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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":492,"pronunciation":519,"substitutions":520,"slug":533,"title":534,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":472,"prepMinutes":538,"cookMinutes":539,"difficulty":540,"course":541,"diet":543,"mainIngredients":545,"images":546,"keywords":556,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":533,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"For a proper French onion soup, 45–60 minutes over medium-low heat, stirring every few minutes. Recipes promising deeply caramelized onions in 10–15 minutes are describing browned onions, which taste sharper and less sweet. The slow version converts the onions' sugars throughout, and that sweetness is the soup's foundation.","How long does it really take to caramelize onions?",{"answer":398,"question":399},"Ordinary yellow onions are the classic and best choice — they have enough sugar and enough bite to end up balanced after an hour of cooking. Sweet onions (like Vidalia) caramelize faster but can make the soup one-dimensionally sweet; red onions work but turn the broth murky. Yellow is the safe, traditional answer.","What kind of onions should I use for onion soup?",{"answer":401,"question":402},"Yes. Toast the baguette slices, pile the gruyère directly on them, and broil the cheese-topped croutons on a baking sheet until bubbling and browned, then float one on each bowl of hot soup. You lose the cheese welded dramatically to the bowl's rim, but the eating experience is nearly identical.","Can I make French onion soup without broiler-safe bowls?",{"answer":404,"question":405},"The classic version is not — it is built on beef stock, which provides the savory depth that balances the sweet onions. A vegetarian version with good vegetable stock, a splash of soy sauce for depth, and a vegetarian-rennet cheese is genuinely worth making, but it is a variation rather than the bistro original.","Is French onion soup vegetarian?",{"answer":407,"question":408},"Almost always scorched onions: heat too high, stirring too rare, or dark fond left to burn on the pot floor. Caramelization should creep along at medium-low, and the browned film on the pot should be deglazed with liquid whenever it darkens past deep brown. Once onions burn, bitterness carries through the whole pot and cannot be simmered out.","Why did my onion soup turn out bitter?",[410,411,412,413,414,415],"Slice the onions with the grain (pole to pole), about 5 mm thick — they hold some texture through the long cook instead of melting into paste.","Do not raise the heat to speed things up. Onions caramelize evenly over medium-low; over high heat they scorch at the edges while staying raw and sharp inside, and burnt onion makes bitter soup.","The fond — the brown film on the pot floor — is flavor, not a mess. Scrape it up each time you deglaze with a splash of water or the wine.","Use the best beef stock you can; the soup is only two flavors, and stock is half of them. Homemade is ideal, a good low-sodium bought stock is fine.","Dry the baguette slices fully in the oven before they go on the soup — a fresh, soft slice drinks the broth and collapses.","Let the broiled bowls stand 2–3 minutes before serving; the soup under the crust is dangerously hot.","🧅","French onion soup is proof that patience is an ingredient. A kilo of sliced onions cooks down in butter for the better part of an hour until it collapses into a sweet, mahogany tangle, then simmers in beef stock with white wine, thyme and bay. The bowl goes under the broiler wearing a toasted baguette slice and a thick blanket of gruyère, which melts, bubbles and browns into the famous cheese crust you crack with a spoon. It tastes deeply savory and gently sweet at once — beefy, oniony, winey — and there is no shortcut worth taking: the caramelization is the recipe. Everything else is assembly.","Onion soup is ancient, cheap-of-necessity food — onions and stale bread were what poor kitchens across Europe reliably had — and the French version grew out of exactly that thrift. The gratinée we know today, crowned with a crouton and broiled cheese, took its modern form in Paris, where it became the signature dish of the bistros around Les Halles, the city's vast central food market. The market worked through the night, and the onion soup served in the surrounding cafés at dawn fed porters coming off their shift alongside revelers ending theirs. That reputation — the restorative bowl at four in the morning — is a real and documented part of Parisian lore, and gratinée is still eaten late-night in France, including as a traditional finish to wedding celebrations.