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Tag: paul bocuse

The Best French Onion Soup Recipe

The Best French Onion Soup Recipe

French cooking doesn’t have to be complicated, as evidenced by this easy recipe for this classic soup.

I found the recipe in a cookbook I bought in Paris more than 20 years ago.  I got it in a small bookshop across from the Luxembourg Gardens: one of my favorite spots for coffee and a walk.

It’s written by French chef Paul Bocuse and it’s called “French Home Cooking.” It has the best French Onion Soup recipe: one that takes about an hour or less to make.

Don’t worry about making your own beef stock. Just buy your favorite store brand. Although you don’t need individual soup crocks it’s fun to have them and you can probably pick up some cheap at a dollar store or on eBay.

French Onion Soup From A Master Chef

January 30, 2014
: 1 hr
: Easy


  • Butter (2 ounces)
  • Onions (About two medium, peeled and sliced into circles)
  • Flour (About one ounce)
  • Beef Stock (or bouillon or even water. I’ve never used water but Mr. Bocuse says it works) (About 2 1/2 pints)
  • French Bread (Two slices per serving, toasted)
  • Gruyere Cheese (About 3 1/2 ounces grated)
  • Pepper (To taste)
  • Breadcrumbs (About an ounce)
  • Port (optional) (About 1/4 cup)
  • Step 1 Preheat oven to 350 degrees. Melt half of the butter in a large saucepan on top of the stove.
  • Step 2 Add onions, breaking them into rings. Cook until lightly brown or just starting to turn lightly brown.
  • Step 3 Stir in the flour, scraping the bottom of the pan so the flour doesn’t stick.
  • Step 4 When flour starts to turn brown add the beef stock and stir constantly. Cook over moderate heat for about 15 minutes. Stir in (optional) port about half-way through.
  • Step 5 In a soup tureen or in separate french onion soup crocks create two or three layers of the following: bread, cheese, pepper and sliver of butter.
  • Step 6 Add soup. Then top it off with breadcrumbs and more cheese.
  • Step 7 Bake in oven for about 20 minutes or until the cheese and breadcrumbs have browned. Serve immediately.

(Photo courtesy of Kojach via Flickr.)


Carrots in Cream

Carrots in Cream

Amelia serves the carrots to Nan (of Nan's Mashed Potato fame).
Amelia serves the carrots to Nan (of "Nan's Mashed Potato" fame).

This is one of our favorites and a tradition every Easter.

I got the recipe from one of my favorite cookbooks, “Paul Bocuse: French Home Cooking,” which I purchased in a small shop on the Left Bank many years ago.

In keeping with our RootsLiving philosophy: it’s easy to make and uses simple, fresh ingredients.

Ingredients/Shopping List

  • Butter (3 oz.)
  • Carrots, peeled and cut into thick sticks 2-inches long (2 pounds)
  • Baby onions (5)
  • Salt, to taste.
  • Sugar (1 tsp.)
  • Parsley, chopped (2 tbsp.)
  • Heavy cream (6 tbsp.)

What I did:

Melt butter in a frying pan. Add carrots and onions. Salt lightly. And sprinkle with sugar.

Cover pan and simmer for 40 minutes, stirring from time to time.

When carrots are done cooking, mix parsley with cream and pour on the carrots. Cook another 5 minutes or until very hot. BUT DON’T LET THE CREAM BOIL.

Find more recipes from the Easter dinner menu.

Find more recipes in the Food section.

(Note: If you’d like to print this recipe, click here or on the headline on this post and then use the print button at the bottom of the post. In other words, print from the “permalink” not from the homepage.)

This is the Best Macaroni and Cheese Recipe

This is the Best Macaroni and Cheese Recipe

Here’s a recipe from one of my favorite cookbooks, “French Home Cooking,” by Paul Bocuse:

Macaroni Au Gratin (Best Mac and Cheese Recipe)

June 9, 2009
: 6
: 15 min
: 1 hr 10 min
: 1 hr 25 min
: Easy


  • 1 pound long macaroni
  • 1 clove garlic, peeled and split lengthwise
  • 4 1/2 cups milk
  • Salt, pepper
  • Nutmeg (preferably, fresh ground)
  • 3/4 cup, plus 1 tablespoon, of heavy cream
  • 4 ounces grated Gruyere cheese
  • 2 ounces butter (preferably unsalted), cut into small pieces
  • Step 1 Preheat oven to 350
  • Step 2 Cook macaroni in rapidly boiling salted water for 7 minutes, then drain in a colander (do not cool).
  • Step 3 Rub a large baking dish with the garlic and butter it well.
  • Step 4 Heat the milk in a large saucepan and season generously with salt, pepper, and a just a pinch or two of nutmeg (Note: Nutmeg is strong, especially fresh-ground, and you don’t need much to add flavor).
  • Step 5 Stir in the cream and the macaroni, then pour into the baking dish.
  • Step 6 Sprinkle with grated cheese, dot with butter, and bake for one hour (The macaroni should bake for a long time. It will finish cooking in the milk and become beautifully browned on top).