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Home Cooking with Jacques Pépin
United States
Приєднався 21 лип 2019
Jacques Pépin gives you handy tips for simple Home Cooking!
French Onion Soup Gratinée
Today, we're bringing you a slice of culinary heaven with Jacques Pépin's French Onion Soup Gratinée. If you're in the mood for something warm, comforting, and incredibly flavorful, you're in the right place.
As Jacque walks you through this amazing recipe, you'll learn the secrets to achieving that perfect, cheesy, golden Gratinée on your French Onion Soup. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to impress.
If you enjoy this recipe and want to see more culinary delights, don't forget to hit the like button, subscribe to our channel, and let's embark on this delightful French cuisine journey with Jacques Pépin!
Here's what you'll need:
15-20 thin slices of baguette
3 tablespoons of unsalted butter
2-3 medium onions, thinly sliced
6 cups of homemade chicken stock (or low-salt canned chicken broth)
1/2 teaspoon of salt (adjust to your taste)
1/2 teaspoon of freshly ground black pepper
2 cups of grated cheese
Preheat the oven to 400 degrees.
Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.
Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.
Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.
At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.
As Jacque walks you through this amazing recipe, you'll learn the secrets to achieving that perfect, cheesy, golden Gratinée on your French Onion Soup. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to impress.
If you enjoy this recipe and want to see more culinary delights, don't forget to hit the like button, subscribe to our channel, and let's embark on this delightful French cuisine journey with Jacques Pépin!
Here's what you'll need:
15-20 thin slices of baguette
3 tablespoons of unsalted butter
2-3 medium onions, thinly sliced
6 cups of homemade chicken stock (or low-salt canned chicken broth)
1/2 teaspoon of salt (adjust to your taste)
1/2 teaspoon of freshly ground black pepper
2 cups of grated cheese
Preheat the oven to 400 degrees.
Arrange the bread slices on a cookie sheet and bake for 8 to 10 minutes, until browned. Remove from the oven and set aside. (Leave the oven on.) Melt the butter in a large saucepan. Add the onions and sauté for 15 minutes, or until dark brown.
Add the stock, salt, and pepper. Bring to a boil and cook for 20 minutes. Push the soup through a food mill.
Arrange one third of the toasted bread in the bottom of an ovenproof soup tureen or large casserole. Sprinkle with some of the cheese, then add the remaining bread and more cheese, saving enough to sprinkle over the top of the soup. Fill the tureen with the hot soup, sprinkle the reserved cheese on top, and place on a cookie sheet. Bake for approximately 35 minutes, or until a golden crust forms on top.
At serving time, bring the soup to the table. Combine the yolks with the port in a deep soup plate and whip with a fork. With a ladle, make a hole in the top of the gratinée, pour in the wine mixture, and fold into the soup with the ladle. Stir everything together and serve.
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He was a 9 time Michelin winner. I so loved him.
Love how he’s using the same chopping board for everything…..nobody dies…
8 inch pan? His that 8 inch at bottom?, or 8 inch at top from edge to edge?
Yewh. Use that stainless stell fork to scramble your egg on a nonstick pan. Smfh
Instructions call for a press thru a food mill????
Why does the description mention putting the soup through the food mil ?
Love, love, love Jacques Pepin! I've been watching him for years. I will actually try this wonderful soup. Thank you Chef Pepin.
Quick and practical, it looks tasty, I'm going to make it
Been watching and learning from Jacques Pepin for many years. If I get compliments in what i prepare i always credit Jacque Pepin since he was my teacher. I notice some giving him a title of chef but only remember his calling himself a cook many times over. He's beyond being a chef but I think he prefers what i remember He's my idol and I'm 76 years old and am in awe when watching.
Looks raw & full of non-stick material scratched off the pan lol
Omelette on steroids 😂❤ Lovely… hope its well cooked
Fantastic technique. But by creamy center does that mean uncooked eggs? And I don't know about using metal fork on my non-stick skillets from Amazon.
Thank you Chef
simple like home period
In my case, I would add ground pepper on that thing once on the plate.
1table spoon salt?!?!!
non-stick pan; metal fork...
I was a little alarmed by the use of a metal fork on the nonstick pan. Maybe that is no longer a concern?
Thank you. I tried this recipe and it was perfection. Did the vanilla cream puffs and cheese puffs, both delicious. I will try the other variations in future. Much appreciated
Thanks for sharing your genius culinary secrets, God bless.
Does he only do eggs? That's what every video is.
Jacque pépin le goat de l'omelette <3
one of my dreams is to meet this great man in person .. much love monsieur Jacques
A Frenchman making French onion soup with no wine? Sacrilege!
Thank you, Jacques, for all of your wonderful recipes and skills throughout the years.
There’s only 2 kinds of people. Have’s and have-nots.
French Onion Soup with Jacque Pepin! I wouldn’t have it any other way!❤️🌸
I wish i grew up in France. They know how to enjoy life. I have learned so much about cooking watching Jacques.
You are a Master of your craft (from God)! Thank you very much from on family!🙏
I have most of his cook books and have watched him on TV PBS ,but he's a genius about the kitchen. Very brave during WW2 learned how to start cooking with his Mother at her restaurant came to the USA and cooked for Presidents. I am so glad you have him on UA-cam.
I've never seen a chef like Jacques Pepin his confidence in the kitchen is one of a kind!
Why is he always licking his fingers 😬
BEST CHEF IN THE WORLD!
LUCKY WIFE!
This man is a national treasure he is so humble, kind and I'm so glad he lives here . Thank you again for the great videos
His mother was a wonderful chef who owned a restaurant and started teaching him how to cook. It's so nice to see him again useley I watch him on PBS
Wait, was he about to say blunt?
This guys’ channel looks like an ad channel! Love it
When I first started cooking my grandpa would call me chef pepin
8.45 "Did I taste that wine? I forgot" Brilliant! Yes, Jacques but who cares, such a sense of humour....lol. I have been following Jacques in various youtube series for years and I am always in awe of his skills. Thanks so much.
che schif
Chef❤. I love the tribute to the women of your life ❤
VIDEO EDITOR, You REALLY need to stop those stupid Annoying graphic effects. What are you 4?
Metal on non stick. My ears are bleeding.
He definitely is the Bob Ross of cooking, you could watch and listen to him all day.
He is one of my favorite cooks
Very good but my heart can't have it I have to have fresh fruit
This French Onion Soup Grantinee is a hearty meal of the gods in itself!!! Oh yeah!!!
merveilleux, delicieux - merci beaucoup
Simple...Thank You