\n\nThere are also grander origin legends: one credits Louis XV, said to have improvised the soup from onions, butter and champagne at a hunting lodge, and another the exiled Polish king Stanisław Leszczyński, who supposedly fell for a version at an inn in Châlons and carried the recipe to his daughter at Versailles. Both stories are told often and verified never — enjoy them as legends, not history.\n\nWhat is certain is why the dish works. Long, slow cooking converts the onions' sharpness into deep caramel sweetness — a transformation of the vegetable itself, not a browning of its surface — and beef stock supplies the savory backbone that balances it. The gratinée topping is peasant economics turned into luxury: yesterday's bread and a handful of cheese, broiled until the crust becomes the best part. Lyon, which claims every onion dish as a birthright of its bouchon taverns, makes its own soupe à l'oignon with equal pride; Paris and Lyon can share the credit. The home cook's only real obligation is honesty about time. Rushed onions make brown soup. Slow onions make gratinée.","The soup base (without bread and cheese) keeps 4 days refrigerated and freezes well for up to 3 months — it arguably improves overnight. Reheat it on the stove until steaming, then add a freshly toasted crouton and cheese and broil just before serving. Never store or freeze the assembled gratinée; the crouton turns to sludge.",[421,422,423,424],"Honest timing — a true 45–60 minute caramelization, because that is where all the flavor comes from.","White wine deglazing lifts every browned bit off the pot floor and into the soup.","A dried-out crouton that holds under the cheese instead of dissolving into mush.","Broiler-safe bowls and a thick gruyère cap for the proper cracked, browned crust.",[426,427,428,429],"Heavy wide pot or Dutch oven","Broiler-safe soup bowls (or a baking sheet)","Ladle","Sharp chef's knife",{"fat":431,"carbs":432,"fiber":433,"protein":434,"calories":435,"estimated":8},24,45,5,20,480,[437],"A green salad with sharp vinaigrette and the rest of the white wine — the soup itself is rich enough to be the whole meal.",[439,442,445],{"name":440,"description":441},"Gratinée lyonnaise","The Lyon bouchon version, often enriched at the table by stirring a beaten egg yolk mixed with port into the soup under the crust.",{"name":443,"description":444},"White wine vs. no wine","Plenty of French home versions skip wine altogether and rely on stock and long cooking alone — leaner, more onion-forward, entirely traditional.",{"name":446,"description":447},"Soupe à l'oignon without the gratin","The everyday family version: same soup, served simply with toasted bread on the side instead of the broiled cheese lid.",[449,455,459,463,467,471,476,479,483,486,490],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1,"onion","yellow onions, halved and sliced 5 mm with the grain","kg","For the soup",{"qty":456,"ref":457,"name":457,"unit":458,"group":454},60,"butter","g",{"qty":450,"ref":460,"name":461,"unit":462,"group":454},"flour","plain flour","tbsp",{"qty":464,"name":465,"unit":466,"group":454},150,"dry white wine","ml",{"qty":468,"name":469,"unit":470,"group":454},1.25,"beef stock, hot","l",{"qty":472,"ref":473,"name":474,"unit":475,"group":454},4,"thyme","fresh thyme sprigs","piece",{"qty":450,"ref":477,"name":478,"unit":475,"group":454},"bay-leaf","bay leaf",{"qty":480,"name":481,"unit":482,"group":454},null,"fine salt","to taste",{"qty":480,"ref":484,"name":485,"unit":482,"group":454},"black-pepper","freshly ground black pepper",{"qty":487,"name":488,"unit":475,"group":489},8,"baguette slices, 2 cm thick","For the gratinée",{"qty":464,"name":491,"unit":458,"group":489},"gruyère, coarsely grated",[493,497,502,506,510,514],{"text":494,"title":495,"timerSeconds":496},"Melt {qty:butter} of butter in a heavy wide pot over medium heat. Add {qty:onion} of sliced onions with a good pinch of salt and stir to coat — the pot will look absurdly full. Cook, stirring now and then, until the onions collapse, turn translucent and release their liquid, about 15 minutes.","Start the onions",900,{"tip":498,"text":499,"title":500,"timerSeconds":501},"This step cannot be hurried. If the onions ever smell sharp or acrid rather than sweet, the heat is too high — turn it down.","Reduce the heat to medium-low and keep cooking, stirring every 3–4 minutes and scraping the pot floor, until the onions are a deep, even mahogany brown, sweet-smelling and reduced to a fraction of their volume — a genuine 45–60 minutes. Whenever the brown film on the pot floor darkens, loosen it with a tablespoon of water.","Caramelize — slowly",3000,{"text":503,"title":504,"timerSeconds":505},"Sprinkle the flour over the onions and stir for a minute to cook it out. Pour in the white wine and scrape up every browned bit from the pot floor, simmering until the raw alcohol smell fades and the liquid turns syrupy, 2–3 minutes.","Deglaze with wine",180,{"text":507,"title":508,"timerSeconds":509},"Add the hot beef stock, thyme sprigs and bay leaf. Simmer gently, partly covered, until the flavors knit and the broth tastes rounded rather than winey, about 20 minutes. Fish out the herbs, then season with salt and black pepper — go carefully if the stock was salted.","Simmer the soup",1200,{"text":511,"title":512,"timerSeconds":513},"Meanwhile, bake the baguette slices at 180°C until dried through and lightly golden at the edges, about 10 minutes — they should feel hard, like rusks. Soft bread will dissolve into the soup.","Dry the croutons",600,{"tip":515,"text":516,"title":517,"timerSeconds":518},"The cheese that browns onto the bowl's rim is not a mistake — fighting a spoon through it is half the pleasure.","Ladle the soup into broiler-safe bowls on a sturdy baking sheet, float two croutons on each and bury them under the grated gruyère, letting some cheese drape over the rim. Broil until the cheese is molten, bubbling and browned in spots, 3–5 minutes — watch it constantly. Rest 2 minutes before serving; the soup beneath the crust is scalding.","Broil the gratinée",240,"soop ah lo-NYON grah-tee-NAY",[521,525,529],{"note":522,"swap":523,"original":524},"Comté is the closest match and often cheaper. The mozzarella-parmesan mix melts well but is milder — a budget option, not a clone.","Comté, Emmental, or a mix of mozzarella and parmesan","Gruyère",{"note":526,"swap":527,"original":528},"The soup turns lighter and less classically bistro. The soy sauce trick restores some savory depth in the vegetarian version.","Chicken stock, or vegetable stock plus 1 tsp soy sauce","Beef stock",{"note":530,"swap":531,"original":532},"Sherry is a common French variant and slightly nuttier. Skipping alcohol entirely works; the acid splash keeps the onions from tasting flat.","Dry sherry, or simply more stock with 1 tsp of vinegar","Dry white wine","french-onion-soup","French Onion Soup Gratinée","Soupe à l'oignon gratinée","france","Paris \u002F Lyon",15,90,"medium",[542],"soup",[544],"nut-free",[451,457,473],[547,550,552,554],{"alt":548,"src":549},"Bowl of French onion soup with a browned, bubbling gruyère crust over a baguette crouton","\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-4x3.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Ffrench-onion-soup\u002Fhero-1x1.jpg",[557,558,559,560,561,562,542],"onion soup","gratinée","french bistro","caramelized onions","gruyère","paris","2026-08-18","dishroute-kitchen","The French bistro classic: onions caramelized slowly in butter, simmered in beef stock with thyme and wine, then broiled under a baguette crouton and a molten cap of gruyère.",{"en":567},"\u002Frecipe\u002Ffrench-onion-soup",{"items":569,"total":700,"page":450,"limit":431,"hasMore":847},[570,605,639,666,696,721,731,761,789,816],{"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":536,"baseServings":575,"prepMinutes":432,"cookMinutes":576,"restMinutes":577,"difficulty":578,"course":579,"diet":581,"mainIngredients":585,"images":587,"keywords":597,"publishedAt":604,"updatedAt":604,"authorSlug":564},"baguette","Baguette (French Crusty Loaf with an Overnight Poolish)","Baguette","Baguette de tradition française",6,25,1020,"hard",[580],"bread",[582,583,584],"vegetarian","vegan","dairy-free",[460,586],"yeast",[588,591,593,595],{"alt":589,"src":590},"Three long French baguettes on a rack with deeply browned crusts and open scored ears along the top","\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-4x3.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-1x1.jpg",[571,598,599,600,601,602,603],"french bread","poolish","preferment","crusty loaf","steam baking","pain de tradition","2026-08-19",{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":536,"region":610,"baseServings":575,"prepMinutes":611,"cookMinutes":612,"difficulty":540,"course":613,"diet":615,"mainIngredients":616,"images":621,"keywords":631,"publishedAt":604,"updatedAt":604,"authorSlug":564},"boeuf-bourguignon","Bœuf Bourguignon (Burgundy Beef Braised in Red Wine)","Bœuf Bourguignon","Bœuf bourguignon","Burgundy",40,200,[614],"main",[],[617,618,619,620,451],"beef-chuck","mushrooms","bacon","carrot",[622,625,627,629],{"alt":623,"src":624},"Cast-iron pot of beef bourguignon with dark glossy wine sauce, glazed pearl onions and browned mushrooms","\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-1x1.jpg",[632,633,634,635,636,637,638],"boeuf bourguignon","beef stew","red wine braise","burgundy","french classic","dutch oven","slow braise",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":536,"region":610,"baseServings":472,"prepMinutes":644,"cookMinutes":645,"difficulty":540,"course":646,"diet":647,"mainIngredients":648,"images":650,"keywords":660,"publishedAt":604,"updatedAt":604,"authorSlug":564},"coq-au-vin","Coq