bistro

Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties

French onion soup

butter

olive oil

1kg onions,halved and thinly sliced

tsp sugar

garlic cloves,thinly sliced

tbsp plain flour

dry white wine

1.3l hot strongly-flavoured beef stock

baguette(depending on size)

gruyère,finely grated

Melt the butter with the olive oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large heavy-based pan</a>. Add the onions and fry with the lid on for 10 mins until soft.

Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.

Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well.

Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.

To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.

Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Bouillabaisse

leek, green top left whole, white finely sliced

thyme

bay leaves

parsley, stalks whole, leaves

orange peel

red chilli

onions, chopped

leek

fennel, fronds picked and reserved, fennel chopped

garlic cloves,

tomato purée

star anise

tbsp Pernod, optional, if you have it

large, ripe tomatoes, chopped

(⅓ tsp) saffron strands

fish stock

potato,

1kg of filleted mixed Mediterranean fish, each

mussels, optional

garlic

small chunk of red chilli (optional)

saffron

lemon juice

½ baguette, thinly sliced

To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside – can be made a day ahead and kept in an airtight container.

Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.

Heat the oil in a very large <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.

While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a <a href="https://www.bbcgoodfood.com/content/top-five-mortar-and-pestles">pestle</a>. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.

Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.

Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

A classic French sandwich made with creamy bechamel, Gruyere cheese and sliced ham that toasted until golden brown and melty

Croque Monsieur

unsalted butter

all-purpose flour

milk

Dijon mustard

nutmeg

salt

black pepper

(1/2-inch thick) slices pan de mie, country-style sourdough bread, or hearty white sandwich bread

Gruyère cheese

Make ahead: The béchamel can be made up to 2 days ahead and refrigerated in an airtight container. Rewhisk before using.Storage: Leftovers can be wrapped and stored in the refrigerator for up to two days. Reheat in a toaster oven until warmed all the way through.

The Kitchn

Amelia Rampe

Step 1

Arrange a rack in the upper third of the oven and heat the oven to 425ºF. 

Step 1: Make the bechamel:

Melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add 2 tablespoons all-purpose flour and whisk until combined, about 1 minute. While whisking constantly, slowly pour in 3/4 cup whole or 2% milk. Bring to a simmer (it will start to thicken up), whisking constantly. 

Step 2: Make the bechamel:

Remove the saucepan from the heat. Add 2 teaspoons Dijon mustard, 1/8 teaspoon ground nutmeg, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper, and whisk to combine.

Step 1: Assemble the sandwiches:

Line a baking sheet with parchment paper. Grate 6 ounces Gruyère cheese on the large holes of a box grater(about 2 cups). Place 4 (1/2-inch) thick slices bread on the baking sheet. Spread 2 tablespoons béchamel on each slice of bread. Divide 6 to 8 ounces sliced ham over the béchamel, bending and folding then as needed to fit. Sprinkle half the cheese on top of the ham.

Step 2: Assemble the sandwiches:

Close the sandwiches with the remaining 4 bread slices. Spread 2 tablespoons béchamel evenly onto each slice of bread. Sprinkle with the remaining cheese.

Step 3: Assemble the sandwiches:

Bake until the edges of the bread are crispy and the tops are starting to brown, about 15 minutes. Heat the oven to broil. Broil until deep golden brown in spots, about 3 minutes more. Let cool for 5 minutes before serving.

Gordon's moules frites are a treat and easier than you may think to make. Spoil someone today...

Moules frites

mussels, (see try below)

spring onions

shallot

carrot

flat-leaf parsley

dry white wine (ideally Muscadet)

Pernod

tbsp crème fraîche

potatoes

flour

cayenne pepper

mustard powder

tsp white wine vinegar

Tip the mussels into a large bowl of cold water. Discard any that remain open when tapped, then drain well and pull away any ‘beards’. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea – the vast majority should be tightly closed. Avoid any that smell ‘fishy’, look dry or are mostly open.)

Thinly slice the vegetables and garlic. Roll the chilli in your hands to loosen the seeds, then slit in half and shake out the seeds. Slice the flesh into thin sticks, then stack together and finely chop. Pick over the thyme sprigs, discarding the thick stalks, and pick the parsley leaves from the stalks. Prepare the chips (see recipe, below right).

