Fall French Recipes: French Onion Soup, Beef Bourgeon and Coq Au Vin

Fall French Recipes: French Onion Soup, Beef Bourgeon and Coq Au Vin

LOS ANGELES Ca, October 6th, 2014 – A few fall favorites French Onion Soup, Coq Au Vin and Beef Bourgeon. The one ingredient that defines French Food are the stocks and sauces that are the basis of many great recipes.

Don’t forget where there is food there is always a delicious beverage to go with it.

Chef Mary will be discussing these delicious dishes and Duane Pemberton will be picking out earthy wines to go with these great recipes today on Paired on commdiginews.com 6:30 pm EST.


Beef bourgeon is a classic French beef stew with chunks of flavorful beef in a rich sauce with roasted carrots and onions.

Servings 2-3


2 ¼ pound of stew meat

2 yellow onions, peeled and cut into 1-inch pieces

1 cup of baby carrots, each carrot cut into 3’s

2 shallots, peeled and cut into 1” pieces

1 tablespoon of paprika

4 tablespoons butter

2 tablespoon of olive oil

1-tablespoon butter

1-tablespoon of salt

6 tablespoons of tomato paste

1-cup of cabernet

3 cups of water

1 tablespoon of bouillon


Dry your meat with a paper towel.

In a large pot heat on high with olive oil and once the oil is hot sear the meat on all sides (this should take about 10 minutes)

Add paprika, salt and pepper once the meat has begun to brown.

When the meat has browned remove the meat from the pot and set it aside.

Add the olive oil and butter to the pot.

Once the butter and oil are warm add the vegetables to the pot and remove the fond from the bottom and the sides using a rubber spatula and the vegetables.

Cook the vegetables for 10 more minutes until they are aromatic, glossy and starting to turn brown.

Next add the tomato paste to the vegetables and cook for another 5 to 7 minutes.

When the tomato paste has cooked to a darker more brownish hue turn the fire off and add the cabernet to the pot.

Return the fire to a low heat and cook out the alcohol.

Add the meat, water and bouillon (you can also substitute stock or broth the flavor might not be as strong) to the pot.

Bring everything to a boil and then turn down the heat to a low, low simmer or add it to a slow cooker.

Cook for 3 and a half to 4 hours.

Season everything with salt and pepper.

Serve with crusty bread, pasta or potatoes.




French onion soup is a delicious medley of slow cooked onions with rich beef broth, thyme and sherry vinegar topped with a toasted French bread and salty Gruyere cheese.

Serves 2


3 onions, peeled and sliced ¼ “

2 shallots, peeled and sliced ¼”

2 tablespoons olive oil

4 cups of water

2 bouillon cubes (or 4 cups of good stock or broth and leave out the water)

½ cup sherry wine

¼ cup red wine vinegar

1 bay leaf

1 sprig of thyme or ½ teaspoon of dried thyme

2 slices of good crusty sourdough bread, toasted

2-4 slices of gruyere cheese (depending on how much cheese you like it)


Heat a large sauté pan on a medium high fire.

Next add olive oil, onions and shallots to the pan.

Turn the heat down to a medium low and slowly cook the onions for 20 minutes stirring occasionally to prevent them from burning. (if they appear to be burning turn down the fire and add a little more oil to the pan).

Season the onions with salt and pepper.

Once the onions are brown turn the fire off and add the sherry wine and red wine vinegar to the pan.

Scrape all of the fond from the bottom and pour everything into a soup pot.

Add the water, bouillon, bay leaf and sprig of thyme to the pot.

Bring everything to a boil and then simmer for 2-25 minutes.

When the soup is done add it into small soup crock-pots (or bowls that can withstand high temperatures).

Heat your oven to a broil and transfer your oven rack to the top level.

When the broiler is ready place the toasted bread on top of each soup, top with cheese and broil for 2-3 minutes.



Last but not least Coq Au Vin is chicken soaked in a red wine marinade, which gives the chicken a delightful purple hue with a tantalizing flavor.

The recipe will be discussed on today’s Paired on CommDigiNews Hour on Blog Talk Radio 6:30pm EST



Click here for reuse options!
Copyright 2014 Communities Digital News

This article is the copyrighted property of the writer and Communities Digital News, LLC. Written permission must be obtained before reprint in online or print media. REPRINTING CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

Correspondingly, Communities Digital News, LLC uses its best efforts to operate in accordance with the Fair Use Doctrine under US Copyright Law and always tries to provide proper attribution. If you have reason to believe that any written material or image has been innocently infringed, please bring it to the immediate attention of CDN via the e-mail address or phone number listed on the Contact page so that it can be resolved expeditiously.

Mary Moran
Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.