Is the pan heated? What is the temperature? And are the eggs at room temperature?

What a top chef

Merci beaucoup pour le partage, monsieur Pepin!

Is there anything better than onions? I say not!

I discovered Chef Pépin many years ago. I'd always cooked eggs until they were overly firm, or sometimes browned (ugh). His approach to cooking eggs was the gateway to a lifetime of learning from the masters. I was late, and I'll never have 1/100th of his skill, but I am not a chef and that's enough for me. BTW, check out Chef's "fundamentals" videos. Years later, I'm still working on veggie prep (chop, dice, julienne, etc), but what I've learned so far has improved my dishes a lot. And his education on knife skills and applications... just wow. Another HUGE difference.

❤

this is the simplest recipe for onion soup i have found, i have never made one that tastes like a restaurant i was always told to use beef stock, this is so simple i guess i will try once more

Ger yourself a cast iron pan. No one needs this nonstick crap.

I always liked jaque when he had his daughter on his show. He didn't always treat her right, but she was really nice anyway...cute too. He has hardly changed exceptmaybe abit grayer.

Thank You!

Superb!

When he started cooking, back in 1750, the pancakes were easy to make........

Looks great!

HORRIBLE VIDEO EDITING!!

Chef Pepin has forgotten more about cooking than I will ever know.

“Some people like it [al dente] … I don’t” love it Jacques, it’s your own taste!

Jacque makes the very difficult look simple. That is the signature of a true master!

Where's the beef stock, garlic, dry white wine?

Instead of syrup , old way 🇨🇦, sprinkle brown sugar on top of crêpe then pour a little milk on top .

I love macaroons but not so sweet I used to have them as desserts with family & friends they're always a success ❤️ 💖 💓 merci chef Jacques 😘 😊 💖

Can’t shake it on a ceramic hob or would ruin it, also scraping a non stick pan with a fork would surely ruin the pan?

His memoir is a must read

Jack is ten feet tall

Took me a few tries but now I make them all the time. The trick is speed!! You have to have the right speed. Not too fast not too slow. Too slow you get large curds and the egg will stick and brown. Too fast and it goes everywhere and doesn’t lay evenly

Salade à la Creme not DE la crême

I always burn my mouth eating onion soup, just can't wait!

I would like to see someone make this in a non-teflon pan. I'm sure French Omelettes have been around longer than non-stick coatings. I would like to see someone make a truly classic omelette.

Since I have seen Mr Pepin's video I have made myself more than a thousand omelettes. One every day for lunch with chives, thyme, onion, cheeze or salsa, part of a ketogenic diet consisting of two meals a day. I have lost 85 pounds and this recipe has kept me going because I'm never getting tired of it.

I've never been able to fully caramelize onions in under 30 minutes, usually more. This recipe is superb!

I was looking for an authentic, french onion soup recipe, and found your video. I like the video! You kept it simple and didn't add extra things like dried herbs, sugar, sherry etc. I've never made a french onion soup before, but your video gives me confidence to make it. Thanks Chef Jacques!

So realistic with simple instructions that suits home cooks❤

Ahh wee wee cherry😆😆

And he cooked the whole thing with just a fork, the simplest cooking utensil . Amazing ❤❤❤

All three of my favorites in one dish Cheese , bread an onions yummy goodness ❤

Le chou-fleur a l'air d'un cerveau, Chef Jacques.

Love how he takes a sip from the spoon, then taps the rest of what’s left on the spoon, back into the pot…

He’s so cool

He was a 9 time Michelin winner. I so loved him.

Love how he’s using the same chopping board for everything…..nobody dies…

Yewh. Use that stainless stell fork to scramble your egg on a nonstick pan. Smfh

Instructions call for a press thru a food mill????

Why does the description mention putting the soup through the food mil ?

Love, love, love Jacques Pepin! I've been watching him for years. I will actually try this wonderful soup. Thank you Chef Pepin.

Quick and practical, it looks tasty, I'm going to make it

Been watching and learning from Jacques Pepin for many years. If I get compliments in what i prepare i always credit Jacque Pepin since he was my teacher. I notice some giving him a title of chef but only remember his calling himself a cook many times over. He's beyond being a chef but I think he prefers what i remember He's my idol and I'm 76 years old and am in awe when watching.

Looks raw & full of non-stick material scratched off the pan lol

Omelette on steroids 😂❤ Lovely… hope its well cooked

Fantastic technique. But by creamy center does that mean uncooked eggs? And I don't know about using metal fork on my non-stick skillets from Amazon.

Thank you Chef

simple like home period