My Global Food Challenge

France (3)

Lyonnaise Steak (France)

“This mouthwatering Lyonnaise steak recipe showcases juicy, custom-seared sirloin steaks served with a special, caramelized onion garnish and Lyonnaise-style golden potatoes. Add a crisp, green salad, fresh baguettes, and a good bottle of wine to the table for an amazingly delicious, yet simple meal.”

Yield: 4-6 Servings


1 tablespoon light olive oil
3 sirloin steaks, 12 to 14 ounces, 3/4-inch thick each
Ground black pepper
5 tablespoons butter
6 medium onions, thinly sliced
1/2 cup dry white wine
1 1/2 tablespoons red wine vinegar
1 cup veal stock or beef stock
1 tablespoon fresh, finely chopped parsley


To make the steaks, heat the remaining tablespoon of oil in a large skillet set over high heat. Season both sides of all steaks with salt and pepper, as desired. Sear the steaks for 1 minute on each side for bleu (very rare), 2 minutes on each side for rare, 3 minutes on each side for medium. For well-done steak, sear each side for 1 minute and then finish the steak in a 325F oven for 12 to 15 minutes.

Once the steaks are cooked, transfer them to a plate and tent them with foil to keep warm. Add 1 1/2 tablespoons butter to the hot skillet and sauté the remaining onions over medium-high heat, until they turn golden.

Season the onions with salt and pepper, to taste, and then stir in the white wine, red wine vinegar, and stock. Bring the mixture to a boil and cook it, stirring often, until the liquid has almost completely evaporated. Stir in the remaining butter to thicken the onions.

Layer the seasoned onions over the steaks and then dust them with the chopped parsley. Serve the prepared steaks surrounded with the potatoes.

Link to My Post on France:

Cuisine: French

Main Ingredient: Steak

Lyonnaise Potatoes (France)

Yield: 4 to 6 servings


2 pounds medium potatoes
6 tablespoons butter, divided
2 tablespoons vegetable oil, divide
2 medium onions, thinly sliced
Ground black pepper


In a large pan set over medium-high heat, bring the potatoes covered in cold water to a boil and then reduce the water to a simmer. Simmer the potatoes for 15 to 20 minutes, until they turn tender. Remove the potatoes from the pan and allow them to cool. Peel the potatoes, discard the skins, and cut them into 1/4-ich thick slices.

In a large skillet set over high heat, melt half the butter and half the oil. Add the potatoes to the skillet and cook them for 4 minutes on each side, until they turn golden brown. Melt the remaining butter and oil in a large skillet set over high heat. Sauté the sliced onions for 5 to 7 minutes, until they turn tender and golden brown. Gently toss the potatoes and onions together and set them aside for a moment.

Link to My Post on France:

Cuisine: French

Main Ingredient: Potatoes

Famous Barr’s French Onion Soup (St. Louis)

“One of St. Louis’s favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store’s restaurant for this famous soup. Enjoy! Famous-Barr’s French Onion Soup”


5 lbs onions, unpeeled
1/2 cup butter ( 1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided ( recommended Swanson’s)
1 cup dry white wine (optional)
3/4 cup all-purpose flour (such as Wondra) or 3/4 cup instant flour ( such as Wondra)
caramel coloring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
French baguette (optional)
swiss cheese (optional) or gruyere cheese (optional)


Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.

(The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.

Pour in 6 cans broth and wine. Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours.

Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top. If desired, pour into ovenproof crocks or bowls.

Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes. Leftover soup can be frozen.

Link to My Post on France:

Cuisine: French

Main Ingredient: Onion


Notes:  “I have been making this soup for over 20 years and have never found another recipe that even comes close. It is time consuming but the results are amazing. The only thing that I do differently is, instead of mixing the flour with a can of broth, I add the flour to the paprika, salt and papper and make a roux by adding the mix to the tenderized onions. You need to stir constantly because you don’t want the mixture to scorch or brown, but you do want to cook it long enough to get the flour taste to disappear. The roux takes about 10-20 minutes of stirring to get all the flour incorporated with the onion liquid. After the roux is ready, slowly start adding your liquid, stirring all the time. The result is a smooth, rich texture. No lumps and no flour taste. If it is too thick for your liking, add another can of broth.

If you’re really ambitious…make your own stock! You will notice the difference. No “can” taste, more flavor and healthier too! Enjoy!”

File:France in Europe (-rivers -mini map).svg

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