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Classic French Onion Soup
Deeply caramelized onion soup topped with toasted baguette and a blanket of molten Gruyère.
⏱ 90 min🔥 520 kcalMedium
★4.8(2,890)
20 recipes using garlic — Classic French techniques and the mother of world cuisine.
French cuisine is famous for its bold, distinctive flavours. These french garlic recipes range from quick weeknight dishes ready in under 30 minutes to impressive weekend feasts. Each recipe includes exact ingredient quantities, step-by-step instructions, and full calorie counts per serving.
Deeply caramelized onion soup topped with toasted baguette and a blanket of molten Gruyère.
The French mother of all stews — beef braised in burgundy wine with mushrooms, bacon and pearl onions.
Chicken braised in red wine with mushrooms, pearl onions and lardons — the French bistro classic.
The definitive Provençal vegetable stew — sweet tomatoes, silky aubergine and courgette in olive oil.
A traditional Provençal fish stew with a rich and aromatic broth.
A luxurious dish of duck slowly cooked in its own fat until tender.
Perfectly juicy roast chicken with crispy golden skin, herb butter and pan juices — the ultimate Sunday roast recipe.
Herb-marinated chicken breast with sweet roasted carrots.
Burgundy's great braised beef — slow-cooked in red wine with lardons, pearl onions and mushrooms until meltingly tender. The definitive French stew.
A saffron-scented Provençal fisherman's stew brimming with fresh seafood, fennel, and rouille-topped croutons.
Fresh mussels steamed open in white wine, shallots and parsley butter — the quintessential French bistro dish.
Duck legs slow-cooked in their own fat until impossibly tender, then crisped under a grill — the crown jewel of Gascon cooking.
French slow-cooked white bean stew with duck confit, sausage, and pork — soul-warming Languedoc classic.
French onion soup with caramelized onions, beef broth, melted Gruyère — the ultimate comfort soup.
Niçoise flatbread tart with deeply caramelized onions, anchovies, and black olives — Provençal sunshine on a plate.
French Alpine gratin of potato, lardons, onion, white wine, and an entire wheel of melting Reblochon cheese.
Marseille's iconic Provençal fish stew: rockfish broth served in two courses with saffron-orange-fennel poached fish and rouille-topped croutons.
Burgundy's classic peasant-turned-bistro braise — chicken slowly cooked in red wine with lardons, mushrooms and pearl onions.
Paris's late-night classic — deeply caramelized onions simmered in beef broth, topped with a raft of toasted baguette and bubbling Gruyère.
The classic Provençal stew of summer vegetables — eggplant, zucchini, peppers and tomato cooked separately then folded together with garlic, basil and olive oil.