French Recipes

French Recipes - Five Star French Onion Soup

3 lb onion -- peeled
1/2 cup butter
1 1/2 tsp pepper, black
2 tbs paprika
1 bay leaf
3/4 cup flour
3 quart beef bouillon
1 cup wine, white
2 tsp Salt
1/2 lb Swiss cheese
French bread

Slice onions, 1/8 inch thick. Melt butter, place onions in it, 
saute slowly for 1-2 minutes in a large soup pot.
Add all other ingredients except bouillon, wine and salt, 
saute over low heat 10 minutes more. 
Add bouillon and wine and simmer 2 hours. 
Adjust color to a brown with caramel coloring or 
liquid browning sauce. 
Season to taste with salt. 
Put in refrigerator overnight.

To serve: Heat soup. Fill oven-proof casserole or 
individual oven-proof bowls with 1 cup soup, top with 
3 one-half inch slices of French Bread and top with a 
slice of imported Swiss cheese (Gruyere preferred). 
Place under broiler to brown, 
approximately 5 minutes at 550 degrees.

French Recipes - Grilled French Bread

 

1 Loaf (8 oz.) baguette-style French bread 
2 TB olive oil 
1 TB chopped fresh parsley and/or chives 

Cut bread into 16 slices. In a small bowl, 
stir together oil and parsley or chives. 

Brush one side of each bread slice with the oil mixture. 

Place bread slices on the rack of an uncovered grill 
directly over medium coals. 

Grill for 2 to 3 minutes or until grill marks appear, 
turning once. Makes 8 servings. 

Nutrition Information:
Per serving = calories 108, total fat 4 g, sat fat 1 g, 
cholesterol 0 mg,
sodium 173 mg, carbs 15 g, fiber 1 g, protein 3 g.

Diabetic Exchanges: 1 starch, 1/2 fat.

French Recipes - French Potato Salad and Plantan Fritters

Plantain Fritters (Tostones)

3 green plantains, peeled
4 cups (1 L) water
4 cloves garlic, peeled and crushed
3 Tbs (30 ml) salt
Vegetable oil for frying
Salt (optional)

Cut the plantains diagonally into slices about 
1 inch (2 cm) thick.
Combine the water, garlic, and salt in a large bowl 
and stir to dissolve the salt. Add the plantains and 
soak for 15 to 30 minutes.
Drain and pat the slices dry with paper towels. 
Heat the oil to 350F (180C) and deep-fry the 
plantain slices a few at a time until light golden brown, 
about 7 minutes. Drain on paper towels, and when cool 
enough so as not to burn yourself, place them between 
paper towels and press with the palm of your hand to 
flatten them to about 1/4 inch (5 mm) thickness. 
Increase the temperature of the oil to 375F (190C) 
and fry again, until crisp and golden. 
Drain on paper towels and sprinkle with salt if desired. 
Serves 4 to 6 as an appetizer.

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French Potato Salad

2 lbs (900 g) small red potatoes
6 Tbs (90 ml) extra-virgin olive oil
4 Tbs (60 ml) red or white wine vinegar
1 shallot, finely chopped
2 Tbs (30 ml) chopped fresh parsley
1 Tbs (15 ml) chopped fresh dill, mint, thyme, or tarragon
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste

Boil the potatoes in salted water until tender, 
about 20 to 25 minutes.
Drain, cut into slices, and place in a mixing bowl. 
Whisk together the remaining ingredients and pour 
over the potatoes, tossing gently to combine. 
Serve warm, chilled, or at room temperature. Serves 4 to 6.

French Recipes - French Coconut-Cherry Macaroons

French Coconut-Cherry Macaroons
 
Ingredients 
17   bag (7 ounces) shredded sweetened coconut, 
coarsely chopped 
1/2  cup canned almond filling 
1/2  cup candied red cherries, chopped 
1/2  cup candied green cherries, chopped 
1/4  cup sugar 
1/4  cup all-purpose flour 
1/4  teaspoon salt 
2   egg whites, lightly beaten 

Directions 
Heat oven to 325 degrees F. Line large baking sheet 
with sheet of parchment paper.  

Combine coconut, almond filling, candied cherries, 
sugar, flour, salt and egg whites in large bowl.  

Drop mixture by level tablespoonfuls onto 
prepared baking sheet; shape in rounds.  

Bake in 325 degree F oven for 25 minutes, 
until lightly browned but still soft in center. 
Remove to wire racks to cool. 

Store at room temperature or freeze. Makes 24 macaroons.  

French Recipes - French Coconut Pie

French Coconut Pie

1           egg, beaten
1/2 stick     butter or margarine
1-1/2 cups   sugar
1 can           flaked coconut
1 tsp.     vanilla
Directions
       
Beat eggs and add sugar and butter.  
Stir in coconut.  
Beat all ingredients together.  
Pour into deep-dish pie crust.  
Bake at 350° F. for 45 minutes.

Makes 8 servings