potatoes for this recipe?

You can, but it is a lot more work. The skin on small potatoes is very thin, so it doesn’t make a huge difference in taste and texture to peel it. But if you think it is visually best to remove the skin, the choice if yours.

Can this salad be prepared ahead of time?

Yes, absolutely, this is a great salad to prepare ahead. You can assemble the salad onto the plates (up until step 5) up to 2 hours before serving. Dress with vinaigrette and season to taste just before serving.

What to serve this Parisian Salad with?

This salad is a whole balanced dish in itself. Enjoy it with some crusty bread on the side and a classic french dessert to round it off, such as a chocolate mousse or a slice of lemon tart. 

Audrey’s tips:

• As per tradition, this Parisian Salad is served on individual plates, with all the ingredients arranged beautifully. However, you can also make it in large salad bowl and toss all the ingredients together with the vinaigrette, before serving. The visual appeal isn’t the same, but the taste is!

I hope you’ll love this recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Green Bean Potato Salad

Classic Parisian Salad (Salade Parisienne)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 eggs, hard boiled and quartered (see instructions below)
0.6lbs (300g) new potatoes
1 tbsp salt
One medium sized lettuce (Batavia, Romaine or Frisée)
4 slices (150-200g total) Parisian ham.
5 ounces (150g) cheese (gruyère, comté or Emmental), diced.
0.3lbs (150g) mushrooms, thinly sliced. (white or cremini)
8-10 cornichons, chopped.
7-8 sprigs of chives, minced.
Salt and black pepper, to taste.
French vinaigrette, for serving.

Instructions

Step 1 – Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove the eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.

Step 2 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium. Simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water until cool.

Step 3 - Wash and dry the salad, pluck the leaves and hand-tear them into large pieces. Cut the ham slices into large strips.

Step 4 – Assemble the salad. Divide the salad pieces into 4 large plates. Top each plate with an equal amount of ham slices, cheese cubes, mushroom slices, chopped cornichons and potatoes. Top each salad plate with 4 egg quarters.

Step 5 - Dress with vinaigrette. Season with salt, pepper and chopped chive to taste. Serve immediately.

Once dressed with vinaigrette, this salad is best enjoyed within 2-3 hours.

The post Classic Parisian Salad (Salade Parisienne) appeared first on Pardon Your French.

What is a Parisian Hot Chocolate?

Hot chocolate holds a special place in Parisian culture. When in Paris, pausing your activities at 4:00pm and wedging yourself on a café’s heated patio to “people watch” with an accompanying hot chocolate, is a tradition dear to Parisians – and one that I happily embrace whenever I visit the city. And I like to think that this cultural context adds to the allure of the beverage.

If you’re looking for a great place for a Parisian Hot Chocolate while in Paris, I highly recommend going to Les Deux Magots. The Hot Chocolate is a bit pricey but so delicious and well worth it! I included a video of it at the end of this post.

A traditional Parisian Hot Chocolate is notoriously rich, thick and creamy – while being made with absolutely no cream. The velvety rich texture is achieved by the choice of top-quality bittersweet chocolate – and a generous amount of it – along with whole milk.

Unlike some hot chocolate preparations that involve cocoa powder or syrups, Parisian Hot Chocolate is typically made by melting down actual chocolate, which ensures a pure, authentic taste.

This French Hot Chocolate isn’t nearly as sweet as the typical hot chocolate you would find in many other countries. The intense chocolate taste is really the star here. The Parisian Hot Chocolate is made with dark or bittersweet chocolate (lower in sugar), to which your desired amount of sugar is then added. That way, you have control over the amount of sugar you add to your cup – which I recommend keeping to a minimum, to allow the chocolate to shine.

Lastly, a traditional Parisian Hot Chocolate is most often served as is, left bare or with a sprinkle of sea salt. If you’re in the mood, although not traditional, you can also add a dollop of whipped cream on top.

Ingredients you’ll need for Parisian Hot Chocolate

There’s perhaps nothing better than enjoying a Parisian Hot Chocolate in Paris, but preparing one at home is the next best thing. This recipe is decadent, comforting and beyond easy to make. And by easy, I mean 3 ingredients easy! Here is the list of ingredients you’ll need for this perfect cold weather treat.

1. Dark or bittersweet chocolate. Choosing a good quality dark or bittersweet chocolate is key for this recipe’s success. This isn’t something you sip on often, so treat yourself! My picks for good quality, but readily available chocolate include Lindt and Ghirardelli.
2. Milk. Whole milk (also known as Homogenized Milk) works best for the recipe. I would avoid 2%, 1%, skimmed, or low fat.
3. Brown Sugar. Readily found in most kitchens, this is the best choice for this Parisian Hot Chocolate. I prefer light brown sugar which is lighter in taste than dark. Note that in France, we usually use Cassonade for this recipe, which is unrefined brown sugar. If you are able to find it wherever you are, go for it!

Frequently Asked Questions (FAQ)

What are good brands of chocolate to use for this recipe?

Two brands that are of good and readily available quality, are Lindt and Ghirardelli. If you enjoy another brand (perhaps a smaller scale chocolatier) feel free to use it!

Can I use white sugar instead of brown sugar?

Technically, yes. White and brown sugar can be swapped at a 1:1 ratio, but it will slightly change the flavor of the final product.

Can I use 1% or 2% milk for this recipe?

This Parisian Hot Chocolate already benefits from the use of whole (homogenized) milk, as opposed to cream. I would definitely shy away from using 1% milk, but 2% will work in a pinch. Just be aware that it will change the final consistency and creaminess of the drink.

How to store this hot chocolate? 

Hot Chocolate can usually be kept in the fridge for up to 4 days. Of course, this also depends on the freshness of the milk you used. To reheat, simply pour back the hot chocolate into a saucepan and reheat on low heat, stirring occasionally, until warm again.

