I love this man. Mostly because he doesn't sell you on his line of cookware nor can you find silly shaped kitchen tools at Walmart with his name on it. Use a pan, clean it properly, sharpen your knives, and the rest is immaterial. He has always been about integrity and has never said 'cook with technique but only in my latest line of products'.
years ago, he did put his name on Matfer Bourgeat copper cookware. it wasn't "his line" of cookware, tho. (my mom gave me two MB/JP pans - along with his La Technique - bc she knew I was a fan AND they share a birthday. the latter was a weird and wonderful reason that I didn't know before that.)
@@saturday1066, what sweet memories! As a teenager & beyond, I often watched Julia & Jacques on PBS with my mama. I love that I have those memories. ✨🪷✌🏼🪷✨
My wife (who grew up in France) was not feeling well, so I made this for her. She said it is wonderful. (she has been complaining that she not had any onion soup that is worth eating in years) Thank you for the recipe.
Chef Pépin was one of my inspirations to cook. He is the ideal teacher as he both demonstrates and encourages you. And the French have a special way of celebrating the humblest ingredients.
Welcome back Jacques! There are only 3 chefs I really trusted. Julia Child, Jacques Pepin and Chef Jean Pierre. Jet Tila is up and coming but he still needs 10 more years under his belt. Jacques & Julia's episodes I always watched on PBS. Food Network is just reruns 23 hours a day. I subbed and will be watching all you videos. Praise the Lord we now have UA-cam.
I am proud to say I am of French heritage on my mother's side, my maternal grandmother thought and lived the French way of dressing and preparing food! Jacque, I must say you have been a true inspiration for me to get in the kitchen and use my hands to cook!
My favorite chef and teacher. I love how he takes the time on his shows to teach proper technique and give hints about why you do something a certain way. Thank you chef
Jacques has become my favorite instructional chef over the last few years. Once I saw his video on omelets, it changed my understanding of how to cook them and what they should be. I've gone from eating fried eggs several times per week to eating a French omelette several times per week (with rye toast).
A true chef legend and inspiration. Grew up watching your cooking shows from New Zealand.. learned so much. Thank you for all your hard work, dedication, and ❤️ 😍 💖 in sharing your skill. For your kindness and generosity... Love you, Sir!!
We love this recipe! And we just bought a set of 4 crocks that look just like yours with the "lips" as you suggested, Jacques! You are, and always will be, an inspiration to us all! God bless!
One of my favorite French idioms I've learned is "s'occuper de tes oignons". It means, loosely, "mind your own business" but translates literally as "take care of your onions". I get the feeling that onions are important to French cuisine and culture. In any event, onion soup is a great delicious classic that's pretty easy to make.
I am a fan! Of both the Chef and the Onion soup au Gratin. I've been a fan of them for decades. Thanks Chef much love. When I saw he had a UA-cam channel I automatically subscribed and when I see him post, I basically run to watch. I miss you on PBS but not here❣️🤟🤘🖖
I've made this "Lyonnaise French Onion Soup" many times before after reading the recipe in one of Pépin's cookbook. Its very thick, but definitely one of my favourite soups and an absolute hit with guests. I've tried the Parisian style onion soup at restaurants and I'm always disappointed by when compared to this recipe. Pro tip: use toast from a few slices of french baguettes for a fantastic result!
During my student days it was my cheap meal because other than the cheese (I prefer Comté), it uses up stale bread and onions/broth are pantry staples. If you've seen the movie Julie and Julia, onion soup is a great way to practise your knife skills. I use beef broth though or a mix of beef and chicken broth.
Jacques I like your recipies, they are simple and most I will make. I am presently on my soup binge (it's been a couple months now) soup every day and this looks yummy.
Aloha! I will definitely be trying this recipe. I've always loved Onion Soup Gratinée, and I'm sure it will keep my 98-year-old Grandma nice and warm and feeling happy. Thank you so much from Hawai'i.
