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

My recipe for a traditional French onion soup

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

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

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

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

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

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

Key Ingredients for French Onion Soup

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

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

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

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

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

10 Pro Tips for the Best French Onion Soup

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

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

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

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

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

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

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

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

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

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

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

Frequently Asked Questions

What is the best cheese for French Onion Soup?

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

What is the best wine for French Onion Soup?

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

Can I make French Onion Soup in advance?

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

Can I freeze French Onion Soup?

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

Helpful Swaps:

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

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

More French Soups to try: 

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

French Onion Soup

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 7 voted )

Ingredients

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

Instructions

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

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

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

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

What is a Classic Parisian Salad?

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

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

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

One of the many French “Salades Composées”

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

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

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

What ingredients you’ll need for this Parisian Salad

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

Frequently Asked Questions

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

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

Can this salad be prepared ahead of time?

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

What to serve this Parisian Salad with?

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

Audrey’s tips:

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

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

More French Salads to try: 

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

Classic Parisian Salad (Salade Parisienne)

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

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

Instructions

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

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

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

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

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

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

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

What is a Parisian Hot Chocolate?

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

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

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

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

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

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

Ingredients you’ll need for Parisian Hot Chocolate

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

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

Frequently Asked Questions (FAQ)

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

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

Can I use white sugar instead of brown sugar?

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

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

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

How to store this hot chocolate? 

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

Audrey’s tips

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

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

More French chocolate recipes to try:

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

Parisian Hot Chocolate (Chocolat Chaud)

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 15 voted )

Ingredients

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

Instructions

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

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

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

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

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

Like many rustic French flans, this Parisian Vanilla Custard Pie bears a black-spotted top that can give the impression of being burned, but actually isn’t. This typical brulé top is achieved by baking the flan at high temperatures to get a thick skin atop it, with delectable notes of caramel. This skin’s texture magically contrasts with the smooth vanilla custard filling underneath.

It is a simple, rustic, yet totally indulgent treat. This homely and comforting flan may remind you of Portuguese egg tarts or South-African milk tarts. But, this treat is much heftier and the darkened skin gives it unique flavors.

It is perfect to prepare as a dessert when you have guests, as you can prepare it ahead of time (the day before, or at least 5 hours prior). It is also a great afternoon snack, to be eaten with your hands – as the Parisians do!

Cooking notes :

• This recipe is made for a 8-inch (20.32cm) circular springform pan. You can also use a 9-inch pan (22.86cm) but the flan will have less height.
• This Parisian Vanilla Custard Pie is most often made with a “pate sablée” (sturdy, sandy crust) although you might find it sometimes made with a “pate feuilletée” (puff pastry). I prefer it made with a homemade sandy crust, flavored with lemon zest – to which I am giving you the recipe here. This is a big crust recipe, as you need a lot of crust to cover the bottom and edges of the pan. Alternatively, you can use store-bought crust (pie crust or puff pastry) but you might need two of them to cover the whole pan (and some leftover). 
• The pie has to rest in the fridge for 3 hours prior to baking – so plan accordingly.
• The pie can be enjoyed at room temperature: the custard will be creamy. Or you can leave it overnight in the fridge and enjoy it the next day: the custard will be firmer.

Parisian Vanilla Custard Pie

Print Recipe

Serves: 12 people Prep Time: 1 hour Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 18 voted )

Ingredients

For the pie crust:
½ cup (125g) unsalted butter, cold and cubed (+ 1 tbsp extra for greasing the pan)
½ cup + 2 tbsp (125g) sugar
½ tsp salt
1 tsp lemon zest
2 cups (250g) all-purpose flour (+ 1 tbsp extra for the pan)
½ tsp baking powder 
1 large egg

For the filling:
4 large eggs
1 cup (200g) sugar
1/2 cup + 1 tbsp (80g) cornstarch
2 tbsp (30ml) vanilla extract
3 ¼ cups (800ml) milk (whole or 2%)
¾ cup + 1 tbsp (210ml) heavy whipping cream (+35%mf)
1 or 2 vanilla bean(s), halved and scraped – depending on how much vanilla flavour you want.

Instructions

Make sure you read the cooking notes above before you start. 

Step 1 - To make the pie crust:

In a large mixing bowl, combine the cubed butter, sugar, salt, lemon zest, all-purpose flour and baking powder together.

Mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Add the large egg, and combine until the dough comes together into a ball. Wrap in plastic film and chill until needed.

Step 2 – To make the filling:

In a large mixing bowl, whisk together the eggs, sugar, cornstarch and vanilla extract until liquid and foamy. 

Whisk in the heavy cream.

In a medium sauce pan, combine the milk and the vanilla scrapings. Bring to a boil, and remove from the heat as soon as the milk boils. Add a small amount of the hot milk (while whisking) into the egg mixture to temper it. Then, immediately whisk the remaining hot milk into the egg mixture, until fully combined.

Transfer the mixture back into the sauce pan, over medium heat, and whisk continuously until the cream thickens (to a thick pancake batter-like consistency). Remove from the heat and set aside.

Step 3 – To assemble the pie:

Grease and flour the pan.

Take the crust out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal.

Pour the filling in the pan (a skin likely formed on top of the custard while it was put aside: whisk the filling before you pour it into the pan to get rid of the skin and make sure it is smooth. Optionally, you can also pass it through a fine mesh strainer). Smooth the top out with a spatula.

Trim the crust all around, so that the edges are about the same height as the filling.

Place the pie in the fridge for 3 hours.

Step 4 – Bake the pie:

Pre-heat your oven to 220°C (425°F), with a rack in the middle.

When the oven is pre-heated, take the pie out of the fridge (a skin likely formed on top of the custard). Place the pie in the oven and turn up the oven to 240°C (460°F).

Bake for 45 to 50 minutes. Mid-way during the baking period, check on the pie and if it is turning black too quickly on top (this depends on your oven), place a sheet of foil on top to prevent it from darkening too much. Although remember it should be slightly black (more or less, depending on your taste). The flan may look like it is burnt, but it doesn't taste burnt at all. 

At the end of the baking time, the pie should still be wobbly in the center (it will firm up as it cools down). Transfer the pie to a cooling rack and let it cool completely to room temperature before serving. You can also chill it overnight (wrapped under plastic film) and serve it the next day (take it out of the fridge 1 hour prior to serving).

If you try this Parisian Vanilla Custard Pie let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

Recipe developed by myself, inspired by Elle à Table, Tasting Paris (book by Clotilde Dusoulier), 750g and Marmiton.

The post Parisian Vanilla Custard Pie (Flan Parisien) appeared first on Pardon Your French.

For any foodie, getting ready for a trip to Paris can be both exciting and overwhelming. The city’s food scene is one of the most iconic in the world (if not the most), and yet it’s still always full of surprises…

Being French and a Paris regular, Paris feels comfortable to me. I know what I want from the city and I do have my favourite food spots already. But living in Canada has also put a strain on my knowledge of the city’s food scene and I’ve felt lately that I had some “catching-up” to do before reuniting with the city.

So today, I’d like to share my thoughts with you on the three books I am reading right now to prepare for our food trip to Paris. They’re not novels, but rather books you can leave near-by your couch and read bit by bit whenever you feel like it (which is why I am “reading” these three books simultaneously).

Written by three locals, they each approach the Parisian food culture in a fresh and contemporary way (finally!). Each writer unveiling their own side of the city, that is often unknown to foreigners…

Whether you’re also planning a trip to Paris or simply curious to learn about the traditions and new trends of the Parisian food scene, I guarantee you these books will give you something delicious to dream about.

The New Paris, by Lindsey Tramuta

A Philadelphia native, Lindsey Tramuta has called Paris home since 2006. She is a journalist, travel and culinary writer, avid francophile and the author of the brilliant blog Lost In Cheeseland (that I have been following for a while now, it’s really good!). Her book “The New Paris” (launched in 2017) focuses on debunking the cliché of a postcard-like Paris stuck in the past, and instead explores the “people, places and ideas that are fueling a movement”.

I just love how Lindsey, an American, managed to grasp so precisely the “renouveau” of the Parisian food scene. Unlike most Americans, she did not move in with pervasive perceptions of a cliché-filled Paris where locals all ride their bikes wearing berets with a baguette underneath their arm, feeding on croissants for breakfast, steak-frites for lunch and onion soup for dinner. Instead, Lindsey chose to approach her new city with a fully open-mind and captured, in words, the mini-revolution happening right now in Paris.  

