Julia Child's Onion Tart gives major Mediterranean vibes

[@xersys]

The secret to not crying while cutting onions is to not get emotionally attached.

[@legaldeer4292]

Sounds like a you suck at cooking quote

[@marniethedyslexic6445]

😂🤣❤️✌️🌼

[@aleisterlavey9716]

But they are so cute and their personality has so many layers...

[@deadangel2211]

Layers! Cause onions have LAYERS!

[@texaschick74]

10/10

[@therewolf5758]

I find that I don't cry as much if I don't name my onions.

[@0Aidan0Lynch0]

My grandma was a kitchen assistant for decades. She sometimes had to peel and chop 30 or 50 kg of onions by hand. When she choppes a few kilos of onions in her small kitchen, the whole room is full of onion fumes and your eyes burn just walking past the door. I once cooked with her and had to peel and chop 3 kg of onions. My eyes watered, burnt like hell and my nose curdled. She didn't even had moist eyes. She felt nothing. That was pretty Badass to me xD

[@lours6993]

Hi from Paris. I eat this dish regularly when I am down in Provence and I can confirm that the onion is sliced and not diced. In fact, the traditional way seems to keep them in full rings which turn into caramelised loops in the pie. You can also buy large jars of 'pissaladiere' (pre-caramelised sliced onion) in the grocery store as a starting point. In Provence this is used in multiple diverse dishes. BTW - Yours looks really good.

[@rem05033]

I've learned to include the onion "tearing up" experience into the entire cooking process. If the dish turns out badly, I've already cried my eyes out chopping the onions.

[@lumare]

the onion hack my chef brother taught me (that isn't bizarre urban legend stuff) - once you half the onion, drop it into a bowl of cold water for about 10 seconds before you dice, to let the enzyme just leech out into the water. will also help your knife slide through the onion by keeping them firm.

[@mollsbot]

That makes sense I'm going to try it!

[@1957DLT]

I just hold the halves under cold running water until the weep is rinsed off (2-3 seconds maybe).

[@green7apocalyptica]

Oh and I was wondering why in a video I watched lately the chef wasched the onions

[@kerriwendland2940]

I keep mine in the fridge and almost never have them make me cry.

[@staceyn2541]

I came here to offer this exact advice. I have also found that keeping them in the fridge for a bit before chopping helps, too. Putting sliced onions in cold water for a bit also takes the sharpness and the unpleasant after taste away, too. I always do this if I'm eating raw onions, like for a salad or sandwich.

[@schmetterliebling]

"I'd just rather cry, thank you very much." A relatable king

[@WUStLBear82]

Now you need to try a Flamiche aux Poireaux, the tart with leeks, cream, shredded cheese and bacon. Can also be made on individual slices of toasted 🥖 as an amuse bouche.

[@razielsfire3204]

Sounds yummy!

[@destinyheath6583]

That sounds delicious. What does a leek taste like? I’ve never had one

[@bonelessclothing2836]

@@destinyheath6583it tastes like a mild onion

[@alexvelazquez8851]

Small tip: if ya are cooking that much onion in the one small pan, it helps to deglaze with water. It stops it from burning, distribute the carmalized solids and the steam further helps break down the onions Also as the last deglaze you can use white wine and/or vinegar to cut the sweetness

[@Anna-vx4qi]

Dry vermouth to deglaze caramelized onions is a favorite of mine !

[@brianmckenzie4890]

Beer is a great deglazing liquid too. 😊

[@etienne8110]

Normaly for a mn onion tart you ll use alsacian white wine (not tje sweet late vendange one but rather the dry white)

[@chaodck]

@@etienne8110 Gewürztraminer is fantastic for this, despite being from the German side. Riesling is great as well.

[@KatrinaGressett]

Put the onions in the freezer about 20 minutes before you want to cut them. This chills the juices and keeps them from turning into the onion gas that irritates the eyes when cut.

[@MJ_X2]

I'm going to try this! I always rinse the onions after cutting in half and light a candle as Martha mentioned once that a candle burns off the onion fume. It works pretty well

[@tdorn20000]

Can confirm, having them chilled when cutting does help. It doesn't eliminate it completely, but it does help a lot.

[@lesliebehringer5055]

This is what I use, works great!

[@KrystalPancakes]

This is what I have always done as well!! Also very sharp knife, as Jamie mentions, is key!

[@matthillthehatmill8889]

Sharp knife gang gang

[@977400Dana]

I specifically remember watching her show on PBS when she made this. I still have my handwritten notes I took from the show for this dish!❤️

[@feliciacoffey6832]

That's wild! You still have those notes!!