Audrey’s tips

• Do not rush the process. Heat up the milk nice and slow, and stir continuously for the chocolate to melt slowly. Once the chocolate is all melted, take the time to simmer the milk too, to create a thicker texture.
• To cut the bitterness of the chocolate, add 1 tablespoon of light brown sugar per cup of milk.  
• A Parisian Hot Chocolate is typically served in a smaller cup than is served in the US/Canada. We tend to use a large cappuccino cup or small tea cup.

I hope you’ll love this Parisian Hot Chocolate (Chocolat Chaud) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French chocolate recipes to try:

• Classic French Chocolate Moelleux Cake
• Dark Chocolate Olive Oil Cake 
• Queen of Sheba Chocolate Cake
• Classic French Chocolate Pots de Crème
• Classic French Chocolate Mousse
• Chocolate Chip Cookies with Fleur de Sel

Parisian Hot Chocolate (Chocolat Chaud)

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 7 minutes 7 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 15 voted )

Ingredients

4 cups (1L) whole milk
10 ounces (260g) bittersweet or dark chocolate, finely chopped
4 to 8 tbsp (50g to 100g) light brown sugar – depending on how sweet you like it

Instructions

Step 1 - Heat the whole milk in a medium sauce pan over medium-low heat. Once very warm (not boiling) turn the heat off, and stir in the chopped chocolate. Stir continuously until the chocolate is completely melted.

Step 2 - Turn the heat back on to medium, and bring the hot chocolate to a slow simmer. Simmer for 3-4 minutes, and stir occasionally until you reach your desired thickness.

Step 3 - Turn the heat off and whisk in the brown sugar. Start with 1 tablespoon of sugar, taste, and add more if you like it a bit sweeter.

Step 4 - Pour the hot chocolate into individual cups: 4 US size coffee cups or 6 to 8 French size cappuccino/tea cups.  

The post Parisian Hot Chocolate (Chocolat Chaud) appeared first on Pardon Your French.

Wondering about the origin of French Financiers? Read about it in this Blueberry Almond Financiers recipe. 

With a short ingredient list and easy technique, these roasted hazelnut financiers are quick and easy to prepare. However, they do rely on two key ingredients:

• Roasted hazelnut flour
• Brown butter

These two components are essential in building the delicious nutty, toasted flavor profile of these financiers – and there can be no shortcuts. So, make sure to read through the paragraphs below and follow each step on how to make roasted hazelnut flour and brown butter, before you start making the Roasted Hazelnut Financiers recipe at the end of the article. 

Roasted Hazelnut Flour

These financiers are made with finely ground roasted hazelnuts. Ground hazelnuts are sometimes referred to as hazelnut meal or hazelnut flour. Bags of ground hazelnuts can easily be found in most grocery stores (such as Bob’s Red Mill Hazelnut Flour), however they are often made from raw hazelnuts – not roasted. So if you can’t get your hands on ready-made roasted hazelnut flour, you will need to make it yourself, by roasting hazelnuts and grounding them. 

Using roasted hazelnuts, and not raw, will truly make a difference for these financiers. First, roasting hazelnuts enhances their unique flavor which will make for full-flavored financiers. Secondly, the roasting process removes some of the hazelnut’s moisture. As a result, roasted hazelnuts are crunchier and make for a drier flour. If you use raw hazelnut flour, the texture of the financiers will be “chewier” and they will be noticeably less flavorful. 

That being said, here is how to make roasted hazelnut flour, in a few simple steps.  

How to make roasted hazelnut flour 

1. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line up a baking sheet with parchment paper and spread the hazelnuts (100g) over it in an even layer. Bake the hazelnuts for 15 minutes, until skins are blistered. Remove the baking sheet from the oven and let the hazelnuts cool completely on the baking sheet.
2. Once cool, transfer the hazelnuts, one handful at a time, into a larger sized kitchen cloth. Close the kitchen cloth (like a package) and rub the hazelnuts between your hands for about 1 minute. The friction will help most of the hazelnut skins to fall off. Transfer the “cleaned” hazelnuts to a bowl. Once roasted, hazelnuts can be kept for up to 12 months in an airtight container in the refrigerator or freezer.
3. Transfer the roasted hazelnuts to a high-speed blender or food processor. Blend on high speed until finely ground. Important: stop when the hazelnuts are just fine enough. If you over-blend, the hazelnut meal will start to stick and eventually turn into hazelnut butter. We need flour, not butter. 

Brown butter (beurre-noisette)

Known in French as “beurre-noisette”, brown butter is the second key ingredient to this recipe. Brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden brown color. Used in most financier recipes, “beurre-noisette” gives the delectable nutty flavors that make financiers so unique and irresistible. It’s important you take the time to make brown butter properly for this recipe – do not skip this step… you won’t regret it!

How to make brown-butter (beurre-noisette)

1. In a small sauce-pan, melt your butter over medium-low heat, whisking frequently. Once all melted, the butter will start to simmer and foam. This should take 3-4 minutes. 
2. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes.
3. Remove from the heat and pour the butter into a cold bowl to stop the cooking process. Set aside and cool to room temperature.

*** Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. Burnt butter is terrible for your health and tastes just as bad.

More cooking notes: 

• Separate your eggs (whites/yolks) about 30 minutes before you start, to allow the whites to warm up to room temperature. With the 4 leftover egg yolks, you could make Classic French Chocolate Pots de Crème. 
• Don’t skip on sifting together the icing sugar, hazelnut flour and all-purpose flour. It will truly make a difference in creating lighter and airier financiers. This will also ensure these ingredients are lump-free. 
• To make it more approachable for my North American readers, the recipe is made for classic muffin tins/cupcake pans, which are widely available. If you can get your hands on an authentic financier mold pan, the financiers will need to bake a few minutes less.

