James Beard's Famous Onion Sandwich Recipe | Jacques Pépin Cooking at Home | KQED
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- čas přidán 16. 04. 2023
- Jacques Pépin shares the famous onion sandwich recipe he picked up from his dear friend James Beard decades ago. This was a favorite of Jacques' wife, Gloria. Not an onion fan? That's okay. Try Jacques' radish sandwich recipe for a crunchy lunchtime delight.
What you'll need:
Bread, mayonnaise, 1/2 white onion, salt, parsley or chives, unsalted butter, thinly sliced radishes
Jacques Pépin Cooking At Home: James Beard Onion and Radish Sandwich
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos. - Jak na to + styl
These would be perfect for tea. Something light and tasty to go with a cup at 4 O'clock.
Ooh! Great idea.
A american substitute for the good old cucumber sandwich. Makes sense I guess
Nice and light carby whitebread with a couple of tablespoons of mayonaise or butter! ;)
@@pti1337 Mind you, the sandwiches would have to be cut into bite sized portions to be suitable for tea. Eating one or two bite sized sandwiches would be "light" compared with a whole sandwich.
I’m imagining the same round sandwich but with egg salad. Yum in the radish sandwich
About the onion sandwich, he initially says “my wife loves it,” and later says “she loved it” with a subtle yet noticeably more somber tone. Went on Wikipedia and found that his wife of 54 years died a few years ago. Jacques has always been relentlessly driven and focused. Most old people who lose their longtime spouse just sort of give up on life. Not Jacques ❤️
he needs to see this
That makes me think of my grandfather he is 87 years old we just did my grandmother's funeral last week she was just a couple weeks shy of 91 he gave her everything and even a beautiful funeral with the most beautiful casket I can tell he seems very sad but he is so stoic and won't ever let anybody see him cry but I know he's hurting. She got dementia and it got so bad he was even paying $3,000 a month for her nursing home and him as well as all of us in the family I'll try to chip in and help take care of her to keep her at home but it got to be more than we could handle.
i believe he has a daughter and a granddaughter too
@@daguy5000 Fucking why? It's a good comment, but why does a fairly basic platitude commending him for keeping his spirits up through grief need to be seen by the man himself?
@@hahanosrryggl223 Why do you have to swear? Pretty abrasive for such a mild comment. You seem super angry/aggressive over nothing. A normal response would be, ya know something like, "Why?..."
May the memory of your wife loving that sandwich stay fresh in your mind forever.
Love how he taps the knife on the board before each cut ❤
When my kids and I discuss food we always quote Jacques from his omelette tutorial: ‘it’s not exactly bedder or worse it’s just a diffrong style, a diffrong taste…’. Jacques will always be my favourite.
The cook who taught us cooking said the same. Be confident. You are using good ingredients,you will not make poison. Something good will happen. Never be scared. Enjoy
@@induchopra3014
How encouraging! Love that!
and hopefully one day you will learn to spell
Hilarious 😂
@@audrahollis1487 They know how to spell ... they're quoting. Learn to read. So rude.
The best thing about youtube is the way it preserves legends like Jacques. He won't be around forever, but he will live for a long time thanks to these magnificent videos.
Lol!!! Yeah, right preserves! Let's talk about that in 5 years...
Jinx
Beef marrow sandwich on seeded rye with butter of course.. Polish gal here...
Right?! Like, could you imagine having Julia Child CZcams videos to preserve her memory as well?
100% i am so grateful
I'm sure I could watch Jacques Pépin make a bowl of cereal, and he would still impress me.
😂
Me too
I could use the same bowl, same cereal, same milk and his would still taste better.🤦
Agreed.
Absolutely!! He amazes me without fail xo
My mom always loved radish sandwiches. She lived to be 100 and died at the very beginning of the pandemic. She was ready, and I know she is at peace and eating radish sandwiches!
That's my mom's favorite!
I also think of my mom when I make one ❤
So cute hearing Jacques crunch his radishes!😊❤
FAKE JewDemic
My dad has always told me stories that if it wasn’t for Jacques he would have never learned to cook. It’s a real blessing to still have him around and the wealth of home cooks he’s inspired
We're lucky to have him.
My Dad said cooking was woman's work.
