Julia Child's Stuffed Onions will leave you...stuffed
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- Опубліковано 12 тра 2023
- This is Julia Child's Stuffed Onion with rice, cheese & herbs recipe from Mastering the Art of French Cooking v2.
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Ingredients:
(for 6 people 😬)
6 very large onions white or yellow
filling:
onion cores
3 to 4 tb butter
1/3 cup plain, raw, white rice
boiling onion cooking water
1/3 cup parmesan cheese
1/4 cup créme frâiche or heavy cream
1/2 cup not too fine bread crumbs (i realize while writing this I may have only used 2 tb worth...whoops!!! Still good though)
1/4 cup minced parsley
2 tb minced basil
salt and peppa
more butter for brushing outside of onions
salt and peppa for inside of onion cups
1/2 cup dry white wine
1/2 cup to 1 cup beef stock
bread crumbs on top
melted butter - Розваги
There should be a drinking game where you take a shot when the following happens:
1. Jamie hears sirens and says that he hopes everyone is okay;
2. The upstairs neighbor vacuums;
3. The refrigerator acts up;
4. Jamie says “bowl me”;
5. Jamie brings out the Silver Fox;
6: Jamie says “order up!”;
7. Jamie stares blankly at the cookbook; and
8. Jamie anticipates when we’re going to leave a comment about how he’s probably doing it wrong.
You would not survive this 😂😂😂
😂 Cheers! 🍻
Ah yes, the "who gets alcohol poisoning the first"
I’m dead-from alcohol poisoning.
Best pre-game when you have to go in 15 minutes yet need to get hammered bc you're broke lol
I just dont see how a stuffed onion could be bad? Unless it was stuffed with aspic I guess 🤣
Please no ideas😂
Totally
Jamie's new series: Worst recommendations from the peanut gallery!
Yup, that'd be fun!
Yep, that would stink
😅 Oh no. Not more aspic trauma. 😱
I've had these a couple of times in the early 1970s as a kid. Mom made them as a side dish for a couple parties. I was so wowed, and thought my mom was the best, most amazing cook ever, if she could make something Julia Child, a TV chef no less, could make.
*_Miss you, Mom. Those were the days!_*
Grapefruit spoons are surprisingly useful, I have a couple that I have used for a lot of things, one day I may even buy a Grapefruit
LOL Pedro - I know exactly what you mean... I grew up never liking grapefruit, and can now no longer have it (I am on Statin medication, which counteracts with grapefruit and you are supposed to avoid it). Yet, I have an antique silver service for 12 with grapefruit spoons, and I end up using those for the damndest things.... they just work well!
Hats off, and really? Don't buy those grapefruit - they suck.
I tried grapefruit once on accident, someone had put it with the oranges. Sourest thing i ever ate, i think i ended up giving my mom the rest.
@@Imbatmn57 Yes, to eat them you need to clean all the white stuff, is very bitter, then the spoon.
I do love how an "amateur" cook has some of the best cookware money can buy.
Some of the best cookware his sponsors have given him
An underrated aspect of some of your videos is the Django Reinhardt-inspired background music. I really like it and it sets you apart from other cooking channels imo.
Oh man - add a little par-cooked ground pork or beef, maybe swap the creme fraich for clotted cream or cream cheese, modify innumerable ways. Love this recipe. It's such a great alternative for those picky eaters who don't care for stuffed bell peppers.
You called me out exactly - I’d much rather eat a whole onion than a whole bell pepper XD
Man those were HUGE onions! Looks delicious and not over-complicated, might be worth a go. I'm so glad you are continuing with Julia recipes.
I really enjoy watching you cook, no glamor just cooking, making a mess and a relatable dish. Good episode.
Julia told you to use the same water for the rice as for the onions because she ascribes to the non-fussy approach to cooking rice. Forget the water to rice proportions, just boil the rice as you would pasta and simply drain it when it is al dente. Just as with pasta you will find the rice much less gummy and mushy this way.
Figured as much. I’ll have to give it a try next time
Yes I was gonna say this as well, in the 80s my mom used to cook rice like pasta, rice in just an immense amount of water until it was done to her liking then she would drain it. I suppose it works.
@@TripleDiamondArt Likewise. The amount of water was for blanching, not cooking the rice to finish.
In the case of white rice, it doesn't matter too much which method you use, but if you already have several cups of hot water, the pasta method will save you some minutes, maybe 10-15. If you cook brown rice though, the time saving is pretty big, like 20-25. If is messier and dirties more things, but eating 1/2 hour sooner is totally worth it, IMHO.
Uncle Rodger would like to have a word with you. And that word is "HAIYAA!"
I'm eating a biscuit and jam after getting my child down to bed and just enjoying this. Thank you for posting!
That sounds really good and is not anything I would have ever dreamed up. I am a bit surprised she didn't call for reducing the cooking liquid down into a sauce to pour over, because I think that would really add something to it as well.
