Our 5 Favorite French and Francophone Winter Comfort Foods

When the frigid wind is whipping and the snow is falling, there’s absolutely nothing more satisfying than a steaming hot bowl of something brothy, hearty, cheesy, or—ideally—all of the above. In the spirit of this oh-so-cold season, we’ve compiled five of our favorite French and francophone winter comfort foods. So pour yourself a glass of red wine and gather your ingredients—it’s time to get cooking!

 

Croque Monsieur

Think of this Parisian original as a jazzed up grilled cheese—it involves two pieces of pain de mie bread (any good-quality white or wheat loaf with a soft crust works) sandwiching ham (if you can’t get your hands on Jambon de Paris, a mild-flavored, thinly-sliced option will do) and cheese (traditionally gruyère, but you can also use comté or whatever meltable cheese you have on hand), topped with more cheese (some also include bechamel sauce in the mix) and grilled or baked to perfection until the outside is golden brown (“croque” means “crunch,” after all) and the inside is a mélange of melty-salty-gooey goodness. It’s the perfect anytime meal—top it with a fried egg to transform it into a “Madame” for breakfast or brunch, eat it as is with a small side salad for lunch, or pair it with your favorite soup for dinner. If you need a reference, begin with this simple recipe from Audrey Le Goff.

 

Cassoulet

This hearty stew, which originated in the south of France in the 1300s, is widely considered the country’s ultimate comfort meal. It’s a peasant dish of mixed meat and beans traditionally made in a clay pot, but any deep roasting or baking dish will work. The French love to argue about what makes a classic cassoulet—in general, it requires white beans (tarbais, to be exact, though white kidney, great northern, or cannellini are easier to come by here in the U.S.), pork, sausage, and ham. There are regional versions that also swap goose, duck confit, bacon, mutton, and lamb in—truly, there’s a cassoulet for every region of France. Some top the combination with breadcrumbs, others with a layer of dough that crisps up to a flaky crust when baked. Whatever your version, the result is sure to satisfy. Get started with Bon Appétit’s recipe.

 

Soup à L’Oignon

You know it as French onion soup, though our history of it here in America is relatively brief—onion soups have been a staple in France since Roman times. As with cassoulet, recipes vary depending on region, but the au gratin version we all adore is said to have originated in Paris’s Les Halles market in the 1800s. Essentially, it requires slow-cooking onions until they’re caramelized, adding them to beef stock (homemade if you’re really feeling ambitious, or substitute vegetable broth if you want to go meat-free), splashing in wine and cognac, placing the soup in a bowl and topping it with a thick slice of toasted bread, topping that with cheese, and broiling it until it melts. Here’s Julia Child’s recipe, for purists.

 

Coq au Vin

Chicken (aka: “coq”) lovers: unite—this is your dish! Rumor has it that it dates back to Julius Caesar’s time…it’s stuck around because it is just that good. The meat is braised in red wine (typically Burgundy Pinot Noir), mushrooms, bacon, onions, garlic, a handful of herbs, and sometimes a bit of brandy until it has a deep, rich color and is fall-off-the-bone tender. The whole slow-cooked saucy stew is then ladled on top of a pile of fluffy mashed potatoes or egg noodles. And don’t forget to grab a crusty baguette to scoop up any leftover sauce—you won’t want to waste it! Is your mouth watering yet? Again, for the recipe, we’ll let Julia Child take this one.

 

Fondue

We love a meal that begs the question: how can we make cheese even more fun? The Swiss have been responding accordingly since the 19th century with their national dish, a delectable dippable mixture of melted cheese and white wine. It’s a simple concoction to assemble, and even easier to eat. Traditional cheeses include a mixture of gruyère and emmental (though the sky’s the limit if you want to use other meltable options), and the tried-and-true cubes of bread, pickles, bite-sized potatoes, and pearl onions. But you can try anything—apples, broccoli, cured meats, mushrooms…we could keep going. The beauty of fondue is how versatile and customizable it is! Get started with Food & Wine’s primer.

 

Feeling inspired to explore à la française beyond your kitchen? We’ve always got fabulous events here at L’Alliance New York, French classes for all levels of learners, and immersive Culture & Language Voyages if you want to sample your favorite French and francophone comfort foods in the country of their origin.

 

Image credit © Küchengötter