Yummy French Plates From 'Emily in Paris'

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French Onion Soup

One of the creamiest, coziest soups to cook and enjoy in the cool fall and winter months is French onion soup. It is prepared with beef stock, caramelized onions, and Gruyere cheese, and is served with toast slices or crisp croutons.

Ingredients:

2 Tbsp unsalted butter

4 large yellow onions (about 3 lb) ¼-inch-thick slices

Pinch salt

¾ cup water

⅛ tsp baking soda

½ cup chicken stock

4 cups beef broth

4 sprigs fresh thyme

1 bay leaf

Topping

8-12 slices French bread cut into ¼-inch slices

1½ cups grated Gruyère cheese

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Steps:

1- Add sliced onions, butter, a pinch of salt, and water to a skillet. Cover with a lid, Cook for 10 minutes until water has mostly evaporated.

2- Remove the lid and, using a wooden spoon or spatula, press onions on the bottom and sides of the skillet. Cook for 30 seconds, stir them and scrape up any browned bits on the bottom of the pan. Repeat until the onions are nicely browned, soft and slightly sticky for 15-20 minutes.

3- ​​Stir together ⅛ teaspoon baking soda and 1 teaspoon water in a small bowl and add to onions, cook for another couple of minutes.

4- Add chicken stock and cook for another minute.

5- Transfer to a pot and add thyme, broth, and bay leaf. Bring to a simmer. Reduce heat to low cover and simmer for 30 minutes. Remove and discard thyme sprigs, and bay leaf. Season with salt and pepper to taste.

6- Heat the oven and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Recipe credit: parade.com

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Potato Galette

If you’re into hash browns, you’re going to love this. This recipe is so yummy and easy that Emily can do it herself. Check out this tik tok video to follow the step-by-step recipe.

French Quiche Casserole

After a long night out, this prepare-ahead casserole is precisely what you need. Imagine your girl friends gathering around this plate, just like Emily, Mindy, and Camille.

Ingredients:

8 eggs

3 cups 2% milk

¼ tsp salt

¼ tsp pepper

8 cups cubed sourdough bread

226 gm frozen chopped spinach, thawed (squeeze to remove excess water)

340 gm cooked, chopped bacon (about 12 slices)

1 cup chopped yellow onion

2½ cups shredded Swiss cheese, divided

2 Tbsp Dijon mustard

¼ cup chopped fresh chives

Steps:

1- In a large bowl, whisk together eggs, milk, salt and pepper. Stir in bread, spinach, bacon, onion, 2 cups cheese, and Dijon mustard. Spread mixture evenly in a baking dish coated with cooking spray and top with remaining cheese. Cover and chill 8 hours, or overnight.

2- Preheat the oven to 190°C. Uncover and bake the casserole until puffed and golden brown, about 1¼ hours. Let cool for 15 minutes before topping with chives and serving.

Recipe credit: parade.com

Coq Au Vin

This classic French dish consists of bacon, pearl onions, and chicken thighs cooked in red wine (use tomato juice as a substitute for red wine in cooking as it has similar acidity and color). The onions offer such a rich element to the Pinot noir sauce, and the chicken practically falls apart on your platter. Check out this video for the recipe.

Poulet à la Provençal (Chicken Provençal)

This lovely home-cooked meal feels like a warm hug from the French countryside. This dish includes white wine-braised chicken thighs with salty capers and olives (go for low-sodium broth as a substitute for white wine so your dish doesn't end up too salty).

Ingredients:

4-5 bone-in, skin-on chicken thighs

5-6 shallots, halved or quartered

8-9 large garlic cloves, sliced

1/4 cup flour, divided

1 cup chicken stock

1 cup low-sodium broth

3 Tbsp olive oil

8 oz red cherry tomatoes

8-10 jumbo green olives

8-10 jumbo black olives

2 Tbsp capers

9-10 sprigs of thyme, chopped

2 sprigs of rosemary, chopped

2 Tbsp parsley, chopped for garnish

Steps:

1- Preheat the oven to 200°C.

2- Season chicken thighs with salt and pepper, then dredge them lightly in flour.

3- Heat olive oil in the oven or braiser over medium high heat. Place the chicken skin side down and cook undisturbed for 4-5 minutes, until golden brown. Flip and cook for another 2-3 minutes. Remove to a plate and set aside.

3- Add more oil if needed. Stir in shallots, garlic and 1 Tbsp flour and sauté for a minute. Add half of the chopped rosemary and thyme. Give it a stir.

4- Add in broth and chicken stock, scraping the brown bits on the bottom into the sauce.

5- Place the chicken thighs back in the sauce along with olives, capers, cherry tomatoes and the rest of the chopped thyme and rosemary. Cover the pot with a lid and bake it in the preheated oven for about an hour.

6- Garnish it with parsley and serve with fresh crusty bread

Recipe credit: gypsyplate.com

Éclairs Au Chocolat

If we were Emily (ahh if only we could be in her shoes!), we'd be gorging on chocolate eclairs all day long! This exquisite French pastry is fashioned with choux dough, filled with cream, and topped with chocolate frosting. Check out this video for an amazing recipe.

Belgian Chocolate Mousse Cake

Remember Season 2, episode 3 when Camillie found out about Emily and Gabriel’s affair? It was Emily’s birthday and Gabriel, being the excellent chef he is, baked “the best chocolate cake Emily has ever had.” We’re going to leave you with the recipe; maybe you’ll bake it on your loved one’s birthday…

Ingredients:

To make Belgian Chocolate Cake:

230 g (1 + 1/2 +1/4 cup) All purpose Flour

400 g (2 cups) Castor Sugar

1/2 to 3/4 cup Belgian Chocolate Powder For dark chocolate flavor, use 3/4 cup. For medium chocolate flavor use 1/2 cup

1/2 tsp Dark Chocolate Melt

2 + 1/4 tsp Baking Soda

1/2 tsp Baking Powder

1 tsp Salt

1 cup Milk

1/2 cup Oil

2 Eggs

1 cup Hot Water

For Belgian Chocolate Mousse:

2 tbsp Belgian Chocolate Powder

1/4 cup Hot Water

113 g Dark Chocolate Use good quality couverture chocolate

1 cup Heavy Cream

2 tbsp Icing Sugar

Steps:

To make Cake:

1- Preheat the oven to 200 C for 10 min. Prepare two 6" pan with butter paper.

2- Whisk the Belgian Chocolate Powder with other dry ingredients together.

3- Whisk in the wet ingredients together.

4- Now mix both! It's ready to bake.

5- Bake in the prepared pan at 200 C for 30-40 minutes, until the toothpick inserted comes out clean.

6- Once baked, let it cool to room temperature.

For the Mousse:

1- Whisk hot water and Belgian Chocolate Powder. Set aside.

2- Melt the Dark chocolate either in a double boiler or microwave. Once melted to smooth, remove from heat and add in hot water mix. Whisk just until combined.

3- Using an electric beater, beat heavy cream and icing sugar to slightly stiff peaks. (between stiff and soft peaks)

4- Pout in the chocolate mix to the beaten cream. Fold in gently until mixed.

5- Refrigerate for at least an hour or till use. You can make this 2 days ahead of time.

6- Once the cake is completely cooled, layer it with mousse. Finish it with a ganache drip if needed.

7- Chill the Belgian Chocolate Mousse Cake for at least 3 hours, until it's completely chilled. Best served next day!

Recipe credit: bittybakes.com

et bon appétit!

Main image credit: Netflix