Place a large, heavy-based sauté pan (with a lid) on the hob and heat until you can feel a strong heat rising. Pour in the oil, then immediately toss in all of the vegetables, chilli and thyme. The thyme sprigs will crackle if the pan is hot enough. Cook for about 1½ mins, shaking the pan and stirring the vegetables until they start to wilt.

With the heat still on high, toss in all the mussels and shake the pan so they form an even layer. Cover with a lid and cook for another 1-2 mins, shaking the pan once or twice.

Uncover the pan and pour in the wine and Pernod. Shake and cook for another 1½ mins so the wine reduces by half, then cover again and cook for another min. Place a large colander over a bowl and tip the mussels and vegetables into the centre. Discard any mussels that remain closed. Fry the chips.

Pour the strained liquid back in the pan, reheat and stir in the crème fraîche and whole parsley leaves. Check the seasoning; you may not need any salt. Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls. Serve the chips and mayonnaise (recipe below) alongside.

TIP: Make the mayo and prepare the chips before you start the mussels. Fry the chips after you have cooked the mussels and while they are still draining in the colander, then finish the sauce.

Flank Steak with Potatoes & Green Beans

oz Flank steak

Shallot

Green beans (fresh)

Dab Butter (unsalted)

lb Baby potatoes

Wash the baby potatoes. Add them to a pot of salted boiling water. Cook for 10 min, or until fork-tender. Remove the potatoes with a slotted spoon. Keep the pot over heat.

Wash & trim the green beans. Add the green beans to the same pot of water. Cook for 2-3 min.

Melt a dab of butter in a pan over medium heat. Add the shallots. Cook, stirring for 2 min.

Add another dab of butter & the steak to the pan. Cook the steak for 3 min on each side, basting it with the shallot butter.

When the steak is cooked to your liking, remove it from the pan. Add a splash of water to the pan to deglaze it & stir. 

Serve the steak alongside the green beans & potatoes. Season with salt & pepper. Pour the shallot-butter sauce over all! Enjoy!

https://static.jow.fr/recipes/R8pRkM0bHE390g_high.mp4

This recipe was adapted from a few I saw online for Ina Garten's Quiche Lorraine, although I don't know if Ina actually calls it that.

Ina Garten's Gruyère Quiche 

pastry crust (homemade

yellow onion, sliced very thin

salt and pepper

bacon,

thyme leaves

Gruyère Cheese

heavy cream

eggs

On a lightly floured surface, take your pie crust and roll out the dough to measure about 11&#8243; round and about 1/8&#8243; thick. Center the pie crust over the fluted tart pan with a removable bottom. You&#8217;ll have about a 2&#8243; overhang all around the pan. Press the dough into the edges of the pan. Then take the rolling pin and roll it over the top in order to cut off the excess dough. Poke the bottom and sides with a fork. Chill for 30 minutes.

Press a piece of parchment over the chilled crust and fill it with pie weights, dry beans, or rice. Put it on a baking sheet and bake until the crust is set and golden brown around the edges, or about 15 minutes. 

Remove the pie weights, rice, and parchment paper and bake for another 15. minutes. Let cool completely. 

For the filling: Combine the butter, sliced onion, salt, and water and cook until the onions have softened and the water has evaporated. 

Cook the bacon in a separate skillet until crisp. Remove with a slotted spoon and add to the onion mixture. Add freshly ground black pepper and a little more salt. Spread the onion mixture over the bottom of the tart shell and sprinkle the Gruyère cheese over the top.

Whisk the eggs and cream together and pour over the filling in the crust and then sprinkle with the fresh thyme.

Bake the quiche on a baking sheet until set, about 30 minutes.

Allow the quiche to cool for at least 30 minutes before serving.

Yum Annie! I feel like quiche is so often overlooked as being dated or played out. Yet it truly is the perfect lunch meal. I, too, have my "go to" quiche and it never disappoints!

This quiche was delicious and easy to make!

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French onion soup

Bouillabaisse

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Ina Garten's Gruyère Quiche

Top 6 bistro recipes from across the web

The most viewed bistro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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French onion soup

Bouillabaisse

Croque Monsieur

Moules frites

Flank Steak with Potatoes & Green B...

Ina Garten's Gruyère Quiche

The most viewed bistro recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine