French Onion Soup in a Michelin French Restaurant with Oliver Piras and Alessandra Del Favero
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- čas přidán 1. 12. 2022
- In the new episode of the series "Italians in...", the chef couple Oliver Piras and Alessandra Del Favero of the Carpaccio restaurant at Le Royal Monceau Paris, present the onion soup (Soupe à l'Oignon), a symbolic dish of popular French cousine, simple to make and always at the center of reinterpretations by the great chefs from all over France.
In collaboration with Berkel www.theberkelworld.com/
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Quando si dice una bella coppia di chef! Sotto troverete gli ingredienti di questo grande classico della cucina popolare francese e il link alle offerte di Natale di IS, non perdetele! //A nice couple of chefs, isn't it!? Below the ingredients of this great classic of popular French cuisine and the link to IS Christmas offers, don't miss them!
🎄Christmas offers 👉italiasquisita.net/it/posts/festeggia-il-natale-con-le-promozioni-di-italiasquisita-spedizioni-gratuita-e-sconti-in-tutta-italia-per-libri-e-riviste
INGREDIENTI/INGREDIENTS
Per la zuppa/For the soup
Cipolle di Roscoff/Roscoff Onions 1 kg
Farina/Flour 30 g
Burro/Butter da/from 50 g fino a/to 100g
Brodo di manzo/Beef stock 1 l
Pane casareccio/Country bread 4 slices
Emmenthal 80 g
Sale/Salt qb/to taste
Per il brodo/For the stock
Cipolle di Cévennes/Cévennes onions 2
Stinco di manzo/Beef shank 2,5 kg
Coda di manzo/Beef tale 1 kg
Carote/Carrots 2
Sedano/celery 2
Chiodi di garofano/Cloves qb/to taste
Ciao ragazzi, ma siete sicuri che le dosi siano corrette? Tra gli ingredienti innanzitutto manca la farina che viene invece menzionata nel video, poi per quanto riguarda il burro nella descrizione voi ne indicate 50gr mentre nel video parla di “abbondante burro”… potreste per favore correggere le dosi?
troppo raffinata fate ricette più casalinghe
@@cristianfabbricatore6354 ma cosa? Ahahahha credo sia una delle più semplici in questo canale 😂
@@sof3payback Grazie per la segnalazione, abbiamo integrato le informazioni mancanti 🧐
@@cristianfabbricatore6354 è una tra le più riproducibili che ho visto in questo canale
Merci à vous deux et à Italia squisita pour cette savoureuse recette.
Vive les cuisines françaises et italiennes😘
Grazie mille e a la prossima volta!
Les restaurants pour touristes à Saint Michel devraient prendre des notes !
I agree, it should be Old Winchester.
Il nuovo video di Italia squisita lo aspettiamo come un bambino aspettava l'uscita del nuovo album di figurine in edicola quando eravamo piccoli....
Buonossima . Adoro questa zupa di cipolle 🧅. Mangiato in Bistro francese in Portogallo 🇵🇹.
Vi salutò da Varsavia 🇵🇱
This is one of the best channels ever on CZcams. Thank you.
I love they share the history and the reason of using the ingredients , definetely art !!!
Un altro video molto bello dei nostri amici italiani che mettono in mostra la cucina francese ! 🇫🇷 🇮🇹
Loro non piangono mentre sbucciano le cipolle perche ‘ sono Chef 3 stelle , io che sono uno cuoco “zero stelle tra le stalle ) lacrimo copiosamente …
@@fabrigasan2150io uso gli occhialini da sub 😂
Because we love you deeply
@@herik63io quelli da sci
Bonjour Magnifique soupe d'oignon préparer avec soin Merci pour les chefs qui nous ont donné tout les détails pour réussir une soupe d'oignon savoureuse un vrai chefs-d'œuvre bonne continuation
Comprendo que el arte no es materia, ni es algo abstracto, no es lindo ni feo. Pero este plato es simple y complejo, brillante y fragante. Es una sanción exquisita, que solo el arte lo puede entender.