au Vin (French Chicken Braised in Red Wine)","Coq au Vin","Coq au vin",30,80,[614],[],[649,618,619,451,457],"chicken",[651,654,656,658],{"alt":652,"src":653},"Chicken thighs braised in dark red wine sauce with lardons, glazed pearl onions and mushrooms in a casserole","\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-1x1.jpg",[661,662,663,635,664,665],"coq au vin","chicken in red wine","french braise","beurre manie","one pot chicken",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":536,"baseServings":575,"prepMinutes":434,"cookMinutes":611,"restMinutes":518,"difficulty":540,"course":671,"diet":673,"mainIngredients":675,"images":678,"keywords":688,"publishedAt":604,"updatedAt":604,"authorSlug":564},"creme-brulee","Crème Brûlée (Vanilla Custard Under Burnt Sugar)","Crème Brûlée","Crème brûlée",[672],"dessert",[582,674],"gluten-free",[676,677],"heavy-cream","eggs",[679,682,684,686],{"alt":680,"src":681},"Ramekin of crème brûlée with a cracked amber caramel top revealing pale vanilla-flecked custard beneath","\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-1x1.jpg",[689,690,691,692,693,694,695],"creme brulee","burnt cream","vanilla custard","french dessert","baked custard","caramel","blowtorch",{"slug":697,"title":698,"shortTitle":698,"nativeName":699,"countrySlug":536,"baseServings":472,"prepMinutes":700,"cookMinutes":576,"restMinutes":644,"difficulty":701,"course":702,"diet":704,"mainIngredients":705,"images":706,"keywords":716,"publishedAt":563,"updatedAt":563,"authorSlug":564},"crepes","French Crêpes","Crêpes",10,"easy",[672,703],"breakfast",[582],[460,677,457],[707,710,712,714],{"alt":708,"src":709},"A stack of thin golden French crêpes with lacy browned edges, one folded into quarters","\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-1x1.jpg",[697,717,718,719,720,703,672],"french pancakes","brittany","galette","chandeleur",{"slug":533,"title":534,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":472,"prepMinutes":538,"cookMinutes":539,"difficulty":540,"course":722,"diet":723,"mainIngredients":724,"images":725,"keywords":730,"publishedAt":563,"updatedAt":563,"authorSlug":564},[542],[544],[451,457,473],[726,727,728,729],{"alt":548,"src":549},{"alt":548,"src":551},{"alt":548,"src":553},{"alt":548,"src":555},[557,558,559,560,561,562,542],{"slug":732,"title":733,"shortTitle":734,"nativeName":735,"countrySlug":536,"region":736,"baseServings":575,"prepMinutes":434,"cookMinutes":539,"restMinutes":538,"difficulty":701,"course":737,"diet":739,"mainIngredients":740,"images":744,"keywords":754,"publishedAt":604,"updatedAt":604,"authorSlug":564},"gratin-dauphinois","Gratin Dauphinois (Creamy Baked Potato Gratin)","Gratin Dauphinois","Gratin dauphinois","Dauphiné",[738],"side",[582,674],[741,676,742,743,457],"potato","milk","garlic",[745,748,750,752],{"alt":746,"src":747},"Baking dish of gratin dauphinois with browned bubbling top and a portion lifted to show thin creamy potato layers","\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fgratin-dauphinois\u002Fhero-1x1.jpg",[755,756,757,758,759,760],"gratin dauphinois","potato gratin","scalloped potatoes","cream","dauphine","french side dish",{"slug":762,"title":763,"shortTitle":764,"nativeName":765,"countrySlug":536,"region":766,"baseServings":575,"prepMinutes":644,"cookMinutes":767,"restMinutes":645,"difficulty":701,"course":768,"diet":769,"mainIngredients":770,"images":771,"keywords":781,"publishedAt":604,"updatedAt":604,"authorSlug":564},"quiche-lorraine","Quiche Lorraine (Smoked Bacon and Cream Tart)","Quiche Lorraine","Quiche lorraine","Lorraine",55,[614],[],[677,676,619,460,457],[772,775,777,779],{"alt":773,"src":774},"Slice cut from a golden quiche lorraine showing bacon lardons set in pale creamy custard and a crisp pastry base","\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fquiche-lorraine\u002Fhero-1x1.jpg",[782,783,784,785,786,787,788],"quiche lorraine","savoury tart","bacon tart","shortcrust pastry","egg custard","lorraine","french baking",{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"countrySlug":536,"region":794,"baseServings":472,"prepMinutes":644,"cookMinutes":456,"difficulty":540,"course":795,"diet":796,"mainIngredients":797,"images":802,"keywords":812,"publishedAt":563,"updatedAt":563,"authorSlug":564},"ratatouille","Ratatouille (Provençal Vegetable Stew)","Ratatouille","Ratatouille niçoise","Provence",[614,738],[583,674,584,544,582],[798,799,800,801],"eggplant","zucchini","tomato","bell-pepper",[803,806,808,810],{"alt":804,"src":805},"Rustic bowl of ratatouille with distinct chunks of eggplant, zucchini and peppers in glossy tomato 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