French Onion Soup | The French Chef Season 1 | Julia Child
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- Опубліковано 13 жов 2022
- Julia child makes French Onion Soup, the most popular French soup, as well as a superb Mediterranean vegetable soup. Julia demonstrates how to slice onions fast, how to cook and brown onions, how to make onion soup gratinee, how to make simple and tasty vegetable soup, how to chop vegetables fast and how to make a cheese and garlic sauce for soup.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Julia was 50 years old when she began her television career! And she totally CRUSHED IT!
Was younger . Me granny tell me
@@captainamericaamerica8090 nope she was born in 1912 and her show premiered in 1963
I couldn’t find the year when this was recorded but Julia is a very natural television cook in an era when many of her counterparts seemed stiff and overly formal .
@@carolthomas8528 she had no counterparts. Julia like jack lalenne they started the tv cooking and workout shows on tv.
Pioneers, no one like them.
How old is she now?
She's a treasure! "I meant to put oil in there and I put vermouth instead-- but that doesn't make any difference..." She was so NOT full of herself, so knowledgeable and so much fun to watch.
Yep, she could just glide effortlessly past her mistakes. A lesson for us all!
if you notice the badge on her right side ... that is her first Chef Seal .. Cordon Bleu ... in essence her learners permit ...
.
these days she is a MATER cordon Bleu, Red and Gold seal chef ... as well as an instructor ..
.
she IS a true Chef ... not like Ramsay with his Honorary Chef title ... he went to cooking school NOT chef school making him a COOK ...
23:42 in case anyone was trying to find it
@@lukasoitzl133 no, it’s at 4:16 . It happens to her twice but the quote is from the first mixup.
@@lukasoitzl133 That one just adds to the fun of it. It would have been fun having dinner with her at her house. I'd love to hear from someone who actually did.
I love that she's explaining her techniques with the knife. Modern cooks on tv just show off and act like it's the way everyone should just naturally do it. She treats people like they are intelligent and just need to be taught.
That’s because the modern ones are just entertainers. I think most of the food they do is trash, frankly. Just my opinion. Julia did good food :)
And these videos were live not sure about the “modern cooks” because I don’t watch trash
Let me play at being Julia, imho too many people try to cut things with the point of the knife, - use the part closer to the handle. It ‘ll give you more control and you have to use less strenght on the items you are cutting.
"There goes the brandy. Too bad!"
I just love her!
24:38 😄
The set crew was crying, because they would have enjoyed that after the filming.
Julia was for cooking what Bob Ross was for painting. They both made it accessible to anyone in terms of knowledge, and used gentle guidance to teach, not being afraid to make mistakes. Because, to them, it was about sharing that joy in creating, whether it be delicious food or beautiful art.
You have to be kidding. Look at the paintings attributed to Bob Ross. The quality of cuisine coming out of Julia Child's kitchens cannot be compared to a Bob Ross painting. Perhaps you have never tasted haute cuisine properly produced. I guess you don't realise: you are comparing the musical score of a television advert for Colgate toothpaste to a Beethoven sonata. I'm sorry, but you are.
Perfectly said. I loved both of them.
I think that Julia was an original, whereas, Bob Ross was a pale imitation of his mentor, William Alexander.
Best. Analogy. Ever.
@@YY4Me133 Thank you! People completely forget about William Alexander! I much preferred him.
I had the absolute honor to have met her and able to prep a demo for her in Philly. I was a student at the restaurant school and the local PBS had a Saturday they did a Julia Childs day honoring her with different local chefs doing some of her famous recipes. It was in Aug for her birthday. She did the last demo and did Duck Al orange. She gave me one of her books and signed it for me. She was such a down to earth person and the funniest. Had a great sense of humor. She was so ahead of her time as a chef. If you ever get to Washington DC go to the American History museum of the Smithsonian and you can see a replica of her kitchen which they used many of the real and original appliances, kitchen tool and gadgets. I own her entire collection of shows that were produced by PBS. A lot of people think she was from England but she was born in California.
It’s not a replica. Other than two walls and a banana and a tomato, everything you see came from her kitchen. She donated it in 2001.
Thanks for sharing
@@susanrussell8195 thanks for adding that information
Thanks for honoring Neil. RIP
@@charlesmoore456 absolutely. He’s the reason I picked up sticks.