I hope you’ll love this Roasted Hazelnut Financiers recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• French Walnut & Coffee Cake
• Chocolate Chip Cookies with Fleur de Sel
• Brownies with Pecans & Fleur de Sel
• Homemade Hazelnut Chocolate Spread 
• Hazelnut Chocolate Sea Salt Granola

Roasted Hazelnut Financiers

Print Recipe

Serves: 8-9 Financiers Prep Time: 20 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

1/3 cup + 2 tbsp (105g) unsalted butter, made into brown-butter.
3/4 cup (90g) roasted hazelnut flour
1/2 cup (62.5g) all-purpose flour
1 cup + 2 tbsp (145g) icing sugar
¼ tsp salt
4 egg whites (½ cup [125 g]), at room temperature
½ tsp vanilla extract

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease a 12-cup muffin pan with butter and dust with flour (you will likely only use 8-9 cups).

Step 1 - Make the brown-butter (“beurre-noisette”) (see instructions above) and set aside to let it cool slightly.

Step 2 - In a large mixing bowl, whisk together the ground roasted hazelnuts, icing sugar, flour and salt.

Step 3 – Whisk in the 4 egg whites and the vanilla extract. The batter will be fairly thick.

Step 4 – Switch to a spatula, and fold in the brown butter. Stop folding when just incorporated.

Step 5 – Transfer the batter into the muffin pan – fill the cups up 2/3 of the way. You should have enough batter for 8 to 9 "cups". Bake for 20-22 minutes, until financiers have a dome and a toothpick inserted in the middle of one comes out clean.

Transfer onto a cooling rack, cool for 5 minutes and remove financiers from the pan.

How to store & keep Financiers?

• Financiers can be kept in an airtight container, at room temperature, for up to 2-3 days.
• For freezing financiers, let them cool completely to room temperature and transfer them into a freezer-friendly airtight container. Let them thaw at room temperature in the airtight container – not outside of the container, or they will dry up.

The post Roasted Hazelnut Financiers appeared first on Pardon Your French.

The origin of Potage Saint-Germain

The story goes that the recipe of “Potage Saint-Germain” was born in Saint-Germain-en-Laye, a small town in the western suburbs of Paris, known for its royal Saint Germain Castle. In the 18^TH century, this rural town became a new homebase for many Parisian bourgeois families, longing for a quieter life outside of Paris. With vast vegetable crops and pig farms, Saint-Germain-en-Laye had a strong farming tradition and hosted large farmers markets for locals to enjoy the local products – amongst which, peas and ham the most produced as well as beloved ones.

Marrying two local specialties – peas and ham – Potage Saint-Germain quickly became a popular soup to make amongst locals. But it was initially only made with fresh green peas, harvested in the Spring. So, some decided to use split peas in the Fall and Winter, in order to make and enjoy this delicious soup year round.

Nowadays, both versions of Potage Saint-Germain– made with fresh peas in the Spring and green split peas in the Fall/Winter – are French classics. As cooler days are right around the corner, today’s recipe focuses on the Winter version of Potage Saint-Germain, made with split peas, onion, carrot, celery, crispy bacon for good measure – and a dollop of crème fraiche (my own personal touch).

Split peas

Known in French as “pois cassés”, split peas belong to the family of “légumes secs” or “légumineuses” (legumes). They can  be found in most grocery stores, sold in large bags next to lentils and soup mixes. Look for split peas that have a use-by date on the package, and choose some that are relatively fresh.

Split peas are affordable and easy to store in an airtight container, away from light (ie. in a cupboard). They taste earthy, are rich in fibers, a great plant-based protein, and make for amazingly creamy soups when cooked and pureed.

Bacon strips – also known as “lardons” 

Potage Saint-Germain traditionally contains cured pork belly, which is very common to find in France, in the form of “lardons”: short, thin strips that are sold pre-sliced and ready to cook. To make your own, find thick-cut bacon or regular bacon and slice it across the grain into short, ¼-inch thick matchsticks. 

How to store this Split Pea Bacon Soup (Potage Saint-Germain) 

After making (and enjoying) this soup – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup thickens significantly while cooling down to room temperature; it will almost reach the texture of a mash. The soup will thin out again when re-heated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave. Stir a few splashes of water or heavy cream to reach your desired soup texture.

Cooking notes:

• The split peas need to soak in water for 1 hour before; so plan accordingly.
• 200g bacon/4 strips is enough (in my opinion) to garnish 4 bowls of soup. But if you want to use less/more bacon, this is fine. Simply make sure you only leave about 1 tbsp (15ml) of rendered bacon fat in your pot before stirring in the vegetables.
• For serving, I love to top each bowl with a dollop of crème fraiche before sprinkling the bacon bits on top – but this is optional. You can substitute the crème fraiche for heavy cream, or half-and-half. 
• This recipe requires the use of a food mill, immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls. 

I hope you’ll love this Split Pea Bacon Soup (Potage Saint-Germain) as much as I do! I love its thick and creamy texture, the earthy flavor of split pears along with the smokiness and saltiness of the crispy bacon. This soup is be enjoyed warm, as a starter or as a light dinner.

Split Pea Bacon Soup (Potage Saint-Germain)

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 1 hour 13 minutes 1 hour 13 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 9 voted )

Ingredients

1 pound (450g) dried green split peas
200g bacon (4 stripes/4 ounces), cut into ¼-inch-thick slices
1 large onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly diced
1 large carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
3-4 sprigs dried thyme
1.5 liter (6 cups) chicken stock
Crème fraiche, for serving

Instructions

Step 1 – Prepare the split peas. One hour before, place the split peas in a large bowl and cover with cold water. Stir, so the split peas don’t get stuck together. Let soak for one hour; the water will become hazy. Some pea skins may rise to the surface of the water. Discard of the skins. Drain the peas and cover again with water – the water will look much clearer. Stir, discard of any skins at the surface, drain and rinse under cold water. Set aside.

