50+ Easy and Delicious Winter French Recipes to Warm You Up

Winter is the perfect season to indulge in hearty, comforting dishes that warm both the body and soul.

French cuisine, with its rich flavors and timeless techniques, offers some of the best dishes to enjoy during the colder months.

From savory stews to creamy gratins, the French have mastered the art of creating meals that are both satisfying and elegant. In this collection of 50+ winter French recipes, you’ll find a variety of dishes that highlight the best of French comfort food.

Whether you’re craving a classic Coq au Vin, a creamy Gratin Dauphinois, or a cozy French Onion Soup, this guide has everything you need to create memorable, warming meals this winter.

Each recipe is designed to be comforting, flavorful, and nourishing—perfect for chilly evenings.

Whether you’re a seasoned cook or new to French cuisine, you’ll find easy-to-follow recipes that bringthe charm and warmth of France right to your kitchen.

50+ Easy and Delicious Winter French Recipes to Warm You Up

French cuisine is renowned for its depth of flavor and classic techniques, and these winter recipes showcase the very best of that culinary tradition.

From slow-cooked stews and hearty soups to elegant vegetable gratins and rich desserts, these dishes are perfect for the colder months.

Whether you’re hosting a cozy dinner for family or simply want to treat yourself to a warm, comforting meal, this collection of 50+ winter French recipes provides endless inspiration.

The beauty of these recipes lies not only in their flavors but also in the way they bring people together.

As you cook and share these meals, you’ll be experiencing the heart of French culture—one that celebrates food, warmth, and togetherness.

So, put on your apron, light a fire, and enjoy the wonderful flavors of winter with these authentic French dishes.

Coq au Vin

Coq au Vin is a quintessential French dish perfect for cold winter nights. This rich, hearty stew combines tender chicken, mushrooms, onions, and lardons, all braised in red wine for a meal bursting with robust flavors. It’s an iconic comfort food that warms both the body and the soul.

Ingredients:

• 1 whole chicken, cut into pieces
• 150g lardons (bacon)
• 250g mushrooms, sliced
• 12 pearl onions, peeled
• 3 garlic cloves, minced
• 750ml red wine (Burgundy or any full-bodied red)
• 1 cup chicken broth
• 2 tbsp flour
• 2 tbsp olive oil
• 2 tbsp butter
• 1 bay leaf
• 2 sprigs thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil and butter in a large pot over medium heat. Add the chicken pieces and brown on all sides. Remove and set aside.
2. In the same pot, fry the lardons until crispy. Add the mushrooms, pearl onions, and garlic, cooking until softened.
3. Sprinkle flour over the vegetables and stir well to coat. Cook for another 2 minutes.
4. Pour in the wine and chicken broth, then add the thyme and bay leaf. Stir until the mixture thickens slightly.
5. Return the browned chicken to the pot. Cover and let it simmer for 1.5 to 2 hours on low heat, or until the chicken is tender.
6. Serve hot, garnished with fresh parsley, alongside mashed potatoes or crusty French bread.

Coq au Vin is not only filling but also carries a depth of flavor that enhances the cozy winter mood. The tender chicken infused with red wine and the rich combination of vegetables and herbs creates a meal that’s sure to impress.

French Onion Soup

French Onion Soup is a beloved winter classic, known for its deeply caramelized onions and savory broth, topped with melted cheese and a crusty baguette. This dish is a warm, comforting option that feels like a hug in a bowl.

Ingredients:

• 5 large onions, thinly sliced
• 4 cups beef broth
• 1/2 cup dry white wine
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tbsp flour
• 1 bay leaf
• 1 tsp thyme
• Salt and pepper to taste
• 1 baguette, sliced
• 200g Gruyère cheese, grated

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized (this may take up to 40 minutes).
2. Sprinkle flour over the onions, stirring to combine, and cook for another 2 minutes.
3. Add the wine and scrape up any browned bits from the bottom of the pot. Pour in the beef broth, bay leaf, and thyme. Bring to a boil, then reduce heat and let it simmer for 30 minutes.
4. Preheat your oven’s broiler. Toast the baguette slices until golden on both sides.
5. Ladle the soup into oven-safe bowls, place a toasted baguette slice on top of each bowl, and sprinkle generously with Gruyère cheese.
6. Place the bowls under the broiler until the cheese is melted and bubbly. Serve immediately.

This rich, flavorful soup is ideal for a cozy evening by the fire. The sweetness of the caramelized onions combined with the savory broth and gooey cheese topping creates a deeply satisfying dish, perfect for beating the winter chill.

Boeuf Bourguignon

Boeuf Bourguignon is a traditional French winter dish that turns humble ingredients into a luxurious meal. Slow-cooked beef is braised in red wine with vegetables and herbs, creating a dish that is full of depth and richness, perfect for the winter months.