I just found you! Love watching and learning from you cooking! Thank you for being here ❤😊 I will go back through your old videos- I see you have many. I’m so excited- used to watch you on Public Broadcasting. 😊
What a blessing it is that we get not only be alive at the same time as great chefs like Jacques, but that hes cataloging and sharing his recipes to the world for all to learn. Its rather awesome
Thanks to this Master Chef , I became one also and have been able to practice my career all over the world . This recipe has always been front and center for me , Jacques you are and always be my flavourite ROCK STAR ! Merci mon amis ;} .
So many memories! This is exactly like French friends in London used to cook it. They were from Lyon too, and drove a 2CV! No thickening (apart from the crouton dissolving in the bottom and what comes from the onion and butter), and so little complication. Perfect.
Oh I would love seeing more videos. I just discovered this channel and now I can't wait to try this soup myself with some homegrown onions. This is some true, homemade cooking with love. Thanks, Jacques Pépin
Рік тому+2
Were launching more videos very soon™, Thanks for subbing!
I remember eating a wonderful French Onion soup in Saint Martin many years ago. This recipe reminds me of that and I can't wait to try it out. Thank you sir!
my dad is from st Louis and he talks about how much of a treat the French onion soup with the crouton at famous-barr was. I make it for his birthday every year
I was looking for an authentic, french onion soup recipe, and found your video. I like the video! You kept it simple and didn't add extra things like dried herbs, sugar, sherry etc. I've never made a french onion soup before, but your video gives me confidence to make it. Thanks Chef Jacques!
AAAHHHHH!!! 😂 I’ve been watching your and Julia’s cooking shows since I was very young on PBS. I ended up working the culinary field for a Jean George Vongerichten restaurant here in Chicago. I just came across Julia’s recipe for onion soup last week and now this! My absolute favorite for fall after all the onions have cured from the garden. Thank you for always inspiring me, I am going to make this for my family for Thanksgiving dinner now! ❤❤❤
I grew up on this guy. Great, simple, to the point. I’m glad to be back. Subscribed. One of my all time favorites. Influenced my culinary desire and really inspires. Thank you.
May God Bless you Jacques. Some of the best knife skills I have ever seen. Just an everyday guy who elevated himself from Howard Johnsons to a culinary legend.
Not sure what Howard Johnsons are (an hotel chain ?), but Jacques Pépin was cooking for french presidents (among which Charles de Gaulle) before migrating to the US. Not exactly a newbie in the business. He has also written a number of books on culinary techniques.
@@flyoverpeasant8016lol, bruh, I'm french and indeed, Howard Johnson isn't exactly a brand that is known anywhere else than the US. Jacques was french, born, raised and trained in France long before going to the US. He is binational. If you don't know that, you know literally nothing about Jacques Pépin. Notice his french accent ? His french name ? His french cooking ? His constant reminder of his french origins (from the region of Lyon, he says it in this very video at 7:35) ? Doesn't anything ring a bell to you ? Seriously, it's amazing to me: in pretty much every single episode of his french cooking shows, during 50 years, he has been referring to them. So how can you pretend to know Jacques Pépin without knowing ANY of these elementary facts that are completely central to his core being and his core teaching ? He didn't train in american hotels, LMAO, else he would know absolutely nothing of what he teaches. He had already cooked for the Plaza Athénée in Paris (which is incomparably more classy and luxurious than your standard american hotel chain Howard Johnson) and french president De Gaulle before he emigrated to the US. Amazing that you didn't bother to read his bio.
@@InXLsisDeo Maybe you should watch some of his videos where he discusses HoJo many many times. The fact he is French is not relevant to my comment. If you really want to understand Jacques, you would know about Howard Johnsons where he worked for a decade beginning circa 1960 (google is your friend). I bet you dont even know that Julia Child worked for the CIA. You should surrender, that's what the French are known for.
Your hometown recipe sounds wonderful, i'm a german potatoe head but i love onions so i can't wait to try it out. No way i can make such an excellent Gratin tho Pépin, hat's off to you.
