Escoffier style onion tart: The old fashion way of making pies and tart

[@BlaBla-pf8mf]

I love the Escoffier style recipes. Classic french cuisine at its best.

[@AngelaRodhas]

This is the best recipe I have ever tried, I keep making it and I like it more and more.

[@sylviepayette375]

Je mangeais cette tarte à l'oignon dans la région de Brest, lorsque j'étais enfant. Délicieux. Merci d'avoir retrouvé la recette.

[@scriptureexamined4664]

Finally, a savoury tart without egg filling. Yummy! ;-)

[@scriptureexamined4664]

@eternal footman No, but I don't like the taste of solidified eggs, except for scrambled eggs.

[@LL-sd2fc]

I just discovered your channel lately and I truly appreciate everything you do... cooking, history, telling stories, etc. Thank you.

[@vividbreeze]

I've just made this onion tarte. I wasn't sure about the whole thing while I was making it. It takes some time and effort for such few ingredients. But it turned out surprisingly well. The taste is really amazing. It's not like an onion tarte. It is super-creamy, on the edge of running, with a light taste of onion. It's something I haven't had before - definitely worth making. Thanks a lot Stéphane.

[@cyn4476]

I love that you made something without a lot of eggs. It's difficult to get them right now, but we have the other ingredients. Onions are very easy to get! Thank you, I will give this a try soon.

[@lisaspikes4291]

That tart crust looks fabulous! No sogginess at all!

[@jcarlovitch]

I'm moving to France and starting a new career as butter salesman.

[@hzlkelly]

You got it 😂

[@gama1129]

Hilarious ! Im Half French, have lived in Paris for 8 years, and I swear, the best butter I had was with chuncks of sea salt in it.I just cant explain... on a warm baguette........

[@fullmoonsociety7463]

That's the most beautiful bechamel I've ever seen

[@TheMovingEye]

Using a flavored Bechamel is very interesting for someone wanting to veganize a french tart - Bechamel is much easier to veganize than the classic egg and cream mixture. Thank you for the inspiration, this is promising.

[@DisneyRecipeReel]

It shall not be forgotten. Ancestor tart. It's on my list. Thanks.

[@TheTaindio]

Magnificent discovery of old recipes that are so delicious. Thank you for your sharing and teaching. Merci!

[@jelenaselin]

I love this kind of exploring of earlier techniques. Even traditional regional cooking is still a very time-bound thing. Comparing recipes from today to the 1970ies and further back just shows how much we have changed in what we find "good". The amounts of butter for instance, like you say. :-) I think is very important to not forget about the older techniques, there is always something to learn. The magic in seeing this "mise en place" with so few and simple ingredients makes me a bit nostalgic for the pre-global world, when we had to make do with what we could grow locally and store over the winter. So interesting and well done to explore an earlier type of quiche / croustade with soubise. Will definitely try.

[@heatherlinton5057]

Oh Stephan this must be super delicious 👌🇿🇦

[@ronstarkronstark500]

Perfect! Lovely. Looks great. MUST not be forgotten!

[@RoseThistleArtworks]

I really like these historical recipes that you bring back to life. Thank you so much. This looks very interesting.

[@felipelopez1512]

Absolutely LOVE your recipes, passion and energy. Thank you !!

[@donmorgan3710]

Very interesting. Definitely an ancestor of the Vidalia onion pie we make in the southeastern US.

[@heatherlinton5057]

Wow your recipes get better and better.....got to make this. I am going to be so busy in my kitchen trying all your tips and recipes 👌🇿🇦

[@VladimirBarriere]

I am one minute into this video and already clicked the Thumbs up sign!

[@jennifern2805]

This recipe is lovely and I appreciate the historical background! Since we have access to Vidalia onion, I think I may give this a try. Merci!

[@MOOSEDOWNUNDER]

Brilliant. I would have never thought you could do this without egg. Awesome.

[@maxpeterpopovic8965]

I love all your demonstrations. Thank you

[@אדוארדבלומנטל]

The most important French cooking guide.

[@gtahoer]

Recently tried your gratin recipe , turned out great thanks

[@faithsrvtrip8768]

OMG I love onions and I love dough! Perfection! Thanks luv! I would love this with fresh garden peas (home grown) and bacon! Delish!

[@MikeTheBarber63]

Wonderful to see history in action!

[@stellad7018]

This looks exquisite! So excited to try it, thank you for sharing :)

[@cristinavelasco9818]

PERFECT ONION TART....WOW..‼️ Congrats. 👍🥰🙋

[@Wanderhirsch]

I love these videos showing the classic recipes one can be creative with! Thanks so much for this! Thanks to you I made a chicken stock the other day and still have some left. It is a completely new experience to cook with home made stock and elevates my cooking to a new level.

[@User55847]

Very nice. The crepes went over very well, sweet and savory. Will look into this next.

[@antb5494]

Looks delicious, would be amazing with some comte cheese blended into the bechamel

[@MariaRodriguez-gb5pr]

Fabulous for tomorrow

[@mgtowp.l.7756]

A Excellent Video.. Highly Recommended.. Thank You Very, Very Much For Sharing. I Love This Recipe..

