Escoffier style onion tart: The old fashion way of making pies and tart
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- Опубликовано: 15 апр 2020
- This escoffier style onion tart is an absolute blast from the past. It uses a soubise puree as a filling (which is based of béchamel and pureed onions) which is then cooked in a pie crust and served Luke warm.
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INGREDIENTS:
400 grams of home made short crust pastry (or one roll of pre-made shortcrust pastry)
600 to 700 grams of finely sliced onions.
150 grams of butter (100 grams to cook the onions and the rest after adding the béchamel)
salt and pepper to correct the seasoning at then end
1 or 2 tablespoon of heavy whipping cream (double cream) 37% fat content
For the Bechamel:
60 grams butter (for the roux)
60 grams plain flour (for the roux)
500 ml whole milk (full cream)
1 teaspoons of salt
1 pinch of black pepper
2 or 3 pinches of grated of nutmeg
1 small bay leaf
Notes: the shortcrust has to be blind baked before it can filled with the béchamel mix.
to process the onions with the béchamel you will need a stick blender or food processor.
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Хобби
Finally, a savoury tart without egg filling. Yummy! ;-)
@eternal footman No, but I don't like the taste of solidified eggs, except for scrambled eggs.
I love the Escoffier style recipes. Classic french cuisine at its best.
Je mangeais cette tarte à l'oignon dans la région de Brest, lorsque j'étais enfant. Délicieux. Merci d'avoir retrouvé la recette.
I'm moving to France and starting a new career as butter salesman.
You got it 😂
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........
That's the most beautiful bechamel I've ever seen
I just discovered your channel lately and I truly appreciate everything you do... cooking, history, telling stories, etc. Thank you.
Oh Stephan this must be super delicious 👌🇿🇦
I am one minute into this video and already clicked the Thumbs up sign!
‘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 .
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.
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.
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.
That tart crust looks fabulous! No sogginess at all!
Very interesting. Definitely an ancestor of the Vidalia onion pie we make in the southeastern US.
This looks beautiful!
Beautiful!
Absolutely yummy!
This looks absolutely gorgeous. What a fine thing it is
Making this ASAP!!!! Looks so yummy
The most important French cooking guide.
I love all your demonstrations. Thank you
Perfect! Lovely. Looks great. MUST not be forgotten!
This looks exquisite! So excited to try it, thank you for sharing :)
Tres bien, appreciate the love and respect for the past. Merci!
Super easy and super yummy🙂 thx for recipe👍
Absolutely LOVE your recipes, passion and energy. Thank you !!
Wonderful to see history in action!
Is going to be my lunch today ! Thank you!
Looks delicious, would be amazing with some comte cheese blended into the bechamel
Merci. Bravo. Je vais la revisiter à ma manière dès que possible.
Brilliant. I would have never thought you could do this without egg. Awesome.
Very nice. The crepes went over very well, sweet and savory. Will look into this next.
Recently tried your gratin recipe , turned out great thanks
I love this recipe. Merci beaucoup
Fabulous for tomorrow
Merci' for this new quiche idea.
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.
Can't wait to give this a try!
Magnifique
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!
I tried your madeleine recipe last time and it was really good, looks like i'm trying this recipe too
I really like these historical recipes that you bring back to life. Thank you so much. This looks very interesting.
It shall not be forgotten. Ancestor tart. It's on my list. Thanks.
Very interesting. Thanks!
Magnificent discovery of old recipes that are so delicious. Thank you for your sharing and teaching. Merci!
I want to make this for Christmas!
PERFECT ONION
TART....WOW..‼️
Congrats. 👍🥰🙋
OMG I love onions and I love dough! Perfection! Thanks luv! I would love this with fresh garden peas (home grown) and bacon! Delish!
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 👌🇿🇦
A Excellent Video.. Highly Recommended.. Thank You Very, Very Much For Sharing. I Love This Recipe..
Looks delicious. I'll try that.
It would probably be good with some Gruyere or Comte grated into the mix.
This is beautiful!
This would be so good with smoked ham and slices of Fontina cheese.
I love French cooking. Basically, a ton of butter is all that's needed :)
if the Beatles were french they would have sung "All you need is butter".
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.
A ton if you're on a diet. 5 tons for normal 😂
This is a cooking channel not a conduit for your totally uninformed opinions.
@@vagabondwastrel2361 stereotype and hate are not information or knowledge.
Butter tart! :). I love Normandy butter I can eat that all the time.
This is a very interesting recipe. I think i will make it for Thanksgiving. Or something like it. I love the historical element.
Big up August Escoffier
Just found your onion tart,delish thank you.
thanks
Side of goats cheese and a Rocket salad yum
James Rayner I was thinking the same for a brunch menu. I would use Bleu Cheese and a Rocket salad.
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.
Merci!! I must make this!! 🥰 🧅
I'm going to make this this weekend. So curious!
Tell us if it's good. Thank you
This would be great with bacon and mushrooms
I want learn more about this 😍
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.
If this was what was done "in the day" I can only imagine what was done "in the night"
wow!
That tart is 90% butter..... love it.
This looks SO rich!
Yes it quite rich not the king of thing you would eat in large quantities but great to fill that hunger gap😋👨🍳
French Cooking Academy indeed, soul food!
I'm going to try to make this for dinner. I wish you had the full recipe to copy. 😊
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!!!
Hi Stephan: Looks Fantastic! Well Done. Let’s hear it for “the old days “. Thanks. Ed, from New York
Adding mushrooms to the onions will be phenomenal
tray tray delish.....that's french for very very good hehe
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!
That is a hug amount of butter...
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
is this an appetizer? looks really tasty, tx!
I'd add cheese and pork, but the overall idea is still very much worth an attempt. 🤤
As chef John would say: "hot roux, cold milk, no lumps."
You are, after all, the eminence grise, of your soubise
@@aaronsakulich4889 Well played :clap:
It is easier for a non-chef to add room temp or slightly warmed milk. Again, to avoid lumps.
Ugh
well that's crap. Because cold milk almost always makes lumps
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.
You could try cheese no problem pepper wise you can use any you like
I think I would add some thyme.
Do you have a book of your recipes? I am 1/4 French and french cuisine is my favorite. Love your accent too.
no sorry no book but there is comprehensive online course if you like
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!
fashioned; it's an adjective
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.
Forgotten? Who on earth could forget this?
I’m making this tomato, but I’ll be adding bacon and a bit of Swiss cheese!
Tomorrow. Damn you autocorrect.
Hi Stephan, link to pastry is to the sweet one. Would you really use the sweet?
Monsieur, can this be a hearty breakfast item?
recipes for when i will have a new oven
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.
What kind of cream is that? Cream fresh?
God that's so much butter!
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?
oh yes for sure
Reminds me of creamed spinach.
Cannot buy heavy whipping cream or double cream here in France. What do you recommend be used instead?
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
😍😍😍😍
Do you ever have in-person classes?
Looks good! Is your butter salted or un-salted?
unsalted
French Cooking Academy Merci!
Can I put this in a pie crust?
Can you skip blanching the onions?
Would you say this dish has the ancestor as the Spanish Tortilla de patatas?