Thank you for the recipe, I had a lot of onions needing used up so this was great! I added some bayleaves to a mix of beef and chicken stock, and deglaised the pan with white wine for a little extra flavour. I think I prefer the bread and on top with the cheese for extra crunch 😊
The man. And I love this recipe it’s different to how I’ve served it.. I would always put the crouton on top of the soup and then the cheese on top of the crouton before gratinating it. I love this version. Will try it! I need to buy some soup bowls
He's still my favorite. No Nonsense, rustic, simple, confident home cooking. I've learned so much watching him for the last few decades.
That is the appeal of this! Well said. The description version of the recipe is a bit more complicated.
damn. i only just now discovered him. hes fantastic.
Dude this is so much simpler than other yourubers make it out to be
Humble master
This guy is a national treasure.
Julia is also a national treasure
I have those exact soup bowls! I've never been so unexpectedly pleased with myself, watching a cooking show!
Me too. I think everyone does.
@@DudeAbides1969 We're all awesome!
I love this man. Mostly because he doesn't sell you on his line of cookware nor can you find silly shaped kitchen tools at Walmart with his name on it. Use a pan, clean it properly, sharpen your knives, and the rest is immaterial. He has always been about integrity and has never said 'cook with technique but only in my latest line of products'.
years ago, he did put his name on Matfer Bourgeat copper cookware.
it wasn't "his line" of cookware, tho.
(my mom gave me two MB/JP pans - along with his La Technique - bc she knew I was a fan AND they share a birthday. the latter was a weird and wonderful reason that I didn't know before that.)
It looks like he uses only three knives.
@@saturday1066, what sweet memories! As a teenager & beyond, I often watched Julia & Jacques on PBS with my mama. I love that I have those memories. ✨🪷✌🏼🪷✨
That's all you need
What are you talking about? His show opened with an ad for Cuisinart and Oxo for decades. Way before anyone else.
THE way he chops that onion...this guy is LEGIT OG
Pretty amazing how he does it "CHOP CHOP CHOP CHOP" just like second nature! I can't chop an onion like that, I tell ya.
@@Theseus9-cl7ol Moi non plus ;-)
The Chef. The Cook. The Man. Period
yeah, he's no keith floyd tho......
@@chloedevereaux1801 Do you know who Jacques is?
How many of us grew up watching Julia cooking on her show with Jacques? 🙋🏻♀️❤
Never heard of him until now.
You must be very young.
@@sixeightguy6723 I'm sixty years old London, England born and bred. Never heard of him.
The term Master Chef is an overused term today. Mr. Pepin is a true Master Chef.
Meh.
@ keithnelson5554
Yes. You’re very meh.
I love the story from Lyon about dancing at 2a. What a nice life. Bless Pepin
My wife (who grew up in France) was not feeling well, so I made this for her. She said it is wonderful. (she has been complaining that she not had any onion soup that is worth eating in years) Thank you for the recipe.
I have been watching Chef Jacques for years, and nearly every episode he adds a new tip. A real master Chef
He's a world class treasure. I too have been watching him for decades.
I wish i grew up in France. They know how to enjoy life. I have learned so much about cooking watching Jacques.
Grew up watching Jaques on PBS as a kid and now at 37 I'm so happy to see this channel. Glad to see him doing well and still a living legend
Just checked this channel the other day for new videos.
Very happy to see Chef again!
More to come!
Real legend in the cooking world right here 💯
So great to see you back
Jacques is my spirit animal and he has been guiding me for three decades now.
I've never seen a chef like Jacques Pepin his confidence in the kitchen is one of a kind!
Jaques is a nine time Michelin award chef. He is the best!
Chef Pépin was one of my inspirations to cook. He is the ideal teacher as he both demonstrates and encourages you. And the French have a special way of celebrating the humblest ingredients.