Step 2 – Line up a small plate with paper towel. In large heavy bottom pot, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes. Scoop bacon pieces into the prepared plate, lined up with paper towel. Keep about 1 tablespoon (15ml) of rendered bacon fat in the pot, and discard of the rest or keep for another use.

Step 3 –Add the onion and garlic to the pot, with the 1 tablespoon (15ml) of bacon fat. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the chopped carrot and celery. Stir, cover, and cook for about 5 minutes until softened.

Step 4 – Add the split peas, bay leaves, thyme and chicken stock. Bring to a boil, then lower the temperature to medium-low, cover and simmer for 1 hour.

Step 5 – When the split peas are cooked through and soft, discard of the thyme and bay leaves. Puree the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender.

Step 6 – Season with salt and black pepper, to taste. For serving, pour the soup into bowls, and top with a dollop of crème fraiche or heavy cream, and sprinkle with cooked bacon. You can re-heat the bacon quickly just before serving in a pan, over medium heat for 1 minute.

Optional: Garnish with fresh herbs or micro-greens (as pictured).

The post Split Pea Bacon Soup (Potage Saint-Germain) appeared first on Pardon Your French.

Just like a grilled cheese, assembling a Croque Monsieur is nothing complicated. Yet, this isn’t your typical grilled cheese. What is really important here is to choose each component of your Croque Monsieur wisely. So, here are my recommendations for building a great and authentic tasting French Croque-Monsieur.

What bread works best for a Croque-Monsieur?

A white Classic Pain de Mie (or called Pullman Bread in North America) is best and the most traditional choice for a Croque Monsieur. The square shape of pain de mie slices is ideal, and the tight crumb of this soft bread is perfect to hold the melty cheese without it leaking out onto the bottom of your pan.  

Sometimes, I also like to opt for a French loaf (as pictured here). When picking the loaf, I still make sure the crumb is tight and the crust not too crusty.

Rustic breads like sourdough boules or grainy loaves aren’t recommended here. They often have crumbs with bigger holes that will let cheese spill out and burn onto the pan. Their crust is also too crunchy and becomes even harder to bite into once toasted.  

Which ham to choose?

In France, “Jambon de Paris” is used for this recipe. Jambon de Paris is a lean, unsmoked, mild-flavoured ham that is sold cooked, sliced and ready-to-eat in every grocery store and butcher shop in France. In North America, this style in less common but can often be found at the deli-counter. Ask for thin (not shaved) slices of “Paris Ham” from your butcher/deli grocer.

Which cheese to choose?

Hard French mountain cheeses, such as Gruyère, Comté or Emmental are traditionally used for a Croque Monsieur. They are flavorful yet not too strong, hold delicious nutty aromas and melt very well.  They are very common cheeses to find in France and are also affordable. In North America, they are slightly more expensive but worth it if you ask me, to create an authentic tasting Croque Monsieur.  

The Sauce : Béchamel or Mornay ?

There are two schools when it comes to the sauce for a Croque-Monsieur. Traditionalists usually opt for the classic Béchamel sauce, made from flour, butter, milk and a pinch of nutmeg. Béchamel is one of the 5 French Mother sauces, and great recipe to have in your French repertoire. This sauce is creamy, delicious and the subtle hints of nutmeg pairs nicely with the ham.

Some others go for a Mornay Sauce, which is simply a Béchamel sauce with grated cheese folded in it right at the end. It is very similar to a Béchamel sauce yet slightly more salty and stringy.

I like to opt for a simple Béchamel Sauce for a Croque-Monsieur, but often can’t resist adding extra grated cheese on top of the sandwich before it goes in the oven to create a golden top.

Cooking notes:

• A key to cooking a proper Croque-Monsieur is to be patient. A common mistake when toasting this sandwich on the stove top is to start on a pan that is too hot. The bread immediately gets toasted and the cheese doesn’t have time to melt. To avoid this, place your Croque-Monsieur on a cold pan, and then turn the heat up to medium. Both the bread and cheese will slowly warm up, and the cheese will start melting as the bread will start toasting.
• You can make the Béchamel sauce in advance, up to 1 day ahead before using it. After making the sauce, transfer it into a bowl and cover it with a plastic film that touches the surface of the sauce so no skin forms on top. Let it cool completely to room temperature and keep in the fridge until ready to be used. Before using it, re-heat the sauce in a saucepan over low-medium heat and whisk vigorously until it becomes smooth again.
• A common variation of Croque-Monsieur is called Croque-Madame, where your add a sunny-side up egg on top of each Croque-Monsieur, right before serving.
• This recipe makes 2 sandwiches; you can easily double or triple quantities for more. 
• I love to enjoy Croque-Monsieur with a salad and a few Cornichons (French dill pickles) on the side.

I hope you’ll love this Croque Monsieur Ham and Cheese Sandwich recipe as much as I do! If you have any questions, please leave a comment! 

• Belgian Endive and Ham Gratin (Endive au Jambon)
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Croque Monsieur Ham and Cheese Sandwich

Print Recipe

Serves: 2 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

For the Béchamel Sauce:
3 tbsp (45g) unsalted butter
3 tbsp (45g) all-purpose flour
2 cups (500ml) 2% or whole milk
¼ tsp nutmeg
½ tsp salt
½ tsp black pepper

To assemble:
2 tbsp (30) unsalted butter
4 slices of Pain de Mie of French Loaf
½ cup (50g) Gruyère, Comté or Emmental cheese, grated. 
4 slices Paris Ham
Salt, pepper

Instructions

Step 1 - Start by preparing the Béchamel Sauce. Melt the butter in a medium saucepan over medium heat. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms that leaves the edges of the pan clean. Switch to a whisk, and add the milk slowly, stirring constantly. Bring to a slow boil, and keep stirring until the sauce thickens to a creamy and spreadable consistency. Remove from the heat and stir in the nutmeg and black pepper. Adjust seasoning if needed (salt) and set aside.