I'm glad I'm not the only one who's had sandwiches with one ingredient as the star of the show. My grandmom always had fresh produce from her garden and was excited to make sandwiches for me when I came over. Tomato sandwich, cucumber sandwich, bell pepper sandwich, etc. I think the cornerstone of any homemade European lunch is simplicity.
Dude you have good taste i see you everywhere lmfao
Tomato sandwiches, made with fresh, homegrown tomatoes, are the best.
I bet those were the best sandwiches too, grown with love, made with love. What a special Grandma to have had in your life.
You look like you made bread sandwiches
@@jdsoteldo Was that really necessary?
Truly the Bob Ross of cooking. Gentle voice, wonderful presence, undisputed skill, welcoming style, and lovely, accessible results.
'The Bob Ross of cooking' - a perfect description! It's wonderful when kind people with that lovely gentle energy, become a huge success and prove you don't have to trample on others to make it. Talent and integrity wins!
Gentlemen in every sense of the word. So sad we lost Bob so young - just 52 - but thank God Jacques is still with us and sharing his food enthusiasm at 87. So sad he lost his beloved wife Gloria, but it's clear she is never far from his thoughts and very much still with him. She always will be - love never dies!
He paints with butter & mayo!
Or was Bob the Jaques of painting?
He salivates too much for that...
I met Chef Pépin a few times when I attended International Culinary Institute in New York City. He is such a nice man. Long life to him!
It's amazing to see these titans of their field making such simple food for the sake of pleasure.
:| this isnt cooking mind as well eat a bag of chips at this point..
@@JohnSmith-bw6pv you have no idea what you're talking about.
eh don't let me top you from enjoying your half a tub of mayo and thinking youre a chef..
@@JohnSmith-bw6pv yeah ok, that's why he's a world famous chef and you're fake name bunch of numbers in the comments on his video.
The memories. I thought KQED was such a great public broadcasting channel. I was a German legal alien having been whisked away by an American soldier from Berlin. Amazing you're still running these iconic (to me) cooking shows with ze French cooks, pardon me, chefs. How simple life seemed in those days. Whoever runs KQED, appreciation to you.
Jacques has the warm teachers’ energy that a couple of my teachers had in grade school. Makes me feel cozy inside.
I love that he often will munch on stuff while he shows us his recipes. Just makes it that much more homey. 😊
My dad would make onion sandwiches for summer dinner. But the onions would be marinated In sweet wine and he used pumpernickel bread. That was over 50 years ago. Seems like yesterday ❤
That sounds really good
@@joelupcho2452 They were so refreshing on a hot summer evening and fun and fast to make up a plateful for the whole family.
@@annettefournier9655 I'm definitely going to make them. Was there any other ingredients? Oh and also that makes me think of something. Another good hot summer day meal is if you take tomatoes cut the middle out and use it for whatever else but stuffing with tuna salad and some cheese
@@joelupcho2452What's an example of a sweet wine? (I don't really drink)
Madeira or massala wine, something sweet like a desert wine
I recall gaining a bit of a complex about loving the taste of raw onions a few years back when Gordon Ramsay suggested they should ALWAYS be cooked. Glad to see a French master reassuring my palate
Rest easy friend, as a chef of 24 years I can confirm that if Jaques Pepin says that's how to do something then that is the way!
Raw onion in salads & on sandwiches is delish! I've never heard they have to be cooked. I don't agree with Gordon!
That's insanity, raw onions are great in salads and sandwiches ^^
@@aussiejubes I don't agree with most people who use the term "always".
I am a fan of Gordon but he gets a lot wrong
James Beard is the ultimate award that chefs in North America covet. For a restaurant, book, recipe. And. Here’s Chef Pépin slicing some onions and bread and butter and a bit of chive or parsley. Et voilà. Lunch is served. James Beard style. It only has to be good. Something you like. Merci Chef.
I cooked for years but never understood cooking until I watched Jacques. Simple flavors, simple recipes.
I've watched him cook many times.He is so charming.When he mentions his wife you can hear the love he has for her in his voice.
Yes, you can hear the love and a little pain. He lost her a few years ago. They were married for over 50 years.