Ho provato a replicare, buonissima ma ci ho impiegato mezza giornata 😂😂
Meglio farne di più così uno ci mangia più volte e almeno si leva la voglia di torno
Sempre bello vedere come la gente di una volta, senza un soldo, con un po' di cipolla, due fette di pane stantio e un po' di formaggio riusciva ad ingegnarsi e tirare fuori piatti eccezionali.
La proverò come indicato, io di solito il brodo lo facevo tostando prima la carne in forno.
ma che video hai visto? burro, carne, formaggio... e' un piatto della festa
@@sacielo ovvio, è un ristorante stellato. Ma il piatto si faceva con le cipolle vecchie, brodo con scarti vari e il tocco di formaggio vecchio
@@k4RtInk ci sta. Devo dire che vedere tutta quella roba fresca e ricercata manipolata in modo cosi' pesante, che neanche si riconosce piu' mi da' un po' fastidio... sono gusti, lo capisco bene, ma il mio ideale di alta cucina e' diametralmente opposto.
Se invece penso che si usavano gli scarti, allora cambia tutto... allora davvero hai spremuto tutto il gusto fino all'ultima goccia.
@@sacielo ma cosa stai dicendo…
@@barbaraailing4932non lo sa manco lui...
Con le cipolle, il terreno e l'ambiente in cui vengono coltivate influiscono sul gusto. Ha un ruolo in questo. Per la zuppa, un buon brodo fa la differenza. Una zuppa di cipolle francese dall'aspetto eccezionale. Saluti!
Ricordo a tutti i miei connazionali che per prestigio, tecnica ed eleganza la cucina francese mangia in testa alla nostra. Spiaze!
Que aula fantástica!👏👏👏👏👏👏
Great video as usual! Love your videos in Parisian restaurants with an Italian take on French food. Keep it up!
The BEST food content on CZcams! 😍
Really appreciate all these beautiful videos, passionate, informative, well put together!
Thank you! Magnificent!
Eccellente,uno dei video più belli di sempre,con i due Chef bravissimi
Io vedendola quella cipolla la paragonerei alla cipolla di Montoro o simili, cipolle che vanno benissimi per questa ricetta.
Complimenti ai due chef ,ricetta al top.Bravi e grazie
Good Lord, I love these vids... Amazing work, as usual, Italia Squisita!
Bellísimo!, gracias por tan exquisitos videos...
How wonderful thanks x
Bravissimi questi chef 🧑🏻🍳👩🏻🍳❤
I wrote out recipe in English... feedback appreciated:
French Onion Soup (Traditional)
Ingredients/Shopping List (makes 4 servings)
Ingredients for Beef Broth Amount (Prep) (Notes)
Brown Onions 2 large onions (see Prep Work)
Cloves 15-20 cloves (pressed in 1 of brown onions
Beef Shank/Tail/Ribs (with meat) 1kg (cleavered to expose marrow)
Carrots 4-5 large carrots (peeled/cut into large chunks)
Filtered Water (enough to cover all broth ingredients)
Ingredients for Sauteed Onions Amount (Prep) (Notes)
Sweet Rose Onions (Vidalias, Walla Wallas or Mauis?) 1 kg/roughly 16 medium-large onions (cut ¼ inch slices)
Kerrygold Sweet Butter 8-ounce block (cut into cubes for easier melting)
All-Purpose Flour 3-6 Tablespoons (to taste)
Ingredients for Serving Amount (Prep) (Notes)
Baguette (day old) 1 baguette (cut on bias into ¾-inch/19mm thick slices/lightly toasted) (or Pan de Champagne/Crusty French Country loaf)
Gruyère Cheese ½ Cup (grated)
Parmesan Reggiano Cheese (optional) ½ Cup (finely grated)
Directions
(Abbreviations - C - Cup, TB - Tablespoon, tsp - teaspoon, oz - ounce)
Prep Work (Before Starting to Cook)
Hint - Cooking goes smoother if you measure and cut ingredients beforehand.
