French Onion Soup Tarte Tatin | Serious Eats At Home
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- Опубліковано 12 чер 2024
- Full Story: www.seriouseats.com/recipes/2...
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. - Навчання та стиль
I really like how Sasha has gotten comfortable in front of the camera. Our boy has come a long way
Is this him being *comfortable*??
@@kjyost Yes his on screen persona has grown quite a bit
Yeah good to know that a low performing white male can still be successful while better non-white non-males stand on the sidelines 🙄
@@stephleighyork Do you have specific examples of the non-white non-male staffers at Serious Eats who should have this job? Or just because he's a white male you automatically assume he's undeserving of it?
@@seriousgamer64 I’m saying he sucks. Period.
I can close my eyes & imagine im training under Ray Romano
I made this 3x now. First, I followed your recipe exactly. The second time I used red onions and added kalamata olives and crumbled feta on top. Today, I made it with crispy diced pancetta.
Thank you for this!
I love serious eats. This just brightened up my monday
Great return! Looks amazing!
looks really good ! Great job well done!!!
Traditional apple Tarte Tatin is a favourite dessert of mine and I've been making it regularly for years. Crimping the pastry, however, has never occurred to me! What a brilliant and totally logical step! I have a pot-luck gathering coming up soon and will definitely try this onion tarte!
I made this at the start of quarantine, and I can attest that it is super comforting! And delicious. Thank you Sasha. My one tip for anyone who makes this is to really think through how you're going to cut the onions BEFORE you start, as the text instructions can be a bit confusing. It doesn't hurt to buy an extra at the store in case you mess it up or just make the one you mess up the "jammy" onion. He makes it look easy in the video (maybe he IS a mathmagician).
Is that John Mulaney doing an impression of Ray Romano?
Creative recipe!
It's really nice to see someone else in the kitchen who's also not a mathmagician.
I see a major bake coming up. That's lovely. What do you think of using some red onions too?
Wow great 💡
Great video!
The reference to Stella makes me sad. I was watching Sohla make Stella’s pie dough on Babish’s channel the other day and I checked out her social. She hasn’t posted in ages. :(
He is the jim brewer of the food world we all needed
Yes!
Flat pot lids are great for flipping stuff like this, and they have a handle!
I don't have time to make pastry.. What store bought variety do you recommend? Great video BTW!
Stella Parks’ recipe, www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html, takes mere minutes of hands-on time, and is extremely easy. It freezes well also. Pie crust used to scare me, until I found hers.
Would this be good with red onions?
The tarte was named after the famous French cartoon Tintin. Because it was a dish he invented
Nice video
Sounds scrumptious! 😛
Put playback speed to 1.5x and this guy will sound normal
Exquisite baking‼️
It seems that a good scent comes beyond the screen🤤
More video content! There's been a SERIOUS (pun intended) lack of video content lately!
💚💚💚
Some day when there are indoor dinner parties again I’m going to make this.
Me: sees sasha
also me: increases playback speed
You are Sacha good instructor Chef Marx!
I miss watching Stella
When moistening the Onions at little at a time, as they brown, could you use Stock instead of Water ?
I'd say definitely, even more flavor.
Unless you have stock with absolutely no salt added, no. With how much you end up adding and reducing off there would be WAY too much salt at the end.
@@Mechyuske I agree, there will already be a ton of flavor. One could also maybe double the stock and add the extra to replace some of the water but that could still be too salty depending on the saltiness of the stock.
When caramelizing onions... always plain water only.
Lol the face diaper
dudes high
Have not watched beyond the five minute mark yet, and while I'm sure that in its entirety it will be "thumbs up worthy" as are the majority of the Serious Eats vids..... I have to say....
I'm already a little confused about having to use a pat of "unsalted butter" but then need to add salt "to draw out moisture" from the slices of onion.... Is the salt content of a pat of "salted butter" that critical to the final product?
EDIT: Finished watching.... end product looked a little burnt too me... Am I wrong?
A brand of salted butter that you like can be great for toast. But they vary too much between brands (and even within the same brand) in salt content for most recipes to be reliably consistent while using unsalted butter, not to mention the butter used for salted butter is often lower quality, since you'll be adding other flavors to it (salt) anyway. By using unsalted butter and salt you can guarantee that you'll have consistent results.
Burnt-Blame the poor choice of using a cast iron frying pan.
You sound like Ray Romano from everybody loves Raymond
whoa sasha is really peppy here. i only had to watch this on 1.25x speed instead of 2x speed
Left too much of the shitty fibrous part on the onion sections.
Tart tartin a**?
Love this recipe but does seem quite similar to the bon Appetit Leek Tarte
what's wrong with Limp Bizkit?
Ratatouille?
rags and riches.
i cannot listen to his voice for more a minute, sorry
Roll the dough whichever way you desire, but have clean hands and remove any rings, watches and other jewelry. Tsk tsk...
fish sauce in a french dish. interesting
Fish Sauce? No. A couple drops of Soy Sauce-- yes.
nah, fish sauce has more of a savoury and funky flavour whereas soy is more salty. fish sauce will do more to boost the umami and at that quantity you won’t recognise it in there and you won’t smell it
maybe don’t pull the gag where you wear a mask and mention 6ft for just the first 10 seconds then say it’s fine not to because you got tested. that’s the excuse a lot of people just used to justify thanksgiving
bro get some help