French onion soup is full of rich flavors and textures and is like comfort in a bowl. Serve it with a piece of toasted baguette topped with melted cheese and you have yourself a French classic. 

Ingredients:

• 1 garlic clove
• 1 bay leaf
• 2 thyme sprigs
• 6 cups beef stock
• 4 medium onions, sliced
• 6 tablespoons grapeseed oil
• ¼ cup unsalted butter
• ¼ cup dry sherry
• 2 teaspoons Worcestershire sauce
• 1 baguette 
• Emmental or Gruyère cheese, grated

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Instructions:

1. Tie half the garlic clove, bay leaf, and thyme in a sachet of cheesecloth with twine and set aside.
2. Coat the bottom of a heavy-bottomed saucepan with the grapeseed oil and add in the sliced onions, being sure to separate all the pieces. Cook over high heat for about 10 minutes, stirring occasionally so the onions do not burn. Reduce the heat to medium, and caramelize gradually for about 1 hour.
3. When the onions have caramelized to a golden brown, add the butter and season with salt. Deglaze the pan with sherry. Add in the beef stock and the sachet of aromatics, and simmer for 20 to 30 minutes. Remove the sachet, and stir in the Worcestershire sauce.
4. Toast 1-inch slices of baguette in a 350°F oven for 5 minutes. Then, top with cheese and place back in the oven for another 5 minutes, until melted. 

The post This Caramelized Onion Soup is a French Classic appeared first on falafelandcaviar.com.

The French are known for their baking skills (croissants, macarons, need we go on?) and there is something so simple yet satisfying about a sandwich served on a baguette. In fact, more than 3 million jambon-beurre, which consists of butter and ham on a baguette, are sold in France each day.

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A post shared by Food ~ Flowers ~ France (@rue.dauphine.paris)

The humble bread has now been included on the UNESCO List of Intangible Cultural Heritage. Other notable elements on the list include kimchi from Korea, Neapolitan pizza in Italy, and beer culture in Belgium. 

An element makes the cut if it fits UNESCO’s 6 criteria which includes constituting “intangible cultural heritage as defined in Article 2 of the Convention,” and being “in urgent need of safeguarding because its viability is at risk despite the efforts of the community.”

UNESCO’s director-general—who previously served as France’s former minister of culture—Audrey Azoulay, welcomed the announcement, stating, “This will make people realize that this regular baguette that they know very well, is something precious. It comes from history, and it has character and it’s important to make the public aware of this, to be proud of it.”

The post UNESCO Has Recognized Baguettes For Their Cultural Importance appeared first on falafelandcaviar.com.

Ingredients

• 1/2 cup of dry white wine
• One small shallot
• 1 1/2 sticks or 12 oz of unsalted butter
• Salt and pepper to taste
• Any chopped fresh herbs such as tarragon, thyme, or sage

Instruction

1. First, start by cubing up your butter and putting it into the freezer for just a little bit. You don’t need your butter to be super frozen, you just want it to be cold so when it hits the pan later on it’ll emulsify more easily.
2. Then, chop up the shallot into a fine dice and put it into a skillet with the white wine.
3. Put the skillet on medium-low heat just so it comes to a simmer. You want the liquid to reduce and alcohol to cook out, so do it slowly.
4. Cook this until there are only about 2-3 tablespoons of liquid remaining in the skillet.
5. Turn the heat to low and start whisking in the cubed butter. Do only a few pieces at a time to bring the sauce together whisking constantly.
6. Once the sauce is glossy, season with salt, pepper, and the herb of your choice and you’re all set for dinner!

The post Everyone Should Know How to Make a Beurre Blanc appeared first on falafelandcaviar.com.

This restaurant, which has five locations within the country located in the cities of Toulouse, Bordeaux, Nantes, Montpellier, and Lyon, serves up some of the best beef in the whole world, and it’s easy to see why.

L’Entrecôte’s menu doesn’t have too many items, but what it has is absolutely delicious. All diners that eat at one of these restaurants will receive a set menu order. It includes a walnut salad as a starter followed by a steak with french fries.

The walnut salad is a nice palate cleanser at the beginning, but the real show starts when your waiter or waitress brings a heaping plate of steak with the restaurant’s famous french fries. The steak, which is doused in a garlic butter sauce and served either rare, medium, or well-done, is the best steak that you could ever imagine at a restaurant.

It’s so juicy and tender, and the sirloin cut is served with a sauce that is delectable and unforgettable. Plus, the french fries are bottomless and even tastier when soaked in the garlicky butter sauce served with the steak.

Be sure to check out this gem the next time yourself in one of these French cities!

The post Want to Try France’s Most Delicious Steak? appeared first on falafelandcaviar.com.