In culinary school I did a research paper on James Beard. I then gave a presentation to the class. Someone asked me what his signature dish was. This onion sandwich was James Beards signature dish. The class was grossed out by the idea of this. I’m open to try it.
So good to see Hellmans Mayo being used. The Queen of Mayos.
Omg, my mind is blown - how could something so simple look so utterly amazing, and how did I not think of these?!? I LOVE both onion and radish...never thought of a sandwich!! Thank you sir 😻💝
Your going to need to calm down a bit.
@@YRFKDM8 Why? Food is exciting. Get off your Xanax & live a little
@@YRFKDM8 You're gonna need to learn grammar.
Learn to cook. Get off the prescription drugs
The first radishes from my garden are made into a radish sandwich. Butter and salt only, and it is awesome. My mom loved them, and I was hooked from my first one way back in the 50’s. They are really good with a cold beer! I think of mom every time I have one.
Reddish sandwich and a beer sounds really good.
My brother-in-law used to make this, but he added thinly sliced apple to it. He also preferred to use a dark bread, like pumpernickel.
Very tasty.
great idea. I will have to try
@@LavendLady So glad to hear you enjoyed it!
One sandwich that has stuck with me over the years is something a friend of mine made for me when he was over back in year 1 of school. Bread, butter, ham, and sliced apple. Uh I think he added ketchup as well, but the combination of ham and apple is the part that stuck with me. For some reason it works surprisingly well, especially if the apple has been in the fridge, it gives it an amazing refreshing flavour.
@@LavendLady PLEASE Do you rec green or red apple?
Sounds delicious!
Growing up my dad always took fresh radishes from our garden and made a sandwich on fresh baked white bread with butter. I don't remember if he seasoned it or not. I've made them too over the years since his passing, but I don't have a garden. It brings back good memories of summer days gone by.
I grew up watching chef Julia child and Jacques on TV. Brings back fond memories ❤. I love that he's still around.
Oh course Jacques Pepin is doing it with shives! Which is delightful because I always enjoy hearing him pronounce chives.
I like how he showed us an alternative if we don’t have biscuit cutters when he used the glass to mark the bread slice, even though he had a cutter on hand.
You can wash out a soup or
vegetable can of appropriate
size to use a circular "cutter "
My granny used an old baking
powder can for a biscuit cutter
since there was one handy instead
of throwing it away . A vienna
sausage can works good too
for cookies or smaller biscuits
I think he used the glass because it was bigger than the cutter.
@@luns486 he literally said this
You can use scissors too
My Mom made what we called cathead biscuits during harvest time very large from quart jar for all the hungry men working the fields
I met Mr. Pépin once where I work (retail). He had a thick beard, trying to stay incognito. Realizing that he was trying to not draw attention to himself, I casually just said to him "It's a pleasure to meet you sir, and I have enjoyed your cooking shows for many years". He seemed quite appreciative that I didn't shout out his name, etc, and he thanked me. He was a soft-spoken gentleman .
I came for the sandwich recipe, but now I'm over here crying like a baby over his correction to past tense when saying his wife loved this sandwich. 😭 Love this man. They were married for 64 years when she passed in 2020. 💔
Same story with me. I've never cried to a recipe before 😢
jaque and julia the original celebrity chefs were so humble and a treasure to watch back in the day and still ❤
Agree. I am not a chef by any means but they inspired me to want to cook and enjoy it. The host on FRETWORK are so over the top and unmotivating.
Incredible how something so so simple can be so classic and just plain good. Just goes to show that things dont need to be complicated and labor intensive all the time . THanks and many happy healthy years to you Jacques!
James Beard must have been on acid in the 60s/70s
2:1 you didn't even make it and try it lol. I tried the onion one but added a hamburger patty on it, was delish. hehe.
@@PatrickDKing That's just a hamburger.
If only it were tasty
i think there is a real art in making simple dishes. so that all rhe ingrediants shine through distinctly and without getting muddled or masked, but instead complement each other.
My great grandparents were French farmers and so much of the dishes and flourishes/techniques I see Jacques do remind me of them so much ❤️❤️❤️
He’s such a treasure, a man of humility and great accomplishment. He’s perfect while being casual. I started to type about how we used to have radishes (from the garden) with sea salt and butter on little sandwiches and he actually starting making it at the moment. Mind blown!!! It’s so fresh, it’s crunchy and savory…these radish sandwiches taste like childhood!!