Love how she went after that vinegar bottle when she couldn't open it. Truly authentic. God bless her.
She thrashed it hehehe. Cool as cucumber.
I thought for sure it was gonna break…lol
@@pagirl913. she was hilarious
My mom always takes a butter knife, holds it by the blade & whacks the handle against the lid going toward the left (lefty loosie, righty tighty, ya know?)
She makes you hungry, tear up and chuckle during the same show.
Just think....her first book was published in 1961, had several cooking shows between the 1960s and 1990s....she passed away nearly 20 years ago....and she is still the gold star in learning how to cook.
they don't do shows like this anymore .. she is illustrating everything .. holding nothing back .. treasure indeed
Almost every show is for a celebrity to push his or her products made in a large cheap to manufacture in country, with perhaps dubious quality oAnd safety of material.
Celebrity chefs today dont have the skill , that is why they are on tv
Y'all still watch television!? Heaps of people on YT do cooking like this. Celebrity chefs seem rather passé.
@@halfsourlizard9319Exactly. Every foodie UA-camr walks in Julia's footsteps. ❤
Half-hour show in one take. That's impressive.
She’s not a food snob. She offers tips on how to disguise it if it’s canned soup. I’d say that’s really something coming from a Cordon Bleu chef!
I met her once and she talked about how good McDonalds French fries were.
And she's using an electric stove.
@@InSurrealtime Anyone who can produce anything edible on an electric stove has my admiration.
If you haven't seen "Julie and Julia" you really should. It is WONDERFUL
She had to know about Débrouillard, or System D, or MacGuyver.
She's a riot! I like that she stays calm when she makes a mistake - constantly giving us the back story on this or that. You learn so much from people like her.
That calmness was spoofed by Dan Aykroyd on an early episode of SNL. In the spoof, Julia accidentally cuts her finger, and keeps on cooking, as it gushes blood, until she passes out.
Julia Child on PBS was always very enjoyable to watch. She has this natural way of explaining her recipes that was always captivating. She was certainly a pioneer back in those days. I love the fact that she did not pretend to be prefect all the time like so many Chef's of today. When she accidently spilled a small amount of Cognac and replied "well that's too bad" , was prefect! It is the same response anyone of us would given in the same situation. My point being that it wasn't edited out. Her show was the best cooking show on TV.
“There goes the brandy! Too bad.” Classic Julia.
Absolutely insane the way television used to be filmed live, especially a cooking program. The fact that Julia can keep her composure, especially with the vinegar bottle is impressive!
I love her show. She stated out loud the real struggles home cooks faced. Everything from hard to find ingredients to absurd packaging and gadgets. She did it with a sense of humour.
"mahogany brown"
black and white television
chefs kiss
Only Julia Child could make food look appetizing in black & white.
SO MUCH better than "Cake Decorating Death match with the Stars"!
😂
Many many years ago, I wrote a letter to her, and to another chef named Graham Kerr. They both answered my letters. ❤️
Haha - the Galloping Gourmet! Loved him, he was hilarious. Julia is amazing!
Because Julia Child's TV programs were never aired down here in Australia, I got to know her only through her 1961 book, ' Mastering the Art of French Cooking'. I was just about to begin my chef's apprenticeship course and between Julia Child's book and the 'training' my mother had given me for years, after realising I really wanted to become a chef; I launched into the world of commercial cooking.
The Executive Chef at my first hotel had worked in New York and Boston. He was deeply impressed that I had read Julia Child's, co-authored book but reminded me that Julia was writing to American 'housewives' so, he advised I should pick up on her tips and techniques but to forget about her more domestic topics.
Many years later I began to collect updated versions of her first book and bought many compilations of Julia's other publications.
Even though I had moved on from commercial cooking and now, in retirement, I still, to this day, often refer to her works just as much as I do the two wonderful books written by Fergus Henderson and several other books by chefs I've admired over the years.
The late, great, Tony Bourdain's 'Les Halles' Bistro cookbook was, to me, a bit like Julia Child on 'angel dust', and like Julia's first book, is still one of the best basic French inspired cookbooks ever written.
Collecting cookbooks is more than a hobby. I still cook nearly every day of the year and think myself so lucky to have had such great instruction from the pages of books written by chefs I never had a chance to cook with in real life.
