I FINALLY made this last week. It really was "amazing friends"! I added more sherry than the recipe called for (maybe a little more Port too...lol) but that's just a choice thing. It was great the first day and even better after it was in the fridge for another 2-3 days. I had to buy the crocks bc I wanted the melted/broiled cheese effect. I buy more stuff bc of this channel. But so worth it. Love JP!
My mother was born and raised in France just a bit South of Bordeaux. She was 11 during the 2nd WW but that's a whole other story! When she made French Onion soup it would literally take her days! She made a pure beef broth with bones and rich wine, homemade croutons and amazing Swiss cheese! Gruyere, Baby Swiss and Ementhal! Oh my goodnes how rich and full of flavor not to mention the amazing melted cheeses...only the French can cook like this and thank God I have that amazing cooking gene!! BTW the bone and marrow upon a homemade baquet is simply beyond words!
funny i was making this soup yesterday and without looking at the recipe i put two whole sticks of butter and about 1/2 cup flour to start the rue but then when I saw in the recipe it only calls for 3 oz of butter and 2 oz of flour I had to start all over again. You know the chef- measure carefully.
@@jimmcc2543 No no no let it cook let it be, if there's too much butter well it'll be a little funny but not too bad. You can be off by a factor of 2 or 3 and it'll be fine. The only thing you have to be mega precise is, is the salt, but you don't go by the book, you go by the taste. WAIT YOU PUT IN HOW MUCH OVER 200G A WHOLE EURO PACK OF BUTTER SERIOUSLY?
My wife, who is a good Italian cook, used to use margarine. I told her we can just melt on of our plastic containers and cook with that. She uses only butter now.
There is an incredible graph of the increased use of margarine for the last 81 years. The trend is tracking PERFECTLY and we are seeing an EXACT MATCH for the entire time - as the margarine consumption increased by, say 10%, SO WOULD THE HEART ATTACKS.
@@rollotomassi4768 I once left margarine outside for hours on purpose to show my wife that even flies (that love eating sh**) are not willing to touch margarine, we use butter & olive oil ever since.
My husband and I live about 45 minutes drive from his cooking school in Ft. Lauderdale, and have been to his classes approximately 10 times. Every time was a delightful, fun experience, and I learned many new techniques as well, which I use all the time now. His food was always fabulous, and his sense of humor kept us laughing. His Mom is in her nineties, loves butter and wine, and was a Cordon Bleu chef. When we were going there, she was still living in Provence. So the acorn didn’t fall far from the tree. Little known fact: Chef Jean Pierre was on the Today Show 28 times. I purchased one of his older cookbooks a couple of years ago so I assume they’re still available. So glad that even though he has retired, he still does these videos. Truly a great guy!
So nice to hear from you Suzanne, we do remember you very well! Thank you for the kind words, the school was indeed a wonderful experience. We hope you enjoy our channel as we love doing it! 😀
The only way to fly: by feel. That's the difference between a natural-born chef de cuisine and an amateur like me. I always laugh when he says "measure carefully" ... I take his message to heart.
I never measure except for when I bake. Baking is more of a science process. This type of cooking is forgiving. Plus when you have experience doing it, it’s second nature. Try it sometime.
You have an incredible balance of humor, knowledge, enthusiasm, and passion for your work, Jean-Pierre. Always a joy to watch your videos. I'm definitely making a huge batch of this soup!
That thickening trick with adding flour to the strainer pushed down in the soup and swirling it in with the ladle is a great one. Im 56 and never seen this done, I learn yet again from your videos.
Me neither. I was about to make this comment. I went to culinary school and was never thought this. My career ended after my first summer since I realized I did not want to make this my career. On the other hand making a slurry is not that more time consuming and gives more control. While writing this I realize that I will not change how I do this.
I say if anyone complains period. I like your technique for doing a roux with this soup. I have never heard this with French onion. I’m definitely tweaking my recipe for Christmas dinner. Thank you and Merry Christmas!!
Coming back for an update***** Made this recipe for Christmas dinner and it was AMAZING!!! I saved the leftovers (froze) and served to my Aunt this weekend with her friends. They loved it!! Thanks!!
recently lost my dad iv been really down and i was craving something onion soup, first time iv laughed in weeks watching you, i was smiling all the way through watching this, thank you so much.
His presentations are no joke (though humorous). Here is an authentic chef with a lifetime of expertise, willing to generously share some valuable secrets - not to mention his joyful, charismatic personality full of passion for something he loves. A breath of spring in this bland, rather dreary world.
That translates into: 1. NEVER Measure carefully - put whatever you love 2. IGNORE Seventeen years - it's crap; in seventeen years, a new country gets created, Man ! So, just ignore it.
As a training instructor myself, I appreciate the value of humor. Chef has a great sense of humor during the lessons. This keeps students focused and ready to learn. Thank you, Chef Jean-Pierre, for teaching us!
dude if i wanted to laugh i would go to comedy show, but i was hungry..... im 7 minutes in the video and ive learnt aboultely nothing about cooking a onion soup, but i've learnt that america is living on geneticaly modified vegitables(which we all know anyway) and italians are realy happy about the fact. i gave up and went to cook me something that i know....
@@flippCZif you wanted a fast tutorial on how to make food, you are way off with an onion soup. Go buy some instant noodles and dont pretend you want to learn to cook.
I love that you just said “if you’re cooking for a vegan, god bless you. That sounds hard. Anyway, we’re gonna add a ton of beef stock, chicken stock, and butter”. Mans got confidence
It all started with people making fun of the way he pronounced "Onyo", and now every time I see that notification I can't wait to check out the video Honestly one of the most entertaining cooking videos, the passion he puts in cooking is stunning, and I must really thank you, I learned so much from your video, expecially the best way to dice an onion
Justin Wilson is the first chef I saw say Onyon....so when chef Jean-Pierre says it, I am just glad he isn't charring everything! Gotta love caramelized "onyon" baby!
