As temperatures fall, it’s time to start culinary planning for the cold months ahead. Luckily France is the perfect country for it. Warning: Waistlines may expand.

Pot-au-feu

Pot-au-feu is a mouthwatering stew of different kinds of meat, marrow bones and root vegetables. Preparation is easy but the stew needs to cook on low heat for quite some time. The meat, veggies and broth are served in separate dishes, accompanied by horseradish, spicy Dijon mustard and pickled gherkins. The bone marrow is spread on to toasted pieces of bread, but this may not be everyone’s cup of tea

Onion Soup

French onion soup is well known outside of France, and with good reason. It’s easy to make and it’ll definitely warm you up when it’s cold outside. There are a few different, but equally delicious, variations on the recipe. Some suggest a slice of bread on top while others are gratinéed to create a crusty layer of cheese.

Continue reading “The 10 heartiest French dishes to get you through winter – with recipes” →