Step 2 - Arrange the 4 slices of bread on your working surface. Spread ½ tbsp of butter on the 4 slices. Flip slices so the buttered sides are on the outside. Top 2 slices with (each) a little less than ¼ cup of grated cheese and 2 slices of ham on top.  Close each with the 2 remaining bread slices.

Step 3 - Place the two sandwiches on a cast iron skillet (or oven-safe pan), and turn the heat to medium. Cook for about 7-8 minutes until the bottoms are crisp and golden. Flip the sandwich (carefully, with a spatula) and brown for an additional 4-5 minutes.

Step 4 - Spread a generous layer of Béchamel sauce on top of the sandwiches and (optional) top with the remaining grated cheese. Place the skillet in your oven under the broiler for 1-2 minutes. Keep an eye out so the tops don’t burn! Serve immediately.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit!

The post Classic French Croque Monsieur appeared first on Pardon Your French.

Just like the Bûche de Noël in December, galettes des Rois pop up in virtually every bakery in France when January rolls around. They’re always sold with gold paper crowns, to be offered to the fève-finding king or queen. This is a beloved French tradition, and many take the chance to eat multiple galettes throughout the month of January if they can. 

Because Galettes des Rois can be found in literally every bakery in France, only a few French people make their own at home. But since in the US/Canada, they are much harder to find, making you own at home is the way to go. 

Two kinds of Galettes des Rois.

Before diving into this recipe, it should be noted there are in fact two kinds of galettes des rois in France. The first one, often found in the south of France, is a yeasted, brioche-like cake shaped like a crown and usually topped with colorful candied fruit (see the recipe here!). 

The second, found in the north of France, is the one made from puff pastry filled with frangipane, a simple almond cream. This is the most popular version of the galette des rois, and the one you’re most likely to stumble upon in Parisian bakeries. 

The serving ritual 

With Galette comes the tradition of “drawing the king and the queen”. A trinket (called “la fève”) is hidden in the galette (before baking it, usually inserted inside the frangipane filling). The galette is then cut up and served, and the person who finds the figurine in their slice, becomes honorary king or queen for the day.

A big part of why galettes des rois are so popular is that everyone wishes to find la fève in their slice. So to keep the game fair, when serving a galette, tradition dictates that the youngest guest hide under the table and call out guests’ names, who are then served their slices. No cheating allowed! 

About the “Fèves”

As playful as this might sound, these little “fèves” are, for some French, highly collectibles gems. You will see them in most antique markets and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelaine vintage fèves can be pretty pricey.) It has become common for bakeries to come up with their own line of figurines each year. 

Nowadays, most bakeries’ galettes include a plastic trinket, while just a few still include the traditional hand-painted porcelain fèves representing a nativity character.  

Cooking notes:

• For convenience, use frozen, ready-to-bake puff pastry sheets that can be found in the freezer section of any grocery store. I often use Tenderflake ready-to-bake puff pastry sheets (that I then cut out into two 9” circles). It s important to keep your puff pastry sheets well-chilled. Take them out of the fridge and work with them quickly to create the galettes. Puff pastry tends to get pretty sticky and uneasy when it warms up.
• The frangipane filling can be made ahead and will keep for up to three days refrigerated. Simply adding almond extract to the frangipane will give it its classic taste, but the beauty of making your own galette is that you can tweak it as you want. Try adding 2 tablespoons of cocoa powder to the filling or a layer of sliced apples or pears on top. Another spin is to use ground pistachios or hazelnuts, instead of almonds.
• If you can’t find a fève to bake into your galette, you can use a whole almond.
• As with a croissant or any other puff pastry, a galette des rois is best enjoyed the day it’s made, either warm or cooled to room temperature.

I hope you’ll love this Galette des Rois (French King Cake) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like: 

• King’s Brioche 
• Classic French Spiced Bread (Pain d’Épices)
• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)
• Classic Chocolate Bûche de Noël

Galettes des Rois (King's Cake)

Print Recipe

Serves: 8 people Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 9 voted )

Ingredients

For the Frangipane Filling: 
1 1/2 cup (150g) almond meal
1/2 cup (100g) sugar
1/2 tsp salt
zest of 1/2 orange (organic)
3 1/2 ounces (100g) unsalted butter, cubed, at room temperature
2 large eggs, at room temperature
1/8 teaspoon almond extract
To Assemble:
2 puff pastry sheets (450g ; 225g each)
A fève (or a whole almond, if you can’t find one)
1 egg yolk
1 teaspoon milk

Instructions

For the Frangipane filling:

In a medium bowl (or the bowl of a stand mixer), combine the almond meal, sugar, salt, and orange zest. Add the butter and cream together all the ingredients, with a spatula or in the stand mixer, until the butter is fully incorporated. Stir in the eggs, one at a time, followed by the almond extract. Cover the bowl with plastic wrap and chill for at least 15 minutes (for the filling to firm up slightly) or up to 3 days before using.

To build the Galette des Rois: 

Line a baking sheet with parchment paper.

Step 1 - Thaw the puff pastry sheets according to package instructions. On a lightly floured surface, roll out the sheets into circles 9 1/2 inches in diameter; if using square sheets, use a plate or a cake pan to cut out circles of dough. Place circles on the plate and chill for at least 30 minutes.Preheat your oven to 375 degrees F.

