Jacques Pépin Makes Onion Soup Gratinée | American Masters: At Home with Jacques Pépin | PBS
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- Опубліковано 17 лис 2021
- Official website: www.pbs.org/americanmasters | #AmericanMastersPBS
In this episode of "American Masters: At Home," Pépin teaches us how to make onion soup gratinée: "You can do an onion soup, just the onion sauteed with the chicken stock or beef stock, and serve it like this by itself, and that would be an onion soup. But when you add the words gratinée, it is done with a crust of bread and of course cheese."
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I love that his kitchen isn’t one of these grand spaces with gleaming stainless everywhere and no clutter or soul at all. His looks like it could be anyone’s kitchen, yet he’s one of the best chefs in the world. His humbleness and need to teach make Jacques Pepin a culinary treasure for all of us.
Great minds, I came to post same thing
I agree, his kitchen is completely normal and very welcoming. There is no pretence with Jacques Pepin, just the real thing, beautifully executed.
Exactly. He has the skills, knowledge, and the resources to open probably multiple Michelin starred restaurants if he so desired and he'd be richer than he ever was now. Yet he decided to forego that and instead give us some of the best instructional cooking series we have. The fact that he's still making these videos in his old age from his own house just shows how much he loves cooking and teaching.
As Chef Pepin always says it's all about technique and using what's available to you. That's what I love about these at home recipes, he's using ingredients we all have or can easily get at the market.
@@smzig Well said!!
He is a national treasure, for both France and the USA. What a treat to watch. My condolences on the passing of his wife.
Did not know his wife
Passed. Bless
Man do I agree. I was going to say the same thing. He is a wonderful man.
I hope Jacque glances at the comments every once in a while to see the love and appreciation felt towards him. The soup looks wonderful.
Amen. This will be his second Christmas and New Years Day without his beloved wife. 😪
He does, alongside his daughter. Check out his Facebook, it's quite wholesome.
@@RammGmbH His instagram page is the same way. He's very active on social media.
@@LinkRocks
Thanks for commenting. I am SO HAPPY to hear that info! I want him to live forever, being involved with his adoring fans and cooking.
Jacques could make world peace happen if he had the right ingredients.
😊
He's one of the primary reasons I learned to cook.
I doubt any frenchman could make peace on their own
Hippy BS
@@yanikkunitsin1466
😝
Jaques proves that French cuisine and cooking techniques never go out of style and are always delicious.
I think some people deserve to live forever and this guys one of them....I like how French onion soup is just onion soup to him😉
I too am sad to hear of the passing of his wife. Unfortunately, we all reach that tragic point in our lives when we, if fortunate, have our spirits lifted by our children, family, and friends. Once again, Jacque has invited me into his kitchen with his onion soup as he has with his many other culinary creations over the years. Thank you, Jacques.
This guy makes onion soup look like a meal fit for a king
We love you Jacques. We support PBS!
I just love watching him cook and listening to him explain everything.
He's good ain't he🙂
Nobody understands how simplicity is best I food. It is purely elegant when done right. Simple is not the same as easy .
It's amazing when you realize how many decades of experience Chef Pepin has. He's seen it all.
True, but think about all of the grandmas that are his age and have been cooking as long. They might not have been professionals, but grandmas know how to cook!
I made this for my husband using beef broth and Gruyere. Out of this world! Today I made it using chicken broth, Swiss cheese and I didn’t like it near as much. So if you’ve tried this using chicken broth and didn’t like it, please make it again and use beef broth and Gruyere.
Even the way he sliced that bread was so satisfying to watch. He's the Mr Rogers of the cooking world
So true.
I love how Chef never wastes anything... No waste ever and his dishes always look delicious 😊
Love how he said in a Heart & Soul episode his father would kiss a piece of bread if he threw it out. Love that tenderness for food, our sustenance! Love is the heart of this wonderful, darling Chef-papa!
There was a lot of waste in this.
Every time I watch Pépin cook I come away happy.
same
Ditto. Only thing better? Being there with him (and getting a big hug). 😊😜💋
I love how that's a real looking kitchen.
That's because IT IS! He's COOKING AT HOME in Connecticut.
Once again Jacques Pepin generously teaches us how to do it the right way; the authentic French way, that is eminently sensible. This morning a friend sent me a French Onion Soup recipe from Cooks Illustrated that takes 4 hours to make (I'm not kidding). Right away I thought that was ridiculous, so I looked up how the Master does it and here it is! Jacques Pepin is a true professional that instils his wonderful cooking artistry with love and warmth for all to enjoy. Merci beaucoup M. Pepin!
Great comment!
Couldn't agree more + well said!
I usually cut the onions different, in stripes. Then I cook those all the way down... until they are super soft, brown... until a sweet juice comes out(only if you cook 10 or so in a big pot). Takes me a good 45 min just to get the onions to that state. And then I add beef stock(beef meat and bones) and simmer that for 10-15 minutes so the flavors can mix. We usually not need croutons or cheese... but occasional that is done for comfort here too.
