I’ll guide you through the authentic preparation of Tourtière, along with some tips for success. Extra points if you make your pie crust from scratch!

When I lived in Canada, one of the most common questions I was asked was, ‘Do you have a Tourtière recipe?’. I always found this amusing, because, while this iconic meat pie originates from Quebec rather than France, it is often associated with French cuisine in North America.

Quebec’s history as a French colony has linked many of its dishes—including Tourtière—to French culinary traditions, even though they have evolved independently over time. Naturally, after spending 12 years in Canada, I became curious about French-Canadian cuisine and decided to try making Tourtière at home.

While it does remind me of some regional meat pies found in France, the French-Canadian version has a distinct character and flavor all its own. Here is our family recipe, from myself and my Canadian husband, to you!

What is a Tourtière (French Canadian Meat Pie) ?

A Tourtière is a traditional French-Canadian meat pie, originating from the Province of Quebec and typically served during the cold season (which is half of the year in Canada!).

This comforting dish has deep roots in Quebecois culture and is beloved across Canada. You can find Tourtières on dinner tables across Quebec—and on the menus of some of Quebec City’s finest restaurants.

While every family has its own twist on the recipe, the essence remains the same: a golden, buttery crust encasing a rich meat filling, usually made with ground pork, beef, or veal. What makes a Tourtière truly special is its spice blend of cinnamon, clove, ginger and dried herbs, giving the meat filling a distinctive taste that sets it apart from other meat pies.

Tourtière dates back to the early 1600s, introduced to Quebec by French settlers after Samuel de Champlain’s explorations. Over time, it became a beloved staple, especially during holidays, symbolizing family gatherings and tradition.

Ingredients you’ll need for a French Canadian Meat Pie

Making a Tourtière is an easy and relaxed recipe, but does require a bit of time – especially if you are making a homemade crust (which I suggest you do!). Here is a run down of the ingredients you’ll need for the double pie crust and the meat filling.

For the double crust: Homemade is the way to go!

• Flour and salt. All-purpose flour and a pinch of salt make the base of the crust.
• Butter. Use cold, cubed, unsalted butter for the best crust. I chill the cubes on a plate in the fridge for at least an hour to keep them perfectly cold before mixing with flour.
• Water. About 7 to 8 tablespoons of ice-cold water are needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the meat filling:

• Potato. A large potato is cooked and roughly mashed to bind the meat filling and add a creamier texture. Use a starchy potato like Russet.
• Vegetables. Onion, garlic, carrot and celery make the base of the filling. They are all diced and stir fried for about 10 minutes to soften and develop their flavors.
• Ground meat. A mix of ground pork and ground beef yields great texture and flavor. I like to use 90% lean ground beef. It is lighter, but yields just enough fat to stay flavorful. Make sure the ground meat you buy is unseasoned (ie. no ground seasoned sausage).
• For the spice blend. A mix of salt, black pepper, cinnamon, ginger, nutmeg, clove and Herbs de Provence bring warm, flavourful notes to the filling. This traditional Tourtière recipe calls for a lot of spices and seasonings—so be sure to use them. They really make the dish. An under seasoned tourtière will simply be … underwhelming!

Quick step by step instructions

Here is a quick look at the steps, and make sure to read the frequently asked questions below for more tips.

1. Sauté the veggies – In a large pan, cook onion, celery, carrots, and garlic until the onion turns translucent. Stir in the spices, add the ground meat, then pour in some liquid. Simmer for 45 minutes.
2. Mash the potato – Once the meat is tender, mix in the mashed potato until creamy. Set the filling aside to cool.
3. Prepare the crust – Combine flour, salt, cubed butter, and water to make the dough. Divide it in half and roll out two circles.
4. Assemble and bake – Line a pie dish with one dough circle, add the filling, and top with the second. Seal, brush with egg wash, and bake.

Frequently Asked Questions

What dish is best for this French Canadian meat pie? 

A 9-inch (23 cm) diameter pie dish is ideal for baking a Tourtière, as it allows the filling to cook evenly while maintaining the right balance of crust to filling. You can also use a low-sided cast iron skillet, which helps achieve a crispier crust, or a 9-inch round cake pan if you don’t have a pie dish on hand.

Which potato variety is best for a Tourtière filling?

The best potato variety I recommend for a Tourtière filling is a starchy potato such as Russet or Yukon Gold. These potatoes help absorb excess moisture from the meat while creating a creamy texture in the filling. I don’t recommend using Waxy potatoes as they hold their shape too well and won’t blend smoothly into the filling.

Can you freeze a Tourtière meat pie?

Yes! Tourtière freezes exceptionally well: it is a great make-ahead dish. Make and bake the Tourtière entirely first. Let it cool completely before wrapping and freezing. To reheat, thaw it in the refrigerator overnight and warm it in a 350°F (180°C) oven for about 20-30 minutes. I don’t recommend re-heating the meat pie in a microwave as the crust will turn soft and loose its flakiness.

How long does a Tourtière keep?

You can store your freshly baked Tourtière in the refrigerator for 3 to 4 days when covered tightly. If you plan to keep it longer, I think freezing is the best option. Always reheat it in the oven rather than the microwave to maintain the crispiness of the crust.

What to serve with a Tourtière?

A French Canadian Tourtière is traditionally served with tangy accompaniments to balance its rich, spiced filling. Some great pairings include:

• Chutney or fruit preserves – Cranberry sauce or a homemade tomato relish add a sweet contrast.
• Condiments – Many enjoy it with a dollop of Dijon mustard or ketchup, a classic but sometimes controversial pairing (especially in France)!
• Pickles – Pickled beets or crunchy cornichons bring a bright acidity.
• Salad – A simple green salad with vinaigrette or a heartier lentil salad. 
• Mashed potatoes or vegetables – For a heartier meal, serve Tourtière with a side of creamy mashed potatoes, green beans or carrots.

I hope you’ll enjoy this Tourtière (French Canadian Meat Pie) recipe as much as I do! If you have any questions, feel free to leave a comment.

More rustic recipes to try

• French Style Cottage Pie (Hachis Parmentier)
• French Chicken And Mushroom Pie (Tourte)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Braised Pork Loin with Prunes
• Traditional French Beef Bourguignon 
• Authentic Beef Daube from Provence
• Lamb Navarin (Navarin d’Agneau)

Tourtière (French Canadian Meat Pie)

Print Recipe

Serves: 8-10 Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

For the crust:
3 cups (360g) all-purpose flour
½ tsp salt
1 cup or 2 sticks (226g) unsalted butter, cubed and cold
7 to 8 tbsp ice-cold water

For the filling:
1 large potato (about 300g), peeled and cut in large chunks
1 tsp salt
½ tbsp unsalted butter
½ tbsp extra virgin olive oil
1 large onion, peeled and diced
4 garlic cloves, peeled and minced
1/3 cup (50g) celery, diced
1/3 cup (50g) carrot diced
1.1 lb (500g) ground pork
1.1 lb (500g)ground beef

For the spice blend:
1 ½ tsp salt
1 tsp freshly ground black pepper
½ tsp cinnamon
½ tsp ginger powder
¼ tsp grated nutmeg
¼ tsp ground clove
1 tsp Herbs de Provence