Step 2 - Remove the puff pastry circles and frangipane filling from the fridge at the same time. Lay the first pastry circle on the parchment paper-lined baking sheet. Spread the almond filling in the middle, leaving a 1 inch border.

Step 3 - Stick the fève (or a whole almond) somewhere in the filling. Brush the border generously with water and quickly cover the galette with the other circle of puff pastry. Press down all around the border to seal the edges—make sure they are sealed well, or the filling will escape during baking.

Step 3 - Flute the sides of the galette, using a knife and your fingers.

Step 4 -In a small bowl, mix together the egg yolk and the milk, and brush the whole galette generously with the glaze.

Step 5 - Use a small knife to score a design on top of the galette. This can be the same traditional design as pictured below, or any design of your choosing. Poke a small hole in the middle of the top layer, to let steam escape while baking.

Step 6 -Bake for 30 minutes, until the galette is golden. Right out of the oven, the galette will be puffy, but will deflate when cooling down. Transfer to a cooling rack.

Serve warm or at room temperature.

Notes...

As with most puff pastries, a galette des rois is best enjoyed the day it’s made, either warm or cooled to room temperature.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench. This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

This article was first published on January 4th, 2018 and then updated on December 29th, 2020. 

The post Galette des Rois (French King Cake) appeared first on Pardon Your French.

Chicken Marengo is a classic of the French repertoire, alongside other iconic dishes like the Coq Au vin or the Beef Bourguignon. It is one of those typical French “saucy” dishes that brings big comfort, while being a bit more sophisticated than a simple gratin or quiche.

It is a recipe I often love to make when hosting a dinner, when I want to serve an elegant crowd-pleasing dish that won’t feel overly fancy. Chicken, tomatoes and mushrooms are staple features you can really never go wrong with, aren’t they? But then you also have the white wine and orange zest to bring a touch of originality that makes this dish special.

The authentic recipe is garnished with fried eggs and crayfish, but these are often omitted in modern recipes and substituted with mushrooms for a more affordable option.

I actually love the combination of tomatoes and mushrooms here. I think this is a great dish to transition from warm to cooler days. A dish to wave goodbye to Summer and its ripe bursting tomatoes, and welcome autumn with its heartwarming rustic stews and saucy meals.

The Story behind the dish

Let’s talk about the name of dish first. Legend has it, Chicken Marengo was invented by French Emperor Napoleon Bonaparte’s chef François Claude Guignet – nicknamed Dunan- the evening of the French’s victory over Austrian forces in Marengo, in Northern Italy.

After Napoleon asked him to prepare a dish to celebrate the victory, Dunan had to hurriedly improvise a recipe and sent the troop’s officers to find ingredients in the marshes and villages settled around the battlefield: one soldier returned with tomatoes and fresh herbs, another with chicken and eggs and one with crayfish he fished in a swamp.

It is said Napoleon loved the resulting dish so much he asked Dunan to serve him the same one before each of his future battles to bring him good luck on the battlefield. One day, as he was lacking crayfish and eggs, the chef decided to swap them for seasonal mushrooms.

This “victory dish” then won over the hearts of Parisians and became an emblematic recipe in the French cooking repertoire, still to this day.

A simple version of Chicken Marengo

The Chicken Marengo is an approachable recipe and crowd-pleasing dish that will easily find its way to your table. Here is the list of ingredients along with recommendations you need for this authentic French Chicken Marengo recipe.

The ingredients you need for a Chicken Marengo

1. Chicken thighs. Skin-on, bone-in chicken thighs are my pieces of choice for this recipe – and for any type of wine-braised recipe really. They are so flavorful and turn fork tender when braised.  
2. Salt and pepper. Season the chicken with salt and pepper at least 30 minutes prior.
3. Flour. Rolling the chicken thighs in flour helps make them extra crispy once seared.
4. Butter. Unsalted butter is best. Butter is great to first sear the chicken thighs and give them a nice golden crispness. 
5. Onion and garlic. This duo creates a flavorful base for the Marengo sauce.
6. Parsley. Fresh flat leaf parsley is best. Although you could also use curly.
7. White wine. Opt for a dry, crisp white wine. For more details and wine suggestions, make sure to read the paragraph below.
8. Chicken stock. Ideally, opt for a low sodium chicken stock.
9. Tomatoes. I like to use a can [796ml/28fl oz] of whole peeled tomatoes that I then chop roughly or hand crush. Do not drain the juice out before adding. Avoid using tomato purée as you would miss the texture provided by crushed or chopped tomatoes. When in season, ripe tomatoes are obviously great for this recipe too. Choose a variety of tomato that is juicy and with a soft, ripe flesh such as plum or beefsteak.
10. Orange  zest. This flavors the sauce and gives it a signature taste. Because we are using the zest of an orange, ideally pick one that is organic and rinse it well before zesting.
11. Cremini mushrooms. Cremini mushrooms are traditionally used for making this recipe, but you can opt for other seasonal mushrooms if you want, such as porcini.

Overview: how to make Chicken Marengo

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Sear the chicken. Start by rolling the chicken thighs in flour, sear them in butter until crisp and golden and set aside onto a plate.
2. Build the sauce. In the same pan, add the olive oil, onion, garlic and parsley and sear for a few minutes. Add the white wine and chicken stock, followed by the diced tomatoes in their juice.
3. Braise the chicken in the sauce. When the sauce starts to simmer, nestle the chicken pieces into the sauce and simmer for about 30 minutes.
4. Garnish, season and serve. Lastly, stir in the orange zest and mushrooms, and simmer for 10 more minutes. Taste the sauce, adjust seasoning if needed and serve over white rice and green beans.

Frequently Asked Questions

Which white wine to choose to cook a Chicken Marengo?

For this recipe, choose a white wine that is dry and crisp, so it isn’t too overpowering. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.   

Some of my recommendations are Pinot Grigio (neutral, easy to cook with, versatile), Sauvignon Blanc (bright acidity) and unoaked Chardonnay (richer, with lovely citrus notes).

In any case, avoid opting for sweet white wines (ie. Riesling, Sauternes) which will provide too much sweetness to the finish dish. Also, avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which tend to develop bitter undernotes when cooked.

Lastly, you shouldn’t necessarily reach for a “cheap” bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

Can I omit the white wine from this recipe?

I don’t recommend omitting the white wine, as this will change the flavor of the dish too much. And if you are worried about the alcohol, know that cooking the wine generally cooks out most of the alcohol.

Can I use skinless chicken thighs?

I highly recommend leaving the skin on the chicken for this recipe. When searing the chicken, the fat from the skin will melt and render into the pan. It will help crisp up the chicken and also be used later to cook the onions and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later in your plate, once the dish is served.

Can I use chicken drumsticks ?

Of course! I prefer thighs for the meat on them, but if drumsticks are on sale, use 8-10 drumsticks as a substitute.

Can I use chicken breast (white meat)?

Yes, you can. But white meat generally cooks faster and dries quicker than red meat. The dish won’t be quite as succulent. But if you want white meat, I would make a change to Step 4, in that I’d simmer the tomatoes alone for 15min, then add the white chicken meat and simmer for 15min more (instead of simmering for 30min total with the chicken thighs).

Can I omit the orange zest?

Although it may be surprising to finish off a saucy mushroom and meat recipe with orange zest, it truly brings the whole dish together, so I recommend using it. It adds depth of flavor and brightens the dish, making it a perfect meal to transition from late Summer to early Fall.

Storing tips

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

I hope you’ll love this French Chicken Marengo recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More comfort recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Style Macaroni Gratin
• French Roast Chicken (Poulet Rôti)
• French Chicken and Mushroom Pie (Tourte)
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce
• French Style Cottage Pie (Hachis Parmentier)

French Chicken Marengo

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 27 voted )

Ingredients

6 Chicken thighs, bone-in, skin-on
Salt, pepper for seasoning
1/3 cup (42g) All-purpose Flour
2 tbsp (28.5g) Unsalted butter
2 tbsp (30ml) Extra Virgin Olive Oil
1 large onion, peeled and diced
2 garlic cloves, peeled and minced
7 – 8 sprigs flat leaf parsley, stemmed and chopped
¾ cup (185ml) dry white wine
¾ cup (185ml) chicken stock
1 can [796ml/28fl oz] of whole tomatoes (about 12 plum tomatoes), diced in small cubes (keep the juice too).
1 tsp fresh orange zest
16 cremini mushrooms (300g) (white or brown), sliced

Instructions

Step 1 – About 30 minutes before using, take the chicken out the fridge. Rinse thighs thoroughly and pat them dry all over with paper towel to remove any excess moisture. This will help ensure the skins gets a nice crispy skin when cooking. Leave the chicken on the counter to allow to warm up to close to room temperature before cooking.

Step 2 – Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour in a shallow plate and roll each chicken thigh in flour to cover evenly.

Step 3 – Melt the butter in a large frying pan over medium heat. Add the chicken thighs and cook for 7-8 minutes on each side, until the skin is crisp and golden. Transfer the thighs to a plate and cover with foil to keep warm.

Step 4 – Add the extra virgin olive oil to the same frying pan, along with the diced onion, garlic, and parsley. Cook for 2-3 minutes, still over medium heat and stirring occasionally with a wooden spoon, until the onion is translucent.

Add the white wine and chicken stock to the pan and scrape off any bits at the bottom of the pan with the wooden spoon.

Step 5 – Stir in the diced tomatoes with their juice. Turn the heat to medium-high and bring to a simmer. Nestle the chicken pieces into the sauce and turn the heat to medium-low (for a slow simmer). Simmer for 30 minutes (lid-off).

Step 6 – Stir in the orange zest, followed by the mushrooms and simmer for 10 more minutes or until the mushrooms are cooked through. Taste the sauce and adjust seasoning if needed.

Serve immediately over white rice and green beans.

 

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I love them so much so, that this time I decided to upgrade my recipe to a big pie dish and nestled into it the first fresh Ontario strawberries of the season. Instead of cute individual bite-size cakes, you get a Giant Almond Strawberry Financier that makes for a perfect Spring dessert to be served when hosting or to be shared for a tea-time treat.

Because it is pie-sized (not bite-sized), this Giant Strawberry almond Financier is chewier in the middle but still has a satisfying crackly shell. I added sprinkles of slivered almonds on top as well, for extra crunch.   

With a deep almond flavour, a chewy bite and a crisp outside, this big Financier cake is the perfect vessel for juicy strawberries.

How to make brown-butter (beurre-noisette)

1. In a small sauce-pan, melt your butter over medium-low heat, whisking frequently. Once all melted, the butter will start to simmer and foam.
2. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas.
3. Remove from the heat and pour the butter into a cold bowl to stop the cooking process. Set aside and cool to room temperature.

Be careful, it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burnt the butter, do not overthink it. Dump it and start again. Burnt butter is terrible for your health.