[@jeanpoole9292]

I love how ravenously he goes in on the food.

[@reneemoreno8030]

Jamie...your techniques have improved so much. The scraper...the knife skills and pie weights? all have improved incredibly... beautiful crust. Vintage corduroy shirt? Looking forward to next weeks and thank you for bringing joy. 🙏👍🥧

[@realfakedoors2]

Make sure to change the water in the parsley glass every couple of days or so it will stay fresher longer. Also works with cilantro. It's like a little cold greenhouse!

[@flytanx7461]

The best onion hack to make sure you don't tear up is to remove your eyes before cutting onions.

[@niteshimmeror9847]

lol... that is a neat trick.

[@janetoglestone7279]

Right-o, send us the video lol.

[@annakout]

😂😂

[@DenverBound2008]

When I was in culinary school and anyone ever complained about the crying during onion chopping, Chef just said, "I recommend chopping faster." I think maybe the tears are just the tribute we pay to the food gods for delicious ingredients.

[@theoroosevelt4849]

you should do a q&a video, would be fun i think

[@yvonnecusmano7971]

I am so impressed by the improvement on your technique! I started watching your videos a few weeks ago, making my way thru your entire library. I’ve had a blast watching you! This looks fantastic! I’ve made something similar with caramelized onions, thin slices or potato and a touch of Gruyère. The olives and anchovies sound delicious!

[@kikihammond5326]

That sounds divine. I may need to try that.

[@valarya]

SINCE YOU ASKED: It's a matchstick, not a toothpick. The sulfur from the end of the match neutralizes the onion bullshit. My grandma was a home-ec teacher and taught me this trick growing up and it's the only thing that keeps me from weeping PAIN (which is every time bc every single onion will mutilate me if I let it). Cheers!!

[@Kalisha-R]

How scrumptious! Definitely will be making this soon. Glad to see you uploaded; was worried something happened to you! Not that you owe anyone an explanation, just glad you're okay. ❤️

[@MarietaHolandesa]

My hack, I ask my husband to cut them. I don't cry anymore. It works😁

[@juliawatson8874]

Your skill has improved greatly!

[@Naelhinn]

Great pronounciation on Pissaladière! My grandma used to cook it fairly often (although she did with a pizza dough instead) and it's definitely one of my favourite recipies (alongside Tomates à la Provençales)! Glad it turned out well :D Oh and since you asked for more onion-cutting hacks, the one we did in my family was rincing the knife between each onion. No idea if it did anything, sometimes it worked, sometimes it didn't!

[@demonalivefornow9680]

Rincing lmao...it's rinsing.

[@ethelryan257]

@@demonalivefornow9680 Ah, the grammar and spelling Nazis have arrived.

[@ransomcoates546]

@@ethelryan257 And the pronunciation Nazis too. In pronouncing French words he separates syllables too much and has plosive English consonants. He also has not learned how the accent sounds on the final syllable. He’s not idiomatic at all, and considering he does this show he should go for some coaching.

[@toastedt140]

​@@ransomcoates546find better uses for your time 😊

[@Jobo89]

Even better when you change the water of the parsley

[@shanti34567]

Hacks: keep onions in fridge and use a sharp knife. Herbs: parse,y and some others grow well indoors under a grow light. Spring onions (scallions) also grow indoors. Simply buy trim the tops, and place them in a pot or container about 2 inches deep. Garlic freezes really well. So do avocados,

[@rachelk4805]

I keep my onions in the fridge and don't use a sharp knife and still rarely cry

[@codyf8511]

The sharp knife is the only "hack" I've found that actually works. My eyes are pretty sensitive- I mean I've had to wipe my face mid-prep because of all the tears- but since I got my new, ridiculously sharp Nakiri knife for Christmas I've not teared up once.

[@patricianeuendorf6520]

I found you while laid up in a nursing home with a broken ankle and torn knee. You really saved me from terminal boredom. Thank you.

[@sherleyguay7956]

One that’s always worked for me is to make sure that the onion is super cold so 10-15 minutes in the fridge or freezer. Having worked in the kitchen and doing prep with like a 50 pound bag of onions that’s what worked.

[@alanilor]

Oh, Jamie, the music was super perfect in this video, connecting the mood, the tools, the technique, and made the video extra special for me. I've been wanting to make one of these for a long time. You really did make it look so much easier than I thought. I'm sure I'd have a hard time not eating the whole thing!

[@jennigthatonecrazydoglady8100]

America’s Test Kitchen has a really great video explaining how to save a ton of time caramelizing onions by adding a bit of water and steaming them for a short while at the beginning to draw out the sugars. It works great!

