RECIPE TITLE "Onion Soup Gratinée (Brasserie Balzar version)"
Excerpted from:The Paris Cafe Cookbook : Rendezvous and Recipes from 50 Best Cafes
Serves 4 Preparation time:
10 Minutes + Cooking time: 1 hour
easy to moderate
A single word, gratine'e, is sufficient to order French onion soup. This version, made with water and white wine, is light enough so as not to completely rule out a meaty main course to follow. You may substitute a beef or chicken stock if you want to make the soup a meal.
- 3 tablespoons unsalted butter
- 1-1/2 pounds onions, thinly sliced
- 2 tablespoons flour
- 1 quart water
- 1 cup dry white wine (such as Macon)
- 1 bouquet garni (thyme, parsley, bay leaf)
- Salt and freshly ground black pepper
- 1 baguette, sliced into thin rounds and toasted
- 1/2 pound Gruyere or Swiss cheese shredded
1. Preheat the oven to 325F.
2. Melt the butter in a large saucepan over medium heat, add the onions, and cook, stirring, until golden color sets in, 6 to 8 minutes. Add the flour and stir with the onions for 3 minutes.
3. Add the water, white wine, and bouquet garni and simmer for 30 minutes. Remove the bouquet garni, add salt and pepper to taste, and then pour the soup into 4 oven-proof bowls.
4. Dunk the rounds of toast into each bowl of soup and sprinkle liberally with the shredded Gruyere.
5. Bake in the oven for 15 minutes, then set under a hot broiler to brown the top.
|Barefoot in Paris: Easy French Food You Can Make at Home
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
|Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition)
"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for forty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:
• It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
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• It adapts classical techniques, wherever possible, to modern American conveniences.
• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
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Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. More info
How can a good cook become a great cook? It's all in the detailsBecoming a Good Cook Means Learning Principles that Will Last
You a Lifetime in the Kitchen; With Simply French,
You Will Never Cook The Same Way Again.
# Knowing when to season and how
# Appreciating the simple process of reducing a sauce
# Allowing meats and poultry to rest so they release maximum flavor
# The simple art of straining a sauce for a refined condensed flavor
# Knowing why dried herbs are no substitute for fresh
In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse. More info...
|Paris Sweets: Great Desserts From the City's Best Pastry Shops
The prize-winning author of Baking with Julia (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries.
Like most lovers of pastry and Paris, Dorie Greenspan has always marveled at the jewel-like creations displayed in bakery windows throughout the City of Light. Now, in a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes from Paris?s foremost pastry chefs in a book that is as transporting to read as it is easy to use.
From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes?lemon-drenched "weekend cake," fudge cake, and the show-stopping Opera. Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour.
An elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself, Paris Sweets brings home a taste of enchantment. More info...
Since its first publication in France in 1969, Ma Gastronomie has taken its place among the classics of French gastronomy. This essential volume is as celebrated for Fernand Point's wise, witty, and provocative views on food as for his remarkable, inventive recipes--over 200 of them--carefully compiled from his handwritten notes.
An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, François Bise, said, "Point was an artist. It's difficult to say enough about him." In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie. More info...