French Classic recipe collection

Authentic French-style chocolate truffles built from a ganache melted, whipped, and chilled three times across three days for the silkiest, most intense centers, finished with a roll in cocoa powder.

French onion soup with deeply caramelized onions, dry white wine, rich chicken broth, and a bubbling Gruyère crust over toasted baguette slices. Bistro comfort at home.

For that definitive French touch, an enriched Bechamel sauce.

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

Classic French onion soup slow-caramelizes pounds of sliced onions in butter, then simmers them with beef stock, Cognac, and dry vermouth. Top with toasted bread and Swiss for the gratiné finish.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

This is a quick and easy version of a French classic. It has been altered to use no flour and no sugar.

Baker's Delight sour dough french onion soup. Warm, comforting with a bit of zing from the sourdough. The onions are slow roasted for perfect results every time.

A classy and delicious sauce made with chopped shallots, tarragon and white wine.

French breakfast puffs are nutmeg-scented mini muffins dipped in melted butter and rolled in cinnamon-sugar. A doughnut-meets-muffin breakfast pastry that takes 25 minutes start to finish.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Classic cinnamon French toast made with egg, milk, vanilla, and warm cinnamon. Soaked, browned in butter, and ready for syrup, honey, or fresh fruit on top.

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.