For the eggwash:
1 egg
1 tbsp (15ml) milk

Instructions

1. Prepare the crust. In a large bowl or in a food processor, mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Meanwhile, prepare the stuffing. Fill a small pot with cold water and add potato and 1 tsp salt. Bring the water to a bowl, and boil for 10-13 minutes until the potato is fork tender. Reserve 3/4 cup of the potato water in a small bowl. Drain potato and roughly mash with a fork. Set aside.
3. In a large frying pan, heat up the butter and olive oil over medium heat. When the butter is melted, add the onion, garlic, carrot and celery. Cook for 10 minutes, stirring occasionally until the onion is translucent and fragrant.
4. Add the spice blend, and stir to coat the vegetables evenly. Cook for 30 seconds.
5. Add the ground beef and ground pork. Use the tip of large wooden spoon or spatula to break up the meat in small pieces. Add the ¾ cup of the potato cooking water and stir. Cover with a lid and cook for 30 minutes, stirring occasionally to break up any clumps of ground meat. After 30 minutes, remove lid and cook for 15 additional minutes until the liquid has evaporated. Stir in mashed potatoes, turn off heat, and let cool to room temperature.
6. Line a deep 9-inch (23cm) pie dish with parchment paper (cover bottom and sides).
7. Pre-heat your oven to 350°F (180°C)
8. Transfer the dough onto a floured working surface. Divide the dough into 2 pieces, one just slightly larger than the other. Roll out the larger dough to a 12-inch (31cm) circle and place it in the pie dish. Don’t worry about the edges that hang over the dish.
9. Roll out the smaller dough to a 9-inch (23cm) circle. With the tip of a sharp knife, score a 1-inch (2.5cm) circle in the center of the pastry lid, for the steam to escape from while baking. Set aside.
10. Assemble the pie. Fill the bottom crust with the meat filling, and smooth out the surface with the back of a spoon. With your fingers, dab some water over the edges of the bottom crust. Cover the filling with the top crust. Press the edges together tightly to seal – removing any trapped air as you do so. Roll up the hanging pastry sheet edges together towards the center to create a thick, well-bound outer rim.
11. Whisk together the milk and the egg yolk, and brush it atop the pie.
12. Bake for 55 minutes to 1 hour, until the top is golden. Transfer onto a cooling rack and let the pie rest for at least 20-30 minutes before serving.

The post Tourtière (French Canadian Meat Pie) appeared first on Pardon Your French.

Rustic yet indulgent, buttery yet light, whether you’re craving a cozy treat or a simple yet impressive dessert, this irresistible pastry is surprisingly easy to make in your own kitchen.

What is a Crinkle Cake?

A Crinkle Cake, known as Gâteau Froissé in French, is a delightful pastry loved for its irresistibly crispy, flaky layers. And I have to say it has become one of my new food obsessions! This is a unique dessert made using phyllo dough, which is crinkled and par-baked before being soaked in melted butter. A rich, velvety custard is then poured over the layers, and the cake is baked to golden perfection.

Sometimes referred to as “Crunch Cake” or “Phyllo Crinkle Cake”, this dessert has roots in Mediterranean cuisine, where phyllo-based treats like Pastilla or Baklava are widely enjoyed. With the major difference being where Baklava is soaked with syrup, us French soak our crinkle cake with butter!

An Apple Crinkle Cake, with vanilla-cinnamon infused custard

This Apple crinkle cake takes this classic treat to the next level by incorporating tender apple slices nestled between the delicate phyllo sheets. The luscious custard is infused with vanilla and cinnamon, and the cake is topped with chopped pecans for added crunch.

Interestingly, this apple crinkle cake also reminds me of a French Pastis Gascon, a recipe you can find in my cookbook. This is a traditional apple dessert from the Occitanie region in southern France, particularly popular in Gascony. Similar to crinkle cake, Pastis Gascon features thinly sliced apples – often macerated in Armagnac (a local brandy) – layered between sheets of phyllo brushed with butter.

The beauty of this apple crinkle cake lies in its simplicity. It delivers the same wonderful flavors as Pastis Gascon but with a much easier preparation. Thanks to the crinkled phyllo, it boasts an incredibly crispy and flaky texture, enhanced by the buttery custard filling.

Plus, I love its charmingly rustic appearance – no need for perfect layers! In fact, the more irregular and crinkled it looks, the better.

Ingredients you’ll need for an Apple Crinkle Cake

This crinkle cake is a quick and easy dessert recipe consisting of four components: crinkled phyllo, sliced apples, melted butter and a luscious custard. Here is a closer look at the ingredients you need.

1. Phyllo Dough – Typically sold frozen, phyllo needs proper thawing for the best texture. Let it thaw overnight in the refrigerator, then bring it to room temperature for at least one hour before using. This prevents the sheets from cracking when handled.
2. Apples – You’ll need two large apples, cored and thinly sliced. Peeling is optional, but be sure to wash and dry them well. You can slice them by hand or use a mandoline for extra precision. For the best results, choose firm apple varieties that hold their shape when baked, such as Honeycrisp or Pink Lady.
3. Butter – After par-baking the crinkled phyllo with the apples for 10 minutes, pour 2/3 cup (150g) of melted butter evenly over top. You can use salted or unsalted butter, depending on your preference.
4. Eggs – Two large eggs form the base of the custard, giving it a smooth, rich texture.
5. Sugar – The custard is lightly sweetened with ½ cup (100g) of sugar. Feel free to slightly adjust the sweetness, based on your tastes.
6. Heavy Cream & Milk – A combination of heavy cream and milk is added to the sugar and egg to create a luscious custard that soaks into the crispy phyllo, adding moisture and flavor.
7. Spices & Flavoring – Vanilla extract and cinnamon powder infuse the custard with warmth and depth, perfectly complementing the apples.
8. Nuts – Chopped pecans are sprinkled on top of the crinkle cake for added crunch. You can substitute for chopped walnuts if you prefer.

Step by step instructions for Crinkle Cake

1. Prepare the phyllo dough – Take half of the sheets of phyllo dough and fold them into an accordion shape.
2. Build the bottom layer – Neatly stack the folded phyllo sheets in the prepared baking dish.
3. Slice the Apples – Thinly slice the apples.
4. Insert apples – Tuck them between the folds of the phyllo.
5. Build the top layer – Stack the rest of the folded phyllo sheets on top of the apples. 
6. Par-bake and add Butter – Par-bake the cake, remove from the oven and evenly drizzle melted butter over the phyllo.
7. Par-bake and add custard – Par-bake the cake more, and evenly pour the custard over the partially baked phyllo.
8. Top with pecans – Sprinkle chopped pecans over the top and finish baking.

Frequently Asked Questions

What is the best dish for this recipe?

This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish

Can I make Apple Crinkle Cake ahead of time?

Yes! You can bake it in advance and store it in the fridge for up to 2 days. Simply reheat in the oven at 150°C (300°F) for 10 minutes to restore crispiness.

What apples work best for crinkle cake?

I recommend using firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady. These hold their shape well and balance the sweetness of the custard.

Can I use store-bought phyllo dough?

Absolutely! Store-bought phyllo sheets work perfectly. Just make sure to thaw them properly before using.

Can I add other nuts or spices?

Yes! Try swapping pecans for walnuts or almonds. You can also add nutmeg or cardamom for extra warmth.

How should I store leftovers?

Keep any leftover Apple Crinkle Cake covered in the fridge for up to 3 days. Reheat in the oven for a crispy texture, or enjoy it cold for a softer bite.

I hope you’ll enjoy this Apple Crinkle Cake recipe as much as I do! If you have any questions, feel free to leave a comment. 

More French Apple recipes to try

• Apple Cinnamon Galette 
• Classic French Apple Cake 
• Invisible Apple Cake (Gâteau invisible aux pommes) 
• Classic Tarte Tatin 
• Normandy Apple Tarte (Tarte Normande) 
• Classic French Thin Apple Tart 
• Gluten-Free Apple Crisp
• Apple Breton Pound Cake

Apple Crinkle Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

16 sheets of phyllo, thawed
2 large apples
2/3 cup (150g) unsalted butter, melted (+ 1 tbsp for greasing the dish)
1/2 cup (120ml) heavy cream, 35% m.f.
1/2 cup (120ml) milk (whole or 2%)
1 tsp vanilla extract
1 tsp cinnamon powder
½ cup (100g) sugar
2 large eggs, at room temperature
50g pecans, chopped

Instructions

1. Grease a large baking dish (11.5” x 8.5”/ 29cm x 22cm) with 1 tablespoon of butter.
2. Place your phyllo sheets on a flat working surface. Stack up two sheets of phyllo together and fold them like an accordion. Carefully place into the prepared pan. If the ends are too long, simply fold them into the sides or bottom of the pan. We are working on the bottom layer of the cake here, so it doesn’t need to look perfect. Repeat three times, folding 3 more pairs of phyllo sheet together and placing them side by side in the dish. The whole bottom of the dish should be covered with the folded sheets.
3. Pre-heat your oven to 390°F (200°C) with a rack in the middle.
4. Cut apples in half or quarters, and slice them into very thin slices. No need to peel. Insert apple slices in rows between each phyllo fold.
5. Repeat the process for the top layer: stack up two sheets of phyllo together and fold them like an accordion. Carefully place them on top of the apples. Repeat three times, to fold 3 more pairs of phyllo sheets together and place them side by side to cover the whole dish.
6. Place dish in oven and bake for 10 minutes.
7. Quickly take dish out of the oven, and pour melted butter all over. Place back in the oven for 10 minutes.
8. In a large bowl, whisk together the eggs and sugar until frothy. Whisk in the heavy cream, milk, vanilla extract and cinnamon powder.
9. Quickly take dish out of the oven, and pour the custard all over. Sprinkle with chopped pecans and place back in the oven for 20 minutes, or until golden. If the cake top darkens too much closer to the finish, place a sheet of foil on top.
10. Transfer onto a cooling rack and let cool 5-10 minutes. Sliced in large squares and serve warm on its own or with a scoop of vanilla ice cream.