Its funny that a meme about this madlad of a chef pronounced onion as oño made me fell in-love with cooking. Now I always cook with a smile. Thanks so much chef, lots of admiration from this random Filipino dude
I got married at 18 and so have been a home cook for a large family for over 28 years now. TECHNIQUE is something that absolutely has to be LEARNED. Best KNOW You're blessed when a chef shares their hard-won wisdom with you. If they say "Let me show you a tip/trick"-It's a GIFT. A literal labor of love goes into building these recipes. 😘🤌
I have never watched Jean-Pierre before: he is a delight!!! He knows what he's talking about; his asides are funny and illuminating; he doesn't talk down to his viewers, but he's not over-the-top either! Like his food, it's a beautifully balanced meal of a video! And inspiring as well: I'll be making onion soup soon! Thank you!
I love how he embraces a bit a silliness, with his fantastic style of cooking, and uses that to bring us a warm, fun and welcoming embrace of cooking. I feel like he's a kid with 40+ years experience, teaching us other kids how to cook for the fun of it. If all teachers were like this, I think the world as a whole would be more educated and embrace learning. Now, time to get drunk and make French Onion Soup!
Thanks so much for your wonderful teaching!! What a great retirement gift for people around the world. You surpass the chefs these days with their super egos. Thank you Chef Jean-Pierre.
I must comment… this guy is just so worthwhile watching… he does not only deserve an Oscar for cooking but as as well for entertaining. Two wonderfully gifts in one soul👏👏👏👏
What an easy fix! I learn something new every time I watch onif your videos! Especialy”ALWAYS MEASURE ACCURATELY!!” I love you. ❤ that rule only applies when baking or, am I wrong about that, too? 😉😘
i thought the same!!! mind blown. i'm so happy to have found this channel. the way he demonstrates everything is excellent and it's a wealth of knowledge. you don't get something like this just anywhere. this is like culinary school but with a likable instructor who's really into his craft, and also very much wants to bring up new cooks with his training. spread the knowledge.
What a fantastic guy.....showing us the ultimate French cuisine with the best chef's tips and all throughout maintaining a wonderful, entertaining balance of humour and seriousness. Merci bien Jean-Pierre!
I don't know how many cooking videos and tv-shows I have seen in my life but the tip with the strainer and the whisk to add flour to a liquid was new to me - really smart! You are a real chef, chef :)
Ive been cooking, and making gravy's my entire adult life, never knew this trick, brilliant!!! I loved this video from start to finish! He measures carefully exactly how I measure carefully.
My vegetarian daughter made (french) onion soup a couple of months ago. I was already very suspecious about it, and then she serves white bread (toasted) and grated cheese and tell us how to put it in out bowls.. well, we did it and.. what an amazing experience! The saltiness/umami of the onion soup, the sponginess of the bread and the creaminess of the cheese.. that was amazing! This kind of food really points out, that taste isn't restricted to the taste receptors on our tounge (and stomach), but as a sum of all of our senses!
Everyone believed when he said "I have a lot of whisks" but then he's going through the effort to show it, hahahaha! The humor is just as good as the soup!
I just spent 21:28 minutes with a big smile on my face. Pure entertainment! He's like the Rodney Dangerfield of cooking. I hope all his videos are at least half as entertaining. I can't wait to try this recipe and watch another video!
I only just discovered him a couple of months ago and I find myself smiling every single video I catch up on. We are so blessed to have him. In one video he mention why he moved to RUclips and I think it's because he gets immediate response and enjoy it at his time of life. I'm 71 and I understand it
@@chomnansaedan4788 brother or sis,whoever you are, these are totally different personalities. Sanjay Thumma is great but Jean Pierre is different. We can't compare. Why do you bring this up in this manner? Itss a total segway.
Chef, you’re far more entertaining and informative than almost all the celebrity chefs currently in vogue. Wow, you make intimidating dishes seem easy enough to a newbie like me to attempt soon after the video. U da best. Thank you
only a few go about it in this way. it is a treasure to find those people. his recipes also stand out in memory. i was actively referencing his chocolate mousse recipe a few times recently, when buying some ingredients ahead, but also considering cookware. also also, in comparison to how julia childs went about it. finally saw one of her old shows, and on this particular thing. seeing the different methods and ingredients really helps ME understand the core basics of necessity versus where you can get creative. direct comparisons can be amazing for that. plus, where you can do shortcuts, or how the changing of certain ingredients affects taste, texture, etc.
I've known many professional chefs- The best are just like him- energetic/practical/inventive/respectful of the classics: "How long to cook it?" Answer: "until it is done" " How much of this to put in?" " the right amount - taste it". I never saw one look at a recipe. This guy should be on TV
Chef Jean Pierre, this soup is cooking in my kitchen right now. It is not even finished, but it smells and tastes amazing already. Thank you so much for sharing your recipes and teaching us how to make them. I have also made a blueberry clafouti and your garlic puree. I cannot thank you enough for making me a more confident cook! Blessings to you, sir.
Onion soup is such a comfort food, cures heartbreak and hangover, either of the two ailments is not necessary as an excuse to enjoy this delicious soup 🥰
I've failed French onyo soup a few times over the last year. I'm gonna give this one a shot this weekend. Thanks, chef! Love your enthusiasm and passion for cooking. You make things so much fun without being overly serious.
Best. Onion. Soup. Ever. Even though I used regular white onions, only few shallots and a bunch of green onions, the result is amazing. Thanks for sharing this recipe! Will never eat a different onion soup anymore.