I recently found your channel and have been binging your excellent content. The drawback? I want, no... NEED, an overhead bowl & sieve delivery system! 😁
Wow! Fantastic looking dish Jamie!! I was just struggling with an idea for something to make for a Mother’s Day BBQ at my sister’s tomorrow and these stuffed onions will be perfect! Thank you sir!
Did you make them? How did it go?
This recipe would be absolutely stunning with Vidalias!!! I love to bake them just on their own wrapped in foil. The addition of the stuffing would be spectacular!
I was just thinking the same thing,Vidalias!
Never thought of stuffed onions, but here we are and I'm thirlled
I learned if you cut an onion on a wet paper towel, it helps the tears. I heard this from a doctor, so... I love when Jamie says, "I hope everyone is ok" 😊
I like your devotion to onion dishes. I love onions, and don't understand people who shy away from them.
This is very similar to what my grandmother, who was originally from Lithuania, would cook -- Stuffed onions and tomatoes with rice and whatever she had on hand. I remember it was flavored with alot of dill,, but people from the Baltics like to use dill in everything, especially in the summer. She was big on vegetarian cooking -- I remember it being cooked in sweet and sour sauce.
Made stuffed onions twice, once with cheddar rice and once with curried rice with raisins and sliced almonds. Both yummy. Need to make more stuffed onions.
Jamie, to complete the "stuffed" series you should try stuffed paprika, it's a traditional dish around my neck of the woods. It's paprika (usually the yellow, sweet variant) filled with a minced meet+rice filling served on top of a tomato sauce. The large yellow, sweet paprika that's traditionally used are actually called "paprika to be stuffed" in our language in reference to the dish.
Paprika is the spice made from ground red peppers. In the US, the capsicum is sweet peppers or just peppers. Stuffed peppers is a very popular dish and is often filled with ground beef, rice, and tomato sauce.
Ohh yes they are good and a think in poland too
I think in the USA stuffed peppers is probably the most common of the stuffed vegetables. Love those things. 😋
@@sebeckley in a lot of languages paprika is indeed what a capsicum is called (like in my mother tongue, Finnish, for example. We call the spice "paprikajauhe" aka ground paprika/paprika powder lol) so I don't blame the OP for calling them that.
A little more info please so we can search for an authentic recipe?
My mother never had a nice thing to say to me either, just do your best anyway. It’s not the mistakes we make, and being human we will, it’s what we do to make the best of those mistakes and learn and grow from them. I’m sure Julia would agree. Stop beating yourself up and move forward while you learn and grow. Give yourself some room to do so. Much love, little brother from another mother! Rock on!
Loved the episode as always Jaime! And your occasional existencial dread always gets a laugh out of me! We better enjoy the butter while we can right?
I always say whether I die tomorrow or a hundred years from now, I'll still be dead a lot longer than I'll be alive. So I'm gonna have the butter or the cake or whatever makes me happy! But I also follow my dad's advice of all things in moderation. So, like don't eat the whole cake in one sitting lol.
YEEEEES! More Onion recipes! They are SO tasty when done right! Love you and Julia man! 😊😊❤❤
He should do a german onion cake (its savory) and have a Glas of Riesling Wine with it 🫶 highly recommend
Ayooooo just smoked a joint perfect timing! Thank you!
Ditto 420 friend ✌️
LOL, when I first saw this, since I'm thinking cooking, my first thought was yiu used a smoker to cook a joint of meat.
Another great show. I sometimes make those onions as a side dish for steak. They're a nice change from a baked potato.
The rain edit with the thunder made me laugh so hard
Those onions are ENORMOUS … 😳
I am a simple being, Jamie uploads, me rapidly clicks and Likes regardless of the video.
Saaame! Me being Like #30, video's been out for 2 minutes. LoL
These onions look amazing. I once had soup à l’oignon gratinee served in a hollowed out roasted onion. The onion was in a bowl and covered in gooey browned cheese, and the soup itself was amazing. This was in the mid 00s and the restaurant used a lot of Hennessy which was really good in the soup.
Looks so good! Well done. I often chuck a couple of whole onions in with the other roasting vegetables if I’m making a roast. They come out so sweet and delicious (but a lot less work and less fancy than your ones)
Once, while making stuffed peppers my wife and I used barley instead of rice and it was great. I wonder if that'd work for stuffed onions too.
I also use barley in stuffed anything better than white rice
@@sunnylifecrochet I just wasn't sure it would work inside of a hollowed-out onion.
I think I have some barley. I will try it tonight and let you know!
I was not having the best night…but than I see a Jamie video and the smiles start. 😊❤️
I'm not, either. I hope your evening got better at least.
You have made a lot of luscious looking dishes, most of which I would not attempt to make myself. However, these look as if they would be fairly simple to make, so they go on my “To Make” list. Thank you!
Almost like a deconstructed onion soup 😂🎉
Ya know, that's a helluva good idea 🤔
Another great episode, Jamie. I love how you don't hide the dirty dishes and stuff.
I just love your channel and the way you do everything!
Thanks so much for uploading ❤ the consistency is appreciated. This looks delicious.