She offers us a glimpse into the New Paris – the one where ethical practices, cultural fusions and sustainability do finally matter – which was not a natural thing to do for Paris. Parisians have been known to hold on to their traditions, and thus welcoming social media, foreign influences and even new chefs into the kitchens took longer in Paris than in other cities. But thankfully, the time has arrived.

Forget old-timey bistros and wines. The New Paris is vegan pastries, slow drip coffee, cocktails and craft brews.

A book that is so refreshing and that re-ignited my desire to explore this New Paris (while reconciling me with American writers on Paris, who too often share a romanticized image of the city).

A Taste of Paris, by David Downie

Being a French food and French History buff, David Downie’s book “A Taste of Paris“(2017) hit all the right notes for me.

With wit and an insane page-turning flair, Downie takes us on a voyage through the city’s culinary history, block by block and era by era. Unlike the previous book I mentioned, this one clearly showcases a Romanesque side of Paris – although for a very good cause.

It’s full of delectable anecdotes, any of which would make dazzling conversation starters during a dinner party with fellow foodies. From Marie Antoinette’s vegetable gardens in Versailles, still supplying organic produces today to Chef Alain Ducasse’s restaurant. To Father of French Gastronomy Grimod de La Reyniere’s gargantuesque menus, raising the pleasure of eating into the realm of the Beaux-Arts. To Brillat-Savarin’s book The Physiology of Taste discussing the pleasures of the table and building Paris’ fame as the ultimate Epicurean city.

I’d say the book’s subtitle “A History of the Parisian Love Affair with Food” is a bit misleading though. It really is a book about the history of food in Paris, and the people who played a role in it.     

I immediately connected with this book’s purpose of showing us how every street, every restaurant, every corner café, every dish in Paris hides a wonderful story behind it. I feel it makes your visit to any Parisian’s eatery so much more special and lively, with the ancient always part of the present.  

An approach to dining that couldn’t be more relevant, with today’s explosion of the “Fooding” (contraction of “food” and “feeling”), a Parisian-born trend meant to liberate French cuisine by offering a more spiritual eating experience in communion with your surroundings (rather than solely focusing on what’s on your plate to eat). 

In his own way, I feel Downie managed to share this approach too. Giving his readers a chance to embrace a more grounded, memory-laden eating experience, in our modern days Parisian restaurants.

A book that also helps you understand how Paris’s culinary heritage is possibly its greatest strength to maintain its relevance, at the forefront of culture and simply a model for the rest of the world.

Tasting Paris, by Clotilde Dusoulier

Last but not least, I urge you to get your hands on “Tasting Paris”, the new book from Clotilde Dusoulier (Parisian food writer and founder of the award-winning blog Chocolate & Zucchini)

This book is a cookbook with recipes, but not only that… Far from it, actually!

It’s a savvy mix of striking lifestyle and food photographs, with classic and modern French recipes, sprinkled with a generous dose of Parisian-lifestyle anecdotes and tips on how to eat your way through Paris – like a real local.

The book is divided between each meal of the day, and Clotilde walks us through the way Parisians have a signature way to enjoy each meal (breakfast is usually a private meal, lunch time tends to dawdle –a lot- and dinner must be preceded by “l’apero”). 

Each recipe comes with a small background blurb and tips on where to go for it if you’re visiting Paris ( ie. grab a chocolate ice-cream on the Ile St-Louis, or enjoy scrumptious Jewish street food in rue des Rosiers).

Between recipes, Clotilde shares some delectable recounts of the city’s unique food scene (like the yearly election of the best baguette) and some insights on Parisians’ landmarks (La Maison Poilane – three generations of Bread Makers; La Maison Berthillon – three generations of Ice-Cream Artisans; La Maison Cluizel – three generations of Chocolatiers, etc.)           

This book is amazing. By the end of it, you’ll truly feel like a local grasping a real sense of the city’s energy and love for all foods (be it classic-Parisian or multicultural). 

If you’re looking for more recommended reads on Parisian food and French cuisine in general, make sure to visit my selection here. And if you have other recommendations,  I’d love to hear them so please leave a comment!

The post 3 Books I’m reading before our next Parisian Food Adventure appeared first on Pardon Your French.