I saw him talk about it once a couple decades ago and it made me cry remembering my lost family. I’ve kept the radish sandwich alive because of Jacques reminding me and now I think I’ll do an onion sandwich as well…I have eaten Vidalia on bread before…but I toasted it with butter and cooked the vidalia down a bit to take the edge off.
I trust his palate.
I trust him with every food he offers, can’t wait to try!
Thank you for uploading this gem of a man 🙏🏻
Marinating the onion will also take the edge off.
These videos always give me the impression that I’m spending the afternoon with a dear friend rather than watching a celebrity chef or some kind of cooking competition nonsense. Thank you Jacques.
Yes! Exactly this. There’s nothing pretentious it’s just natural.
I love an onion sandwich, especially when sweet Vidalia onions are available. Also, good crusty french bread, good European butter and radishes ... so good.
If you live in America, sweet Walla Walla onions are the best. Easy to get in the Pacific Northwest, not sure about the rest of the country.
Sweet vidalia onions are my favorite, too!
@@stevegoducks Walla Wallas are available some times. Can't remember if it's seasonal like Vidalias are. There are also several new strains supposedly sweet, but they're never very good. Sometimes I slice regular onions and soak in ice water with sugar dissolved in it for awhile. Makes them crisp and not so pungent.
@@LIZZIE-lizzie I just wish they were available all the time.
You posted that on 2023's Vidalia shipping date!
When I was growing up my friend was Russian and for lunch his grandmother made us shaved garlic sandwiches with mayo on fresh made bread. Yummy
Powerful Breath!😁
I used to love watching him back in the 90's when I was a kid and he made desserts on PBS. Turns out I still love watching him make food 20 years later. lol
My grandma taught me how to make these when I was a little girl, they were my favorite. I never knew where the recipe came from. Now I know, and bonus I now remember exactly where the chopped parsley should go. Thanks Jaques, and RIP Grandma. ❤
😢😊
My father used to make onion sandwiches all the time-I just thought it was becuase we were poor. But here you elevate it. I love these sandwiches and now I am going to start enjoying them again.
@scott rhodes So you stopped eating them because you thought they were poor food but because you saw a video you’re going to start eating them again?
That's great. Going back to your roots. Wonderful. Never thought about onion sandwich. I will now.
My mother used to make tomato sandwiches when I was young and we were definitely poor but those sweet juicy beefsteak tomatoes from the garden with white bread, mayo, salt and pepper were divine.
@@NoNo-bz1fz Yeah, he was a snob for a few years there lol
So nice to rediscover something you love!
Love a Vidalia Onion,Cucumber or (has to be) fresh Garden Tomato sandwich on white bread w/ fresh Mayo salt and black pepper. Sometimes the more simple the better!
I never would have thought of just using onion or radish on a sandwich, but now I want to try them both.
looks awful. mouthful of mayonnaise and onion wtf 😂
These sandwiches remind me of a trip I made to British Columbia, to visit my French relatives. My uncle was a real outdoorsman, and lived near the ocean and had a friend with a concrete boat. They treated my daughter and I to a boat ride to an island there, and one of the best parts, was that we brought cold baked chicken and a block of cheddar cheese to eat. I am pretty sure that we had a little bit of wine, too. But anyway, the food was so truly simple, and we ate it so casually and literally chopped and broke off the chunks of cheese to eat. But, man, it tasted so divine, out there in the open air on the boat!!! I find it to be so danged French, to eat rustic food, but to do it in the most exact, perfect way, and it makes you feel like pampered royalty!!! For sure, the onion and radish sandwiches would have gone absolutely perfectly with the cold baked chicken, cheddar cheese chunks, and wine!!!
I was unimpressed until he put the mayo on the sides of the sandwich and dipped it in chives, and then I realized coming up with a recipe that is so simple but so unique and appetizing really is an artform.
How did that impress you tho? He basically added more onion to the sides haha. That sandwhich sounds gross.
@@rupman27isback Well, the chives should cut the mayo it's on top of making it make sense in my mind. It also looks nice and harks back to the traditional European sandwiches seen in High Tea for instance.
