French Onion Soup Tarte Tatin | Serious Eats At Home

[@mpg6445]

I made this 3x now. First, I followed your recipe exactly. The second time I used red onions and added kalamata olives and crumbled feta on top. Today, I made it with crispy diced pancetta. Thank you for this!

[@jamiejauw9112]

I can close my eyes & imagine im training under Ray Romano

[@seriousgamer64]

I really like how Sasha has gotten comfortable in front of the camera. Our boy has come a long way

[@kjyost]

Is this him being *comfortable*??

[@seriousgamer64]

@@kjyost Yes his on screen persona has grown quite a bit

[@stephleighyork]

Yeah good to know that a low performing white male can still be successful while better non-white non-males stand on the sidelines 🙄

[@seriousgamer64]

@@stephleighyork Do you have specific examples of the non-white non-male staffers at Serious Eats who should have this job? Or just because he's a white male you automatically assume he's undeserving of it?

[@stephleighyork]

@@seriousgamer64 I’m saying he sucks. Period.

[@bassguitarxplyr]

I made this at the start of quarantine, and I can attest that it is super comforting! And delicious. Thank you Sasha. My one tip for anyone who makes this is to really think through how you're going to cut the onions BEFORE you start, as the text instructions can be a bit confusing. It doesn't hurt to buy an extra at the store in case you mess it up or just make the one you mess up the "jammy" onion. He makes it look easy in the video (maybe he IS a mathmagician).

[@matlit1859]

Great return! Looks amazing!

[@roberthanlen6036]

Traditional apple Tarte Tatin is a favourite dessert of mine and I've been making it regularly for years. Crimping the pastry, however, has never occurred to me! What a brilliant and totally logical step! I have a pot-luck gathering coming up soon and will definitely try this onion tarte!

[@AmihaiCohen]

Is that John Mulaney doing an impression of Ray Romano?

[@alleo5774]

looks really good ! Great job well done!!!

[@nianshao2723]

He is the jim brewer of the food world we all needed

[@theresa8372]

It's really nice to see someone else in the kitchen who's also not a mathmagician.

[@luistrolls5810]

I love serious eats. This just brightened up my monday

[@benrinehart7776]

Creative recipe!

[@TZerot0]

Great video!

[@andyking8896]

The reference to Stella makes me sad. I was watching Sohla make Stella’s pie dough on Babish’s channel the other day and I checked out her social. She hasn’t posted in ages. :(

[@liesjamz2030]

I don't have time to make pastry.. What store bought variety do you recommend? Great video BTW!

[@mnamous9823]

Stella Parks’ recipe, www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html, takes mere minutes of hands-on time, and is extremely easy. It freezes well also. Pie crust used to scare me, until I found hers.

[@tommihommi1]

Flat pot lids are great for flipping stuff like this, and they have a handle!

I see a major bake coming up. That's lovely. What do you think of using some red onions too?

[@luistrolls5810]

Wow great 💡

[@AnthonyKittiudom]

Would this be good with red onions?

[@CuisineSrilanka]

Nice video

[@Karmakatt6]

When moistening the Onions at little at a time, as they brown, could you use Stock instead of Water ?

[@holaholafelipito]

I'd say definitely, even more flavor.

[@Mechyuske]

Unless you have stock with absolutely no salt added, no. With how much you end up adding and reducing off there would be WAY too much salt at the end.

[@rileywebb4178]

@@Mechyuske I agree, there will already be a ton of flavor. One could also maybe double the stock and add the extra to replace some of the water but that could still be too salty depending on the saltiness of the stock.

[@convincedquaker]

When caramelizing onions... always plain water only.

[@maxlee2466]

Me: sees sasha also me: increases playback speed

[@heartlandlight6862]

Yes!

[@janjan572]

I miss watching Stella

[@etherdog]

You are Sacha good instructor Chef Marx!

[@Mechyuske]

More video content! There's been a SERIOUS (pun intended) lack of video content lately!

[@danielmargolis3210]

Some day when there are indoor dinner parties again I’m going to make this.

[@moedemama]

Put playback speed to 1.5x and this guy will sound normal

[@EKdlwoasred]

The tarte was named after the famous French cartoon Tintin. Because it was a dish he invented

[@dashiboys1590]

Exquisite baking‼️ It seems that a good scent comes beyond the screen🤤

[@SharonH11100]

Sounds scrumptious! 😛

[@wickedimpulse]

Left too much of the shitty fibrous part on the onion sections.

[@bryanw2961]

Have not watched beyond the five minute mark yet, and while I'm sure that in its entirety it will be "thumbs up worthy" as are the majority of the Serious Eats vids..... I have to say.... I'm already a little confused about having to use a pat of "unsalted butter" but then need to add salt "to draw out moisture" from the slices of onion.... Is the salt content of a pat of "salted butter" that critical to the final product? EDIT: Finished watching.... end product looked a little burnt too me... Am I wrong?

[@itamarolmert3549]

A brand of salted butter that you like can be great for toast. But they vary too much between brands (and even within the same brand) in salt content for most recipes to be reliably consistent while using unsalted butter, not to mention the butter used for salted butter is often lower quality, since you'll be adding other flavors to it (salt) anyway. By using unsalted butter and salt you can guarantee that you'll have consistent results.

[@convincedquaker]

Burnt-Blame the poor choice of using a cast iron frying pan.

[@5cherry416]

Lol the face diaper

[@ramkitty]

dudes high

[@SaucerJess]

💚💚💚

[@keriXianne]

You sound like Ray Romano from everybody loves Raymond

[@christaylor3722]

i cannot listen to his voice for more a minute, sorry

[@eggnog7079]

Tart tartin a**?

[@maryandchild]

whoa sasha is really peppy here. i only had to watch this on 1.25x speed instead of 2x speed

[@oscarpalm4863]

Roll the dough whichever way you desire, but have clean hands and remove any rings, watches and other jewelry. Tsk tsk...

[@brd8764]

rags and riches.

[@ChristianMercadoAcevedo]

what's wrong with Limp Bizkit?

[@michaelminasian4891]

Love this recipe but does seem quite similar to the bon Appetit Leek Tarte

[@diamondbros6400]

Ratatouille?

[@alleo5774]

fish sauce in a french dish. interesting

[@MaryWehmeier]

Fish Sauce? No. A couple drops of Soy Sauce-- yes.

[@krammy9goggler]

nah, fish sauce has more of a savoury and funky flavour whereas soy is more salty. fish sauce will do more to boost the umami and at that quantity you won’t recognise it in there and you won’t smell it

[@tylsim]

maybe don’t pull the gag where you wear a mask and mention 6ft for just the first 10 seconds then say it’s fine not to because you got tested. that’s the excuse a lot of people just used to justify thanksgiving

[@fannypack5029]

bro get some help