[@jennigthatonecrazydoglady8100]

Here’s the link: kzbin.info/www/bejne/qKuvYWqsa9xrd6M

[@verlorengeist]

@@jennigthatonecrazydoglady8100 thank you!!!

[@LABdk]

Discovered your channel about a year + ago, binged your old content (your feature movie and those first videos are priceless). I’ve told so many people about the channel and you never disappoint. I can’t express how happy I am for you and the channel. Thank you for all the lessons, hacks and inspiration. Keep cooking. (And I’m binging all of Julia’s original black and white vids because of you)

[@nicsta9896]

Having a sharp knife is the best- no tears. Love the Charlie Brown spatula.

[@jacquespoulemer3577]

Jaimie and fellow Aunties, If you want to speed up browning onions toss in a couple of tablespoons of water. I leave the garlic in mashed up. great sardine recipe. mix sardines with oatmeal and tomatos, spice, chili , serve in crepes or fried tacos (like cigars). I would have broken the overhang and eaten it....Ah come on have another bite hahaha I made Tarte A L'Oignon twice from Julia's book. 1970s and 1990s. I love it but it didn't have Olives nor anchoves. Must be the base recipe for this slightly more complicated version. Jaime I've watched your out put from the beginning from the Toronto Start to your second year in Belgium. You've learned a lot. Hugs from Oaxaca Mexico JIM

[@natalieogren5138]

This Auntie says thanks, gonna try!

[@VisionaryGardener]

Another trick to help the onions caramelize is to add just a tiny bit of sugar - like, not even a teaspoon. I do it when I make caramelized onion and potato soup. It really does seem to speed things up a bit.

[@michaelconnor7383]

Fabulous pissaladière, Jamie! You’ve come a long way. I’ve been cooking for over 60 years. I keep my onions in the fridge, and I keep my knives sharp. I never cry when deconstructing onions. Buy a whetstone, and use it. MichaelCDC

[@sharoncobo5079]

Yesssss! The pisaladiere (not looking up the spelling). I’ve made this tart twice and it’s one of my very favorite foods. I love salty, briny things like capers (next time: capers!!!), anchovies and olives, and caramelizing onions that long makes them sooooo sweet! Loved watching you make this, and delighted to confirm after so many episodes that you are an anchovy lover, too! To quote the Mandalorian, “anchovies are the way!”

[@curtisc2581]

Super sharp knife for cutting onions keeps the tears away.

[@stephenpeltz8573]

I was having withdrawal. Thank God there’s a new video. Lol! So very much enjoy. Thanks!

[@geocham]

Jamie, I just want to say whenever one of your videos appears on YT I am so so happy. Thank you for all you do, I became obsessed with Julia’s ‘The French Chef’ videos years ago so was amazed to find your series. I love the regular ‘Hm let’s not do that, let’s do THIS!’ attitude you have as you’ve been cooking. I hope you enjoy it, cooking - when I’m deep into a recipe or an idea - is such a joy. Anyway… BON APPÉTIT!

[@testbenchdude]

My best cutting onion hack: desk fan. Like for real, just blow that shizz away. Unless you're in a tiny, enclosed space, it's going to dilute and distribute the gases enough to not make you cry while you cut. Was a major game-changer the last time I had to chop onions for a French onion soup.

[@ForceFreeTrainergirl06]

If you don't cut into the base of the onion you won't cry. That's because the stuff that makes you cry is in the base of the onion (where the roots are) and if you dont' cut it, you won't release it. If I were making this tart I'd be putting balsamic vinegar in with the onions while they were cooking. They would be carmelised and have a sweet flavour. But then again, I absolutely love balsamic vinegar and onions together.

[@necromorti]

Please, one day make the onion cry. That would be epic.

[@anicabroer3705]

No hacks work 😁 Love from Sweden

[@Foervraengd]

the cliff-hanger clip at the beginning of your videos always gets me… i just have to find out if the tart will survive!

[@melsyoutube]

you’re back!!! the hack to not crying while chopping onions is getting over a thousand comments on a video and uploading at least once every 7 days 😌💕

[@dclavijo91]

I don’t care for olives or anchovies and I’m tempted to try this now!

[@tonyrainy5337]

One of my favorites. Onion tart brings me pleasant childhood memories.🦅

[@jacquelinewillems981]

That tart reminds me of the best homemade pizza I ever had. It was made with caramelized onions, kalamata olives, and feta cheese. Yum!

[@Morticulturist]

Egads, that dough is a work of art. Nicely done! I mean, the whole thing is glorious, but that dough made my baker heart happy.