I made it again. It was excellent, but next time I'm not going to thicken it. This is probably the 12th meal I've made following Chef Jean-Pierre's recipes. The most I've ever cooked in my 68 years. I'm so happy to give my wife a break from cooking, and she is loving it! It’s been fun. So far, I’ve made crapes, poached eggs. fried potatoes, Beef Wellington, potatoes au gratin, pork loin, stuffed pork loin, seafood chowder, improved beef stock, roasted chicken stock, vegetable stock, roasted chicken, and blueberry Custard Pie. And some more than once. Thank You Chef Jean-Pierre
This is the first time I am watching Chef Jean Pierre. I haven't had so much fun watching and listening anyone since Bob Ross. He is the Bob Ross of cooking. What he is doing is great what he is talking is greater.
I'm so proud of you, Jean-Pierre. I had no doubt that you'd end up being BIG on here. You have an authenticity to you that's 2nd to none. I'm not sure I've ever seen a chef who gets that excited over his craft.
Once again I love your enthusiasm and humor (and I haven’t been drinking)! Your Onion soup is full of lessons. You caramelize onions, you purchase white white leeks, you save the bitter green of leaks for beef roast, you cut spoon size onion or it will fall off spoon, you add flour by placing a metal sieve in the pot of simmering onion soup and whisk it in through the sieve, you don’t want a watery soup as the flavors won’t stay long enough to fully enjoy, Chef Jean-Pierre loves his butter and so should you! And much more. Thank you Chef! ❤️🙏😇 Sugar Land Texas USA 🇺🇸
I love how authentic he is. Its a little unpolished unlike most professional cooking shows but that's what adds to the charm. It makes him more likeable.
I LOVE French onion soup ... but now I LOVE IT EVEN MORE! Chef is hysterically perfect!!! I could sip a glass of wine, listen, and learn from him ALL DAY & NIGHT! Such passion; and FUN
I just love his relaxed demeanor, like cooking is supposed to be fun and he embodies that. Not to serious and it really makes you wanna try cooking what he's cooking!
A long time ago, when I was learning to cook, I wondered why nothing I made tasted as good as that I had at a restaurant. Then, one day, I had an opportunity to watch professional chefs in a nice Italian restaurant cook. When I saw how much butter and how much wine they used when cooking, I came to an epiphany. Glad to see Chef Jean-Pierre reinforce my lesson.
When I was young I worked in a real Italian restaurant with five chefs straight from Italy and the owner had been cooking for 40 years and it was there that I learned how to really cook. Their food was amazing The speed was amazing The symphony of the kitchen was amazing and I had to sneak around a lot to see how they made things because they were very secretive about sauces and such, but everything I learned I learned there and that was a restaurant in Pittsburgh owned by a chef named Franco.
But now I'm learning from a super happy chef named Jean-Pierre who shares everything with everybody makes us all incredibly happy and teaches us easy ways to do things and his just a joy to have in my life all of our lives
Yes I learned in the 60’s-70’s how bad margarine was, but all the “experts” thought butter was the devil lol. Now 60 years later, the truth is coming out. All that hydrogenated fat really destroyed everyone’s heart
@@trinitywright7122 And the best: he always say " Make it the way it make YOU happy!" He give us tools and advice, not for his greatness, but for our happyness!!!
I believe the wine's antioxidants prevent absorbtion of cholesterol & fat , maybe. The French consume the most butter & wine & have very low heart disease .
I made French Onion Soup for the first time ever recently (I grew a huge crop of onions and needed recipes). This is a GOB SMACKING soup. I threw a couple of lugs of cognac in mine and that, the caramelised onions, baguettes, gruyere - wow WHAT A DISH ! I had no idea how good it was. A tour de force from France.
Incorporating the flour through a strainer is a game changer! I can't believe I've never thought of that, I'll definitely be using it from now on though!
OMG, I just stumbled across Chef Jean-Pierre videos last night and I can't stop watching! When he pulled out his collection of whisks I couldn't stop laughing! Had to stop the video at 14:42 and leave this comment. This guy is going to single-handedly revive my love of cooking. What a joy he is!
@@ChefJeanPierre I'm building a new kitchen into my 83 square foot galley space. I have drawer space reserved for my whisks, I have drawer space reserved for my stock pots. I have drawer space reserved for my strainers. Now, and polite answers only, please, where am I supposed to put the appliances?
So much passion ! After a lifetime of cooking there is still so much passion left ! .. And this just proves that you do not get rich by working hard ! you get rich by doing what you love ! ..
When I make a large batch of onion soup I put it in Red Solo cups and freeze. After a day I put it in a zip bag. This gives me very consistent single serving which are easily microwaved.
I FINALLY made this last week. It really was "amazing friends"! I added more sherry than the recipe called for (maybe a little more Port too...lol) but that's just a choice thing. It was great the first day and even better after it was in the fridge for another 2-3 days. I had to buy the crocks bc I wanted the melted/broiled cheese effect. I buy more stuff bc of this channel. But so worth it. Love JP!
Extra wine always work! 😉 Glad you liked it!
Thank
Measure carefully that made me choked
The recipe is a good one. I love french onion soup. The chef is way to nervous for me though.
My mother was born and raised in France just a bit South of Bordeaux. She was 11 during the 2nd WW but that's a whole other story! When she made French Onion soup it would literally take her days! She made a pure beef broth with bones and rich wine, homemade croutons and amazing Swiss cheese! Gruyere, Baby Swiss and Ementhal! Oh my goodnes how rich and full of flavor not to mention the amazing melted cheeses...only the French can cook like this and thank God I have that amazing cooking gene!! BTW the bone and marrow upon a homemade baquet is simply beyond words!
"If someone complains there is too much butter in your food, don't invite them again"! I love that:)
I agree! Butter is EVERYTING!