The post Apple Crinkle Cake (Gâteau Froissé) appeared first on Pardon Your French.

This rustic and comforting dish delivers a delightful balance of sweet and salty flavors, and is perfect as an elegant appetizer, a light lunch, or a satisfying dinner. Indulge in the timeless charm of this Eastern French classic!

What is a Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)?

This French Onion Tart, known as “Tarte à l’Oignon” or “Zwiebelkueche”, is a cherished specialty from Alsace in eastern France. This classic dish is a staple in the menus of local winstubs (Alsatian bistros) and is equally popular in home kitchens.

As with many traditional recipes, there is no single definitive version of the Alsatian Onion Tart. Every chef and home cook like to add their own twist on it, with their cheese, herb or spice of choice. However, most variations share 3 essential components: a crisp and buttery pie crust, a generous amount of caramelized onions and a savory custard poured over the top.

1. The pie crust: Like for most quiches and savory tarts, I always go for a “pâte brisée”: a sturdy and buttery French crust that’s perfect for holding a soft filling.
2. The caramelized onions: As per local tradition, the onions are caramelized slowly in butter – and white wine. Why? Because Alsace is renowned for producing some of the finest white wines in the world, including Gewurztraminer. Thanks to the region’s very cold winters, the grapes develop a natural sweetness, resulting in wines that are often sweeter and deeply aromatic. These sweeter white wines are perfect for caramelizing onions, enhancing their natural sugars and transforming them into something irresistibly sweet and melt-in-your-mouth delicious.
3. The savory custard: The custard is made from eggs, milk and cream. It is seasoned with black pepper and caraway seeds. Caraway, known in French as “carvi”, is popular in Alsatian cuisine. It is often used to flavor dishes and commonly found in Munster, a flagship cheese of Alsace. This sprinkle of caraway is optional, but I think it brings out the true Alsatian flavors of this tart.  

Ingredients you’ll need for this Caramelized Onion Tart

Now let’s take a closer look at the ingredients you need to make this delicious, rustic tart in your own kitchen.

For the pâte brisée crust

1. Flour. All-purpose flour is the way to go.
2. Salt. A pinch of salt to heighten the flavors.
3. Butter. Use cold, cubed, unsalted butter for best results in this crust recipe. I like to cube the butter, lay the cubes on a plate and stick the plate back into the fridge for at least 1 hour before I start making the crust. This ensures the butter cubes are perfectly cold when they’re added to the flour.
4. Water. About ¼ cup (60ml) of ice-cold water is needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the filling

1. Onions. We need 3.3lbs (1.5kg) of onions for this recipe! Yellow onions are the best choice. They turn utterly sweet and melty when caramelized. In Brittany, we have pink onions, also known as Rosé de Bretagne, which are sweet onions (similar to yellow) with a light pink outer skin. I sometimes use them too (pictured here). 
2. Butter. A generous amount of butter is key to caramelize these onions well.
3. White wine. Opt for a sweeter white wine to helps build a nice caramelization. My recommendations are an Alsatian Gewurztraminer or sweet Chardonnay (more affordable). That said, a drier white wine like a Sauvignon Blanc or Pinot Gris will do the job nicely too. The alcohol will completely burn off after the one hour of cooking.
4. Milk and cream. ½ cup of milk and ½ of heavy cream is the base of the custard filling.
5. Eggs. 3 large eggs are used in the filling. They need to be at room temperature so take them out of the fridge one hour before you start cooking.
6. Salt, pepper and caraway. Season to taste!
7. Gruyère Cheese. Although not traditionally used in a French onion tart, I like to add about 1/2 cup (50g) of Gruyère cheese to the filling. It adds some richness with a salty kick that contrasts well against the sweet caramelized onions. Emmental works well too.

Tips & Tricks

• Make your own crust, if you have time.  

Although you can use a store-bought pie crust for convenience, making your pie crust from scratch will go a long way. The recipe below only requires about 15 minutes of time. It guarantees a flaky, buttery crust that is the perfect vessel for the creamy custard and soft onions.

It is essential to use cold butter and ice-cold water to make the pie crust. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a flaky crust. 

This recipe will make enough for a high-sided 9-inch (22.9cm) or 10-inch (25.4cm) pie crust, plus a little extra if you want to make an individual tart on the side – or keep it in the freezer for another project (well-wrapped in plastic film). You definitely won’t regret taking the time and minimal extra effort to make it. 

• The Caramelized onions

The caramelized onions are the stars of this recipe, so make sure they are done properly. Caramelizing onions, by slowly cooking them in butter and deglazing in white wine until they are golden and melty, extracts the natural sugars from the onions and intensifies their flavor.  The trick is to not stir too often to allow for the caramelization to happen at the bottom of the pan. I find that stirring onion every 5 minutes is good enough.

For this Caramelized Onion Tart recipe, the onions do not need to be caramelized too much. Reach for a golden color, not brown. The process of caramelizing onions should take about 45 minutes to 1 hour, on medium-low heat.

• The Cheese

For the filling, be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. Both cheeses are subtly salty with lovely nutty notes. They are pricier than cheddar, but well worth it when used in the filling of this tart.

Frequently Asked Questions

How long can you keep this Caramelized Onion Tart?  

After making (and enjoying) this tart– if you have any leftovers – you can store them in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the crust soft. Instead, reheat the tart in the oven for about 5-10 minutes at 350°F (180°C). 

Can you freeze the tart?

Yes, absolutely. Once completely cool, you can store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the tart thaw in the fridge before heating it through in the oven. 

What do you serve with this Caramelized Onion Tart?

In Alsace, this tart is traditionally served in thin slices as a starter, accompanied by a fresh leaf salad. It also works wonderfully as a satisfying lunch paired with sides like carrots, green beans, or even a hearty dish such as cauliflower gratin.

Personally, my favorite way to enjoy a slice of onion tart is for dinner, served alongside a comforting bowl of warm soup.

Helpful swaps and notes: 

• Caramelizing the onions low and slow is key here. Take your time! So, this recipe is best made on weekends, when you have more time to stay in the kitchen.
• For caramelizing the onions, I like to use butter and white wine, which both provide richness and classic earthy flavors. Some other recipes call for beef stock instead of white wine. Although this isn’t the traditional recipe, using beef stock works great as a slightly more affordable alternative.
• The amount of filling in this recipe is good for a high-sided 9-inch (22.9cm) or 10-inch (25.4cm) pan. Do not fill the crust to the rim: the filling will puff up as it bakes, and deflate slightly as it cools down. If you have some filling left, you can make an individual tart on the side with the extra crust you have. I recommend using a pan with a removable bottom, which will support the crust when lifting your tart.