Ingredients:

• 1 kg beef chuck, cut into large chunks
• 200g lardons (bacon)
• 300g carrots, sliced
• 200g mushrooms, halved
• 12 pearl onions, peeled
• 750ml red wine (Burgundy)
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 garlic cloves, minced
• 2 tbsp flour
• 2 tbsp butter
• 2 tbsp olive oil
• 2 sprigs thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat oven to 150°C (300°F). In a large pot, heat olive oil and butter over medium heat. Brown the beef in batches and set aside.
2. Add the lardons to the pot and fry until crispy. Then add the carrots, pearl onions, and garlic, cooking until softened.
3. Stir in the tomato paste and flour, cooking for another 2 minutes.
4. Add the red wine, beef broth, thyme, and bay leaf, scraping up any bits from the bottom of the pot.
5. Return the browned beef to the pot. Cover and transfer to the oven to cook for 2 to 3 hours, or until the beef is tender.
6. During the last 30 minutes of cooking, add the mushrooms to the pot. Continue cooking until everything is well combined and rich in flavor.
7. Serve hot with mashed potatoes or buttered noodles.

Boeuf Bourguignon is the epitome of French comfort food, perfect for cold winter evenings. The slow braising process infuses the beef with the rich flavors of red wine and vegetables, creating a dish that is as luxurious as it is comforting.

Cassoulet

Cassoulet is a rich, slow-cooked casserole from the southwest of France, traditionally made with white beans, sausages, and confit duck or pork. This hearty dish is perfect for winter, with its layers of flavors that develop beautifully over a long cooking time, making it the ultimate comfort food.

Ingredients:

• 500g dried white beans (soaked overnight)
• 4 duck legs (confit)
• 300g pork belly, cubed
• 200g sausage, sliced
• 1 large onion, chopped
• 2 carrots, sliced
• 4 garlic cloves, minced
• 2 cups chicken broth
• 1 cup white wine
• 2 bay leaves
• 1 sprig thyme
• 2 tbsp tomato paste
• 1 cup breadcrumbs
• 2 tbsp duck fat or olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 150°C (300°F). In a large pot, heat duck fat or olive oil over medium heat. Add the pork belly and sausage, browning them on all sides. Set aside.
2. In the same pot, add onions, carrots, and garlic, cooking until softened. Stir in the tomato paste and cook for another 2 minutes.
3. Add the soaked beans, white wine, chicken broth, thyme, and bay leaves. Bring to a simmer, and cook for 30 minutes.
4. In a large casserole dish, layer the beans with the duck legs, pork belly, and sausage. Cover and bake for 2 hours.
5. Remove the lid, sprinkle breadcrumbs on top, and bake uncovered for another 30 minutes to achieve a crispy topping.

Cassoulet is a dish that grows better with time, its deep flavors and tender meats making it a winter favorite. The combination of beans, duck, and pork provides a hearty, warming meal perfect for slow evenings by the fire.

Tartiflette

Tartiflette is a decadent dish from the French Alps, made with potatoes, Reblochon cheese, lardons, and onions. It’s a favorite after a day of skiing or winter sports, but equally enjoyable in the warmth of your home during the chilly winter months.

Ingredients:

• 1kg potatoes, peeled and thinly sliced
• 200g Reblochon cheese (or any soft-rind cheese), sliced
• 150g lardons (bacon)
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 200ml heavy cream
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 180°C (350°F). In a large pan, cook the lardons until crispy. Set aside.
2. In the same pan, sauté onions and garlic in butter until softened and golden.
3. Boil the sliced potatoes in salted water for about 10 minutes, until just tender. Drain and set aside.
4. Layer the potatoes, lardons, and sautéed onions in a baking dish. Pour the cream over the layers and season with salt and pepper.
5. Arrange the cheese slices on top, rind facing up, to ensure it melts and becomes bubbly.
6. Bake for 25 to 30 minutes, until the cheese is melted and golden.

Tartiflette is the ultimate indulgent winter dish. The creamy potatoes paired with melted cheese and crispy lardons create a dish that’s both luxurious and comforting, perfect for a cozy night in.

Choucroute Garnie

Choucroute Garnie is a hearty Alsatian dish that features sauerkraut, various cuts of pork, and sausages. The sauerkraut is cooked slowly with white wine and spices, creating a tangy, savory winter dish that is incredibly satisfying.