I’m sure Justin Wilson is watching and giving approval to that pale roux. It was lovely!
Too bad there is not a 3 thumbs up button for his videos.
Laugh in Asian
EXACTLY 🤗🤗🤗🤗
Butter 🧈 butter everywhere 😉
Chef embracing the Onyo joke is probably one of the best things i have seen this year.
Yes he's good 😜
Mmm love me some caramelised onyo
I love this man.
exactly, what a legend, this bloke is cool!
@@Jer0tube 👌👌👌😜
"If somebody complains there is too much butter in your food, just don't invite them again!"
This is advice i will never forget
Got me laughing.
Hhahah
Chef JP is the best!
Best to always eat at home: cook your own food
Great advice ! I will take note next time ..... 😃😃 . Chef Jean is funny 😁 thoroughly enjoyed this video!!
"Measure carefully!" as he's putting just spoonfulls of butter in the pot. The look he gave the camera immediately after saying that - priceless lol
funny i was making this soup yesterday and without looking at the recipe i put two whole sticks of butter and about 1/2 cup flour to start the rue but then when I saw in the recipe it only calls for 3 oz of butter and 2 oz of flour I had to start all over again. You know the chef- measure carefully.
@@jimmcc2543 No no no let it cook let it be, if there's too much butter well it'll be a little funny but not too bad. You can be off by a factor of 2 or 3 and it'll be fine. The only thing you have to be mega precise is, is the salt, but you don't go by the book, you go by the taste.
WAIT YOU PUT IN HOW MUCH OVER 200G A WHOLE EURO PACK OF BUTTER SERIOUSLY?
And when he's putting in the sherry and port too lol that got me 🤣
No real cook measures, 😂 unless you're baking. Not my jam😂
"If someone complains there's too much butter in your food just don't invite them again"
Best advice ever!
My wife, who is a good Italian cook, used to use margarine. I told her we can just melt on of our plastic containers and cook with that. She uses only butter now.
@@rollotomassi4768 margarine should be forbidden!
There is an incredible graph of the increased use of margarine for the last 81 years. The trend is tracking PERFECTLY and we are seeing an EXACT MATCH for the entire time - as the margarine consumption increased by, say 10%, SO WOULD THE HEART ATTACKS.
Absolutely!
@@rollotomassi4768 I once left margarine outside for hours on purpose to show my wife that even flies (that love eating sh**) are not willing to touch margarine, we use butter & olive oil ever since.
There is nothing more beautiful than the fact that Chef has the article defending butter ON HAND AND READY
That same magazine has an article stating that urine is sterile and good for digestion. Enjoy!
@@tombryan1 Not going there at all !
IKR??? 😍😍😍😍
My husband and I live about 45 minutes drive from his cooking school in Ft. Lauderdale, and have been to his classes approximately 10 times. Every time was a delightful, fun experience, and I learned many new techniques as well, which I use all the time now. His food was always fabulous, and his sense of humor kept us laughing. His Mom is in her nineties, loves butter and wine, and was a Cordon Bleu chef. When we were going there, she was still living in Provence. So the acorn didn’t fall far from the tree. Little known fact: Chef Jean Pierre was on the Today Show 28 times. I purchased one of his older cookbooks a couple of years ago so I assume they’re still available. So glad that even though he has retired, he still does these videos. Truly a great guy!
So nice to hear from you Suzanne, we do remember you very well! Thank you for the kind words, the school was indeed a wonderful experience. We hope you enjoy our channel as we love doing it! 😀
We have been to Fort Lauderdale so many times, so sad we didn’t know about him. So glad I found his videos.He’s fabulous
Where is his restaurant? I took some trips in South Florida before pandemic. I may go South Florida if the pandemic slow down.
You are so lucky I would just go to the schools and just enjoy watching. He is such a joy
@@HsingSun I think he retired and teaches. ??
My Husband made this recipe for dinner last night! I’m telling you it was THE BEST onion soup I’ve ever had. We are both addicted to your channel. ❤
The (Onyo) in the title made this 10/10 video to a 11/10 video. Pure quality content!
👍👍👍😊
I've never seen any of this guy's videos before but I love how he says "measure carefully" every time he's just dumping ingredients into the soup
That's because he is very experienced and uses spoons that he now intuitively knows the measuring portions of. Looks random but isn't.
The only way to fly: by feel. That's the difference between a natural-born chef de cuisine and an amateur like me. I always laugh when he says "measure carefully" ... I take his message to heart.
Look for 'Grandpa's Kitchen', "Mix well".
Yes, too funny
I never measure except for when I bake. Baking is more of a science process. This type of cooking is forgiving. Plus when you have experience doing it, it’s second nature. Try it sometime.
You have an incredible balance of humor, knowledge, enthusiasm, and passion for your work, Jean-Pierre. Always a joy to watch your videos. I'm definitely making a huge batch of this soup!
He is a very passionate Frenchman. It happens to be my favorite type of man. 💕
That thickening trick with adding flour to the strainer pushed down in the soup and swirling it in with the ladle is a great one. Im 56 and never seen this done, I learn yet again from your videos.
Me neither. I was about to make this comment. I went to culinary school and was never thought this. My career ended after my first summer since I realized I did not want to make this my career.
On the other hand making a slurry is not that more time consuming and gives more control. While writing this I realize that I will not change how I do this.
So excellent!!!
Jean Pierre is like your father pulling out old magazines to prove a point.
Love it!
yes! so true
Victor Borge in the kitchen.
😂😂😂
"If anybody complains about too much butter in your cooking, just don't invite them again." Words of wisdom right there. Same applies to garlic.
I started seeing a gentleman once. On 2nd date he said he hated garlic and onions. I said, well you’re history. I’m going home now.