More rustic French recipes you may like: 

• Classic French Quiche Lorraine
• Spinach and Cheese Quiche
• French Style Cottage Pie (Hachis Parmentier)
• French Chicken And Mushroom Pie (Tourte)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup
• Classic French Onion Soup
• Braised Pork Loin with Prunes (Porc aux pruneaux)

Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the pie crust:
2 cups (260g) all-purpose flour
1 tsp salt
2/3 cup (150g) cold unsalted butter, cut into small cubes
4 tbsp (60ml) ice cold water

For the filling:
3.3 lbs (1.5 kg) onions
1/2 cup (115g) unsalted butter
2/3 cup (158ml) white wine
½ cup (125ml) whole milk (whole or 2% m.f)
½ cup (125ml) heavy cream
3 large eggs, at room temperature 
1 tsp caraway seeds
¼ tsp salt
¼ tsp black pepper
1/2 cup (50g) Gruyère cheese, grated

Instructions

1. Make the crust. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Pre-heat your oven to 350°F (180°C) with a rack in the middle. 
3. Line with parchment paper a 9-inch (22.9 cm) or 10-inch (25,4 cm) pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the prepared tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans over top, to keep the pie crust from puffing when baking.
4. Bake the crust for 15 minutes. Carefully remove the parchment paper filled with weights and set the crust aside.
5. Caramelize the onions. Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onions slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 5 minutes. After 15 minutes, when the onions should start to dry out, add the white wine. Stir to coat and continue cooking for about 30 more minutes, until the onions are melty and golden. Set aside.
6. Make the filling. In a large mixing bowl, whisk together the eggs, the heavy cream and the milk. Add caraway, salt, black pepper and grated cheese.
7. Assemble the tart. Scatter the caramelized onions evenly onto the bottom of the pre-baked crust. Pour the prepared liquid filling over top.
8. Bake for 1 hour at 350°F (180°C) , or until golden. The middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature. 

Notes...

Store leftovers in airtight container in the fridge for up to 4-5 days. Reheat in the oven for about 5-10 minutes at 350°F (180°C).  Freeze in an airtight container for up to 3 months. To reheat, let the tart thaw in the fridge before heating it through in the oven. 

The post Caramelized Onion Tart (Tarte à l’Oignon Alsacienne) appeared first on Pardon Your French.

No rice, nor tomato sauce in the French recipe: these cabbage rolls are lighter, but just as hearty and warming to help elevate your weeknight dinners.

Savoy cabbage is incredibly popular in Brittany and readily available all Winter, so this recipe is a regular in my kitchen! I love the combination of the sweet cabbage leaves with the savory filling, braised together in a flavourful broth.

This is a particularly satisfying recipe to make if you, like me, enjoying assembling recipes with your hands. There’s something so satisfying about the process—carefully wrapping the tender cabbage leaves around the savory filling…

The preparation takes a bit of time, but it is so worth the effort!

Here is a complete run-down of my beloved “Choux Farcis” recipe. I hope this recipe becomes one of your family favorites too!

What are French-style Stuffed Cabbage Rolls?

Known as Choux Farcis, French-style stuffed cabbage rolls are a beloved comfort food, rooted in France’s peasant cooking that made do with affordable, readily available ingredients.  

Choux Farcis can be made in two distinct ways. The first, and most common, is as individual rolls of tender cabbage leaves wrapped around a savory stuffing—a practical and elegant presentation. The second, a true showstopper, involves reassembling a whole cabbage with layers of stuffing nestled between its leaves. While both are delightful, today’s recipe is for the simpler, individual rolls—a joy to prepare and serve, especially for a weekday meal.

Traditionally, French Choux Farcis are made with Savoy Cabbage, which I adore! It has crinkly, soft yet sturdy leaves which are perfect for wrapping the stuffing without tearing. For cabbage rolls, I definitely find it much easier to work with Savoy than white cabbage.

The stuffing of a classic Choux Farci is made from ground sausage, an egg to bind, lardons (bacon strips), milk-soaked bread pieces and seasonings like nutmeg and dried sage.

Unlike their Polish or Ukrainian cousins, French cabbage rolls skip the rice and tomato sauce, making them lighter yet equally as satisfying. Instead, they’re gently braised in a light, flavorful chicken broth, which enhances the natural sweetness of the cabbage and the richness of the filling.

Ingredients you’ll need for these French-style Stuffed Cabbage Rolls (Choux Farcis)

1. Savoy Cabbage. You need 6 large Savoy cabbage leaves for this recipe. I like to buy a large cabbage, discard of the 2 or 3 outermost leaves, and then carefully remove 6 large leaves, by cutting them at the root with a knife.
2. Ground pork. This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork. About 1lb (450g) is enough for 6 rolls.
3. Bacon or “lardons”. In France, home-cooks commonly use lardons: pieces of thick, smoked bacon sliced into matchsticks. As a substitute, cut bacon strips into ¼” (0.65cm) thick sticks. They yield such a great flavor to the filling!
4. Stale bread and milk. Soak stale bread in milk for about 30 minutes until it becomes completely mushy. This bread mixture helps create a super tender filling. You can use any stale bread you have on hand, but make you sure you cut the crust off.
5. Vegetables. Garlic, onion and carrot are diced in tiny cubes and quickly stir-fried to be mixed within the filling. They add a nice flavor and sweetness to the savory filling.
6. Egg. One egg mixed into the filling acts as a binder to keep the filling and rolls together.
7. Seasonings. A mix of warm grated nutmeg and dried sage yield a unique taste to the filling.
8. Stock. The cabbage rolls are baked in the oven in a “bath” of stock. You can opt for chicken or vegetable stock, ideally low sodium. I don’t recommend beef stock as the taste overwhelms the cabbage rolls.

Step-by-Step Instructions for Choux Farcis (French Cabbage Rolls)

• Prep Cabbage Leaves: Boil cabbage leaves in a large pot for 10 minutes. Drain and cool.
• Soak Bread: Soak bread in milk for 30 minutes.
• Cook Bacon: Sauté bacon until crisp. Set aside, keeping some of the grease in the pan.
• Cook Veggies: In the same pan, cook olive oil, garlic, onion, and carrot for 4-5 minutes. Cool.
• Mix Filling: Combine the pork, soaked bread, bacon, cooked veggies, sage, nutmeg, salt, and pepper.
• Assemble Rolls: Trim the thick ribs from cabbage leaves. Place filling in each leaf, roll like a burrito, and place seam-side down in an oiled baking dish.
• Bake: Pour in the stock, cover with foil and bake at 350°F (180°C) for 1 hour. Cool 10 minutes before serving.

Frequently Asked Questions

What is the best way to soften cabbage for cabbage rolls?

Cabbage leaves can be quite sturdy and need to be softened before rolling. To do so, I boil the leaves for 10 minutes in water. They need to get just soft enough to roll easily, but still sturdy enough to hold their shape, and the filling inside. 

I also like to cut out some of the thick ribs at the stem-end of each cabbage leaf so they are easier to roll. 

What do you serve with cabbage rolls?

In France, Choux Farcis is a hearty dish, often served as part of a family-style meal. You can pair it with steamed rice, mashed potatoes, noodles, creamy polenta, and of course crusty bread on the side to mop up the delicious broth. 

How long do cabbage rolls last in the fridge?

After making and enjoying these Choux Farcis – if you have any leftovers – you can store them in the refrigerator. Store them in an airtight container in the fridge for up to 3 days. Reheat the stuffed tomatoes in a microwave or in the oven for about 5-10 minutes at 350°F (180°C). 

Can you freeze cabbage rolls?

I don’t recommend freezing this recipe as this will alter the texture too much.

Audrey’s cooking tips

• I like to keep it traditional and make the filling with ground pork. But you can certainly substitute for ground beef, chicken or even lamb.
• Feel free to be flexible with the herbs! I love sage in this recipe, but thyme or fresh parsley work perfectly here too.
• This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish
• This recipe is easily scalable: double the quantities of all ingredients for 12 rolls.

I hope you’ll enjoy this French Stuffed Cabbage Rolls (Choux Farcis) recipe as much as I do! If you have any questions, please leave a comment.