Welcome back Jacques! There are only 3 chefs I really trusted. Julia Child, Jacques Pepin and Chef Jean Pierre. Jet Tila is up and coming but he still needs 10 more years under his belt. Jacques & Julia's episodes I always watched on PBS. Food Network is just reruns 23 hours a day. I subbed and will be watching all you videos.
Praise the Lord we now have UA-cam.
Add the late Pierre Franey to the list.
Brought back memories of my Dear Mom who made this soup...we spent many hours watching Julia Child and Jacques Pepin...💜💜💜
I've always made Julia Childs version and it's darn good. But I alway like to add my own twist to recipes so I blitz mine. Utterly AMAZING !!!
A living legend! Would love to see you doing more of these live sessions. 😊
Jacques is a LEGEND and this recipe is to die for!
Thank you 🙏 ( USA 🇺🇸)
how old is this video, he looks great and is spritely for his age. many blessings - long live Mr. Pepin!!
Haven't seen anything new from this channel for a while - was missing it. Glad to see Jacques is back at it. 🙂
He definitely is the Bob Ross of cooking, you could watch and listen to him all day.
... and Bob Ross is the Jacques Pepin if painting!
Jacque is the man!....been watching him for years!
A live with my favourite chef, and one of my favourite humans. . . . . . incredible!❤
Perfect Fall recipe. Cannot wait to try it!
I am proud to say I am of French heritage on my mother's side, my maternal grandmother thought and lived the French way of dressing and preparing food! Jacque, I must say you have been a true inspiration for me to get in the kitchen and use my hands to cook!
Bonjour Jacques
Cheers from San Diego California 😊
My favorite chef and teacher. I love how he takes the time on his shows to teach proper technique and give hints about why you do something a certain way.
Thank you chef
He's brilliant. A living legend.
Another classic by a legend
Jacques has become my favorite instructional chef over the last few years. Once I saw his video on omelets, it changed my understanding of how to cook them and what they should be. I've gone from eating fried eggs several times per week to eating a French omelette several times per week (with rye toast).
French Onion Soup with Jacque Pepin!
I wouldn’t have it any other way!❤️🌸
Guess I’m having French Onion soup for breakfast…
😂😂😂😂
Its never too early for French Onion Soup!
😂😂👍🏻
😂
Same.😂
A true chef legend and inspiration. Grew up watching your cooking shows from New Zealand.. learned so much. Thank you for all your hard work, dedication, and ❤️ 😍 💖 in sharing your skill. For your kindness and generosity... Love you, Sir!!
Wow, thank you! Hope you enjoy!
We love this recipe! And we just bought a set of 4 crocks that look just like yours with the "lips" as you suggested, Jacques! You are, and always will be, an inspiration to us all! God bless!
One of my favorite French idioms I've learned is "s'occuper de tes oignons". It means, loosely, "mind your own business" but translates literally as "take care of your onions". I get the feeling that onions are important to French cuisine and culture. In any event, onion soup is a great delicious classic that's pretty easy to make.
Legend. Long live Jacques Pepin
Thank you Jacques! We love fresh soup for lunch. Happy cooking everyone 😊
Happy Cooking👨🍳
Jacques is the great master!
I am a fan! Of both the Chef and the Onion soup au Gratin. I've been a fan of them for decades. Thanks Chef much love.
When I saw he had a UA-cam channel I automatically subscribed and when I see him post, I basically run to watch. I miss you on PBS but not here❣️🤟🤘🖖
Looks delicious🤤🤤 thanks for the tutuorial, would love to see more!
Very Soon™
I've made this "Lyonnaise French Onion Soup" many times before after reading the recipe in one of Pépin's cookbook. Its very thick, but definitely one of my favourite soups and an absolute hit with guests. I've tried the Parisian style onion soup at restaurants and I'm always disappointed by when compared to this recipe. Pro tip: use toast from a few slices of french baguettes for a fantastic result!
I've never tried onion soup, but this video makes it look gorgeous ❤❤
me too!