Great episode! Fancy stuffed vegetables...onions. tomatoes, etc., used to be derigeur with a large roast. Sausage and mushroom stuffed onions topped with Bernaise sauce are out of this world.😊😊
I can't believe she wrote that telling you to hollow out the onion like that. The great thing about onions is that they are like Matryoshka dolls, little onions inside of slightly larger onions. If you slice down into the onion and cut from the inside to the outer layers, you can just extract the inner onion layers without having to dig them out with a serrated spoon. I like to make this dish but add veal to the stuffing. I also use the same stuffing mix to stuff tomatoes.
This whole series is so darn entertaining! Smiling is guaranteed every time! :)
I genuinely love your channel so much!! I get so excited whenever I see you post a new video, your attitude is just so contagious I can't help but smile and laugh every time! I am a big onion fan, so this particular dish sounds sooo yummy to me omg. Cheesy buttery rice onion pile mmm 😻!
That looks so delicious. I’m going to have to try that. Thanks!
Looks very good. Loving your dish displays. Nice job.
Your fantastic. Absolutely love watching you. 🇮🇪
These look really good - I might actually try making them!
Loving this series (only a couple eps in) and I like that this one actually looks very doable 😮 and delicious
Yay a Jaime video to brighten the day! Your onions looked beautiful and I can't wait to try this with Vidalias when they're in season 🤤 never had anything remotely like this! Thanks Jaime!
Awesome channel, love it!
Oh. My. Gosh. That looks so delicious!
What a great recipe! They look delicious and so many versatile ways to serve them.
I loved this video. I am going to have to make this. I love onions. Thanks.
I could totally make this! This might be my first Julia recipe I try!
Fellow Canadian here! You’re my favorite cooking channel! I’m binging your Jamie and Julia series…again 😂
I can't wait to try this recipe
Oh dear! My mouth is watering! As usual you made me smile. ❤️🇨🇦
That looks really good!!
Looks yum, might try
That's one I'm going to have to make really soon!
Yum. I've made those stuffed pumkins several times now. Delicious. I can't wait to try these!
Those look delicious... I'm gonna make them this week!
That must smell amazing!
“A savory punch to the face.” This and many other things make me keep watching 😂.
Looks delicious, Jamie!
I'll add it to my aspirational cooking list
Ooooo! These look so yummy!!!
Yum!!! I might have to try this.
Early to the video for once! Love your videos Jamie!
I think I might actually try this one!
We had brined sirloin steak tonight. This would be the perfect side for those, as the brining takes about that long! Idea filed for next time! I am realizing through your show, Jamie, how much of a treasure I have with JC’s two original books.
That looks delicious
Those look great and you did it all beautifully! I can definitely see that one of those with roasted meat (chicken, beef, chop, whatever) would be a really filling and satisfying meal.
we need a jamie's garden tour
Good job as usual.
Jamie you are the best! I truly love your content! Also, I think this recipe would be excellent if you added a meat and cheese...
Them looks delicious. With the cheese and cream.
I have some onion coming out of my garden soon…this will be a great recipe!
Love your shows
Great knife skills
Nummmm. They look AMAZING!!!
The music takes me back to the 70's...😊
LOVE LOVE LOVE!! YAY!
the perfect way to end my day 💞
Thank you. I'll definitely try this. But I never would have even found this if it wasn't for you.
White onions become sweeter when cooked. Love 'em 😋
Love that shirt Jamie!
Awesome video, as usual! Also, very snazzy shirt!
i actually have everything to make this at home and im debating making it now at 2am
Made this recipe the night before as a side dish for roast chicken. It was very good! Would make a great lunch entrée, served with a small salad.
I can see making at least ten different variations on this theme easily. The filling could be shallot based, meatloaf based, or any number of other options. Yummy!! Great show/ vid/ whatever this is as always 🤗
Well there goes my evening binging Jamie and Julia
delightful!
About the rice: in France, at least during Julia's time, rice was normally boiled as if it were pasta. That is, in a large amount of salted water and then drained when cooked. In certain parts of the world, such as much of India, this is still very much the normal way of cooking rice.
I learned how to cook great basmati rice (fluffy, separated kernels, crispy bottom layer) doing it the persian way about 10 years ago. I've never looked back.
I made this when I was first married. Server with ham. Excellent.
Boiling rice like pasta is not uncommon in Julia's recipes, especially if you aren't cooking it all the way through. I'm actually making her recipe for soubise tomorrow, and I have to do that. The first time i made it, i thought it was weird, but it absolutely works.
By the way, you have to make soubise (the side dish, not the sauce). It's sooooo good. Even though it's one of those recipes you think won't work.
Boiling rice like pasta is sacrilege.
🤔 I may have to try this!
This looks like it would be my absolute dream food
I'm definitely making this. Tomorrow. But sub Cuban oregano for basil.
I have made these, yum
I've made baked onions before, and they were a hit. These seem like an upgraded version. Certainly would be interested in trying it.
FANTASTIC shirt!