@@dylanpaul7371 Yeah... no thanks man. He could of at least grilled the onions or bread? Put some seasoning on the inside? All I'm saying is for a James Beard recipe and a famous chef.. this looks terrible.
@@rupman27isback Sounds like you should really try it out I know I will be
@@dylanpaul7371 I'm good man. I'm not the biggest fan of mayo but i do love onions. But I don't eat just raw onions by itself.
Love these simple sandwiches! I imagine they were born from a simpler time when we used, very creatively, what we had on time. Simple, good food is timeless! Thank you!
The way he applies the butter and mayo. It’s like he is a master painter.
I am in my 80's and my paternal grandmother would always make me well buttered home made bread sandwich with either garden fresh sliced radishes or green scallions with a little salt when I was very young...5 or 6 years old. I still remember that well .
As someone that just ate a whole onion for dinner I am 100% making this later.
I have adored his way since I was a child, long before celebrity chefs. PBS has always been an amazing use of television 💙
You were a child in the 1800s?
....google Marie-Antoine Carême
My dad was in WWII IN France he trained his Army food to the locals for French bread and onions and vino he is 98 today and he still eats the same thing🇺🇸
Jacques the absolute culinary master. ALWAYS defers to what his wife prefers.
Magnificent gallantry.
The man is an artist and a national treasure.
Indeed he is. At least they can still get his books in France 😁
I want his hands cast in bronze so we have an everlasting reminder of the genius and kindness of this man (and his incomparable knife skills!)
He is a global treasure
🤦🏻♂️
National treasure…. No, he’s a treasure to where ever he is watched
We had something similar when I was a kid in the 60's. We had onion sandwiches on soft fresh rye bread with butter and salt and used green onions from the garden in the summer. The radish sandwiches were on Town Talk white bread, also with butter and salt.
Yum, will have to try that, this comment section is really bringing me back to my childhood haha. Thank you for sharing.
@@kaiju_k5042 me too. Glad you like the comment. Thanks.
@@williampalchak7574 :)
Green onions and sour cream.
@ William Palchak - read you comment and knew you’re from Pittsburgh! Grew up with Town Talk Bread. The good ole days.
I've always loved bread, mayonnaise and onions. And the addition of good potato chips makes it perfect to me.
That sounds SO lovely😮! 😊
Watching Chef Pipin reminds of my dad. We would watch this together ❤️
Redbar's watching. Love Lacques!
I saw him demonstrate his omelet technique on TV when I was a kid, he's been my favorite celebrity chef ever since.
I remember seeing somewhere that Jacques is very active outside of the kitchen, always doing gardening, foraging, crafts and handiwork. The way he expertly applies the mayonnaise and butter reminds me of a bricklayer!
good point!
Not sure if I'll be able to ever, but a dream for me has always been to meet Jacques. Just to say thank you, honestly. I can't really think of many people I've looked up to in life- you can count them on one hand- but Jacques has always been one of those people. I've associated so many positive memories in life with your shows, your cooking... I'm sure I'm not alone with this either. Thank you.
Did you grow up watching him on pbs like I did?
@@LC.1990 I did!
my man genuinely just showed us how to put two roots into bread and butter the sides and said 'fuck it lets call it a video'... and I loved every second
Mom made onion sandwiches, but she cut the onion about 1/2" thick and fried it in bacon grease first. A small dab of mustard gave the mayo some 'bite'!...
I had a friend in Maryland USA who made an onion pie. Out of this world! The onions would caramelize and it was almost sweet. Great video! Thanks.
Joan?
I lived in Germany in my childhood and had zwiebelkuchen, which is basically onion pie, and I loved it. I'm not much of a baker and I really miss having it.
If the onions caramelized, it _was_ sweet, nothing almost about it.
Jacques you are a legend. Sorry to hear about your wife, she was lovely.
My dad used to feed me radishes with butter on them as a kid. I never considered having them on a sandwich. Radishes are highly underrated and I'll be trying the sandwich form!
Hello 👋, How are you doing?
Try buttered saltines with radishes. Delish!
I was just thinking that I bet radishes would be good with turnip greens instead of onions.
