This meal was first made for me by Richard Simoneau's wife, in their butcher shop, Boucherie de la Mairie, Paris’ most highly regarded neighborhood butcher shop. It is the fastest, easiest and best chicken and red wine dish I know of.

See my blog on poaching for tips on this recipe!

Also, make sure to serve this with my rouille recipe.

French Onion Soup is a classic combination of some of the best flavors and textures available to a cook. Onions and beef stock make a hearty yet delicately textured soup. Then top that with some crusty bread and melted cheese and you’ve got a bowl full of culinary delights and a rib-sticking meal.

My recipe deviates from the super traditional version—I add leeks and shallots to build a fuller onion-y flavor and the tomato paste adds another dimension to the old favorite.

SKILLS USED:
Washing Leeks
Carmelizing Onions