Thank you for this range of videos from Julia. I've subscribed just for the TV experience I missed out on in the 60s.
Cheers, Bill H.
Hi Bill! Check out “Province 1970” by Luke Barr for a great read (if you haven’t already). You’ll love it!
@@jillybeans2101 G'day Jilly, Thanks for thinking about me. I've got that book in my 'kitchen library'. You're right. It's a great book.
Here's one for you: 'Freud On Food' by (Sir) Clement Freud. Yes, he's a distant relative of Sigmund. It's more than a cookbook. It also follows his career as a restaurant owner, food columnist, writer and family man who cooks for his brood. It's also quite funny.
Basically, his recipes are older style, 'foundation' English and French cooking which means there are his takes on classical dishes that, like Fergus Henderson, prove that there is a level of English cookery that can be second to none. He also talks about catering for dinner parties and family gatherings.
One of my favourite recipes in his book is for a slow, low, rolled roast of beef. It's not for the faint-hearted. The method reads as 'brutal' but the results are consistently 'heavenly'. There is a recent update but I'd recommend one of the original paperback editions which are dated now but, I think a much better read. Cheers, and thanks again. Bill H.
Bill, I really enjoyed reading your story. I'm sorry you didn't have the opportunity at the time, because Julia on television was groundbreaking and earth-moving for a lot of people.
In my father's household, Julia was as close to being canonized as one could get. Both grandparents were first generation Americans born to immigrants who had very little materially, but an unwavering drive to make sure their children lived the so-called "American Dream" to do better in life than they had. And that drfinitely came to bear. While this no longer is attainable these days, there was a real sense of upward mobility my grandparents took advantage of - and to suddenly have French cuisine made accessible to everybody with a TV set, I think, illustrated this aspect of the era perfectly: refinement without any snobbery.
Julia herself was such an unlikely, but universally welcome personality. She was funny and she made relatable mistakes. She was so, so tall (if you saw a lineup of my family members even back then, you'd get the appreciation) but furthermore, she always operated with expertise and confidence.
Julia's program was monumental in the states. It's hard to say the impact she had on broadening palettes and skills that were theretofor unobtainable to everyday people. But, she was such a presence in my own family that one of my aunts went on to obtain her own culinary degree.
She was singular. And I will forever hold her dear.
Possibly under appreciated or even unrecognized, Mrs. Child filmed this without any cuts or editing. It was done from start to finish without any pauses or interruptions. That’s talent.
She was never unappreciated. Meryl Streep played her in a movie. She pioneered and created the cooking show. She is a legend!
@@petezereeeah I agree. She was most definitely not unappreciated.
In the '60s and '70s, she was quite famous. Even people who didn't care about cooking knew the name "Julia Child."
But you're right @sar4x474: she had talent.
best cooking show ever ... she teaches you not only how to do the dishes BUT how to fix problems as well ...
She was a great teacher. Not only getting the recipe, but kitchen lessons, like how to hold a knife, etc. little tidbits of knowledge sprinkled here and there. BON APPETIT!
The endless number of people that she influenced... Michelin chefs to home cooks... she is the singularity of video cooking.
Michelin Chef's .... worst rating company ever ... they KNOW tires and rubber .... NOT food ... Julia is a true master chef ... unlike Ramsay ... he is JUST a cook that has gotten good reviews for his kitchen staffs work ... NOT his ... and yes Ramsay went to cooking school NOT chef ... he is ONLY called Chef because that is what you call the head of the kitchen ...
@@kaboom-zf2bl you're very wrong. Ramsay is A Elite Master Chef! Graduated from the best CULINARY SCHOOLS! 🏆🏆🏆🏆Has Over 50 Years Experience! Has TAUGHT AT MANY PLACES! HE'S TAUGHT BILLIONS! HAS WON MAJOR COMPS! WHAT HAVE DONE? BESIDES SLANDER A GOLDEN NAME.