[@dandare1001]

Looks delicious. I'll try that. It would probably be good with some Gruyere or Comte grated into the mix.

[@markventrillo2582]

Making this ASAP!!!! Looks so yummy

[@FlowersInHisHair]

This looks absolutely gorgeous. What a fine thing it is

[@mauracurran3270]

Just found your onion tart,delish thank you.

[@FrenchCookingAcademy]

thanks

[@edwardbyard6540]

I love French cooking. Basically, a ton of butter is all that's needed :)

[@camembertdalembert6323]

if the Beatles were french they would have sung "All you need is butter".

[@vagabondwastrel2361]

With how much they loved communism they basically were french.... until they started to get phone calls from the IRS and wanted to know what their money was being spent on.

[@Tiger89Lilly]

A ton if you're on a diet. 5 tons for normal 😂

[@nealbeard1]

This is a cooking channel not a conduit for your totally uninformed opinions.

[@camembertdalembert6323]

@@vagabondwastrel2361 stereotype and hate are not information or knowledge.

[@cyndifoore7743]

This is beautiful! This would be so good with smoked ham and slices of Fontina cheese.

[@timothyduzenski1386]

This is a very interesting recipe. I think i will make it for Thanksgiving. Or something like it. I love the historical element.

[@kingk2405]

‘Ma Cuisine’ from Auguste Escoffier is the only cooking book you need . All the fundamentals are in this book and you can find it in English . Escoffier was called the king of the chefs and the chef of the kings .

[@dennisfuller972]

Tres bien, appreciate the love and respect for the past. Merci!

[@patriciaparker162]

I love this recipe. Merci beaucoup

[@peterandersson3812]

I think Escoffier would have used a stick blender if he’d had one. 😋 Thanks for another great recepie. I’m a new subscriber and have made the ragout and the beans in tomato sauce so far. This looks like a great thing to make and bring to a potluck lunch or picnic.

[@Workingartist1]

I want to make this for Christmas!

[@thomasgaida7174]

This recipe got me. My first attempt went wrong, the filling was too liqiuid. Probably because I did not slice the onions finely enough and because I did not drain the onions slices properly after boiling them in the water. Now, my second attempt is in the oven. I am still a bit sceptic. If it does not work out this time, I think about adding a bit of potato starch in my third attempt. I want to avoid adding egg to the filling. Simple ingredients, but quite a challenge. This time, i also sprinkled some grated parmesan cheese on top, just to give it a twist. Thank you for this recipe, Stéphane!

[@AnaSantos-jq4yi]

Is going to be my lunch today ! Thank you!

[@shelleycarefoot2]

Absolutely yummy!

[@TheArteditors]

oh my God, looks stunning and the flavour must be amazing with butter and nutmeg. I gained 5 kilos by just watching it. love it.

[@seldanalinas1469]

Merci. Bravo. Je vais la revisiter à ma manière dès que possible.

[@bintlooda]

Adding mushrooms to the onions will be phenomenal

[@MsNahualita]

This looks SO rich!

[@FrenchCookingAcademy]

Yes it quite rich not the king of thing you would eat in large quantities but great to fill that hunger gap😋👨‍🍳

[@MsNahualita]

French Cooking Academy indeed, soul food!

[@coppadread1922]

Big up August Escoffier

[@michaelhenault1444]

I'm tempted to sprinkle gruyere on top before the final bake. Thanks

[@mbanks7969]

This looks beautiful!

[@jerrybot3000]

Butter tart! :). I love Normandy butter I can eat that all the time.

[@msadmiral6319]

I'm going to try to make this for dinner. I wish you had the full recipe to copy. 😊

[@judihopewell7148]

Magnifique

[@hugoandore1988]

That tart is 90% butter..... love it.

[@jax556556]

Side of goats cheese and a Rocket salad yum

[@waddylowe5483]

James Rayner I was thinking the same for a brunch menu. I would use Bleu Cheese and a Rocket salad.

[@grandpacavendish4422]

Hi Stephan: Looks Fantastic! Well Done. Let’s hear it for “the old days “. Thanks. Ed, from New York

[@modernrapunzel]

Beautiful!

[@RELAXTOMATO1]

Super easy and super yummy🙂 thx for recipe👍

[@NomadicLiving]

Can't wait to give this a try!

[@blueskies8025]

Great video. What is the method and temperatures to blind bake the pie crust please? I am checking your videos and can't seem to find it. A link to the actual video would be greatly appreciated. Thank you kindly

[@suzygreen2612]

Very interesting. Thanks!

[@doghugger5445]

I'm going to make this this weekend. So curious!

[@erickitano4258]

Tell us if it's good. Thank you

[@GOVAUS1]

You are a true master Chef and a treasure. Propaganda has destroyed good cooking, no butter and fat free crap that really kills you. They also profit 2x from people's stupidity, you pay for fat free poisons and you pay for fat reach products like good milk, cream and butter. Keep cooking and show how great things are done. Bravo!!!

[@songbirdforjesus2381]

Merci' for this new quiche idea.

