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Article: French Dinner Class Menu

French Dinner Class Menu

Cooking Class Menu & Recipes

(French Bistro-Inspired Edition)

First Course: Quick French Onion Soup

Prep Time: 15 min | Cook Time: 35 min | Serves: 4

Ingredients

  • 2 tbsp butter
  • 3 large yellow onions, thinly sliced
  • 1 tsp salt
  • 1 tsp sugar (helps with caramelization)
  • 1 tbsp flour
  • 4 cups beef broth (or mix of beef + chicken broth)
  • ½ cup dry white wine
  • 1 tsp Worcestershire sauce (optional, for depth)
  • ½ tsp fresh thyme (or ¼ tsp dried)
  • 1 small baguette, sliced
  • 1 cup shredded Gruyère cheese

Instructions

  1. Caramelize the Onions:
    • Melt butter in a large pot over medium heat.
    • Add onions, salt, and sugar. Stir occasionally and cook for 15 minutes until deeply golden.
  2. Make the Soup:
    • Stir in flour and cook for 1 minute.
    • Pour in white wine, scraping the bottom to deglaze. Let simmer for 2 minutes.
    • Add broth, Worcestershire sauce, and thyme. Simmer for 15 minutes.
  3. Toast the Bread:
    • While the soup simmers, toast baguette slices in a dry pan until golden.
  4. Assemble & Serve:
    • Ladle soup into bowls, top with baguette slices, and sprinkle Gruyère cheese.
    • Broil for 2 minutes (if using an oven) or cover with a lid for 3 minutes to melt the cheese stovetop.

Main Event: Stovetop Coq au Vin Blanc

Prep Time: 15 min | Cook Time: 35 min | Serves: 4

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • Salt & pepper to taste
  • 2 tbsp butter
  • 4 oz pancetta or bacon, diced
  • 8 pearl onions, peeled (or substitute ½ a small yellow onion, diced)
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 2 tbsp heavy cream (optional, for extra richness)
  • 1 tbsp chopped parsley (for garnish)

Instructions

  1. Sear the Chicken:
    • Season chicken thighs with salt and pepper.
    • Heat butter in a large skillet over medium-high heat.
    • Sear chicken skin-side down for 5 minutes, flip, and cook another 3 minutes. Remove and set aside.
  2. Cook the Vegetables:
    • In the same pan, sauté pancetta/bacon until crisp. Remove and set aside.
    • Add pearl onions and mushrooms. Sauté for 3-4 minutes until browned.
    • Stir in garlic and cook for 30 seconds.
  3. Simmer the Dish:
    • Pour in white wine, scraping the pan to deglaze. Simmer for 2 minutes.
    • Stir in broth, Dijon mustard, and thyme. Add chicken and pancetta back.
    • Cover and let simmer on medium-low for 25 minutes, flipping chicken halfway.
  4. Finish & Serve:
    • Stir in heavy cream (if using) and simmer 2 more minutes.
    • Garnish with parsley and serve warm.

Side Spotlight: Haricots Verts Almondine

Prep Time: 5 min | Cook Time: 10 min | Serves: 4

Ingredients

  • 12 oz haricots verts (thin French green beans)
  • 1 tbsp butter
  • ¼ cup sliced almonds
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • ½ tsp salt

Instructions

  1. Blanch the Green Beans:
    • Bring a pot of water to a boil. Add green beans and cook for 2 minutes.
    • Drain and transfer to a bowl of ice water to stop cooking. Drain again.
  2. Toast the Almonds:
    • In a dry pan over medium heat, toast almonds for 2 minutes until golden. Remove and set aside.
  3. Sauté Everything Together:
    • In the same pan, melt butter. Add garlic and cook for 30 seconds.
    • Add green beans, lemon juice, and salt. Toss to coat and heat through.
    • Sprinkle toasted almonds on top and serve.

Sweet Finish: Quick Chocolate Pots de Crème

Prep Time: 10 min | Cook Time: 5 min | Chill Time: 30 min (in freezer) | Serves: 4

Ingredients

  • 4 oz dark chocolate, finely chopped
  • ½ cup heavy cream
  • ¼ cup whole milk
  • 1 tbsp sugar
  • 1 egg yolk
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Heat the Cream:
    • In a saucepan over medium heat, warm cream, milk, and sugar until steaming but not boiling.
  2. Temper the Egg Yolk:
    • Whisk egg yolk in a bowl. Slowly pour in a few tablespoons of warm cream while whisking.
    • Pour the mixture back into the saucepan and stir continuously for 2 minutes.
  3. Melt the Chocolate:
    • Remove from heat and add chopped chocolate, vanilla, and salt. Stir until smooth.
  4. Chill Quickly:
    • Divide into ramekins and place in the freezer for 30 minutes to set.
  5. Serve with whipped cream or berries.

Timing Guide for Class

Total Time: 90 min

  1. Start caramelizing onions for soup (0-15 min)
  2. Marinate chicken & chop veggies (15-20 min)
  3. Begin soup broth (20-30 min)
  4. Sear chicken & start coq au vin blanc (30-40 min)
  5. Make chocolate pots & freeze (40-50 min)
  6. Sauté haricots verts (50-60 min)
  7. Finish coq au vin blanc & toast soup bread (60-75 min)
  8. Plate & serve (75-90 min)

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