@@captainamericaamerica8090 CULINARY school .. not chef school cordon bleu is chef sschool ... you graduate a chef ... aa culinary school you graduate a COOK chef is the title given to the person running the kitchen ... even a cook may be called chef ... but a chef trains at a chef school and earns seals for their levels of proficiency Julia child is a master cordon bleu chef as she has all their seals ... and it is a chef school Ramsays CULINARY school makes cooks ... nothing more than cooks ... it teachs cooking ... skills NOT chef skills ...
and yes it is that simple of aa distinction ... ramsay is a chef in name only as he runs a kitchen ... julia childs was a chef by title as she graduated as a chef and was even an instructor
@@kaboom-zf2blwell said! I agree 100%
The green stamps in the beginning of this brought me back. Going back to the stamp books that you would fill up after each grocery run. Looking over the catalog to see what to get. Memories.
I would go with my mom to redeem our books. I always wanted the sewing machine but never got it. To many books were required and like a lot of kids back in the day was told I’d probably just abandon it. My husband bought me my first Singer when I was 22. That was 45 years ago. I mastered the art of sewing and guess who was always after me for new dresses, blouses and blazers. Mom! 😂
Interestingly not only was French onion soup one of Julia Child’s all time favorite meals but it was reportedly her last meal the night before her death in 2004.
If it’s your favorite it makes it more likely it will be your last.
@@theknightswhosayIs it true that when it’s your time, you just know?
@@cwayzums I've actually been reading up about this, and yes, some people do know! What's interesting is, hospice nurses often know who is about to die, because they start talking about seeing a family member that has already passed away, or hear them talking to said family member as if they were in the room.
But it often comes down to what a person believes and what is possible within their own narrative, in my opinion. So the question is whether you believe it is possible 😊
French onion soup may have been a favorite of Julia’s, but I remember a book of hers saying she had lost her appreciation for the taste of vanillin later in life.
@@Sparkle.Dammit I don’t believe in ghosts, but I do think there is a crossing over period.
I like how French Onion Soup has become such a well known recipe (largely thanks to her) that Julia isn't really showing us anything super profound or new about it, but in the middle of that we get this amazing tip for poaching eggs without streamers, almost as a casual throwaway line. I had never heard of that method.
Every episode was filmed live. And her husband was always there in the background ready to do whatever was needed.
Okay if you really think about it that puts her at a whole nother level. I have seen youtubers do hundreds of cuts and edits plus complete off camera clean ups, repairs, remakes, bloopers, etc. She got NONE of that. Just one shot to get it right, every time.
That is why I love the Anti-Chef who has a Jamie and Julia series (he started it during lockdown, but did other episodes before then with other cookbooks ). He shows his mistakes because it is more realistic, he is also not a formally trained chef.
I’m pretty sure it was filmed “live to tape”. Meaning they didn’t stop to redo things once they started shooting. It was too expensive to stop and do something over because you would end up going into overtime and having to pay the crew extra, so they only stopped if there was an absolute catastrophe. But it wasn’t airing as she did it. They just taped it as if it was live.
@@jefferoni1984 thank you for the accurate and interesting point. That makes sense and while slightly less impressive is still quite an accomplishment.
@@Roddy556 Sure thing, and it’s hard to dim Julia’s light. She is an impressive woman no matter how you look at it.
Cognac (brandy), oil, bread, vermouth, onions, bread, butter, cheese, flour, red wine, oil, egg yolks, more cheese, more Cognac, cornstarch, more vermouth, more cheese, more bread....LOL. ‘This is how our moms and grandmas learned to make onion soup! It explains so much.
As a kid loved putting Green Stamps in the book as a child. My mother and I would go to the store and she let me get something I wanted. Great fun and great memories
I have that flat metal grater! It was a gift from my brother-in-law after they got it at Julia's estate sale auction. Fun to have a piece of her equipment. Just wish I could COOK like her, too!
I remember watching this show when I was a little girl. My mother was a horrible cook- she couldn't even boil water. I used to watch Julia and wish SHE was my mom. The best thing I learned from watching her was to not be afraid to try something new and to keep trying until you got it right.
I would bet that you became a good cook yourself:)
I like to think that actually I did!
I've worked in professional kitchens for 30 years. I still look to the great lady for techniques. Always will.
The word ICON was made for this woman.