[@geanieollman2320]

Merci!! I must make this!! 🥰 🧅

[@myllittledream6148]

I want learn more about this 😍

[@whazzat8015]

If this was what was done "in the day" I can only imagine what was done "in the night"

[@modestoca25]

This would be great with bacon and mushrooms

[@victorordonez-barros4509]

wow!

[@vaughangarrick]

tray tray delish.....that's french for very very good hehe

[@ma2wheaton]

So suprisingly soft in the middle! I was thinking of some sort of cheese sprinkled on top. Bad idea? Most importantly, what type of black pepper do you recommend? Pepper has a number of varieties and points of origin. Here in the USA we can find a variety in the specialty spice shops.

[@FrenchCookingAcademy]

You could try cheese no problem pepper wise you can use any you like

[@mikeinqueens7854]

I'd add cheese and pork, but the overall idea is still very much worth an attempt. 🤤

[@YgorSad]

That is a hug amount of butter...

[@rochonfarms8740]

As chef John would say: "hot roux, cold milk, no lumps."

[@aaronsakulich4889]

You are, after all, the eminence grise, of your soubise

[@malcaniscsm5184]

@@aaronsakulich4889 Well played :clap:

[@faithsrvtrip8768]

It is easier for a non-chef to add room temp or slightly warmed milk. Again, to avoid lumps.

[@rcarrollmassage]

Ugh

[@vaughangarrick]

well that's crap. Because cold milk almost always makes lumps

[@vagabondwastrel2361]

You could keep cooking the onions down until they just taste like buttery sugar. I don't know how popular vidalia onions are outside of America but if you can try this with them. The flavor is just amazing.

[@adelaolivero9966]

Do you have a book of your recipes? I am 1/4 French and french cuisine is my favorite. Love your accent too.

[@FrenchCookingAcademy]

no sorry no book but there is comprehensive online course if you like

[@adelaolivero9966]

I asked you another question below the video HOW TO MAKE, COOK AND EAT CREPES. it's about the amounts of the ingredients. Thank you,, thank you, thank you!

[@michelsputnik9912]

I tried to find the recipe in my 3 Escoffier book and I find the «Sauce Soubise» in 2 different ways how to make it and also the different croustades. In which one did you find it? It was delicious. Avec de la «Sauce Mornais» en ajoutant d'autre fromages, oui définitivement on peut être créatif.

[@yelsmlaugh]

fashioned; it's an adjective

[@monkeygraborange]

Forgotten? Who on earth could forget this? I’m making this tomato, but I’ll be adding bacon and a bit of Swiss cheese!

[@monkeygraborange]

Tomorrow. Damn you autocorrect.

[@leslielavender6122]

Cannot buy heavy whipping cream or double cream here in France. What do you recommend be used instead?

[@delphzouzou4520]

You can. It's called crème fraiche épaisse/entière, the thick one, or crème liquide or crème légère for the light one with less fat. www.google.com/search?q=cr%C3%A8me+fraiche+%C3%A9paisse&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj90Imh1cDrAhUZDGMBHeRzAacQ_AUoAXoECBUQAw&biw=1920&bih=969 www.google.com/search?q=cr%C3%A8me+fra%C3%AEche+liquide&source=lnms&tbm=isch&sa=X&ved=2ahUKEwj94vDP1cDrAhXJ8OAKHeYhAKQQ_AUoAXoECBgQAw&biw=1920&bih=969

[@motownforever3475]

My wife and I recently watched a documentary about Escoffier. We would love to learn more of his old recipes. To start we will make this tart :) Thanks a lot! Do you think a bechamel mushroom tarte would taste well too?

[@FrenchCookingAcademy]

oh yes for sure

[@regnbuetorsk]

recipes for when i will have a new oven

[@Kavino]

Would you say this dish has the ancestor as the Spanish Tortilla de patatas?

[@TheMultisportGeek]

What kind of cream is that? Cream fresh?

[@chichi6796]

Looks as though it's perfect for those with egg restrictions in their diet. I personally would prefer a stronger onion flavor and think I'd forgo the blanching/boiling step, but keep everything else. Do you have any other onion tart recipes? Maybe do a "covid19 series" of what's available in the markets???

[@rayyanali4471]

You can just caramalize the onions.

[@songbirdforjesus2381]

This is a good recipe if you have plenty of butter milk and flour. Then you have the onion how cheap is that?

[@chichi6796]

@@songbirdforjesus2381 I have all that. But I understand they're hard to find these days. Everyone is cooking now.

[@chichi6796]

@@rayyanali4471 thx.

[@gretchenelynordhamm.a.9073]

Do you ever have in-person classes?

[@rcarrollmassage]

I think I would add some thyme.

[@Kariwable]

Can you skip blanching the onions?

[@jojomama4787]

Escoffier is cool and all but please show us what is on the table of everyday French families,thank you!

[@keithcross2102]

Julia child approves from the hereafter... lots of butter, and cream too... and white pepper... classic.

[@Hrafnhistorical]

God that's so much butter!

[@aliciaarden2019]

Monsieur, can this be a hearty breakfast item?

[@weeverob]

is this an appetizer? looks really tasty, tx!