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French 3-Course Meal

Sunday, May 22nd
11:00 AM - 12:45 PM Pacific Time

Join Guillaume as he teaches you the fine art of making a cozy French onion soup covered with melted, gooey cheese, paired with a salad and homemade dressing. Finish off the French food excursion with light and fluffy almond financier cakes.

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Get to know Guillaume

Learn more about Guillaume’s background, French cooking classes, or how to book a corporate cooking class or team building cooking class with him.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

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Before class:

• Halve and thinly slice the onions.

• Prepare salad greens and toppings of choice. Dressing will be made in class.

French Dinner
Serves 2

French Onion Soup

• 50 grams (3 1/2 tablespoons) butter

• 1 tablespoon olive oil

• 1 kilogram (2.2 pounds) yellow onions, halved and thinly sliced

• 1 teaspoon sugar or honey

• 250 milliliters (1 cup) dry white wine

• 2 tablespoons all-purpose flour, or gluten-free flour substitute

• 1 liter (4 1/4 cups) hot stock (any type, but chicken is traditional)

• 4-8 slices baguette

• 150 grams (5.3 ounces) grated gruyère cheese

Side Salad

• Greens:

  • Arugula or baby spinach

• Dressing:

  • 1 tablespoon French-style mustard (smooth or whole grain recommended), or substitute with yellow mustard

  • 1 tablespoon balsamic vinegar

  • 4 tablespoons extra virgin olive oil (or 2 tablespoons extra virgin and 2 tablespoons sunflower oil)

  • Pinch of salt & pepper

• Salad topping suggestions (feel free to add others):

  • Diced tomatoes & pine nuts

  • Diced apple or pear with blue cheese

  • Beets, grated

  • Nuts

  • Goat cheese

Financier Cakes

• 125 grams (1 cup) powdered sugar

• 125 grams (1 cup) almond powder (or substitute coconut powder)

• 50 grams (1/3 cup) all-purpose flour (or a gluten-free flour substitute)

• 100 grams (7 tablespoons) butter 

• 4 egg whites 

• Additional butter or cooking spray, to grease the pan

• Topping options:

  • Berries 

  • Chopped almonds

  • Pistachios

  • Chocolate chips

  • Shredded coconut

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 large pot - 3 liters / 3.5 quart size (heavy-based pan like cast iron is best)

• Saucepan

• 2 bowls

• Wooden spoon

• Rubber spatula

• Whisk

• Small multiple cake mold

• Wire rack for cooling

• Oven or convection oven

• Optional: fine mesh sieve

General Steps of Cooking:

1. Bake the cakes.

2. Prepare the salad dressing.

3. Make the French Onion Soup.

4. Bon appetit!

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Check out more classes with Guillaume in France!

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