Popular French Recipes

• 4 yellow onions sliced
• 1/2 cup unsalted butter
• 2 bay leaves
• 2 fresh thyme sprigs
• 1/2 cup medium-dry sherry
• 1/2 cup brandy or Cognac
• 1 1/2 cups good dry white wine
• 2 quarts beef stock
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground white pepper
• 3 tablespoons flour
• 1/2 pound grated Gruyere
• 1 baguette cut into slices that fit in your serving bowls

Directions: 

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Remove the bay leaves and thyme.  Dust the onions with the flour and stir. Cook on low for 5 minutes.

Add the beef stock plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes.

Preheat the broiler.  Arrange the bread slices onto a baking sheet and cover with Gruyere cheese.  Broil 3 to 5 minutes until golden brown.

Serve the soup in bowls and add a slice of bread at the top of each one. Sprinke with parm cheese if you'd like.

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
4 garlic cloves, minced
1/4 to 1/2 cup finely grated Parmesan cheese
Salt to taste

Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Divide the potatoes between 2 baking sheets lined with parchment paper, spread into a single layer.

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.

Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste and season with additional salt if necessary. Serve.

Makes 4 servings.

Crepe Suzette

Serves 4 people