More French dinner recipes to try

• French Beef Daube (Traditional Provençal Stew)
• Classic Beef Bourguignon
• Lamb Navarin stew (Navarin d’Agneau)
• Classic French Coq Au Vin Rouge
• French Chicken Marengo 
• Flemish Beef & Beer Stew (Carbonnade Flamande) 
• Classic French Onion Soup
• Chicken Fricassée with shallotw and bacon
• Braised Pork Loin with Prunes
• Classic French Cottage Pie (Hachis Parmentier)

French Stuffed Cabbage Rolls (Choux Farcis)

Print Recipe

Serves: 2-3 people Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

6 large Savoy Cabbage leaves
100g stale bread, crusts cut away, torn into small pieces
1/3 cup (75ml) milk, 2% or whole
3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
1 tbsp (15ml) extra virgin olive oil
1 large onion, peeled and diced
2 garlic cloves, peeled and minced
1 carrot, peeled and diced
1 lb (450g) ground pork
1 large egg, at room temperature
2 tsp dry sage (or 1 sprig of sage, chopped)
¼ tsp grated nutmeg
¼ tsp salt
¼ tsp freshly ground black pepper
1 cup (225ml) chicken stock, low sodium

Instructions

1. Bring a large pot of water to a boil (large enough to contain the cabbage leaves). When the water boils, adds the cabbage leaves. Press slightly on them with a spatula so they are completely submerged with water. Cover and Boil for 5-10 minutes, depending on the thickness of your leaves. Turn off the stovetop and transfer the leaves to a colander to drain and cool.
2. In a bowl, pour the milk over the bread and set aside to soak for 30 minutes.
3. In a large frying pan, over medium heat, cook the bacon matchsticks for 3-4 minutes until fully cooked and slightly crisp. Set aside. Do not clean the pan.
4. In the same pan, add the olive oil, garlic, onion and carrot. Cook for 4-5 minutes until fragrant and the onion is translucent. Set aside in a bowl to cool.
5. In a large bowl, mix together the ground pork, egg, bread and milk, cooked bacon sticks, garlic, onion, carrot, sage, nutmeg, salt and pepper. Do not overmix, stop when it is just combined.
6. Brush a large baking dish (mine is 11.5” x 8.5” / 29cm x 22cm) with 1 tablespoon (15ml) of olive oil.
   Pre-heat your oven to 350°F (180°C) with a rack in the middle.
7. With a sharp paring knife, cut out some of the thick rib at the stem-end of each cabbage leaf, so they will roll up easier. Lay a cabbage leaf on a clean work surface in front of you. Add about 1/3 cup of the ground sausage mixture in the center of the leaf and roll it up like a burrito, tucking in the ends. Lay the roll in the prepared baking dish, seam-side down. Repeat until all cabbage leaves have been stuffed, rolled, and placed in the baking dish.
8. Pour the stock in the dish, over the rolls. Cover with foil and bake for 1 hour.
9. Transfer onto a cooling rack, remove foil and let cool for 10 minutes minimum before serving. For serving, place individual rolls onto plate and ladle some broth over top.

The post French Stuffed Cabbage Rolls (Choux Farcis) appeared first on Pardon Your French.

With a light and fluffy cake that soaks in a creamy maple syrup sauce, this dessert is as decadent as it is comforting. Absolutely perfect for cozy nights in, or for sharing with family and friends.

What is Pouding Chômeur?

Pouding Chômeur is a beloved traditional French-Canadian dessert that I first discovered during my 12 years in Canada, where I enjoyed it countless times. Now, back in France, I often recreate it in my own kitchen whenever I crave the warmth and comfort of this classic Canadian treat!

Pouding Chômeur consists of a light white cake soaking in a delicious mix of maple syrup and heavy cream. During preparation, the syrup is poured over the cake batter. As it bakes, the cake rises to the top while the syrup settles underneath and becomes much thicker. The result is a rich-tasting pudding that screams to be served with a large spoon, to help scoop out the delicious maple cream underneath.

Pouding Chômeur combines pantry staples like flour, sugar and butter with a rich, sweet syrup made from maple syrup and cream. Originally created by Quebeois factory workers’ wives in the 1920s, this dessert was a budget-friendly way to indulge during tough economic times—hence the name “poor man’s pudding.”

Today, it’s a beloved treat across French Canadian Provinces, including Quebec and New Brunswick. You will often find it on the dessert menu in restaurants and in “sugar shacks” (cabanes à sucre) – the local log cabins with communal tables serving Quebecois comfort foods.

And because it is a simple recipe with humble ingredients, it is also a home bakers’ favorite recipe to make at home for friends and family. So let’s bake, shall we? 

Ingredients you’ll need for Pouding Chômeur

This recipe uses common ingredients, making it an accessible dessert that you can whip up anytime. Here is a closer look at all the ingredients you will need.

1. Maple Syrup. For best taste, use pure maple syrup labelled as Grade A. This gives the pudding its rich, authentic sweetness. Do not use syrup substitutes, such as Aunt Jemima.
2. Heavy Cream. Maple syrup and heavy cream create that luxurious syrup soaking the pudding. Use 35% m.f. heavy cream (also referred to as whipping cream). I do not recommend half and half, which doesn’t yield the same richness.
3. Butter. Adds a rich, buttery flavor and helps create a tender crumb in the cake. I prefer to use unsalted butter, to control the amont of salt added into the recipe. 
4. Sugar. White sugar works best here for the cake batter. Most recipes for Pouding Chômeur include more sugar, but I find that 1 cup (200g) is ample enough! We don’t want the cake to be overly sweet – the syrup does the job already.
5. Eggs. You need two large eggs at room temperature: take them out of your fridge at least 1 hour before baking.
6. Flour, baking powder, salt. These dry ingredients form the base of the batter, with baking powder providing the rise and salt enhancing all the flavors.
7. Milk. Adds moisture to the batter, creating a smooth and creamy consistency. Use 2% m.f or whole milk. I don’t recommend using skim or lactose-free milk. 

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 390°F (200°C) and grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish). Use a baking dish with high sides, so the syrup doesn’t boil over and into your oven.
2. Prepare the syrup: Simmer the maple syrup and heavy cream together until smooth.
3. Make the batter: Whisk flour, baking powder, and salt in a bowl. In a separate bowl, cream together the butter and sugar, then beat in the eggs. Alternate adding dry ingredients and milk until just combined.
4. Assemble: Pour batter into the dish and spread evenly. Top with the creamy, liquidy syrup.
5. Bake and Serve: Bake for 30-35 minutes, until golden. Serve warm.

Audrey’s Baking Tips

Making a pouding chômeur is truly an exercise in trusting in the process!

The first time I poured the maple syrup and cream mixture over the batter, I was full of doubt. It looked so messy, and I couldn’t imagine how the batter would bake while submerged in so much liquid. But as it baked, I watched the batter rise, transforming into a light and fluffy cake with a beautifully golden, craggy top.

Here are a few more tips for best results:

• Use Grade A high-quality maple syrup for the most authentic and best flavor. We are using 1 1/2 cup (12 fl.oz /350ml) of maple syrup for this recipe! So, splurging a little for a good bottle makes a big difference in taste. Do not use substitutes such as “Aunt Jemima”.
• Use 35% m.f. heavy cream (also known as whipping cream). I don’t recommend using a cream with less fat content or even half and half. We want a rich, silky maple cream, so going with a 35% fat content cream is the way to go!
• Use whole milk or 2% m.f. – Likewise, avoid using skim or lactose-free for the cake batter.
• Don’t overmix the batter. Overmixing can result in a dense, tough cake. What we want here is a light and fluffy cake batter that rises atop the syrup. Mix just until the ingredients are nicely combined.
• Serve warm. This dessert is at its best when it’s fresh out of the oven and warm, as the syrup will still be soft and gooey.
• Use a baking dish with high sides, as the syrup risks boiling over and spilling into your oven!

Frequently Asked Questions

Can you make Pouding Chômeur ahead of time?

Yes! You can prepare the cake batter and the syrup ahead of time, then store them separately in the refrigerator for up to 24hrs. When you’re ready to bake, bring the ingredients back to room temperature and assemble and bake as instructed.

How long can you keep Pouding Chômeur?

Leftovers can be stored in the fridge for up to 3 days, though it’s best eaten fresh.

How to serve Pouding Chômeur?

Pouding Chômeur is best served warm, about 15 minutes after you take it out of the oven. Use a large spoon to scoop it and serve it into individual bowls. Make sure you scoop the creamy syrup at the bottom as well. As the pudding cools, the cream at the bottom thickens slightly.

Because this is a rich dessert, I like to serve some fruits on the side: fresh berries in the summer, or some cooked apples in the Winter. But if you’re feeling indulgent, a scoop of vanilla ice-cream or whipped cream on top are heavenly!

I hope you’ll love this Pouding Chômeur recipe as much as I do! If you have any questions or tips to share, please feel free to leave a comment. 

More comforting desserts to try: 

• Gluten Free Apple Crisp
• Normandy Apple Tart (Tarte Normande)
• French Almond Croissants (Bakery-style)
• Classic French Chocolate Moelleux 
• Chocolate Vanilla Marble Cake
• Classic French Pear Cake
• French Almond Pear Gratin
• Riz Au Lait with Caramel Sauce
• Apple Breton Pound Cake
• Classic French Chocolate Pôts de Crème

Pouding Chômeur (Quebecois Maple Pudding)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 8 voted )

Ingredients

For the soaking syrup:
1 1/2 cup (12 fl.oz /350ml) pure maple syrup
1 1/2 cup (12 fl.oz /350ml) heavy cream (35% m.f.)

For the cake:
½ cup (125g) unsalted butter, at room temperature
1 cup (200g) sugar
2 large eggs, at room temperature
2 cups (250g) all-purpose flour
2 tsp (9g) baking powder
¼ tsp salt
½ cup (120ml) milk (whole or 2% m.f.)

Instructions

1. Preheat your oven to 390°F (200°C) with a rack in the middle. Grease a 13 x 9-inch (32 x 23 cm) baking dish (or a deep pie dish) and set it aside. 
2. Prepare the syrup. In a medium saucepan, over medium heat, combine the maple syrup and heavy cream. Bring to a simmer, and slow-boil for 5 minutes stirring occasionally. Set aside.
3. Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a separate large bowl, mix the butter and sugar together using a whisk until light and fluffy. Add the eggs and beat well until completely incorporated. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Don’t overmix!
5. Assemble the Pudding. Pour the cake batter into the prepared dish. Pour the syrup mixture over it to completely cover. This will look messy, it is completely normal. The cake will rise to the top when baking while the syrup settles at the bottom.
6. Bake the pudding in the pre-heated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
7. Transfer the pudding dish to a cooling rack and let it cool slightly before serving. Pouding Chômeur is best served warm. As the pudding cools, the syrup thickens to a thicker consistency.

The post Pouding Chômeur (Quebecois Maple Pudding) appeared first on Pardon Your French.

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.

The result is a comforting dish bathed in a succulent, sweet-and-salty sauce that’s slightly syrupy. It’s a perfect choice for a cozy Sunday dinner, yet elegant enough to grace your holiday table as well.

French-style braised pork loin with prunes, cognac and white wine

I’ve been eager to share this traditional French braised pork with prunes recipe with you for quite some time now! It is one of those dishes that perfectly captures the essence of Brittany comfort food. “Porc aux Pruneaux” is a time-honored favorite, enjoyed in homes all across France, but it holds a special place in the heart of Brittany, where pork and prunes are culinary staples.

Today, I’m excited to introduce you to my personal favorite version of this classic: tender pork loin, slowly braised in white wine on the stovetop, paired with a luscious onion and prune sauce. This recipe brings back childhood memories of Sunday family lunches… I have always loved the combination of hearty, savory pork with the natural sweetness of prunes. Though the ingredients are simple and unpretentious, the flavors are truly extraordinary!

Plus, I think it’s always great to have a braised pork recipe in your repertoire, so I truly hope you’ll enjoy this family recipe – it’s one that never fails to impress.

Ingredients you’ll need for this Braised pork loin with prunes

• Pork. I like to use a boneless pork loin (not tenderloin) for this recipe. This is one of the most popular types of roasts you can find at the butcher or the grocery store, and often the most affordable. This cut is from just below the shoulder and usually quite lean. The cylindrical shape of a loin make it easy to cook as heat can be distributed evenly. Most pork loins weigh around 2lbs, which is exactly what you need for this recipe. I highly recommend you purchase a tied pork loin to cook it through evenly. Either ask your butcher to tie it or you can do it yourself. I really like this article with instructions.
• Prunes. 8 oz (220g) of prunes (dried plums) are needed for this recipe. Unpitted is best, but pitted works too – just warn your guests when you serve the dish!
• Cognac or Armagnac. One to two hours before you start the recipe, you soak the dried prunes in a splash of Cognac or Armagnac. This helps “tenderize” the prunes and infuse them with a lovely flavor.
• Onions. Four large white or yellow onions are needed.
• Bacon (or lardons). Traditionally in France, this recipe would be created with “lardons”: thin strips of cured pork belly, very common and readily available in all grocery stores. As an alternative, you can use bacon, cut across the grain into short matchsticks.
• White wine. The braising sauce is made from half white wine and half chicken stock. Choose a wine that is crisp and dry, such as a Sauvignon Blanc, Pinot Grigio or Chardonnay.
• Chicken stock. Ideally, use low-sodium chicken stock. As a substitute, vegetable stock works too.
• Rosemary. One or two large sprigs of fresh rosemary gives a lovely herby hint to the sauce.

Frequently asked questions

What cut of pork do you recommend for this recipe?

I recommend a boneless pork loin for this recipe, which is a lean cut that’s usually affordable. The uniform shape of a pork loin makes it easy to sear on all sides and cook it through evenly when braising.

Can you substitute pork loin for shoulder?

If pork loin isn’t available, you can easily swap it for boneless pork shoulder. While this cut has a bit more fat and marbling, the flavor and texture are quite similar. Since pork shoulder benefits from longer, slower cooking to become tender, just tweak the cooking time in step 4 – instead simmering the pork in the braising liquid over medium-low heat for about 1 hour and 15 minutes instead of 45 minutes, potentially a bit longer if needed.

Which white wine should I use for this recipe?

Braising pork with white wine is an easy way to bring out some amazing flavors in your dish. As it cooks, the alcohol evaporates, and the wine’s flavor really comes through. That’s why picking the right wine matters—otherwise, you might end up with something too sweet or a bit too intense.

For this braised pork loin, I recommend using a white wine that is dry and crisp. Some of my recommendations are:

• Sauvignon Blanc – this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio – a neutral white wine, which makes is easy to cook with and very versatile.
• Unoaked Chardonnay – this one is slightly richer than the two above.

You shouldn’t reach for a pricy bottle, but not the cheapest cooking wine either. Splurging a little for the white wine will only make your dish taste better!

Can you make this pork loin recipe in a slow cooker?

I don’t recommend using a slow cooker for this recipe. Cooking in a braiser or Dutch oven allows the meat to brown beautifully, enhancing both flavor and appearance. You also need to sear the onions until they’re slightly caramelized, which is hard to do in a slow cooker.

How to serve this braised pork with prunes?

When it is fully cooked, transfer the pork loin onto a serving plate and pour the sauce with the prunes and onions all around it. For serving, slice the pork into thick pieces like pork chops, about ⅓” thick. Place slices on plates and pour the sauce over top.

On the side, you can simply serve rice and/or green beans, or go the extra mile with a Potato Gratin Dauphinois, Green Beans Almondine or Vichy Carrots.

How to store leftovers

• 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.

Audrey’s cooking tips: 

• This is a recipe perfect for 6 people. 
• You need a large heavy bottom Dutch oven or braising pan, with a fitted lid, to make this dish.
• The U.S. Department of Agriculture recommends cooking pork to at least 145°F (74°C).to eliminate any bacteria. But beware that leaner cuts like a pork loin can quickly end up dry or chalky as soon as you go over this temp. To ensure I stay at the right temperature, I like to rely on a meat thermometer.

I hope you’ll love this Braised Pork Loin with Prunes (Porc aux pruneaux) recipe as much as I do. If you have any questions, please leave a comment. 

French recipes for pork: 

• Beer-Braised Spiced Pork Shanks
• Pork Chops with Apples and Cider Sauce
• Pork Chops in Grainy Mustard and Mushroom Sauce
• French Cabbage and Sausage Soup (Soupe Paysanne)

Braised Pork Loin with Prunes (Porc aux Pruneaux)

Print Recipe

Serves: 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 lbs (950g) pork loin, tied
1 ¼ tsp salt
1 ½ tsp black pepper
8 ounces (220g) dried prunes (ideally, pitted)
¼ cup (60ml) Armagnac or Cognac
2 tbsp butter, unsalted
4 medium onions, peeled and sliced in ½ rounds
3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
½ cup (125ml) white wine
½ cup (125ml) chicken stock, ideally low sodium
1 or 2 rosemary sprigs

Instructions

Step 1 - Place the dried prunes in a bowl with  Armagnac/Cognac and stir to coat. Let the prunes soak for 1-2 hours. 