"I don't know why they have to put lids on so tight." That is rich! She was a TREAT and an inspiration for homemakers back in the day. Being a homemaker myself,I have taught myself lots of things in the kitchen. She cooked with LOTS of LOVE I can tell.🤗🤗🤗
Just teaching knife technique alone makes this so much more practical than any current cooking show. This is stuff you learn as a professional that is super useful to anyone's day to day. I've worked kitchens for over a decade and despite already knowing how to donthisnand notnlearning anything, I can for sure say when I didn't this would have been the best training video
The only thing I do differently is that I never drag the sharp edge on the cutting board. I always flip it over and drag then flip it sharp side down and continue cutting. It seems to keep the blade sharper a little longer.
@@chrisneumann4202 I learned that trick from watching 'The frugal gourmet'... That was another show I loved. It's just a shame what went down with Jeff Smith.
@@patcola7335 I used to watch him too and did love the show. It is unfortunate that his inner demons trashed his life, can't bounce back from that one.
@@chrisneumann4202 Also, no need to go that crazy with the steel; a light touch suffices.
@@quiggleyscripple True. Just need to be consistent with the strokes.
I grew up watching Julia Child. Maybe she gave me the love of cooking, her and my grandmother. I remember when she dropped something on the floor. She picked it up, put it back on the platter and said, that's why you don't let people in the kitchen🤣. She changed the way many people think of food. At this time people were eating Wonder bread and fried spam sandwiches.
"...there goes the brandy!" Julia is just great.
I used to watch her show with my mom when I was a boy. Julia was great!
Yes.. I watched it alone.. buy I was always entertained
I grew up with her programme in NZ in the '60s. I still jv her "Mastering the Art of French Cooking" from 1978. She is a legend.
I'm happy --- and surprised --- that you got to grow up with her as well. Always knew she was a national treasure, glad to know she is an international one as well.
I grew up watching Julia Child here in the US too. Always a highlight of the day when the French Chef was on TV!
I just adore her. She makes mistakes, slops, clumsy at times, does the tall woman lean (that elbow on the counter - I'm 6' myself, and we all know that men design kitchens - the countertops are too low for us tall ladies!) - she's just down to earth and wonderful. I love her videos over the modern ones any ole day. Her recipes are 'normal' with ingredients we have at home and are inexpensive.
I am 5 feet and always complaining that counters are too high. lol
@@lynn1505 Me too!
@@lynn1505 yes....I thought everyone stood on their toes to chop vegetables.
They're too short for me and I'm considerably shorter than you lol
I’m 6ft too. So many back problems. I finally raised my sink counter 5 inches ! And the stove counter 3 inches. What a huge difference.
She always cracked me up as a little girl
I can't watch her chopping w o remembering the skit on SNL when she cut her thumb off...lol
Dan Ackroyd? "Lots and lots and lots and lots...of pepper" lol
"Save the liver!"
“Well, there goes the Brandy. Too bad.” Just the greatest.
I love Julia and living in the Boston area made her our hometown star . Coming home from junior high to watch Julia and learning the basics of cooking and techniques she taught were wonderful. I love how she tasted the broth , and put the spoon back in the drawer in this episode !
DAYUM what are you like, 78???!
@@clintonharvey2384 yeh I watched Julia in the horse and carriage days
She was born and raised in California.
Julia was a master at keeping calm and carrying on, a true class act she was💖
The french onion soup wasn't bad either and a fine table spread. I can't help admiring what looked like silk wallpaper, gorgeous.
Dan Akroyd did a masterful impression of her once. ua-cam.com/video/eSxv6IGBgFQ/v-deo.html
And the mid century modern lamp. Beautiful.
@@katesleuth1156 Or as they called them when this was filmed. "A lamp"
@@mitchyoung93 Yes. Lol
I can remember watching her as a child. She made cooking fun and not at all scary... I remember the first time I made boeuf bourguignon from her cookbook. My friends were so impressed. I was too! lol
I loved this episode! She shows and explains how to make beef bone broth, slice onions quickly, dice onions and how to hold and sharpen the knife! She was a teacher! I also loved how she showed how to enhance a canned version of this soup. I have often wanted bowls with lids for keeping soup warm as I have a cool temperature house. A wonderful video!
I recall how proud my grand Uncle Elliott was, to serve his beloved wife and companion, Mary, and myself at his home in Pinehurst, NC a scrumptious onion soup. He'd made it from scratch with oxtails...from a local farmer, whose name escapes me at the moment...an onion soup with crouton and cheese... gratinee. He was so justifiably pleased with having achieved this masterpiece of soup! To this day my favorite, none since ever as good. Being with those gracious 'Southron' two, in their eighties, each time, every time, they were the happiest I've ever been, even without the soup. Wish Julia could have beenthere...thpse three would have really gotten on! It is a droolingly delicious soup that I hope to have at least once more before I die. Wish they could be there when I do.