👏👏👏👏👏
I say if anyone complains period. I like your technique for doing a roux with this soup. I have never heard this with French onion. I’m definitely tweaking my recipe for Christmas dinner. Thank you and Merry Christmas!!
my mum is allergic
Coming back for an update*****
Made this recipe for Christmas dinner and it was AMAZING!!!
I saved the leftovers (froze) and served to my Aunt this weekend with her friends. They loved it!! Thanks!!
recently lost my dad iv been really down and i was craving something onion soup, first time iv laughed in weeks watching you, i was smiling all the way through watching this, thank you so much.
😍😍😍
@Rufus Dorian I’m sorry for your loss, I hope you’ve been doing alright. Keep on cooking!
Rufus, God bless you. Your dad is very well and happy. Take care.
May you be given all the love and support you need for as long as you need it. Blessings.
i know what the feels like, i feel for you.
He has to be the most lovable , friendly chef ever I've seen!
His presentations are no joke (though humorous). Here is an authentic chef with a lifetime of expertise, willing to generously share some valuable secrets - not to mention his joyful, charismatic personality full of passion for something he loves. A breath of spring in this bland, rather dreary world.
Thank you so much, I am humbled by your kind words! 😀😍
You creep.
Exactly right Pamela! I couldn't have put it better myself.
@@grahamjohnson4702 lol what
@@grahamjohnson4702 lmao are you ok?
“If you’re cooking for a vegan... god bless you” 🤣🤣 this got me chef hahaha
"... anyway we not gonna go there," 😁😁😁
Cracked me up, too.
He's hilarious!
@@ynoten And he's not even drunk. He said so himself.
I about spit out a mouthful of water when he said that!!! Too funny!
There are only two major measurement scales with chef Jean Pierre:
1. Measure carefully
2. Seventeen years
I know 😂
Measure carefully - proceed to put bottle into the pot :D
That translates into:
1. NEVER Measure carefully - put whatever you love
2. IGNORE Seventeen years - it's crap; in seventeen years, a new country gets created, Man ! So, just ignore it.
I was laughing so hard.
3. Caramelize the oignons😃
i could watch this guy all day LOL what a great personality, and a great recipe.
this guy been cooking for over 53 years and still can take a joke the internet created...such a cool guy. salute to the king of onyo!!!
😍😍😍
@@ChefJeanPierre 🤠🇺🇸🧅
"If someone complains about how much butter is in your food, just don't invite them again" I love this man already
Where was Chef Jean Pierre my whole life.
I'm really gteatfull that I discovered him
You remind me so much of my grandma, I wanna hug you 🥰🥰🥰.
I'm crying right now remembering her.
This whisk trick is the MOST ABSOLUTELY BRILLIANT THING EVER DISCOVERED BY ANY COOK EVER
Absolutely! I've never seen it done before either. My mind went BOOM!
Absolutely genius...brill idea...im so looking forward to cooking this and to see if what my family think of it. Im sure it will be a hit😊
As a training instructor myself, I appreciate the value of humor. Chef has a great sense of humor during the lessons. This keeps students focused and ready to learn. Thank you, Chef Jean-Pierre, for teaching us!
🙏🙏🙏😊
dude if i wanted to laugh i would go to comedy show, but i was hungry..... im 7 minutes in the video and ive learnt aboultely nothing about cooking a onion soup, but i've learnt that america is living on geneticaly modified vegitables(which we all know anyway) and italians are realy happy about the fact. i gave up and went to cook me something that i know....
@@flippCZif you wanted a fast tutorial on how to make food, you are way off with an onion soup. Go buy some instant noodles and dont pretend you want to learn to cook.
I worked with some great chef at Cipriani, New York. Chef you are amazing and fun to watch 😂
the humor is really great, keeps it fun. he got me with a lot of lines in this one hahaa
I love that you just said “if you’re cooking for a vegan, god bless you. That sounds hard. Anyway, we’re gonna add a ton of beef stock, chicken stock, and butter”. Mans got confidence
The fact that he put “onyo” in the title validates this video.
It all started with people making fun of the way he pronounced "Onyo", and now every time I see that notification I can't wait to check out the video
Honestly one of the most entertaining cooking videos, the passion he puts in cooking is stunning, and I must really thank you, I learned so much from your video, expecially the best way to dice an onion
Completely agree.
Thank you so much!!! 😍😍😍
@@ChefJeanPierre Your enthusiasm is very contagious!
Chef is a hoot! Most enjoyable video of the day... and I learned something too!
Justin Wilson is the first chef I saw say Onyon....so when chef Jean-Pierre says it, I am just glad he isn't charring everything! Gotta love caramelized "onyon" baby!
Its funny that a meme about this madlad of a chef pronounced onion as oño made me fell in-love with cooking. Now I always cook with a smile. Thanks so much chef, lots of admiration from this random Filipino dude
Thank you! It is comment like yours that make it all worthwhile Godspeed my friend!❤️😊
I just discovered Chef Jean-Pierre and already, I LOVE THIS GUY!! He cracks me up! ("measure carefully!!"), and I cannot WAIT to try his recipes.
Hehehe🤣
@@marcianiedziolko9984 I
This man is a national treasure.
🙏❤️
@@ChefJeanPierrehe sure is ❤
Saw Kamala Harris on Colbert today , she cooks, and this guy taught her, I bet. Love them!
Texture is a conductor of flavor. Thats profound. And strikingly true. 😊
I got married at 18 and so have been a home cook for a large family for over 28 years now. TECHNIQUE is something that absolutely has to be LEARNED. Best KNOW You're blessed when a chef shares their hard-won wisdom with you. If they say "Let me show you a tip/trick"-It's a GIFT. A literal labor of love goes into building these recipes.
