Delicious French Cuisine Recipes from our April 18, 2019 class

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Delicious French Cuisine Recipes from our April 18, 2019 class

French onion soup

Yield: 2 servings


1 large yellow onion

½ large sweet onion

2 TBSP butter

Sprig of fresh thyme

1 bay leaf

¼ cup white wine

1 ¼ cup beef broth

½ cup chicken stock

1 Tbsp olive oil

2 baguette slice

2 slices swiss cheese


  1. Slice the onion into medium sized slices
  2. Melt the butter in a medium sized saucepan, add the onion and use the tongs to toss and coat in butter.
  3. Using medium low heat, caramelize the onions. Stirring every 20 minutes. Keep an eye on this to avoid burning. This process takes a while, do not rush it.
  4. Once the onions have caramelized, add the white wine and increase the heat to medium. Cook for an additional 2-3 minutes.
  5. Add both the chicken and the beef stock and add the bay leaf and thyme.
  6. Cover loosely with foil and allow to simmer for 45 minutes.
  7. Once the soup has finished simmering, remove bay leaf and thyme.
  8. Ladle soup into serving bowl, top with baguette slice and swiss cheese.
  9. Using the food torch, brown the cheese.


Poulet Basquaise

Yield: 2 servings


2 chicken thighs

2 chicken legs

olive oil

½ red pepper

½ yellow pepper

½ medium yellow onion

1 clove of garlic

½ cup white wine

½ cup chicken stock

399 ml canned tomato

Salt, pepper, paprika to season


  • Season chicken pieces with salt and pepper and paprika.
  • Using a medium size saucepan, heat the oil over medium heat.
  • Placing the skin side down, sear the chicken on all sides. Approximately 6-8 minutes to allow for good colour.
  • Remove chicken pieces to a side plate. Add in the onions and saute for 3 minutes—add more olive oil if need be.
  • Add the peppers and garlic, continue to saute for 3 minutes.
  • Stir in the tomatoes and wine. Replace the chicken piece including any juices on the plate.
  • Bring to a gentle boil, reduce heat and cover with foil. Allow to simmer for 30 minutes.
  • After 30 minutes, remove tin foil. Remove chicken piece and cover with tin foil to reserve for serving.
  • Add in chicken stock, increase heat and reduce liquid until it begins to thicken.
  • Serve chicken and sauce with plan rice


Creme Caramel

Yield: 1 serving


60 ml whipping cream

40 ml whole milk

1 egg

1 tsp brown sugar

25 grams granulated sugar

Couple drops of vanilla

1 Tbsp warm water


1) Place granulated sugar into a shallow frying pan on medium heat to start melting the


2) Once it starts to turn brown, start moving it in the pan- this will avoid it from burning.

3) Once it starts to bubble and turn a couple shades darker, remove from heat and add the

water. Quickly stir until it becomes smooth and pour into ramekin.

4) Pour milk and cream into saucepan, and bring to a gentle boil- meanwhile, add the egg

and the brown sugar and whisk. Add the vanilla to the mixture.

5) Temper the warm milk into the egg mixture, gradually incorporate all. Be sure to not

whisk hard enough to cause excessive foam.

6) Pour mixture into ramekin, place in a shallow roasting pan and include a couple of

inches of boiling water to surround ramekin.

7) Place in preheated oven and bake for 30-40 minutes.

8) Check the firmness of the middle, should not be “jiggly”

9) Remove to cool.

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