During my student days it was my cheap meal because other than the cheese (I prefer Comté), it uses up stale bread and onions/broth are pantry staples. If you've seen the movie Julie and Julia, onion soup is a great way to practise your knife skills. I use beef broth though or a mix of beef and chicken broth.
Where have you been all your life it's wonderful
How to say you're American without saying you're American
Fresh and wonderful! ooh la la. Olde world cooking.🌹 My papa and his brother were both chefs.....this man brings it all back❤
*So great to see the grandmaster par compère Mr. Pepin looking so vibrant and vital!* 🙏
Jacques I like your recipies, they are simple and most I will make. I am presently on my soup binge (it's been a couple months now) soup every day and this looks yummy.
I'm gonna have to take a few days off when we lose this great, great man. Just to cope with it. Beyond legendary.
Jacques, you are a machine in the kitchen. Such an inspiration, even at your age!
Beautiful! No wine, no cooking for hours on the stove? How wonderful is that? Thank you so much Chef! ❤😍💪💯🔥
Thank you, Monsieur Pépin ! God bless you with many, many more years of fantastic health‼️👏🏼 👨🏼🍳🥰
well, I now know what I want for lunch today.
Best of the best in the world. Very underrated, and under appreciated. His recipes are literally perfect.
Aloha! I will definitely be trying this recipe. I've always loved Onion Soup Gratinée, and I'm sure it will keep my 98-year-old Grandma nice and warm and feeling happy. Thank you so much from Hawai'i.
I learned a lot from this amazing chef back in the day watching his shows !!
I just found you! Love watching and learning from you cooking! Thank you for being here ❤😊
I will go back through your old videos- I see you have many. I’m so excited- used to watch you on Public Broadcasting. 😊
Can never get enough of watching this artist
What a blessing it is that we get not only be alive at the same time as great chefs like Jacques, but that hes cataloging and sharing his recipes to the world for all to learn. Its rather awesome
Thank you, Chef! This is different than the way that I have been doing it. I will try it tomorrow!
Chef Pépin is amazing, and he is french like me 🇫🇷😇🍷
It’s a real pleasure to watch a master make a classic. Thanks, Chef.👍
Love, love, love Jacques Pepin! I've been watching him for years. I will actually try this wonderful soup. Thank you Chef Pepin.
Thanks to this Master Chef , I became one also and have been able to practice my career all over the world . This recipe has always been front and center for me , Jacques you are and always be my flavourite ROCK STAR ! Merci mon amis ;} .
Looks so delicious!!! ❤
So many memories! This is exactly like French friends in London used to cook it. They were from Lyon too, and drove a 2CV! No thickening (apart from the crouton dissolving in the bottom and what comes from the onion and butter), and so little complication. Perfect.
Still looking amazing Chef! Make me smile to see a childhood favorite still doing what he loves!!!!!❤
Oh I would love seeing more videos. I just discovered this channel and now I can't wait to try this soup myself with some homegrown onions.
This is some true, homemade cooking with love. Thanks, Jacques Pépin
Were launching more videos very soon™, Thanks for subbing!
Thank you, Jacques, for all of your wonderful recipes and skills throughout the years.
I remember eating a wonderful French Onion soup in Saint Martin many years ago. This recipe reminds me of that and I can't wait to try it out. Thank you sir!
Thank you so much Chef Jacques, my wife and I will make this tonight for our family!
One of the most beautiful sights and smells in the world; onions in a skillet. Mmmmmmm
my dad is from st Louis and he talks about how much of a treat the French onion soup with the crouton at famous-barr was. I make it for his birthday every year
Always enjoy watching Jacques!
I was looking for an authentic, french onion soup recipe, and found your video. I like the video! You kept it simple and didn't add extra things like dried herbs, sugar, sherry etc. I've never made a french onion soup before, but your video gives me confidence to make it. Thanks Chef Jacques!
