French Onion Soup Gratinee

French Onion Soup Gratinee
French Recipe Ingredients

* 4 tablespoons butter
* 1 teaspoon salt
* 2 large red onions, thinly sliced
* 2 large sweet onions, thinly sliced
* 1 (48 fluid ounce) can chicken broth
* 1 (14 ounce) can beef broth
* 1/2 cup red wine
* 1 tablespoon Worcestershire sauce
* 2 sprigs fresh parsley
* 1 sprig fresh thyme leaves
* 1 bay leaf
* 1 tablespoon balsamic vinegar
* salt and freshly ground black pepper to taste
* 4 thick slices French or Italian bread
* 8 slices Gruyere or Swiss cheese slices, room temperature
* 1/2 cup shredded Asiago or mozzarella cheese, room temperature
* 4 pinches paprika

French Recipe Instructions

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

French Recipe Champagne Vinaigrette

French Recipe Champagne Vinaigrette
Crisp, dry Champagne vinegar provides the perfect base for zesty ginger and lemon in this refined French vinaigrette recipe...use them for any salad recipe...what a taste !
French Recipe Ingredients:

* 2/3 cup champagne vinegar
* 1 1/2 teaspoons fresh ginger, very finely chopped
* 1 teaspoon lemon zest
* 1 tablespoon lemon juice
* ¼ teaspoon ground black pepper
* ½ teaspoon salt
* 2 1/4 cups light olive oil

French Recipe Instructions:

Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
Makes 16 servings.This vinaigrette is ready to blend with your favorite salads...great taste !
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French Warm Potato Salad Recipe

French Warm Potato Salad Recipe
...another great French recipe to try !

FRENCH RECIPE INGREDIENTS

* 1 1/2 pounds small red potatoes, scrubbed clean
* 1/4 cup dry white wine
* 1 tablespoon white wine vinegar
* 1/2 cup light-flavored oil (extra-light olive or canola)
* 2 shallots, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon ground pepper
* 1/2 head butter lettuce, leaves torn
* 1/4 cup chopped fresh parsley

French Recipe Instructions :

Boil the red potatoes for 14-16 minutes, until they are just tender throughout. Drain the potatoes and cut into cubes. Mix together the white wine, white wine vinegar, oil, shallots, salt and pepper. Pour the dressing over the potatoes and toss them gently. Arrange the torn lettuce on a serving plate, spoon the potato salad on top, and sprinkle the salad with the fresh parsley. The French recipe of potato salad is ready for feast ! Bon apetit !

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French Peppered Marinated Olives Recipe (APP)

French Peppered Marinated Olives Recipe (APP)

FRENCH RECIPE INGREDIENTS

* 1 cup olive oil
* 2 chili peppers, cored, seeded, and sliced crosswise
* 1 sprig fresh parsley
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* 1 dried bay leaf
* 2 garlic cloves, crushed and chopped
* 1/2 teaspoon crushed red pepper flakes
* 1/4 teaspoon ground black pepper
* 1 1/2 pounds black or green brined olives

FRENCH RECIPE INSTRUCTIONS

Add the olive oil, chili peppers, parsley, rosemary, thyme, bay leaf, garlic, and red and black peppers to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.
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French Cinnamon Foie Gras Recipe

French Cinnamon Foie Gras Recipe (App)
French Recipe Ingredients:

* 2 fresh foie gras duck livers, arteries and membrane removed
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground white pepper
* 1/8 teaspoon ground cinnamon
* 1/16 teaspoon freshly grated nutmeg
* 1/2 cup port wine
* Fig spread

French Recipe Instructions:

How to make cinnamon foie gras:

Mix the salt, white pepper, cinnamon and grated nutmeg together and sprinkle the spice mixture over the livers. Place the seasoned livers into a 5-cup ceramic terrine, pour the port over the livers, and allow the terrine to marinate in the refrigerator for 12 hours, or overnight.

Preheat the oven to 350F. Bring a pot of water to a boil. Place the marinated terrine in a large pan and carefully pour the boiling water into the large pan, 2/3 of the way up the terrine, to make a hot water bath. Cook the terrine in the water bath in the preheated oven for 40 minutes. Remove the terrine from the oven and allow it to cool for 2 hours.

Strain the livers, reserving the cooking liquid. Gently place the cooked livers back into the terrine and place a weighted lid on top of the foie gras so that it compresses down into the terrine. (Cut a piece of heavy-weight cardboard, fold parchment around it, and weigh down your makeshift lid with something small and heavy, such as a can.) Chill the terrine with the weighted lid and the reserved cooking liquid for 24 hours.

After 24 hours have passed, skim the congealed fat off the reserved cooking liquid and melt it. Remove the weighted lid from the terrine and pour a small amount of melted fat over the surface of the foie gras, just enough to create a flat surface. Replace the lid and continue chilling the cinnamon foie gras for 3 to 4 days (for best flavor) or up to 8 days.

Unmold the chilled foie gras and serve it with slices of country bread and fig spread.

This cinnamon foie gras recipe makes 6 to 8 servings...enjoy this French recipe !!
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French Raspberries with Balsamic Glaze Recipe (APP)

French Raspberries with Balsamic Glaze Recipe (APP)

This amazing French recipe of raspberries with balsamic glaze has a secret: crushed raspberries. Cooking and crushing fresh raspberries into the balsamic reduction adds an intense berry flavor to the already flavorful glaze. These berries are so versatile and delicious you can add them to ice cream, crepes, or a salad.

FRENCH RECIPE INGREDIENTS

* 3 cups fresh raspberries, divided
* 3/4 cup balsamic vinegar
* 2 tablespoons sugar

FRENCH RECIPE INSTRUCTIONS

In a small saucepan over medium heat, bring 1 cup raspberries, the balsamic vinegar, and the sugar to a simmer. Allow the mixture to simmer, stirring occasionally, for about 15 to 20 minutes. The balsamic glaze is done cooking when it has reduced in volume and
thickened.

Crush the cooked berries and strain the mixture, if desired, before serving it over the fresh raspberries.This raspberries with balsamic glaze recipe makes 4 servings.
french-recipe-roasted-goat-cheese

French Red Pepper Gougeres Recipe (APP)

French Red Pepper Gougeres Recipe (APP)

FRENCH RECIPE INGREDIENTS

* 1 cup minus 1 tablespoon water
* 1 tablespoon Dijon mustard
* 8 tablespoons butter, cut into ½-inch pieces
* ½ teaspoon salt
* 1 cup all-purpose flour
* 4 large eggs
* 1 ½ cups sharp Cheddar cheese, shredded
* 1/3 cup drained, chopped roasted red peppers
* ¼ teaspoon black pepper

FRENCH RECIPE INSTRUCTIONS

Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.In a large saucepan, bring water, mustard, butter, and salt to a rapid, rolling boil. Make sure all the butter is melted, and then add flour. Stir the mixture for 20-30 seconds, until a sticky dough ball forms and begins pulling away from the sides of the pan. Reduce heat to low-medium heat and cook, stirring, for 90 seconds. Remove from heat and set aside for 5 minutes. Enjoy the French recipe !

Beat in eggs, one at a time, along with the cheese, red peppers, and black peppers. Place heaping teaspoonfuls onto prepared baking sheets 1 inch apart. Bake, rotating sheets halfway through, for 25-30 minutes. The gougeres are done when they are a deep golden brown and puffed. The French recipe is ready to serve immediately. Enjoy it !
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