For a crusty artisan-style bread, start with a sponge, or ‘poolish,’ and let the flavors build during a long slow fermentation process.

For a crusty artisan-style bread, start with a sponge, or ‘poolish,’ and let the flavors build during a long slow fermentation process.

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A traditional side dish from the Alsace region of France, in the country’s northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell.

A traditional side dish from the Alsace region of France, in the country’s northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell.

A slice of French bread layered with three varieties of cheese is broiled on top of individual servings of this soup of Spanish onions cooked in beef bouillon to form a rich crust.

A slice of French bread layered with three varieties of cheese is broiled on top of individual servings of this soup of Spanish onions cooked in beef bouillon to form a rich crust.