Julia Child. RIP and miss you so much!
Man i loved her shows and a one of a kind voice to go with it .❤
Her show about butterflying a turkey caused me to have the best TG camping trip ever. She's the best and her French Onion Soup is my favorite.
Saturday Night Live did an hilarious skit on Julia Child! So funny. I miss the times when we could laugh at ourselves and others!
Save the liver!!
I remember watching this as a youngster and being questioned as to why..."real men" didn't watch women's shows. I taught my sons how to cook using some of the stuff I learned from her, and later shows such as the Galloping Gourmet and so on. If you like to eat, you should know how to cook and Julia was one of the best, in my opinion.
Great video (and memories)! Thank you for sharing.
I got to meet her at my collge in the mid 1970's.She was so nice.I told her how much my Mother and I loved her shows.
i never get bored of these vintage videos, just looked at the timer and I'm 10mins in without it even feeling like its 10mins
I am so proud to be related to such an extraordinary person. I am not professional cook but love doing it!
I have made a few of Julia's recipes. They are top drawer, never disappoint.
Julia cooking was authentic she didn't have a tape measure . For perfect crust . . . And if she made a mistake it wasn't a earth shattering experience. Not like today's chef's. She was a true master.
PBS allowed me to learn far more than most of my schools ever accomplished.
My mom and I met her at a grocery store in Santa Barbara. She was the same down to Earth person that she presented on PBS. We were lucky to have her!
It is nice to see the master at work. She is cool and calm and has everything under control. Bon appetit
A great memory of watching Julia with my mom while she was cooking in a tiny post ww2 house, with a tiny black and white TV on a speck on counter. Great personality and great sense of humor.
Her Beef Bourgogne is absolutely to die for. It's an close your eyes yummmmm
I love how your not afraid to make mistakes and keep going. Not like cooking shows today
French Onion Soup with a poached egg sounds lovely. 😊
🙄
it is ... IF you get the yolk just right when you take that first spoonfull pierce the egg and you get an awesome creamy bite ...
I used to love watching her show when I was young. I would imagine myself cooking for my future guests. (And of course, speaking with a French accent!) She was a joy and inspiration to so many. Bon appetit Madame Julia! 👌💗
I remember watching this episode on PBS on Saturday’s in Chicago in the late 70’s as a young girl . I asked my mom to help me make it and that is where my love for this soup was born. I loved watching Julia 😊
I love how she chops the ends off then just adds them to the pot
She was a staple in many homes when I was growing up in the 70’s and most people I knew kind of thought of her as their aunt.
How is she NOT crying 😭 as she chops all those onions 🧅??
I still remember watching her as a child, my dad was worried that his son was more interested in Julia child than cars and sports, but i just could see greatness... Even a child was enamoured by her
"there goes the brandy, too bad", hahaha!!!...She was so great, love this, the soup looks absolutely perfect!
Her 3 Tbs of cognac was hilarious.
Two more, just to be sure. It's covered. Julia! JULIA! 😂
She always cracked me up as a kid.
@@hotpinkjalapenos me too! i remember her tossing an appliance off the countertop once by chucking it behind her! she was mad in the best way possible ❤
This is a great tutorial for poached eggs. I needed this episode in 1984 for home economics class.Julia’s way will get u an A+ for sure.
The only thing for me is l love the taste of vinegar on the eggs. But I will try the 10 second pre boil.
I learned something new today! I will give this method a try (the 10 second boil in shell) the next time I make poached eggs.
I'm here from the ERB channel. They be schooling us on who Julia Childs is. What a cook!
What's wonderful is that I don't feel as if I'm watching a TV celebrity chef, but a UA-camr, sharing their skills and passion for food just for the sheer joy of it.
Anyone who starts with knife safety skills is a good egg.
This really takes me back to my early childhood. I can remember looking forward to each episode with anticipation and hope of learning something new. What fun it would have been if she and Justin Wilson would have produced a couple of shows together in the kitchen!!
Justin was a national treasure too . He and Julia would have been naturals together .
