15 Old-School French Recipes Your Grandma Used to Make

Coq au vin sounds like something that should take all day, but this one-pot version is ready in under an hour. Make sure to save a glass of wine to sip on while you cook.

French onion soup is one of our hands-down favorites. There’s the savory broth, crusty bread and a mound of melted Gruyère. Plus, this hands-off version cooks in the slow-cooker all day, so you can go about your business with visions of cheese pulls dancing in your head.

Your grand-mére’s version was probably filled with duck and sausage. But we like Coterie member Phoebe Lapine’s lighter veggie version for a change of pace.

If a cartoon rodent can make it, so can you. Serve this with a loaf of crusty bread, and dinner is done.

We’ve all made baked Brie with a whole jar of jam spread on top. But to class it up, follow the lead of Coterie member Gaby Dalkin (and French grandmas everywhere) and switch to the slightly funkier Camembert, with a simple herb topping.

Who needs pancakes when you can have these paper-thin crepes to devour? Eat them for dessert, or a particularly indulgent breakfast.

Your grand-mére probably spent hours on her bouillabaisse, and used every kind of fresh seafood she could find. But narrowing it down to just a few—cod, shrimp and mussels—and using canned tomatoes and seafood stock makes this an easy weeknight meal.

An open-faced version of our favorite sandwich—crusty bread, tangy mustard and a creamy Gruyère cheese sauce. We’re not exactly going to call this diet food, but the smaller size makes it just a little more manageable.

We don’t understand how the clafoutis—a baked custard dish studded with fresh fruit—manages to be so creamy and so light at the same time. But we’re willing to keep making them until we figure it out.

Don’t tell Grandma (or Julia Child), but when you’re making beef bourguignon, the slow-cooker is truly your best friend. Set it, forget it and come home to melt-in-your-mouth tender meat.

A classic quiche Lorraine will always remind us of lunch at Grandma’s, and thanks to Heidi Larsen, we’re ready to carry on the tradition. Using a make-ahead pie crust makes it super simple to throw together.

The secret to this easy tarte tatin is store-bought puff pastry (Coterie member Katie Workman always has the best time-saving tips). But we promise, it still looks and tastes just as good as the homemade version.

Potatoes with cream sauce and plenty of melted Gruyère? Yeah, we’re on board. This is not everyday food, but once in a while it certainly hits the spot.

It’s practically the law in France that Sundays involve a big family meal with a roast chicken at the center. We can’t think of a nicer way to start the week.

Making a classic soufflé can be a bit intimidating, but it pays to do it a day ahead of time. Once you’ve assembled, stick it in the freezer overnight, which helps keep the shape and texture.