Very similar to what is shown... really basic cooking that results in amazing food. I hope we all see more of you, Jacques Pépin, in the next year as well as this!
Slow cooking of onions over a lower heat is the answer for best flavor, no raw taste. Same goes for any base, be it sofrito or mirepoix. This is absolutely delicious.
@@sandrabergquist1684 Indeed it is. There are things that need time, like cooking tendons until they are gel-like soft, onions are the same.
I've made this soup many times after watching this video - two things are absolutely essential - slowly browning the onions and REAL Gruyere cheese - you can use the stock of your choice or you can make it with water (as he mentioned that his mother used to do). I've made it with water or vegetable stock and even miso and it's really good and hearty and satisfying. This is the essence of peasant food and it is always delicious!
I love how you acknowledge your Mother’s home cooking. ❤️
I have loved this soup Jacques made since I was a young adult! It's my second favorite soup after my mom's amazing homemade chicken and vegetable soup.......From a Sista in Brooklyn, NY
A good glass of bourbon and a video of Jacques cooking make for a very relaxing Friday evening. Merci beaucoup.
That soup looks incredible. I love French onion soup but I don't think I have ever made a very good one. I can't wait to try this because it looks very straightforward and as usual, my favorite chef explains things and makes it look easy.
I also want to send my sincerest condolences to Jacques on the death of his beloved wife. 🙏
I married without ever having cooked a meal. My first teacher was Betty Crocker. Then Julia burst on the scene and I learned her boeuf bourguignon. That made me a star in my own small circle. I added a few more simple French, Italian mainstays. Meanwhile I practiced up on pies, yeast rolls…and expanded my very narrow range of salad ingredients and dressings.
Along came Jacques, with his simplified, approachable dishes…and I finally relaxed, learned to take stock and just enjoy..,and to patronize delis, good local bakeries. It has been a lifetime of fun. Thank you, France for sharing him. What a treasure.
My first introduction to cooking shows growing up was Jacques and Julia. I've always loved watching him cook and how easy he makes everything look
A master.
Watching him cook is so comforting.
Watching Jacques Pépin cook is similar to watching a great violinist or pianist! The technique alone is a thing of beauty, and the inspiration and history of the dish is the culmination and expression of the technique. So special. He is a national treasure!
I saw him in Lahaina, Maui when he was a guest of several French Restaurants & Fine Dining Restaurants in hotels like the Hyatt Regency Maui, the Grand Hyatt in Wailea , 🤙🏼❣️🥰
A treasure to humankind - all people around this world
🌎❤
Haha - no white wine or cognac, chef? I became addicted to this when I accidentally grew about 50 kg of brown onions last year! Superb
I use Julia's recipe and she DEFINITELY adds the booze. Delish.
I couldn't afford the gruyere, used regular grated swiss. Made one big bowl, and cant stop eating it. Wow. Thanks for the great recipe, Chef.
L'incomparable M. Jacques Pepin est honnêtement l'un des géants de la cuisine. Que votre légendaire carrière et vos connaissances infinies aient trouvé une nouvelle vie et une nouvelle continuité sur youtube est l'une des plus grandes joies qui me restent pendant ces temps difficiles.
J'aimerais un épisode où M. Pépin puisse nous raconter, avec ses propres mots, sa vie et sa carrière.
Il a écrit un live à ce sujet.
tout a fait d'accord !
From montreal, quebec " good job jacques" have been watching u since i was just a little boy. I'm 50 years old now. Thanks for so many great years of cooking.
That’s 7 minutes of my time well spent watching this!
Jacques, looking well, good to see you...
What I really love about this recipe? Jacques demonstrates a dinner for TWO!
Jacques Pepin has always made my life taste better...the best teacher and always grateful of memories as watching you as a child. Thank you
great series! Pepin is a treasure and a teacher! I feel like getting a bit older has his genius about 6 inches closer to our reach, Inspiring!! I love when he talks about what his mother did.
Love, hugs and prayers from a big fan somewhere near Seattle, Chef Pepin.
A very special prayer to you and yours this coming holiday season.
⚘🙏❤🙏⚘
I just got my first Pepin cookbook. His food is so delicious, it’s adding so much happiness to our lives.
Thank You, Jacques Pépin. I LOVE Onion Soup.
One of my happiest memories is when my wife took me for my first onion soup.
Every time. A class in making good food. Love this man.
I have been watching Jacques on PBS every Saturday morning
since I was a kid , I really
enjoyed watching him cook and teaching us all that with minimal effort and ingredients you can make something extraordinary ! I also loved when him and Julia Child would cook together ! What a duo ....my culinary hero's and a treasure to the entire world!! I have mad many of their recipes and I enjoyed them all !!! HAPPY COOKING!!
i really like that these latest "at home" videos are really at home. its a nice jaqcues kitchen complete with binoculars on the counter near the sink window for bird watching or something. :)
Adding a teaspoon of sherry just before eating is very tasty too
One of the greatest chefs ever
I watched this two times back to back. He's so satifying to watch and hear. ❤
My favorite chef. Jacques Peppin you are the greatest. King of the world. Thank you for being a great teacher and showing us how to make a receipe. Happy Cooking.