French onion soup is full of rich flavors and textures and is like comfort in a bowl. Serve it with a piece of toasted baguette topped with melted cheese and you have yourself a French classic. 

Ingredients:

• 1 garlic clove
• 1 bay leaf
• 2 thyme sprigs
• 6 cups beef stock
• 4 medium onions, sliced
• 6 tablespoons grapeseed oil
• ¼ cup unsalted butter
• ¼ cup dry sherry
• 2 teaspoons Worcestershire sauce
• 1 baguette 
• Emmental or Gruyère cheese, grated

View this post on Instagram

A post shared by Budget Bytes (@budgetbytes)

Instructions:

1. Tie half the garlic clove, bay leaf, and thyme in a sachet of cheesecloth with twine and set aside.
2. Coat the bottom of a heavy-bottomed saucepan with the grapeseed oil and add in the sliced onions, being sure to separate all the pieces. Cook over high heat for about 10 minutes, stirring occasionally so the onions do not burn. Reduce the heat to medium, and caramelize gradually for about 1 hour.
3. When the onions have caramelized to a golden brown, add the butter and season with salt. Deglaze the pan with sherry. Add in the beef stock and the sachet of aromatics, and simmer for 20 to 30 minutes. Remove the sachet, and stir in the Worcestershire sauce.
4. Toast 1-inch slices of baguette in a 350°F oven for 5 minutes. Then, top with cheese and place back in the oven for another 5 minutes, until melted. 

The post This Caramelized Onion Soup is a French Classic appeared first on falafelandcaviar.com.

The French are known for their baking skills (croissants, macarons, need we go on?) and there is something so simple yet satisfying about a sandwich served on a baguette. In fact, more than 3 million jambon-beurre, which consists of butter and ham on a baguette, are sold in France each day.

View this post on Instagram

A post shared by Food ~ Flowers ~ France (@rue.dauphine.paris)

The humble bread has now been included on the UNESCO List of Intangible Cultural Heritage. Other notable elements on the list include kimchi from Korea, Neapolitan pizza in Italy, and beer culture in Belgium. 

An element makes the cut if it fits UNESCO’s 6 criteria which includes constituting “intangible cultural heritage as defined in Article 2 of the Convention,” and being “in urgent need of safeguarding because its viability is at risk despite the efforts of the community.”

UNESCO’s director-general—who previously served as France’s former minister of culture—Audrey Azoulay, welcomed the announcement, stating, “This will make people realize that this regular baguette that they know very well, is something precious. It comes from history, and it has character and it’s important to make the public aware of this, to be proud of it.”

The post UNESCO Has Recognized Baguettes For Their Cultural Importance appeared first on falafelandcaviar.com.

Ingredients

• 1/2 cup of dry white wine
• One small shallot
• 1 1/2 sticks or 12 oz of unsalted butter
• Salt and pepper to taste
• Any chopped fresh herbs such as tarragon, thyme, or sage

Instruction

1. First, start by cubing up your butter and putting it into the freezer for just a little bit. You don’t need your butter to be super frozen, you just want it to be cold so when it hits the pan later on it’ll emulsify more easily.
2. Then, chop up the shallot into a fine dice and put it into a skillet with the white wine.
3. Put the skillet on medium-low heat just so it comes to a simmer. You want the liquid to reduce and alcohol to cook out, so do it slowly.
4. Cook this until there are only about 2-3 tablespoons of liquid remaining in the skillet.
5. Turn the heat to low and start whisking in the cubed butter. Do only a few pieces at a time to bring the sauce together whisking constantly.
6. Once the sauce is glossy, season with salt, pepper, and the herb of your choice and you’re all set for dinner!

The post Everyone Should Know How to Make a Beurre Blanc appeared first on falafelandcaviar.com.

This restaurant, which has five locations within the country located in the cities of Toulouse, Bordeaux, Nantes, Montpellier, and Lyon, serves up some of the best beef in the whole world, and it’s easy to see why.

L’Entrecôte’s menu doesn’t have too many items, but what it has is absolutely delicious. All diners that eat at one of these restaurants will receive a set menu order. It includes a walnut salad as a starter followed by a steak with french fries.

The walnut salad is a nice palate cleanser at the beginning, but the real show starts when your waiter or waitress brings a heaping plate of steak with the restaurant’s famous french fries. The steak, which is doused in a garlic butter sauce and served either rare, medium, or well-done, is the best steak that you could ever imagine at a restaurant.

It’s so juicy and tender, and the sirloin cut is served with a sauce that is delectable and unforgettable. Plus, the french fries are bottomless and even tastier when soaked in the garlicky butter sauce served with the steak.

Be sure to check out this gem the next time yourself in one of these French cities!

The post Want to Try France’s Most Delicious Steak? appeared first on falafelandcaviar.com.