AAAHHHHH!!! 😂 I’ve been watching your and Julia’s cooking shows since I was very young on PBS. I ended up working the culinary field for a Jean George Vongerichten restaurant here in Chicago. I just came across Julia’s recipe for onion soup last week and now this! My absolute favorite for fall after all the onions have cured from the garden. Thank you for always inspiring me, I am going to make this for my family for Thanksgiving dinner now! ❤❤❤
Looks delicious. Thanks for sharing. Best wishes from Cornwall, UK.
Thanks for sharing, shared.
I grew up on this guy. Great, simple, to the point. I’m glad to be back. Subscribed. One of my all time favorites. Influenced my culinary desire and really inspires. Thank you.
Looks so delicious!!
Never seen anyone make cooking look sooooo easy!
Jacques is the best👍👍👍
Love Jacques Pepin cooking......yummy
All three of my favorites in one dish Cheese , bread an onions yummy goodness ❤
Thank you for all your time and effort. I have enjoyed you're presence for years..
Love watching him cook, just ordered one of his cookbooks
WONDERFUL. I ENJOY IT !!!
May God Bless you Jacques. Some of the best knife skills I have ever seen. Just an everyday guy who elevated himself from Howard Johnsons to a culinary legend.
Not sure what Howard Johnsons are (an hotel chain ?), but Jacques Pépin was cooking for french presidents (among which Charles de Gaulle) before migrating to the US. Not exactly a newbie in the business. He has also written a number of books on culinary techniques.
@@InXLsisDeo If you don't know what Howard Johnson's is, you know nothing about America or Jacques.
@@flyoverpeasant8016lol, bruh, I'm french and indeed, Howard Johnson isn't exactly a brand that is known anywhere else than the US. Jacques was french, born, raised and trained in France long before going to the US. He is binational. If you don't know that, you know literally nothing about Jacques Pépin. Notice his french accent ? His french name ? His french cooking ? His constant reminder of his french origins (from the region of Lyon, he says it in this very video at 7:35) ? Doesn't anything ring a bell to you ? Seriously, it's amazing to me: in pretty much every single episode of his french cooking shows, during 50 years, he has been referring to them. So how can you pretend to know Jacques Pépin without knowing ANY of these elementary facts that are completely central to his core being and his core teaching ? He didn't train in american hotels, LMAO, else he would know absolutely nothing of what he teaches. He had already cooked for the Plaza Athénée in Paris (which is incomparably more classy and luxurious than your standard american hotel chain Howard Johnson) and french president De Gaulle before he emigrated to the US.
Amazing that you didn't bother to read his bio.
@@InXLsisDeo Maybe you should watch some of his videos where he discusses HoJo many many times. The fact he is French is not relevant to my comment. If you really want to understand Jacques, you would know about Howard Johnsons where he worked for a decade beginning circa 1960 (google is your friend). I bet you dont even know that Julia Child worked for the CIA. You should surrender, that's what the French are known for.
Your hometown recipe sounds wonderful, i'm a german potatoe head but i love onions so i can't wait to try it out.
No way i can make such an excellent Gratin tho Pépin, hat's off to you.
Dang that looks great. Love the story at the end - "looks like a mess but tastes great" 😂
I've never been able to fully caramelize onions in under 30 minutes, usually more. This recipe is superb!
always adore Jacques Pépin
My absolute favorite! First thing I order in a French restaurant.
You are a great man, Jacques. A great chef. One of my favorites. I will be serving this on Christmas Eve. Thank you. God bless you, sir.
Looks absolutely delicious Chef!
Thank you for the recipe, I had a lot of onions needing used up so this was great! I added some bayleaves to a mix of beef and chicken stock, and deglaised the pan with white wine for a little extra flavour. I think I prefer the bread and on top with the cheese for extra crunch 😊
I used to love watching the PBS cooking show that Jacques and Julia Childs hosted. It was like attending a culinary class!
I just did this. It was so amazing! Cheers, from Texas 😊🎉
The man. And I love this recipe it’s different to how I’ve served it.. I would always put the crouton on top of the soup and then the cheese on top of the crouton before gratinating it. I love this version. Will try it! I need to buy some soup bowls