[@kdhoude]

I have made this same recipe for years but always add Roasted Cauliflower to the top with the olives and a bit more olive oil on top when serving. Also I carmaize my onions overnight in my crockpot.

[@feliciacoffey6832]

That's a genius idea! Do they really caramelize as well overnight in the Crockpot?

[@raquelhoffmann4]

I can't believe I got here so early! This video is going to make my day a thousand times better. I'm gonna make tea and watch.

[@Antaios632]

Yes, a very sharp knife definitely helps. I usually use sweet onions, too. I don't know if it's a factor, but I almost never get tears. It might also help to be tall, but I don't have the experience of being any shorter to compare the two. 😄

[@jenoots]

Another great video! I haven't found one I haven't loved.

[@izabellazdunek5794]

I just breathe through my mouth when cutting onions. Works every single time. Not one tear in sight

[@macsarcule]

The really sharp knife one is the most useful one. 🙂 The sharp knife crushes fewer cells in the onion (the duller knife needs more pressure, crushes the onion while slicing, opening more cells, releasing more sulfur compounds). I am so envious of your Charlie Brown spatula. Like I think about it a lot. I heartily approve of your decorative intervals. Of all the intervals I’ve encountered this year, these are the most decorative. They have prompted a strong self-examination of my own intervalic decor.

[@danielsantiagourtado3430]

I love Onions very much Jamie! Thanks for this!

[@meredith18352]

You are just getting so good Jamie, doing the pastry in a food processor has been a revelation.

[@pattysmallwood2408]

I use my Harley Davidson clear riding glasses. They have a foam seal around the lenses to keep the wind out. Perfect for slicing a ton of onions! You should try them!

[@civilizeddiva]

Vlogs with excellent music choice and integration: Anti Chef is in MY top 5🎶

[@skinnysnorlax1876]

11:41 Vaccuum neighbor is my favorite recurring villain on Jamie and Julia

[@MaryanaMaskar]

I keep thinking that he probably doesn't even know about being featured on this channel and watched by hundred thousand people. It's so surreal.

[@KarynHill]

The only hack for onions I know of is to have someone else cut them. Works every time!

[@skinnysnorlax1876]

Marco Pierre White's onion hack is to simply not cry, because that's your choice. But for real, he just cuts them without even looking at them. I could watch the dude chop things for hours.

[@green7apocalyptica]

When we're talking hacks, you can use tea baggs for the herbs😊 they have strings which you can knot and they are easy to fish out in a stew or soup😁

[@ankiolebring8388]

Had it in France, now it’s a favourite ❤

[@jasmineliu9922]

Recipe: For 4 to 6 servings Jamie: _eats half by himself_

[@Kyle_Spivis]

Just a dumb nitpick but it’s not just when the skin is pierced but when individual cells are ruptured or decimated. Having a very sharp knife greatly reduces the amount of cells rupturing via less crushing and better cutting. Also I wear contacts and when I’m wearing them I’ve never actually felt the sting of onion gasses or vapors(not sure what they are) but yeah just go blind and you won’t need to worry about it haha.

[@emazey5044]

The music! 😍😍😍 And the final product is a thing of beauty, well done! I'm inspired to make this! 👍✨🥰

[@ag_loki3293]

I wanna thank you Jamie, because of you I found my love to french cuisine and learn so many things from you and Julia. Thank you and greetings from Germany

[@aliciaholborn6748]

Fabulous recipe. I always tell my friends and family “Onions and garlic are Mother’s milk 🥛 “. But alas, not all agree. Which means more for me. 😁 Thanks Jamie.

[@SuHu62]

That made my mouth water. Also, you can't have too many olives.

[@StrongImaginationA]

For the onion hack I think NOT wiping your crying eyes with fingers covered in onion juice would do a lot! :D

[@debbieashton4976]

Missed your video Friday and happy to see you downloaded today. Looked interesting although I am not an anchovy lover.

[@JohannSwart_JWS]

Switch your cooking hood on, and work next to the stove. Creates a vacuum airflow which sucks those droplets away from you. Also prevents all that sneezing from white pepper. You can also put a small, slow fan on the side of your working surface to blow across your cutting board.

[@clickitypepper4792]

I love the background music on this!

[@anniebailey3211]

Love your energy!!!! Cooking can be exhausting!