I will toss radishes in olive oil and butter and roast them in the oven, they're amazing, like little potatoes almost.
Really, without bread? I never would have thought about eating that without a slice of bread, real German bread though, not that white cardboard sh*t.
I recently learned that if you briefly soak onion slices in water and a little vinegar, it lessens bad breath after eating!
Good to know, thanks.
Cutting onions releases the sulfurous compounds found in onions. Rinsing sliced or diced onion under cold water helps mellow them out.
That's definitely true, but doing a rinse with the same water would eliminate it all!
Thanks, I've posted similar elsewhere, as the big downside of raw onion is the pungent breath it gives you for the rest of the day! The smell is unmistakable to anyone unfortunate enough to be within 10 yards of you. I heard soaking the raw onion slices in a little white/white wine vinegar for 10 minutes (red wine vinegar would work too), dials down the acid and makes the raw onion taste milder and be more forgiving, breath-wise.
Incidentally, did my eyes deceive me, or did Jacques put two slices of onion on one half of the sandwich, leaving the other half empty? No one else has mentioned this in the comments - I'm baffled!
I have always loved onions in my cooking but, I would have never thought if this sandwich. Since watching this video, I am hooked on this sandwich.
This gives me so many ideas! Like a cucumber sandwich with cream cheese and everything bagel seasoning on the outside. Or a sandwich with hummus and red peppers and zaatar on the outside or literally make any sandwich and coat the crust with herbs or seeds or spices!
Ooh those combos sound delicious!! Esp anything with zaatar ❤
Cucumber sandwiches are classics. Usually made with butter. But cucumbers and cream cheese just go together so well.
I make a spread with cream cheese, Worcestershire, Mayo, garlic and dill. Definitely not as simple as just cucumber and cream cheese but I love it. Throw a healthy portion sunflower sprouts on their too and it’s divine.
That's what I love so much about Jacques Pepin, he always makes us want to try this stuff at home!!
80ish years old and has forgot more about cooking than I will ever know. Thank You Chef for teaching us for all these years. My 15 year old daughter learned knife skills from you!
I've made onion sandwiches with thin-sliced red onion and spreadable cheddar cheese instead of mayonnaise since I don't like mayonnaise and they were awesome.
That sounds great, can't believe it but am going to be making a few rounds of onion sandwiches 😆
You should try it with Pimento Cheese.
@@Superintendent_ChaImers Steamed hams but it's pimento cheese
Have you ever tried making your own mayo? You can make it in a blender. Game changer and it's fresh and you can control how it tastes and what is in it.
I call mine 'cucumber-onion sandwich'.
I spread roasted red pepper hummis as the spread, red onion slices, cucumber slices and tomato. Sometimes I'll do Swiss cheese, sometimes no cheese. Very healthy and very refreshing. I always use Brownberry 12 grains and seeds bread. Yummy!
My grandmother always had Vidalia onion sandwiches like this in the Summer, Loved these with cheese and fruit (on the side!) and a tall glass of sweet tea. The secret like Beard suggests is to let them sit in your fridge for several hours. My grandmother made them at 10 AM for a 2 PM dinner or wrapped them tightly for supper later that evening.
Oh wow, that sounds idyllic!
What is it about sitting in the fridge that makes them better?
How great to find this wonderful and charming chef of all time. God bless you Jacques, it's been endearing for years how you always mention your wife and cooking her favorite dishes.
My dear RIP Mom liked very much to watch Mr Pepin's cooking on the TV years ago, often with Mrs Julia Child. Ech, those were the days, my friend :)
This is so simple but Chef Pepin transforms it into something tasty and elegant. So much respect & gratitude for this man. He has taught me (via his shows, books & now YT channel) so many delicious and easy-to-make recipes, and techniques.
This man’s finesse with a knife is godly
Redbar’s watching, Monsieur Pepin.
Everyone loves Jacques Pepin. Thank you for making these. :D
No matter what time a snack, this sandwich is perfection!
Forty-five years later I still go to my James Beard!
