French Onion Soup (1927) - Soupe à l'Oignon Gratinée.
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- INDREDIENTS (serves 2)
2 medium onions
a clove of garlic
1½ tablespoons of butter
a dash of vegetable oil
salt and pepper
½ tablespoon flour
half a glass of white wine
1 litre beef stock (chicken stock may be used)
100 grams Gruyère or Emmental cheese
4 thin slices of baguette (long, thin loaf bread)
Soup and bread the most humble and tastiest food in the world.
Hear, hear!
Peter,
Your sense of humor is wonderful.
Your videos, exceptional.
Keep up your wonderful work.
My family and friends and I so much enjoy everything you do .
Many thanks for your education and travel and smiles/happiness 💞💞💞🌺🌺🌺
Pete, it is in the interest of your viewers, myself included, that your red-dress-clad dining partner appears again in future videos. Thank you
Hahaha! I'll see if I can book her again sometime!
I’m the partner. His daughter 😁
I said I was cooking my way through your videos! We had this for lunch today. I used chicken ‘n’ beef stock (I bung all my bones in a bag in the freezer and add to them as I go, then I slow cook them for hours, and the result is rather good). Anyway, I nipped into the village for a crusty pagnotta and a wedge of Gruyère. An hour and a crisp glass of white wine later, I’d recreated this unctuous and moreish soup. I’m afraid my dining companion was dressed in overalls and smelled faintly of diesel, but I wouldn’t swap him! A great recipe elegantly executed. Next!
I want to cook for this person too! Where would the world be without them? :)
Well at this stage I would usually wax lyrical about the stunning onion soup Pete, but I was slightly distracted by the incredibly beautiful lady in red. Can i echo Jake Dean's request for her to appear again?
Also the soup looked perfect
Trying hard to get her back!
I feel like I didn’t even see this the first time around. I am seeing these so differently now. Theses are no ordinary cooking videos and you are not just some ordinary cook. Sheep in the “kitchen”…♥️
Excellent. Thank you!
a beautiful people on the balcony
lovely recipe...will give this one a try...
Thank you so much! Always a pleasure to watch your videos.
So glad you like my stuff. Blessings!
Amazing classic food
Cheers.... wonderful recipe. I will give it a go. Is that your daughter?
Yes, that's Jessica. Cheers!
Love this series
Our recipe....a splash of Ricard! and put a piece of toast on the bottom then pour on the onion soup and continue as usual ...really nice to find a soup soaked piece of toast at the bottom
BRAVO! Great original recipe
La Bonne Cuisine, 1927, a favorite of Julia Child, finally translated into English in 2005. $18 at one book site.
Enjoyed this video.
my favorite dish! another great video
Most kind of you to comment! Do you have a link to Artful Cooking?
I would add a whole lot of more onion :-) but then who am I to contradict your muse of the French kitchen (who's book is totally unavailable these days other than for outrageous second hand prices. L'art de la cuisine Française does just a good job as well, which is my go to French cooking reference).
I love your commentary on this one! I am a bit of a food historian and I have had some god awful French onion soups in my time and have cringed more than once looking through more recent recipes for this in cookbook. I have this book but have never tried this recipe. Your soup looks bang on and you have inspired me to dust off my copy and start making this now that the weather has begun to cool. Just curious, have you worked as a chef before? While I miss the bike rides I do enjoy your new format! 🧅 🥣👍
Hey Kimberly.
I haven't stopped doing videos whilst out and about; this format just gives me something to do when back home.
The version in the video doesn't really follow madame Sainte Ange´s, but quotes some useful tips.
Yes, I did work in restaurants at one point, after six months of French culinary school - but not for long.
Thanks for your kind comments!
Perhaps you could recommend other classic French books?
@@Petespans I do have a few favorites that I can recommend, again from a historical perspective. When I was a teenager I discovered a book that set me on a life course into food and wine and it was Le Repertoire De La Cuisine by Louis Saulinier. He was a student of Escoffier. It is a fascinating book and I have referred to it over and over again throughout the years. You must know something of French cooking to be able to get any use of it however. My go to book has been Simple French Food by Richard Olney, perhaps you know of it. I love his writing and philosophy on living and he recipes are excellent. On a lighter note, have you ever read From Absinthe to Zest: An Alphabet for Food Lovers by Alexandre Dumas? Yes, that Alexandre Dumas. The anecdotes are quite amusing but I would caution you on the recipes! One last fun one, but more serious than Monsieur Dumas is Culture and Cuisine by Jean-Francois Revel. You may know of it. I have an English translation from eons ago, but it does a wonderful job of laying the groundwork for the history of cuisine as we know it today. As you know, French cuisine wouldn’t be what it is had it not been for other influences. It does have some historical recipes that are interesting included. Enjoy the rest of your weekend! CHEERS
@@hatshepsut8329 Wow! Very helpful - these books will educate me , no doubt! Thank you so much.
Have you read Fernand Point? I want to get Ma Gastronomie too.
Elizabeth David mentions and quotes many of these and other classic books, so plenty for me to be getting on with! I'm not sure there are many food historians out there, but adding an extra angle to my videos is appealing!
Thanks for the inspiration !
Santé!
@@Petespans I hope this isn’t information overload, but you mentioned Elizabeth David whom I adore and it made me think of another wonderful book that you can certainly cook from and I highly recommend. Elizabeth wrote the introduction to it…Cooking With Pomiane by Edouard De Pomiane. Perhaps you have come across it. It was first published in the 1930’s as I recall. He is a wonderful lighthearted instructor and you just may find some wonderful inspiration for your vlog here. As a matter of fact, I encourage you to seek it out!
@@hatshepsut8329 Brilliant! It does ring a bell (as they all do). I'll find it one way or another. Are you a food historian in any official capacity? I'm so glad to have you as a viewer of my stuff.
Incredible channel. liked and subscribed. Any ideas where I can get that cookbook in English will be appreciated.
Try this Kypros.
www.amazon.es/Bonne-Cuisine-Madame-Saint-Ange-Essential/dp/1580086055
Thanks for tuning in :)
@@Petespans Thank you, ordered it.
Yum
Excellent video and narration! I've missed your videos and wondering how you've been faring with this corona mess. Excellent classic and reminder of Autumn being just around the corner. I recognized that wine Estola...so you are still here in Spain? Be well! Greetings from la Communidad Valenciana!
Lovely to hear from you again!Thanks once more for your encouraging comments.
Corona caught me but only lightly.
Estola is sold in Mercadona and I find it very good for the price.
Yes, I live in Mallorca... about to head out again on culinary adventures in France.
Bless you for following, supporting and commenting!
Where are you again? Alicante?
@@Petespans I've not tried Estola yet but will on your recommendation. I'm in the Castellón region of Valencia. Mallorca has a unique variety of thyme that grows there...can't remembdr just now the botanical name but surely you've come across it. When are you off for France?
@@Petespans OMG...caught a bit of corona! Thank goodness the light version...at least you've got the antibodiess now. Be well!
@@misottovoce I don't know about the thyme... I'll look it up
0:46 dinner and dessert