[@erinwoempner1228]

You are doing such a fantastic job and your cooking is impressive!!!!! I miss you when you are not posting ❤

[@malaikahaangala9746]

I had this in nice and it’s absolutely delicious!! Right on with the Mediterranean dish

[@melaniesingh7208]

Your videos look so easy and I can only imagine how hard it is how hard it is to look soo good

[@meghaffer]

This is something both my husband and mother would adore. I might have to make it for a family dinner

[@bingo8408]

for caramelising onions, I use a hack I saw on the internet. Add between a quarter and a half inch of wager to the pan at the beginning, let it simmer while covered for 10min, then uncover, let the water evaporate, and finish as usual. The simmering with water cooks the onions to the tender but still white state in significantly reduced time, and you then only have to get them brown

[@Susan-cooks]

Very well done Jamie. I'm going to try this recipe out. I may just like anchovies after all. Your enjoyment of the finished product is a ringing endorsement!

[@lucyheartfilia9077]

Wow this recipe couldn’t be more not up my alley

[@Anil18834]

WOW Jaime, look at your slicing skills! Congrats!

[@kirbyesque]

I haven’t even finished this video - this is one of my favorite recipes Ev.Er. I can’t wait to find out if Jamie loves it as much as I do. ❤

[@TheVikingBunny]

I don't have a hack for not crying at all when cutting onions. I have found that covering the bowl/holding vessel with a towel (dry or wet doesn't seem to matter) if you need to set cut onions aside to do other things before cooking helps stop me from continuing to suffer once they've been cut and I've washed my hands 😆 Figure that might be helpful or interesting to someone down here in the comments 😉

[@TheGlamorousLifeofNae]

Just what I needed today! A video from Jamie. 🙌🏽👏🏽 Excited for this one!

[@eleveneleven11114]

The parsley storage hack works for green onions too!

[@LGH666]

Small fan works nice. Really sharp knife with a very thin blade helps a lot too, I use a wa gyuto or a #3 chinese slicer (cleaver), gyuto for one onion or so, the #3 for bulk multiple pounds. Slice heel to toe or the reverse, don't chop, up and down it bludgens and bruses the cells, you can use the chop motion with the #3 slicer but again it has to be ultra sharp. Work fast, after cutting a few tonns you get fast, use good tools and work in a well ventilated space.

[@erinnola-raised6543]

I’m going to make same as a Galette, also French. Thanks Jamie!!

[@julielesman5199]

Dough looks great on black countertop!

[@kylinsky]

This would not work on camera, but a trick I've used in for cutting onions is to do it on the stove, with the hood vent running. I learned it in a commercial setting where I had to dice two dozen onions at a time and managed to do it tear-free for the most part.

[@jillmatthews6852]

Matches held between your teeth when chopping onions. Something in the red tips keeps the onions from making you cry. My mom showed me rhia whwn I was a kid. Really works.

[@stephaniejaniczekssmugglerscan]

Unexpected fun! Ty Jamie

[@Hillary429]

Things have been going far too smoothly, we need a challenge to bring Jamie back to his strawberry roll cake days

[@mostlyh2o233]

Hey Jamie! Love your show s’much! If you have pie crust off-cuts from any recipe, may I suggest “pie cookies” (at least that’s what we called them in our family) - just lay the extra pie dough on a cookie sheet on parchment and sprinkle with a little cinnamon sugar. Bake til lightly golden brown. They are rich, not too sweet and freaking dilishis!

[@HenryLoenwind]

Onion hach number 7452: When dicing, instead of cutting horizontally (into your finger), do the first vertical cuts not towards the stem but towards one side. That way, you take advantage of the natural layers instead of doubling up on them. Also, you're now slicing against the grain on the first cut (when there's still all the onion around to support you), which makes the second cut much easier.

[@moimeme1928]

Martha Stewart taught me this: *have a lit candle about 4 or 5 inches or 0.127 m. Next to your onions as you slice and dice.

[@peredhillover1]

Love you Jamie, you never fail to make me laugh.

[@karenpolansky9097]

Glad to find your video today! It looked yummy! I wish I liked olives and anchovies. I know it wouldn’t be Julia’s, but maybe try alternating it with something like feta and sun dried tomatoes. After all, Julia’s thing was to teach people to cook in a French style. 😉

[@carveylover]

I have no idea why but I read that first sentence as "glad to find your tummy". What does that mean no clue. Hope that gives you a good giggle though.

[@Anna-vx4qi]

For caramelizing onions, a good pinch of salt and a lil water can really boost the process! Also, as long as you're paying attention, the heat does not have to be painstakingly low, it can even be more towards medium!

[@octoberwho]

Thoroughly enjoyed the triumphant endeavor without a redemptive arc 😉

[@ColtraneAndRain]

That looks delicious 🤤 I love anchovies!