😘🤌
“If you’re cooking for a vegan… God bless you!!” *burst out laughing*. Love this guy!
As someone who's like 70% vegan, I absolutely cracked up, it is so hard finding dishes to cook for* my mom lol
edit: omg I didn't even notice 😂
@@catherinedean3796 respect:. You really shouldn't cook your mom!
@@JTuaim yes, grammar matters. let’s eat grandma; let’s eat, grandma. don’t be a psycho, use commas 😂😂😂
@@catherinedean3796 just remember the nice chianti ;)
@@Silvercrypto-xk4zy
Comma sense is hard to come by. 😂
Why is this guy not more famous? I enjoy this sooo much more than Gordon Ramsey.
True artisans are rarely appreciated. From your heart to our stomachs. We thank you for your wisdom and willingness to share your craft with us.
I have never seen a man talk about an onyo with such passion.... 😜😁.
@Carolluke1 did you just-
"A good onyo is a heavy onyo"
@@sourabhjambale13 Heavy on tong too
I have never watched Jean-Pierre before: he is a delight!!!
He knows what he's talking about; his asides are funny and illuminating; he doesn't talk down to his viewers, but he's not over-the-top either! Like his food, it's a beautifully balanced meal of a video!
And inspiring as well: I'll be making onion soup soon! Thank you!
Thank you for the kind words 😍
Exactly what I was thinking but you articulated it so well!
Bruh I think I found my new favorite chef!!! I’m loving his energy 😂
The energy, the jokes the teaching is amazing I wish all chefs were like this makes learning fun!!!
I love how he embraces a bit a silliness, with his fantastic style of cooking, and uses that to bring us a warm, fun and welcoming embrace of cooking. I feel like he's a kid with 40+ years experience, teaching us other kids how to cook for the fun of it. If all teachers were like this, I think the world as a whole would be more educated and embrace learning. Now, time to get drunk and make French Onion Soup!
We have reached the epitome of Onyo recipes. I love a good French Onyo Soup.
Hope you enjoy making it! When you do be sure to let me know how you did!!! 😍😍😍
I love him, it's 6:00 in the morning and I'm laughing my head off 😂 ill definitely make this !! ❤
Thanks so much for your wonderful teaching!! What a great retirement gift for people around the world. You surpass the chefs these days with their super egos. Thank you Chef Jean-Pierre.
Thank you!❤️
"If you're cooking for a vegan, God bless you" 😂😂😂 Love this guy!
While there are some people with medical need to go vegan or gluten free, for most of the population it is just another cult-fad diet.
That cracked me up too... 😅😅
Legend
I liked the long pause between ”if" and " God bless you" while he desperately tried to think of something constructive to serve vegans.
Yeah, I resemble that and keep in mind, he did have a stroke...probably from the red meat that clogs arteries so.
I must comment… this guy is just so worthwhile watching… he does not only deserve an Oscar for cooking but as as well for entertaining. Two wonderfully gifts in one soul👏👏👏👏
who holding a gun to you head?
You _need_ :D
sry
Love me some Chef!
Occasionally he mentions that the BAM guy with joy. And that is because Emeril truly infused cooking with joy and fun
You are easy to entertain, aren't you?
Yup
I don't know about anyone else, but I feel honored to be called a 'friend' of Chef Jean Pierre 🥹
I kept watching this just to hear this guy talk. Immediately made me feel happy.
Me too but I need someone to interpret the type of sherry he recommends:)
Okay, where has this man been all my life? He is adorable! I love him!
chef jean-pierre god bless u and im just here to tell u that after 17 years in my freezer the ONYO soup is still delicious :)
That whisk flour trick is GENIUS! Definitely making this soon!
What an easy fix! I learn something new every time I watch onif your videos! Especialy”ALWAYS MEASURE ACCURATELY!!” I love you. ❤ that rule only applies when baking or, am I wrong about that, too? 😉😘
i thought the same!!! mind blown. i'm so happy to have found this channel. the way he demonstrates everything is excellent and it's a wealth of knowledge. you don't get something like this just anywhere. this is like culinary school but with a likable instructor who's really into his craft, and also very much wants to bring up new cooks with his training. spread the knowledge.
"texture is the conductor of flavor" is a knowledge bomb that shattered my world for the better. wow
"Measure carefully" *pours a quarter of the bottle in*
This man is a treasure.
He measures like I do!
@@sueminer9991 that the ep
No CT
@@sueminer9991 I measure the same way when I'm cooking. When I'm sewing I measure carefully. 😏
The cheeky little look at the camera every time he says it while just dumping stuff in using pure judgement is hilarious.
I've been looking forward to this one, THE ONYO SOUP BY THE ONYO MASTER HIMSELF!
תודה!
🙏🙏🙏❤️
What a fantastic guy.....showing us the ultimate French cuisine with the best chef's tips and all throughout maintaining a wonderful, entertaining balance of humour and seriousness. Merci bien Jean-Pierre!
🙏🙏🙏
I don't know how many cooking videos and tv-shows I have seen in my life but the tip with the strainer and the whisk to add flour to a liquid was new to me - really smart! You are a real chef, chef :)
it looks nice
Same here, brilliant idea!!!
Agree.
Ive been cooking, and making gravy's my entire adult life, never knew this trick, brilliant!!! I loved this video from start to finish! He measures carefully exactly how I measure carefully.
Indeed, I'm amazed I never heard of it or thought of it before, it is genius.
My vegetarian daughter made (french) onion soup a couple of months ago. I was already very suspecious about it, and then she serves white bread (toasted) and grated cheese and tell us how to put it in out bowls.. well, we did it and.. what an amazing experience! The saltiness/umami of the onion soup, the sponginess of the bread and the creaminess of the cheese.. that was amazing!