Ingredients:

• 1 kg sauerkraut (drained and rinsed)
• 4 pork sausages (bratwurst or any other smoked sausage)
• 200g smoked pork belly, sliced
• 4 pork chops
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 cup white wine
• 2 cups chicken broth
• 2 bay leaves
• 1 tsp juniper berries (optional)
• 2 tbsp butter
• Salt and pepper to taste
• Potatoes, boiled (to serve)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened.
2. Stir in the sauerkraut, white wine, chicken broth, bay leaves, and juniper berries. Bring to a simmer and cook for 30 minutes.
3. While the sauerkraut is cooking, brown the pork chops and smoked pork belly in a separate pan. Add them to the pot with the sauerkraut.
4. Add the sausages on top of the sauerkraut mixture. Cover and simmer for another 30 minutes, until all the meat is fully cooked and infused with flavor.
5. Serve hot, with boiled potatoes on the side.

Choucroute Garnie is a winter staple in the Alsace region, offering a flavorful combination of tangy sauerkraut and hearty meats. The slow cooking process allows the flavors to meld beautifully, making this dish a satisfying choice for cold-weather dining.

Blanquette de Veau

Blanquette de Veau is a creamy veal stew that’s classic French comfort food for the winter. The tender veal is simmered in a white sauce with carrots, onions, and mushrooms, creating a rich yet delicate dish perfect for cold days.

Ingredients:

• 1kg veal shoulder, cubed
• 2 carrots, sliced
• 12 pearl onions, peeled
• 200g mushrooms, sliced
• 1 cup white wine
• 3 cups chicken or veal broth
• 2 tbsp butter
• 2 tbsp flour
• 2 egg yolks
• 1/2 cup heavy cream
• 1 bay leaf
• 2 sprigs thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the butter over medium heat. Brown the veal on all sides, then remove and set aside.
2. Add the carrots, onions, and mushrooms to the pot, cooking until softened.
3. Stir in the flour and cook for 2 minutes, creating a roux. Slowly pour in the white wine and broth, stirring continuously until the sauce thickens slightly.
4. Add the veal back into the pot along with the thyme and bay leaf. Simmer on low heat for 1.5 to 2 hours, until the veal is tender.
5. In a separate bowl, whisk together the egg yolks and cream. Gradually add this mixture to the stew, stirring gently, until the sauce becomes creamy.
6. Serve the Blanquette de Veau hot, garnished with fresh parsley and accompanied by rice or potatoes.

Blanquette de Veau is a luxurious yet comforting dish that shines with its creamy sauce and tender meat. The delicate flavors, combined with the hearty vegetables, make it a perfect winter dinner that warms you from the inside out.

Gratin Dauphinois

Gratin Dauphinois is a creamy potato gratin from the Dauphiné region in southeastern France. Made with thinly sliced potatoes, garlic, and heavy cream, it’s baked until golden and bubbling, creating a rich, comforting side dish that’s perfect for winter meals.

Ingredients:

• 1kg potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup milk
• 2 garlic cloves, minced
• 2 tbsp butter
• 100g Gruyère cheese, grated (optional)
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 180°C (350°F). Butter a large baking dish.
2. In a pot, combine the cream, milk, garlic, salt, and pepper. Bring to a gentle simmer over low heat.
3. Layer the potato slices in the buttered baking dish. Pour the cream mixture over the potatoes, ensuring they are fully covered.
4. If using Gruyère cheese, sprinkle it on top of the potatoes for a richer flavor.
5. Bake for 1 to 1.5 hours, until the top is golden brown and the potatoes are tender.
6. Garnish with fresh thyme and serve hot.

Gratin Dauphinois is a rich, indulgent dish that adds warmth to any winter meal. The combination of creamy potatoes and melted cheese creates a satisfying, comforting side that pairs beautifully with roasted meats or as a standalone dish.

Bouillabaisse

Bouillabaisse is a traditional fish stew from the Provence region, particularly known in Marseille. This flavorful dish combines fresh seafood, herbs, and a rich broth made from tomatoes and saffron. It’s a warming, aromatic dish that brings the flavors of the Mediterranean to your winter table.

Ingredients:

• 1kg assorted fish (snapper, monkfish, etc.), cut into pieces
• 500g shellfish (mussels, shrimp, clams)
• 4 tomatoes, chopped
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 leeks, chopped
• 1 fennel bulb, sliced
• 1/2 cup olive oil
• 1 cup white wine
• 1.5 liters fish stock
• 1 bay leaf
• 1 sprig thyme
• 1 pinch saffron
• Salt and pepper to taste
• Fresh parsley, for garnish
• Rouille (spicy mayonnaise) and crusty bread, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions, garlic, leeks, fennel, and tomatoes, cooking until softened.
2. Pour in the white wine and fish stock, then add the thyme, bay leaf, and saffron. Bring to a simmer.
3. Add the fish pieces to the pot and simmer for 10 minutes. Add the shellfish and cook until they open and the fish is cooked through (about another 5-7 minutes).
4. Remove the thyme and bay leaf. Serve the bouillabaisse hot, garnished with fresh parsley and alongside crusty bread with rouille.