Cooking notes:

• Although not compulsory, I recommend using a spring form cake pan or pie dish (9-inch) for this recipe. Because the center of the financier is rather moist, it will make the unmolding of the cake easier. 
• For the ground almonds, you can either buy them in store (either a package – such as Bobs Red Mill Almond Flour- of it or in bulk) or make your own. I made my own for this cake: I weight the right amount of whole toasted almonds and ground them in a Vitamix. to a semi-fine grind.
• When whipping the egg whites, make sure you reach a stiff peak. The egg whites then get folded into the dry ingredients and will lose some height. But you should still end up with a thick batter (that holds it shape). You can then use a spatula to spread it evenly into the pan/dish. 
• This recipe works perfectly with strawberries, but you can switch for blueberries or raspberries if you wish. Just do not overcrowd the cake batter with berries, as the fruits release some moisture when baking – you don’t want to end up with a soggy cake.
• You can omit the slivered almonds if you wish or replace them with pistachios (unsalted, chopped).

Giant Strawberry Almond Financier

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 9 voted )

Ingredients

1/2 cup + 1/2 tbsp (125g) unsalted butter (made into “beurre-noisette” – see cooking note)
3/4 cup + 1 tbsp (80g) Ground Almonds
1 cup (125g) Icing Sugar
1/3 cup + 1 tbsp (50g) all-purpose flour
1 tsp baking powder
½ tsp salt
3 egg whites
¼ tsp almond extract
6-8 fresh strawberries (not too ripe, not too firm), stemmed and cut in half
¼ cup slivered almonds
Optional: 2 tbsp (40g) Strawberry jam

Instructions

Pre-heat your oven to 340F (170C) with a rack in the middle. Grease a 9-inch (23cm) cake pan (ideally, spring-form pan) with butter and dust with flour. Tap to remove the excess flour. 

Make the beurre-noisette (see cooking note) and set aside to let it cool to room temperature.

In a large mixing bowl, combine the ground almonds, icing sugar, flour, baking powder and salt.

In a separate bowl, beat the egg whites to a stiff peak.

Sprinkle 1/3 of the dry ingredients over the egg whites and fold in gently with a spatula. When barely combined, sprinkle another third of the dry ingredients and fold again. Repeat with the last third of the dry ingredients. When combined, fold in the almond extract and the beurre-noisette. Stop folding when just combined.

Carefully transfer the batter to the cake pan and gently smooth out the top with the spatula.

Place the strawberry halves (cut-side down) evenly on the cake batter. Just barely push on the strawberries to keep them in place (not too much, they will sink in the batter when baking).

Sprinkle the slivered almonds evenly onto the cake.

Bake for 30 minutes, until golden. Transfer to a cooling rack.

Optional: Brush strawberry jam on the strawberries for a glossy shine.

Let cool 15 minutes before removing the financier from the pan. 

If you try this Giant Strawberry Almond Financier recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

Shop for this recipe (click the photos): 

Circular 9-inch cake pan

Bob’s Red Mill Almond Flour

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Even better: you’ll be surprised at how simple it is to make Crème Brûlée in your own kitchen. You simply need 5 ingredients (that you probably already have on hand) and just a little knowledge that I’ll share in the cooking notes below.

This is a wonderfully easy recipe to make for entertaining: you can prepare the crèmes ahead of time, chill them for up to 24 hours, and “burn them” right before serving.   

Cooking notes:

• When making a crème brûlée, always use the freshest eggs possible.
• Use individual oven-safe ramekins (4 oz). You can opt for shallow ramekins or lower-rims ramekins which offers more surface area… meaning more crackly burnt top!
• Do not skip out on the water bath. Crèmes Brûlées must be baked in a water bath. This creates the right amount of humidity within the oven so the crèmes can bake to a perfect softness. Without a water bath, they would end up rubbery.

• A kitchen blow torch is optional, but I highly recommend it. For burning the top of the crèmes, you need some quick and intense heat, so the top can caramelize while the crème underneath stays at room-temperature (and doesn’t bake any further). Having tried to make crèmes brûlées with both a kitchen blow torch and in an oven broiler, I think the best result (by far!) is achieved with a kitchen blow torch. If you don’t have one, this is a great little investment to make. I have this Culinary Butane Torch and love it! 

You may also like: 

• Classic French Chocolate Pots de Crème
• Classic French Chocolate Mousse
• French Lemon Tart (Tarte au Citron) 
• Riz Au Lait with Caramel Sauce
• Winter Fruit Salad
• Salted Butter Breton Sables

I hope you’ll love this Classic French Crème Brûlée recipe as much as I do! If you have any questions, please leave a comment.

Classic French Crème Brûlée

Print Recipe

Serves: 4 large or 6 small Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 13 voted )

Ingredients

2 1/4 cups (560 ml) heavy whipping cream (35%)
¼ tsp salt
1 vanilla bean, halved and seeds scraped OR 1 tsp vanilla extract
5 large egg yolks
½ cup (100g) sugar

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 325F (170C) with a rack in the middle.

In a medium saucepan, heat up the heavy whipping cream with the salt and vanilla seed scrapings (or vanilla extract). Do not bring the cream to a boil, just heat it up to let the vanilla infuse.

In a large mixing bowl, whisk together the egg yolks with ¼ cup (50g) sugar. Pour 2 tablespoons of the hot cream into the egg yolk mixture and stir (this tempers the egg yolks so they don’t curdle later). Slowly stir in the rest of the hot cream while continuously whisking.

Place 4 large (or 6 small) crèmes brûlées ramekins into a larger baking dish or sheet pan, and fill the ramekins with the crème. Fill the larger baking dish with water ¾ up the sides of the ramekins.

Bake the crèmes for 40 minutes. The edges should be set and the center should still jiggle slightly.

Carefully transfer to a cooling rack and let cool (ramekins still in the water bath). When cool enough to handle, transfer the ramekins out of the water bath and let cool to room temperature.

Sprinkle the remaining sugar onto each crème and tap the dishes around gently to make sure the sugar evenly covers the tops. Make sure no cream is left exposed.

Caramelize the tops quickly using a blow torch. Let cool 30 seconds for the top to harden and serve immediately.

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