This kind of food really points out, that taste isn't restricted to the taste receptors on our tounge (and stomach), but as a sum of all of our senses!
"if somebody complain there's too much butter in your food, just don't invite'em again!"
Absolutely BASED.
"If anybody complains about too much butter in your cooking, just don't invite them again." Laughing until now.
Iam chef ruthresh
Hi! Where can we find the recipe please?
now I have to look for that Time Magazine issue on butter so I can wave it in people's faces because I use butter alot
Hahaha this is the good one 😂
@@mom2gam3
The recipe is in this video.
Watch and take notes.
You sound like a fantastic man with a great sense of humor that can cook great too. We need more of your kind! Thank you!
Wow, thank you! 😍😍😍
Everyone believed when he said "I have a lot of whisks" but then he's going through the effort to show it, hahahaha! The humor is just as good as the soup!
Only cooking channel where every video hooks me from start to finish. Love every second.
Thank you 🙏
I just spent 21:28 minutes with a big smile on my face. Pure entertainment! He's like the Rodney Dangerfield of cooking. I hope all his videos are at least half as entertaining. I can't wait to try this recipe and watch another video!
I agree. Good comparison.
I only just discovered him a couple of months ago and I find myself smiling every single video I catch up on. We are so blessed to have him. In one video he mention why he moved to RUclips and I think it's because he gets immediate response and enjoy it at his time of life. I'm 71 and I understand it
Check out all his videos, you’ll love them!!
@@dianalee3059 I have and I do! I've made many of his recipies. The Roasted Chicken with the homemade Roasted Chicken Stock I could eat everynight!
He is the funniest chef on RUclips at least. Its like watching a standup comedy incorporated with great cooking.
😂😍😂😍😂😍
Vahrehvah is my classic funny chef.
@@chomnansaedan4788 brother or sis,whoever you are, these are totally different personalities. Sanjay Thumma is great but Jean Pierre is different. We can't compare. Why do you bring this up in this manner? Itss a total segway.
@@chomnansaedan4788 Sanjay Thumma is not funny.
Chef, you’re far more entertaining and informative than almost all the celebrity chefs currently in vogue.
Wow, you make intimidating dishes seem easy enough to a newbie like me to attempt soon after the video. U da best. Thank you
“A child could du dis- a child”
-Chef Jean-Pierre
Chef, you are incredible! Never have I seen a chef explain in detail how to cook his recipes
only a few go about it in this way. it is a treasure to find those people. his recipes also stand out in memory. i was actively referencing his chocolate mousse recipe a few times recently, when buying some ingredients ahead, but also considering cookware. also also, in comparison to how julia childs went about it.
finally saw one of her old shows, and on this particular thing. seeing the different methods and ingredients really helps ME understand the core basics of necessity versus where you can get creative. direct comparisons can be amazing for that. plus, where you can do shortcuts, or how the changing of certain ingredients affects taste, texture, etc.
You’re my new favorite person to watch. My family thinks I’m weird because I walk around the house saying “cara-me-lized ONYO” all day.
😂😂😂😍
Laughing heartily
thought i was alone 😂, i kept screaming ONYOOOOO last night while cooking together with my girlfriend
I like you alot
Love it
I've known many professional chefs- The best are just like him- energetic/practical/inventive/respectful of the classics: "How long to cook it?" Answer: "until it is done" " How much of this to put in?" " the right amount - taste it". I never saw one look at a recipe. This guy should be on TV
Lexington I now that writing your post you have been looking thrue books for right words to be correct))))
Chef Jean Pierre, this soup is cooking in my kitchen right now. It is not even finished, but it smells and tastes amazing already. Thank you so much for sharing your recipes and teaching us how to make them. I have also made a blueberry clafouti and your garlic puree. I cannot thank you enough for making me a more confident cook! Blessings to you, sir.
Onion soup is such a comfort food, cures heartbreak and hangover, either of the two ailments is not necessary as an excuse to enjoy this delicious soup 🥰
Lol! Freeze it for 17 years. Chef you are a gem on the internet. Thank you for your videos.
I've failed French onyo soup a few times over the last year. I'm gonna give this one a shot this weekend. Thanks, chef! Love your enthusiasm and passion for cooking. You make things so much fun without being overly serious.
Chef Jean-Pierre always brings a smile to my face. I love his passion and personality!
Best. Onion. Soup. Ever.
Even though I used regular white onions, only few shallots and a bunch of green onions, the result is amazing.
Thanks for sharing this recipe! Will never eat a different onion soup anymore.
I made it again. It was excellent, but next time I'm not going to thicken it.
This is probably the 12th meal I've made following Chef Jean-Pierre's recipes. The most I've ever cooked in my 68 years. I'm so happy to give my wife a break from cooking, and she is loving it!
It’s been fun. So far, I’ve made crapes, poached eggs. fried potatoes, Beef Wellington, potatoes au gratin, pork loin, stuffed pork loin, seafood chowder, improved beef stock, roasted chicken stock, vegetable stock, roasted chicken, and blueberry Custard Pie. And some more than once.
Thank You Chef Jean-Pierre
Congrats David, I'm 69 and love to cook. Not only is it easy, but it's also fun and you get to eat it. Yeah, Daddy. Congrats.
A Wellington Beef!!! Respect!!!
This is the first time I am watching Chef Jean Pierre. I haven't had so much fun watching and listening anyone since Bob Ross. He is the Bob Ross of cooking. What he is doing is great what he is talking is greater.
"Texture is the conductor of flavour." Well said!
You make my life so happy. I enjoy learning from you so much Chef. We all adore you. Thank you.
I'm so proud of you, Jean-Pierre. I had no doubt that you'd end up being BIG on here. You have an authenticity to you that's 2nd to none. I'm not sure I've ever seen a chef who gets that excited over his craft.