I grew up in the 90s and I remember getting up before school to watch replays of Justin Wilson, he absolutely steered my interests, been cooking as a hobby since I was a child and cooked professionally too.
Gene Autry.. Rin Tin Tin... the good old days
I love listening to her and how she informs while instructing. I slipped smoked gouda into my French Onion.
Oooh, that sounds like a great modification!
Smoked gouda sounds really good, really good, now I need to make this...
I use smoked Gouda in my French onions soup, absolutely superb!
I like a mix ... Parma with mozza and little extra fine sharp cheddar ... you get the bite of the parma the zest of the cheddar and the creamy strings of mozza ... and they all blend well with the soup ... a few sprigs of wild garlic in the broth are also excellent ... or 2 cloves of HARD STALK garlic ... (not the normal elephant ear garlic most stores sell)
I find it weird that she says it's quote French onion soup unquote but uses cheese from Switzerland and Italy
I love the way that Vermouth keeps making its way to centre stage/table...crafty little thing:)))
A pioneer as a French chef and for cooking shows.
This brings back so many wonderful memories of watching this show with my mother on Monday nights on PBS. This episode is WAY before my time, though.
I like how she brought the soup to the table and explained how to make the soup into a supper and matching the wine with it. And also explained the bowls etc. I wished they still did that on cooking shows (unless Australian shows are different from else where) so you see a dish that is made is incorporated into a meal. ❤️
This was my very first time watching a cooking episode by Julia Child. I learned at least 5 new techniques I can start using today. She is amazing to watch and to learn from!
I don't think I've ever seen a chef demonstrate how to do things for the audience than Julia. How to slice, how to chop. how to get onion off your hands, how to build the soup, how to hide storebought soup, she is now my favorite chef.
She is so practical, different from those modern chefs showing off their fancy skills, she is really trying to teach!
I love her 💓😍 she was a special woman and a national treasure.
She is like your aunt or grandma teaching you how to cook. Not a snob, really helping you stop being anxious about "what if i fail something???" I things this videos really helped many people to stop fearing and love cooking.
What a lovely memory watching this. No TV chef today is gonna slam their vinegar bottle on the counter and hit it with a spoon to loosen it up. This is what my mother in law would do. She’s a legend here in Pasadena and lived in a humble small home too. How about her spilling the cognac and saying how sad. A woman after my own Herat after all these years!
Bang that lid! My Mom and Grandma would do that. Perfect old school. If that did not work, the hot water, only on the lid.
One of my favourite movies is Julie and Julia
I'm glad this is back on UA-cam! One of my favorite recipes!
I grew up watching Miss Julia every Saturday mornings in the late 60s and Sundays in the 70s. FABULOUS MEMORIES.
I made this recipe last night. It’s good therapy. The chopping, carmelizing, simmering. A good way to focus your energy, forget your worries and end up with a tantalizing meal! My home smelled like a big French hug. The soup was sweet and savory, with the crusty, cheesy bread on top. I’d say one of her simpler and more satisfying recipes 🤌🏼
Besides watching Julia, I was looking at that very plain kitchen. Simple cabinets, push button GE cooktop, and simple double oven. She uses simple tools like that grater . Compare that to today's elaborate sets, tools and appliances! She had no helper prepare different stages in advance. No high end gas stove or food processor. Reminds me of Mom's kitchen!
Such an amazing chef! She was ahead of her time in her ideas & determination to succeed in the male cooking world. She is a symbol of modesty, despity her great success! I wish all today's amateurs cooks & so called internet "chefs" (and even professional chefs as well) would learn somthing from her! Her cooking methods & tips are timeless!
Modern cooking shows have nothing on her. I’ve learned so much in only 30 minutes.
IKR! Even how to properly wash the onion off your hands!
Don't know why this showed up on my feed, but thank you, UA-cam. I am going to drift off to blissful sleep. I so miss these shows.
I just made this soup tonight and OMG! With the croutons and cheese it was so much more filling than I thought it would be. Just a delicious dish. I will be making again. And other dishes from Mastering the Art of French Cooking.
Her chopping skills are way faster than my internet speed 🥲
Julia was and always will be a national treasure.
That trick about the poached eggs is awesome! I use red wine vinegar, and sprinkle paprika on top when served...