Step 2 - One hour before you start cooking, take the pork roast out of the fridge and season it generously on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Leave on the counter to warm to room temperature.

Step 3 - Over medium heat, melt the butter in a large skillet, braising pan or Dutch oven. Add the pork loin and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pork onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 4 - Add the onions, bacon strips, rosemary,  ¼ teaspoon of salt and ½ teaspoon black pepper into the same skillet and sauté for 15 minutes, until the mix becomes fragrant and the onions are lightly caramelized. Add the white wine and chicken stock. When the liquid starts simmering, add the pork back into the pan, cover with a lid and cook for 45 minutes on medium-low heat.

Step 5 - Drain the prunes from the Cognac (or Armagnac) and add into the sauce. Don’t add the alcohol. You can pour it into a glass for sipping. Cover with a lid and cook for 20 more minutes.

Check if the pork is cooked: a meat thermometer should read 145°F (74°C). If it hasn’t reached this temperature yet, let it cook 5 to 10 extra minutes.

Step 5 - Take off the lid, and simmer the sauce for 5-10 minutes until you reach the desired consistency. The sauce should have a slightly syrupy consistency. Taste and adjust seasoning if needed.

For serving, slice the pork roast into  ⅓” thick slices and pour sauce over top of each slice.

The post Braised Pork Loin with Prunes (Porc aux pruneaux) appeared first on Pardon Your French.

What is a Marble Cake, or “gâteau marbré”?

A Marble cake, or a Gâteau Marbré as we say in French, is a popular cake characterized by its marble appearance, that we achieve by swirling together two different batters.

Mixing a chocolate batter with a vanilla-flavored batter is by far the most traditional take, and the one I am sharing here with you today. In taste, a marble cake is tender and buttery, with hints of both vanilla and chocolate from the two batters.

Growing up in France, most kids (myself included) would often snack on hefty slices of “Savane“, an iconic French store brand chocolate-vanilla Marble Cake. Seeing a loaf of “Savane” sitting on the kitchen table after school was simply the best! Now as an adult, I still love a hefty slice of marble cake in the afternoon, and love to recreate this recipe at home. 

It’s a great recipe to have in your baking repertoire, as it is both delicious and classically suitable for any occasion – be it a child’s “goûter” (after-school snack) or a fancier tea time gathering.

Why you’ll love this recipe

If you love nostalgic, comforting and easy cake recipes, you’ll love this one!

This is the recipe I make over and over again, whenever I yearn for a taste from my childhood. I’ve had this recipe for years in my repertoire, and never really needed to change it as I think it’s simply perfect as is.

Although this marble cake recipe has been on the blog since 2018, it is still going strong, with a plethora great recent reviews!

This recipe yields a buttery, moist marble cake, with eye-catching swirls. It remains moist for several days, making it a great snack cake to leave on the counter.

Ingredients you’ll need to make this Marble Cake

This recipe is made with simple and affordable ingredients and simple techniques. Here is an overview of your need.

• Butter. Unsalted butter is best. The butter also needs to be at room temperature when you use it, so make sure you take it out of the fridge at least 1 hour beforehand.
• Sugar. White sugar is best.
• Eggs. We need exactly 165g of eggs for this recipe, which is about 3 eggs. See my notes in the FAQs below for how to get exactly 165g of egg. Make sure you use eggs that are at room temperature.
• Flour. All-purpose flour is the way to go for a traditional French “gâteau marbré”.
• Milk. Use 2% mf or whole milk for best results.
• Vanilla extract. A splash of vanilla extract is used to flavor the vanilla half of the batter.
• Cocoa powder. This is used to flavor the other half of the batter. Use unsweetened cocoa powder, ideally labelled as “premium”.

Frequently Asked Questions

My 3 eggs weigh more than 165gr, what do I do?

The French are sticklers for measurements, and for good reason – it helps massively with consistency. If your eggs weigh more than 165gr, beat them in the bowl and remove the excess with a spoon. Remember, when you measure, your chances of success increase greatly!

Which brand of cocoa powder do you recommend?

This one is completely up to you! Every country I’ve lived in has different brands available to them. There doesn’t seem to be brands that “cross borders” too often. Not only that, every cocoa powder gives a different taste profile – some more chocolatey or fruity than others. It all depends on what you like. I love to google brand reviews when I’m at the store to see what others say about a product that I’m not familiar with.

Ghirardelli, Van Hooten and Fry’s cocoa powder are brands I used often when living in North America. Make sure you use unsweetened cocoa powder, or the cake will end up too sweet.

Can I reduce the amount of sugar in the cake?

I’ll start by saying “no”, but ultimately let you decide. Sugar does a lot more than just sweeten a cake, it does many things like aerate the batter (during the creaming process), it reduces the formation of gluten (making for a more tender cake), and also helps keep the cake moister, longer.

All that being said, if you want to try reducing the sugar, feel free! But, be aware that it will have an effect on the taste and texture of the cake, depending on how much reduction has been done. In general, reducing by a maximum of a third of the sugar is recommended.

How to store leftovers

• At room temperature: After making this cake – if you have any leftovers – you can cover it with plastic film and keep it on the counter for up to 5 days.
• Freeze : You can also freeze the cake. Make sure it is cooled to room temperature, wrap it very well with plastic film and freeze for up to 2 months. For thawing, simply leave it on your countertop for several hours.

Audrey’s tips

• Make sure all your ingredients are at room temperature, especially the butter and eggs. This helps create a tender, moist texture.
• This is a simple recipe, but you need to be very precise with weighing your ingredients. As with many French baking recipes, I strongly recommend using a scale (we the French measure everything in grams). This is especially important for the eggs – you need 165g exactly.
• I recommend you sift the cocoa powder when you add it into your batter, to prevent any lumps from getting in. Cocoa lumps are difficult to break apart in a batter.
• We traditionally bake a Marble cake in a loaf tin in France. I think this is the best shape to showcase the marbled swirls.

I hope you’ll love this Chocolate Vanilla Marble Cake as much as I do! If you have any questions, please leave a comment. 

More cake recipes to try: 

• Lemon Poppy Seed Yogurt Loaf
• Orange Yogurt Cake
• Olive Oil Dark Chocolate Cake 
• Classic French Apple Cake
• Classic French Pear Cake
• Walnut Coffee Cake (Gâteau Grenoblois)
• Chestnut Cream Cake (Gâteau Ardéchois) 
• French-style Fruit Cake
• Olive Oil Lemon Cake

Chocolate Vanilla Marble Cake

Print Recipe

Serves: 8-10 people Prep Time: 20 Minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 120 voted )

Ingredients

2/3 cup (150g) unsalted butter, at room temperature
1 cup (200g) sugar
165g eggs (3 eggs)*
2 cups (235g) all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¼ cups (60g) milk (2% m.f or whole)
2 tsp (8.5ml) vanilla extract
3 tsbp (22g) unsweetened cocoa powder + 1 tbsp (15ml) milk
*Whisk the eggs together in a small bowl and weight them. Adjust if needed: remove some of the egg mixture to get 165g exactly.

Instructions

Preheat oven to 390°F (200°C). Grease a 9x5-inch loaf pan with butter and dust with flour.

Step 1 - Using a spatula or a whisk, cream butter and sugar together until light and fluffy. Add in the eggs and mix until well incorporated.

Step 2 - In a separate bowl, sift together the flour, baking powder, baking soda and salt. Combine with the wet ingredients, and mix until just incorporated. Add in the 60g of milk, and mix until just incorporated.

Step 3 - Divide the batter in two separate bowls. In the first bowl, stir in the vanilla extract. In the second bowl, stir in the cocoa powder with one tablespoon of milk.

Step 4 - Using a large spoon, dollop about 1/3 of a cup of the vanilla batter into the prepared pan and spread it evenly along the bottom. Using another large spoon, dollop the same amount of chocolate batter in the middle, and spread it out (pushing it down slightly in the middle and leaving some of the vanilla cake mix visible all around the edges).