That strainer trick was very crafty, haven’t seen that before! Clever little way to thicken your soup without making it lumpy.
Once again I love your enthusiasm and humor (and I haven’t been drinking)!
Your Onion soup is full of lessons. You caramelize onions, you purchase white white leeks, you save the bitter green of leaks for beef roast, you cut spoon size onion or it will fall off spoon, you add flour by placing a metal sieve in the pot of simmering onion soup and whisk it in through the sieve, you don’t want a watery soup as the flavors won’t stay long enough to fully enjoy, Chef Jean-Pierre loves his butter and so should you! And much more. Thank you Chef! ❤️🙏😇 Sugar Land Texas USA 🇺🇸
THE WHISK TO STRAINER!!!!! THANKS you have save me so much time with this trick!
I love how authentic he is. Its a little unpolished unlike most professional cooking shows but that's what adds to the charm. It makes him more likeable.
Yes, I wonder who invented him. Very different and nice. Zaida Puerto Rico
@@zaidacrechel4459 his parents
“If you’re cooking for vegans god bless you” 😂 I almost expected him to say “wrong channel”
This chap is an absolute treasure.
I LOVE French onion soup ... but now I LOVE IT EVEN MORE! Chef is hysterically perfect!!! I could sip a glass of wine, listen, and learn from him ALL DAY & NIGHT! Such passion; and FUN
I just love his relaxed demeanor, like cooking is supposed to be fun and he embodies that. Not to serious and it really makes you wanna try cooking what he's cooking!
“People ask me about my bowl of butter, it’s my emotional support.” I blew coffee out my nose!
😍😍😍😍💓
Love you, Chef Jean Pierre! ☺️❤️👏🏻
Try Irish coffee. The nose shots are epic.
hahaha! that was funny indeed.
I'm with you Marina! Chef Jean-Pierre is a hoot : )
A long time ago, when I was learning to cook, I wondered why nothing I made tasted as good as that I had at a restaurant. Then, one day, I had an opportunity to watch professional chefs in a nice Italian restaurant cook. When I saw how much butter and how much wine they used when cooking, I came to an epiphany. Glad to see Chef Jean-Pierre reinforce my lesson.
When I was young I worked in a real Italian restaurant with five chefs straight from Italy and the owner had been cooking for 40 years and it was there that I learned how to really cook. Their food was amazing The speed was amazing The symphony of the kitchen was amazing and I had to sneak around a lot to see how they made things because they were very secretive about sauces and such, but everything I learned I learned there and that was a restaurant in Pittsburgh owned by a chef named Franco.
But now I'm learning from a super happy chef named Jean-Pierre who shares everything with everybody makes us all incredibly happy and teaches us easy ways to do things and his just a joy to have in my life all of our lives
Yes I learned in the 60’s-70’s how bad margarine was, but all the “experts” thought butter was the devil lol.
Now 60 years later, the truth is coming out. All that hydrogenated fat really destroyed everyone’s heart
@@trinitywright7122
And the best: he always say " Make it the way it make YOU happy!"
He give us tools and advice, not for his greatness, but for our happyness!!!
I believe the wine's antioxidants prevent absorbtion of cholesterol & fat , maybe. The French consume the most butter & wine & have very low heart disease .
He didn't have to embrace the meme so hard, but he did it for us❤
😍😍😍
@@ChefJeanPierre Chef can you autograph my Onyon please ✍️✍️
@@yatesy117 😂😂😂😂😂
Jean-Pierre looking lustfully at butter centerfolds in Time Magazine!
I made French Onion Soup for the first time ever recently (I grew a huge crop of onions and needed recipes). This is a GOB SMACKING soup. I threw a couple of lugs of cognac in mine and that, the caramelised onions, baguettes, gruyere - wow WHAT A DISH ! I had no idea how good it was. A tour de force from France.
Incorporating the flour through a strainer is a game changer! I can't believe I've never thought of that, I'll definitely be using it from now on though!
OMG, I just stumbled across Chef Jean-Pierre videos last night and I can't stop watching! When he pulled out his collection of whisks I couldn't stop laughing! Had to stop the video at 14:42 and leave this comment. This guy is going to single-handedly revive my love of cooking. What a joy he is!
Thank you so very much for the kind of words! Bless your heart and may you have an awesome Christmas🙏🙏🙏
Yes!!! So many moments of laughter--- his passion for cooking comes right through! Love it!!
@@ChefJeanPierre I'm building a new kitchen into my 83 square foot galley space.
I have drawer space reserved for my whisks, I have drawer space reserved for my stock pots. I have drawer space reserved for my strainers.
Now, and polite answers only, please, where am I supposed to put the appliances?
My one daughter doesn’t like prime rib but I got one on sale and followed chefs recipe for prime rib and she loved it.
@@ChefJeanPierre Merry Christmas Captain!
So much passion ! After a lifetime of cooking there is still so much passion left ! .. And this just proves that you do not get rich by working hard ! you get rich by doing what you love ! ..
This man made me watch 21 minutes of onio soup.
😂😂😂
You mean onyo soup? 😂
This man made me watch 3 of his videos in a row... 😍
@Joe Marley Nobody is forcing me, but I'm fixing that soup today too. :)))
I fixed it yesterday. It is/was fantastic, Thank you Jean-Pierre! 😍 I won't ever need to check an other recipe for onion soup... 🌞
When I make a large batch of onion soup I put it in Red Solo cups and freeze. After a day I put it in a zip bag. This gives me very consistent single serving which are easily microwaved.
Good tip! I keep trying to save sour cream, big yogurt containers, but my family keeps throwing them away.
GREAT IDEA!!! TY
You just made me smile for 22 minutes nonstop.