Every video is a gem
There was once a wonderful onion soup at the St. Louis Room of the old Famous Barr Department Store in St Louis Mo. The soup was so popular that people were always requesting the recipe and the store graciously had elegant cards printed with the recipe and gave or mailed them to anyone who asked for it. When I was in the service in San Antonio the newspapwe had a recipe sharing column where people might share recipes . Someone asked for the Famous Bar ohion soup recipe and the newspaper was inundated with more than eleven hundred responses. , Deciding that anything tha garnered that many letters deserved to be made by the newspapers cafetria. They did and the news paper declared that ir was famous for a very good reason.
85 years old and cooking like a bad ass...
Age? He would be welcomed to park his slippers under my bed even now. Hee hee hee😜😊
Love this man- gentle, kind, unassuming and a master at his craft!
Jacques Pepin, love watching him cook, he is a master chef indeed!!
Oh thank you!! This looks like the recipe I was looking for! I mean, your French accent means this MUST be amazing! Heading to the Grocery store now!
I see Chef Jacques i immediately click!
"Gweeeair"
I love it.
I love Jacques Pépin! Looks simple and delicious!
I can picture myself cooking this and enjoying it on a chilly winter’s day in front of my fireplace while looking out my picture window at the snow.
Wonderful watching him cook. What a treasure, and a treat!
I love how quick and easy this is.
OMG!!!
Jacques is incredible! What a great guy! Love him!
Oh my! I was waiting to find an easy way to make this onion soup! Thank you PBS! Thank you master Pepin!
Love this guy.
This looks so good, I plan on making it this weekend. Thank you Mr. Pepin.
Chef JP loves his craft.. Thankful for the sharing of his talent on the decades of fantastic Videos.. Long live JP.
One of my favorites. Thank you Jacque. Happy thanksgiving as well
Thank you chef! I have been watching you ever since I was a little boy on PBS. I really appreciate every video you put out! You inspire me to do more with what I have and have made me look like a professional in the kitchen simply by following your delicious recipes!
Onion soup is one of the best, and here we see it made by the best…
Simple but amazingly good.
Perfection as always. Thank You
This soup looks gorgeous cant wait to try it. Thank
you so much for your recipe. Watching from Scotland.
You are the best. Thank you for being you. Be safe and happy.
I have watched just a few of your you tube videos now they have been great. You as a Chef are an inspiration. Keep it up Chef.
He is amazing to watch and I love his dishes !!!!!
Chef Pèpin you are a Master Chef and these videos are testament to that. Thank you for all you’ve done to inspire, nourish, educate and celebrate the fine art of gastronomy with our world. You are an internatioal treasure loved and admired by all 🐄🐠🌾🐓🐖👨🍳🍽🥇
I always trust chefs with a French accent more than others. I know it's silly but it just is what it is!
Simply the best !
Fabulous! I always wanted this JP Recipe, will treasure it!
I loooooove Jacques Pepin. I watched him on PBS pretty much most of my teen and adult life. I love the stories of his mom and family that go along with the cooking. You truly learn about his generation and real French cooking. I definitely will make this.
Yummmm!!!!!!!! Thank you so much for today’s recipe and cooking lesson Jacques!!!
I am amazed by this man.
I made my boyfriend watch this twice because he could barely understand your accent, great video, I will make him make me this soup this way tomorrow.
It’s like magic every time he cooks!
You are the Only Chef that you cut off the Root end first of an Onion! My Mother was a Cooking Intructor and she showed me to cut it in that way to avoid tearing..But no other Chef I have seen do it like this? That is the Secret to avoid tearing😉👍
Looks yummy, thanks for making these videos, I really enjoy them. Definitely one I’ll be making.
Legendary master Chef Pépin making a classic! Still love your episode with Julia Child making this dish. Thank you & great content as always!
I love watching you. You’re truly a treasure. Thank you!
Humble and extremely skilled , soulful, love this man, Bonjour d'une amie Française !
This guy is so wonderful.
That onion soup looks so delicious Even I could prepare this recipe!love onions.
That looks like it could be Jacques' actual kitchen. COOL!
It is.
I love listening to his voice!
What a treat!!!!! Thank you Chef!!!!
That looks amazing! Thank you! 😊
Happy cooking to you, Chef. And thank you. I'm going to try this recipe soon.
Wonderful stuff!
Made this tonight. So delicious and satisfying. Thank you Chef
I use to watch him , I was very young. 64 now. Miss him, he felt like family.
Looks delicious! My favorite soup!
Love him so much!!
Looks so delicious. I’m going to make this soup tonight. Thanks for sharing this with all of us here.