Wine & Food: French Après-Ski Recipes

This month, many of us will hit the slopes or otherwise frolic in the snow. And the crisp winter air definitely makes you hungry! These cheesy French après-ski recipes are easy to make and easy to love. For the best after-snow experience, we give you suggestions for wine pairings to pop open with each dish.

Here are the French après-ski recipes for:

• Brie en Croûte (Go to recipe)
• French Onion Soup (Go to recipe)
• Tartiflette (Go to recipe)
• French Cheese fondue (Go to recipe)

Brie en Croûte Recipe

French Onion Soup

Serves 6

The soupe à l’oignon is ultra comforting and relatively easy to make – caramelising the onions might take some time, but it’s definitely worth it. Top it off with a slice of crusty baguette with some cheese, and let it melt under the broiler. Délicieux!

What You’ll Need

• 750 g yellow onions
• 2 garlic cloves
• 50 g (1/4 cup) butter
• 45 g all-purpose flour
• 250 ml (1 cup) white wine
• 2 litres beef, chicken or vegetable stock
• 1 bay leaf
• 2 sprigs thyme
• Salt & pepper (to taste)
  For the topping:
• 1 baguette
• 120 g (1 cup) grated Gruyère
  Also needed: 6 oven safe soup bowls

What to do

Peel and thinly slice the onions. Crush the garlic cloves. 

Melt the butter into a heavy pan and cook the onion on low heat until soft and caramelised, about 25 minutes. Stir constantly to prevent sticking. 

Add the garlic and flour and cook for another 2 minutes. 

While stirring, add the wine and stock and bring to a boil. Now add the bay leaf, thyme and season with salt and pepper. Let it simmer for 25 minutes on low heat. Meanwhile, preheat the oven to 200 ºC (400 ºF). Cut the baguette into 1-inch slices and grill them for 3 minutes. Remove from the oven and sprinkle each slice with grated cheese.

Remove the bay leaf and thyme and divide the soup over oven-safe bowls. Place a slice of cheese-topped baguette in each bowl and grill for 2-3 minutes until the cheese is melted and golden.

Wine Pairing

White: Domaine de Castelnau Viognier
Red: Bottega Vinai Pinot Nero

Tartiflette

Serves 4 

A hearty dish from the Haute-Savoie in France, this comforting classic features Reblochon, a creamy cow’s milk cheese.

What You’ll Need

• 2.6 lb firm potatoes
• Coarse salt
• 2 yellow onions
• 1 tbsp olive oil
• 200 g smoked bacon strips
• Butter for greasing
• 1 lb Reblochon cheese (or a full wheel), or a Canadian equivalent
• 2 tbsp sour cream
• 1 cup dry white wine (optional)

What to do

Heat the oven to 225 °C (425 °F). Peel the potatoes. Bring a large pot of water with some salt to the boil, and cook the potatoes until fork-tender. Drain and let cool.

Meanwhile, small dice the onion. Heat the olive oil in a large pan and brown the onion. Add the bacon strips, and cook for a few more minutes.

Grease a baking dish with butter. Cut the potatoes in thin slices. Place a layer of potatoes on the bottom of the baking dish, then cover with half of the onions and bacon. Repeat once more. Season to taste with some salt and freshly ground pepper.

Add the sour cream on top, and evenly spread it with the back of a spoon. 

Slice off the crust of the Reblochon cheese on one side. Then portion the cheese in 8 equal pieces. Place the cheese, remaining crust facing up, on top of the potatoes. Pour the wine over the cheese (optional).

Place in the oven for about 20-25 minutes, or until the cheese is melted and slightly browned. Serve with a green salad. 

Wine Pairing

White: Adrian Vacher Jacquère
Red: Uva Non Grata

French Cheese Fondue

Commonly associated with Switzerland, France claims its own version of the cheese lover’s dream. For the Fondue Savoyarde, you would use a combination of Beaufort, Abondance, Emmental or Comté. 

What You’ll Need

• 1 clove garlic, halved
• 1 cup dry white wine
• 1 tbsp cornstarch
• 250 g Tomme d’Abondance, grated
• 250 g Beaufort (French Gruyère), grated
• 150 g Comté (or French Emmental), grated
• 1 pinch ground nutmeg
• 1 pinch freshly ground black pepper
• 3 tbsp Kirsch (optional)
• 1 loaf crusty bread, cut into small pieces

What to do

Rub the inside of a heavy-bottomed pan with garlic, then discard garlic.

In a small bowl, whisk together the wine and cornstarch. Add it to the pan and slowly bring it to a boil. Using a wooden spoon, slowly stir in the cheeses, followed by the spices. Stir until the cheese is melted and smooth, lower the heat if it sticks to the bottom. The cheese should steam, but never boil.

Once the cheese is thickened, add the Kirsch (optional!) and stir it in well. Transfer cheese to a fondue set. Serve with plenty of bread for dunking.

Tip: If during dinner the cheese becomes too thick, make it thinner by adding a splash of white wine.

Wine Pairing

White: Manar dos Seixas
Red: Uva Non Grata

Did you enjoy these recipes and wine pairings?

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