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French
Slow-Braised Coq au Vin and Pearl Onions
Our Coq au Vin leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Pearl Onions.
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Free recipe
Slow-Braised Quiche Lorraine with Crusty Bread
Deeply satisfying Quiche Lorraine with Crusty Bread, simple ingredients treated with real care.
Ingredients
What you'll need
- 1 lb quiche lorraine
- 1 medium unsalted butter
- 1 lb shallot
- a pinch fresh thyme
- 4 oz dry white wine
- 1/4 cup kosher salt
- 2 tbsp cracked black pepper
- to taste good finishing oil
Method
Step by step
- Pat the quiche lorraine dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the quiche lorraine, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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Classic Coq au Vin and Pearl Onions
Deeply satisfying Coq au Vin and Pearl Onions, balanced between sweet, salt and heat.