Bouillabaisse is a complex and aromatic dish that transforms simple seafood into something extraordinary. The saffron-infused broth is light yet deeply flavorful, making this dish perfect for cold winter evenings when you want something both hearty and refined.

Coq au Vin

Coq au Vin is a classic French dish where chicken is braised in red wine with mushrooms, onions, and bacon. This comforting and flavorful dish is perfect for winter, as the long, slow cooking process makes the chicken tender and the sauce rich and velvety.

Ingredients:

• 1 whole chicken, cut into pieces
• 200g bacon, diced
• 300g mushrooms, sliced
• 12 pearl onions, peeled
• 2 garlic cloves, minced
• 2 cups red wine
• 2 cups chicken broth
• 2 tbsp tomato paste
• 2 tbsp flour
• 2 tbsp butter
• 1 bay leaf
• 2 sprigs thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot or Dutch oven, cook the bacon until crispy. Remove and set aside.
2. In the same pot, brown the chicken pieces on all sides, then set aside.
3. Add the onions, garlic, and mushrooms to the pot, cooking until softened. Stir in the flour and cook for 2 minutes.
4. Add the red wine, chicken broth, tomato paste, thyme, and bay leaf. Bring to a simmer, scraping up any browned bits.
5. Return the chicken and bacon to the pot. Cover and simmer on low heat for 1.5 to 2 hours, until the chicken is tender.
6. Serve hot, garnished with fresh parsley, over mashed potatoes or crusty bread.

Coq au Vin is a rich, satisfying dish that’s perfect for winter. The wine-based sauce becomes deeply flavorful, and the tender chicken, combined with bacon and mushrooms, makes every bite irresistible.

Pot-au-Feu

Pot-au-Feu is a traditional French beef stew, often regarded as the ultimate winter comfort food. Slow-cooked beef is simmered with root vegetables and aromatic herbs, creating a hearty, warming dish that’s perfect for cold winter nights.

Ingredients:

• 1.5kg beef (brisket, short ribs, or shank)
• 4 carrots, peeled and cut into chunks
• 4 leeks, trimmed and halved
• 4 potatoes, peeled and quartered
• 2 turnips, peeled and quartered
• 1 onion, halved
• 4 garlic cloves, whole
• 1 bouquet garni (thyme, parsley, bay leaf)
• 2 cloves
• 10 peppercorns
• Salt to taste
• Dijon mustard and cornichons (for serving)

Instructions:

1. Place the beef, onion, garlic, peppercorns, cloves, and bouquet garni in a large pot. Cover with water and bring to a boil, skimming off any foam.
2. Lower the heat to a simmer and cook for 2 hours.
3. Add the carrots, leeks, potatoes, and turnips to the pot. Simmer for another hour, until the vegetables and beef are tender.
4. Remove the beef and vegetables from the broth. Slice the beef and serve with vegetables and broth.
5. Serve with Dijon mustard and cornichons on the side.

Pot-au-Feu is a simple yet hearty meal that brings warmth to the table. The tender beef and vegetables, combined with the light broth, create a healthy, satisfying winter dish that is both comforting and nourishing.

French Onion Soup

French Onion Soup is a timeless winter dish, featuring caramelized onions in a rich beef broth, topped with crusty bread and melted Gruyère cheese. This deeply flavorful soup is perfect for warming up on a cold day, with its savory sweetness and cheesy, golden top.

Ingredients:

• 6 large onions, thinly sliced
• 3 tbsp butter
• 2 garlic cloves, minced
• 2 tbsp flour
• 1/2 cup white wine
• 6 cups beef broth
• 1 bay leaf
• 2 sprigs thyme
• Salt and pepper to taste
• 1 baguette, sliced
• 200g Gruyère cheese, grated

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until deeply caramelized (about 30-40 minutes).
2. Add the garlic and flour, stirring to coat the onions. Cook for 2 minutes, then deglaze the pot with white wine, scraping up any browned bits.
3. Pour in the beef broth, and add the thyme and bay leaf. Simmer for 20 minutes.
4. Preheat the oven to 200°C (400°F). Ladle the soup into ovenproof bowls, place a slice of baguette on top, and sprinkle with Gruyère cheese.
5. Place the bowls under the broiler until the cheese is melted and bubbly.

French Onion Soup is a deeply satisfying dish with its sweet, caramelized onions and rich broth. The melted cheese and crispy bread create a perfect finishing touch, making this soup an iconic winter warmer.

Note: More recipes are coming soon!