Thanks for the lovely onion and radish sandwich ❗👏🏻👏🏽👏
Been following mr Pepin for years. He always speaks of his wife, when she was living and since her passing. It is a beautiful love and he will cherish her forever. Love these sandwiches !
jacques pepin , nearly his 90s , still on airing and show a new dishes with onyon words
what a man
Love radish & sweet onion sandwich's... the side coating is a nice touch. James Beard and you have been hero's of mine for years and all of your cook books are treasures. Merci, Jacques !
Looks great. This reminds me of something my grandmother used to make, though hers was much simpler. Mix mayo, chopped bacon, and green onions and spread that on your sandwiches. Very tasty. Thanks Jacques.
In my family it was mayo on one side, peanut butter on the other, and a slice of sweet onion in the middle! Don't knock it 'til you try it, it's delicious
@@matreat1in the netherlands we have this combo of sauces we like to dip fries in: its peanut sauce next to mayonaise with raw diced onions on top of it. You were onto something
@@107613cw Sounds great, I'll have to try it!
toast bread, onion, mayonnaise. just what my budget allows me to buy these days 👌
I love watching and listening to Jacques Pepin in the kitchen. He is so relaxed and easy to follow his recipes.
My dad, who is an Olympic award winning chef, grew up admiring Jacques. A few years ago my dad was doing a food demo at the same time Jacque's daughter was doing a demo. My dad explained how much he admired Chef and she had her dad sign a cook book that my dad had for decades. A true gentleman!
They have cooking competitions in the Olympics?
@@ShackieChan hahah right? was wondering the same.
What does this mean? Your dad is an Olympic medalist who's also a chef? Why even bring that up?
So, apparently there is indeed chef Olympics if you do some googling. I was just being funny. Chill people.
My dad back in Poland over 30 years ago would make something semi similar, fresh sliced bread from a local bakery, thin shmear of butter, thin slices of onion and a few drops of Maggi seasoning, yeah that stuff lol. I was actually incredible, haven't had it since but now I want to try these :)
Yes. I was wondering about soft white bread and onion. But wonderful middle European bread would be great.
Maggi fucking rocks your dad knows wassup
Good for you. Do IT!
*@Kaiju K:* Adding a few drops of Maggi is a great idea that never occurred to me. I'll definitely try it. Thanks for the suggestion. 😋
@@ginawiggles918 Aw thank you Gina, I hope you like it! Loving this comment section, so much good discussion :)
Mr. Pépin, you are a treasure.
This man taught me how to make and appreciate French Omelettes. Merci sir!
Happy cooking!
I like having an onion sandwich when I eat sardines. If going for the bad breath award, do it with gusto.
This is the most elegant prison sandwich ever
Mayo and chive edges, James Beard was a madman. I will absolutely try this.
Thank you, Chef!
I like the way he talks, sounds like he's about to blow his nose every time he speaks but it's oddly comforting.
I had a habit once of always buying one vegetable I'd never had before when I'd go to the market. One day I picked up a black radish. It was a MASSIVE thing! But I cut a slice and found the flavor disappointing; too much like any other red radish I had with random salads over the years. Then a friend from Poland suggested I have it on black bread with "lots of butter" and "lots of salt." Skeptical, I got a loaf of pumpernickel and followed instructions. What a delight! Now I find myself actually craving this simple snack quite frequently! It goes to show how food pairing is whole other level of pleasure!
Will ALWAYS love Jacques' wonderful recipes, techniques, and teachings! Thanks, Jacques! ❤️
Ah Jacques! What a wonderful memory. I grew up in the Walla Walla valley, where Sicilian immigrants planted sweet onions. In time the onions became known as "Walla Walla Sweets". My dear mother, growing up working in the onion fields, loved to make sandwiches from these sweet onions. Her only change was to use butter instead of mayonnaise. Ahh, the taste was wonderful. I live now in Florida and will try them with the east coast version of the sweet onion. The onion, what a wonderful gift to us! Thank you chef!
Any day that Jacque is teaching me something.................is a priceless day. How I cherish this man & his culinary arts.
Been eating onion and mayo sandwiches my whole life. They pair nicely with aged Swiss or Limburger cheese.
Whenever my uncles got together the order was always limburger and onion sandwiches. As a kid I didn't realize, but maybe they were on to something!
What a brilliant recipe and told so well! 🤍
We love you, Jacques.
The beautiful hands of an artist.