Repeat with a layer of vanilla cake mix, and then a layer of chocolate cake mix (always pushing the batter slightly in the middle, and leaving some of the batter underneath visible around the edges – to create that wavy marbled pattern when sliced). Repeat, alternating the layers, until all the batter is used. To create marbling, run a sharp knife through the batter, vertically along the length of your loaf pan, forming a "S". 

Step 5 - Bake for 10 minutes. Lower the heat to 350°F (180°C) and bake for 40 minutes, until a cake tester comes out clean.

Transfer to a cooling rack, and let cool at least 15 minutes before removing from the pan and slicing.

This article was posted on September 26, 2018 and updated on March 6, 2024, with new photos. 

The post Chocolate Vanilla Marble Cake (Gâteau marbré) appeared first on Pardon Your French.

Never had oxtail before? Here’s why you should try it.

Don’t be afraid of oxtail if you’ve never had it! I am very fond of this piece of meat. It yields a similar taste and texture to slow-cooked short ribs, but with a more intense flavor. It is also just as simple to prepare!

Oxtail is the meat from the tail of a cow. In France, it is quite popular and widely available at most butchers for an affordable cost. In North America, you can also find it at most butcher shops. When ordering it, ask for it to be cut into segments – which make perfect individual portions of meat on the bone. Oxtail can also be widely found at Caribbean grocers – they love it!

Oxtail had a robust and beefy flavor, making it popular for preparing recipes where a strong meaty taste is desired – such as in curries, stews and braises.

This meat part is also high in collagen, which breaks down during slow cooking. This results in fork-tender meat with a rich, thick, and velvety sauce. And this is why I love to use oxtail for slow braising in the Winter!

What is a French Style Braised Oxtail recipe?

This rustic French dish features slow-braised oxtail in a rich red-wine sauce, cooked until it is pull-apart tender and indulgently flavorful. This recipe is traditionally spruced up with leeks and carrots and flavored with a few bay leaves. Because oxtail has lots of connective tissues, its requires a low and slow cooking process to break down. This is why the process of braising the oxtail in red wine for hours is ideal for this piece of beef. 

Oxtail is frequently used in French stews and slow-cooking recipes such as in the Pot-au-feu or Daube. But the most common way to cook and eat it is certainly this one here.

This is a perfect example of what we call a “grandmother’s recipe” in France. Many French find lots of comfort when eating this nostalgic recipe, which reminds them of being a kid and having Sunday lunch at their grandparents. It is an old-timey recipe that is also timeless and still very much enjoyed today in France.

Ingredients you’ll need for this braised oxtail recipe.

For such a big and rich-tasting dish, this recipe requires easy-to-find ingredients, along with straightforward techniques. Because the meat needs to braise for 3hrs, it is a dish best made on weekends when you can stay home and keep an occasional eye on things.

1.Oxtail. Oxtail can be found in most butcher shops, or Caribbean grocers in North America. It is slightly more expensive than in France, but remains an affordable piece of meat. Oxtail comes with the bone in. Make sure you ask the butcher to cut it into segments.

2.Butter and extra virgin olive oil. A mix of these two fats is used to brown the oxtail and create a flavorful, crisp brown crust.

3.Garlic and onion. These two caramelize nicely and create a flavorful base for the sauce. The garlic particularly adds nice flavor, so feel free to add a couple more cloves if you would like.

4.Carrots and leeks. In addition, carrots and leeks are the typical veggie combo for this French-style braised oxtail.

5.All-purpose flour. Flour is added once the vegetables are par-cooked: this helps build the thickness of the sauce later.

6.Red wine. For braises and stews, I like to use drier red wines such as a Pinot Noir or a Merlot – or even better for this recipe, a Cabernet Sauvignon. This full-bodied wine has a bolder flavor, which pairs especially well with the heartiness of oxtail.

7.Beef stock. I prefer to use a low-sodium beef broth to control the amount of salt in this dish.

8.Bay leaves. Just 3-4 bay leaves are enough to subtly flavor the sauce.

Why should you brown the oxtail before braising it?

Whenever I talk to someone about braising meat in wine (a very traditional way to prepare meat in France), I often get asked why to bother browning the meat first, since it will cook while braising?

When you’re getting ready to braise or stew oxtail, or any piece of beef really, taking the time to brown the meat first is crucial. I know this initial step can seem tedious, but absolutely do not skip it!

Before adding the liquid, the oxtail needs to brown in the pan in butter and olive oil, The browning of the meat occurs over medium-high heat, when the beef proteins melt with natural sugars to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew or braise. This is the exact same technique you use when you are preparing a Beef Bourguignon.

Really take the time to brown each side of the oxtail segments very well. They should bear a brown crust – which will yield amazing flavor later.

Frequently asked questions

Can I replace oxtail with another piece of meat?

Oxtail is an intense-flavored piece of meat and is really the star of this recipe. But you could opt for beef shanks or beef short ribs if you would like! Like oxtail, short ribs have lots of connective tissue that need to be cooked low and slow in liquid to break down properly.

Can I substitute out the red wine for this dish?

In my opinion, no. The red wine is a major contributor to both the color and the taste and complexity of the dish. Using anything else will greatly affect the flavor and aroma of the final product.

Can this dish be made in a slow-cooker?

While I have never used this method, as with most bone-in pieces of beef (or beef in general) slow cooking works very well. 7-8hrs on low should give you great results.

Can this dish be prepared ahead?

Absolutely, yes! Many (including my husband) would argue that this dish tastes even better the next day. So, feel free to prepare this dish ahead, or serve it as leftovers the next day. Just reheat to serving temperature on the stovetop or in the oven. 

Storing tips

• To refrigerate: If you have any leftovers of this oxtail braise, 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.

Audrey’s tip

• Make sure the liquid is simmering before transferring your skillet into the oven. This ensures it will keep a low simmer while in the oven and cook evenly.
• This dish’s appeal is in its rich, thick sauce. At the end of the cooking process, if you feel the meat is done but the sauce isn’t thick enough, take the oxtail out of the skillet, place the skillet back on the stovetop over medium-heat and reduce it until it turns velvety and slightly glossy.

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

More French Winter recipes you may like: 

• Classic French Beef Bourguignon
• Beer and Beef Flemish Stew (Carbonnade)
• Beer Braised Spiced Pork Shanks
• Classic French Coq Au Vin Rouge
• Lamb Navarin (Navarin d’Agneau)
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• French Chicken and Mushroom Tourte

French Style Braised Oxtail (Queue de Boeuf aux Carottes)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 6 voted )

Ingredients

1 kg oxtail, cut into segments
1.5 tsp salt
1 tbsp butter
2 tbsp (15ml) Extra virgin olive oil
3 garlic cloves, peeled and diced
1 large onion, peeled and sliced in half rounds
3 carrots, peeled and cut roughly
1 leek, white parts only, thinly sliced.
2 tbsp (15g) all-purpose flour
1/4 tsp black pepper 
4 cups (1L) red wine
1 cup (250ml) beef stock
4 bay leaves
Chopped fresh parsley for garnish

Instructions

Step 1 - The day before, season the oxtails generously with 1 tsp of salt. Make sure you salt all sides and get into all crannies. Place oxtails back into the fridge overnight.

Take the oxtails out of the fridge 30min-1hr before you start cooking, to allow them to warm slightly.

Pre-heat your oven to 325°F (163°C) with a rack in the middle.

Step 2 - Over medium heat, melt the butter in a large skillet or frying pan with olive oil. Add the oxtail and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pieces onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 3 - Add the onions, garlic, carrot, leeks and a sprinkle of salt into the same skillet and sauté for 10 minutes, until the mix becomes fragrant and the onions and leeks are very lightly caramelized. Add the flour, a crack of black pepper and stir until the veggies are evenly coated.  Add the wine, beef stock and bay leaf. Stir and nestle the oxtails back into the skillet.

Step 4 - Cover with a lid, bring to a simmer and transfer skillet into the pre-heated oven. Cook for 2.5 - 3 hours and test the meat’s doneness by inserting a pointy knife in it: it should fall off the bone. If it doesn’t feel tender enough, continue cooking for 15 to 30 more minutes.

Serve over polenta, rice, or pasta

The post French Style Braised Oxtail (Queue de Boeuf aux Carottes) 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.