116 french onion recipes

Cold eggplant Provencale slow-baked for 5 hours with tomatoes, onions, capers, currants, and olive oil. A French-style make-ahead appetizer served chilled with lemon.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.

Baked flounder fillets in a white wine and orange juice sauce with curacao, mushrooms, and green onions. A French-inspired fish dinner with citrus brightness in every bite.

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

Chicken and mushrooms braises bone-in chicken in olive oil and butter with garlic, then simmers under a blanket of mushrooms, onions, and sherry. French-style one-skillet supper.

French-style steak salad with grilled flank steak, lemon-sauteed mushrooms, and red onion marinated in a herb vinaigrette with chervil, basil, and thyme.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.

Tangy French-style salad dressing blended from tomato paste, lemon juice, oil, and onion powder. Sugar-free, no-cook, and ready in 5 minutes flat.

Shark fillets braised Marseille-style over tomatoes, onion, garlic, and parsley, finished with dry white wine. A French-inspired fish dish with a strained tomato-wine sauce.

Gratin of turnips and blue cheese layers thinly sliced turnips with caramelized onion, anchovy cream, and pungent Roquefort. A bold, French-style vegetable side for dinner parties.

Slow cooker Beef Bourguignon marinated overnight in red wine with thyme, then braised with bacon, mushrooms, and onions for 8 hours. Classic French comfort, zero babysitting required.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

A savory omelet filling of browned kielbasa, sweet peppers and onions seasoned with oregano and basil. Spoon it into a French omelet for a hearty, satisfying brunch.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.