Beef Shanks/Tail/Ribs - cut or cleavered into manageable pieces that fit in stockpot.
Carrots - peeled and cut into large chunks.
Brown Onion (#1) - peel, remove root and stem ends and cut in half. Sear tops and bottoms in dry skillet over Medium-High heat until blackened (but not burnt).
Brown Onion (#2) - peel, remove root and stem ends and cut in half. Press cloves into onions, spaced ½ inch/13mm apart.
Kerrygold Sweet Butter - cut into cubes for easier melting.
Sweet Rose Onions (Vidalia?) - peel, remove root and stem ends and cut in half. Sliced thinly (⅛ inch for uniform cooking).
Baguette (Day old for easier cutting ) - cut on bias into ¾-inch/19mm thick slices. Lightly toasted when soup is almost ready. If using Pain de Champagne, slice thinly (½ inch/13mm), cut out a round the size of your serving bowls and lightly toast.
Gruyère Cheese - medium grated in bowl.
Parmesan Reggiano Cheese - finely grated and gently mix with grated Gruyère.
Making French Onion Soup (Traditional)
Making Beef Broth
Peel cut in half brown onion and sear in dry skillet over High heat on top/bottom (2 minutes per side). Set aside.
In large stockpot of cold filtered water, blanch beef bones over High heat.
When water boils, turn off heat.
Remove/skim off any foam/impurities.
Remove beef bones, discard water and clean pot.
Add blanched beef bones, clove-studded onion halves, seared onion halves and chunked carrots and enough fresh water to clean stockpot to cover everything.
Bring to a simmer (“bubbling, not boiling”) over Medium heat and cook for 40 minutes, skimming off any foam/impurities while while stirring occasionally.
Broth should have nice brown coloring when finished cooking.
Sweating Sliced Sweet Onions
In another smaller stockpot, add Kerrygold butter over Medium-Low heat.
When butter sizzles, add sliced sweet onions and salt (1 TB).
Stir and cook slowly until onions are “blonde/lightly golden brown” (90-120 minutes).
Note - Onions are done when all water is gone, onions are lightly golden in color and have a creamy consistency.
Add all-purpose flour (3 heaping TB to start) and mix thoroughly.
Cook onions, butter and flour until flour toasts (4-5 minutes). Note - Flour cooked with onions and butter adds creaminess to onion soup.
Adding Beef Broth to Cooked Onions
Skim off impurities from broth again and use large ladle and fine wire mesh sieve/chinois (conical sieve with an extremely fine mesh) to add beef broth to cooked onions.
Note - How much beef broth is added is up to you. Start with enough to cover cooked onions (roughly 3 ladles).
Stir and check consistency of soup. Add more beef broth (if needed) to taste.
Final Cooking of French Onion Soup
When you’re happy with consistency, move soup to a sauce pan and cook soup over Medium-Low heat (30 minutes), while stirring occasionally.
You decide “ideal consistency/reduction level” for when soup is done.
Taste test for seasoning and adjust (as needed).
Serving French Onion Soup
Preheat oven to 375℉/200℃ with oven rack in upper middle.
Put soup in serving bowls (4) with sliced, toasted baguette on top soup.
Add grated Gruyere/Parm cheese mix (ample amount) on top of toasted bread.
Place in 375℉/200℃ preheated oven for 10 minutes or until cheese melts and is speckled with brown spots.
Serve immediately.
Adapted from Italia Squista czcams.com/video/H6_WbCodXB4/video.html
👌
Thanks for this. Appreciation from Canada.
> 1 kg/roughly 16 medium-large onions
Are you insane? It's more like 5.
Finalmente una ricetta davvero degna per quel capolavoro che è la Soupe à l'oignon gratinée! Bravi! Siete una vera ispirazione ❤️
magnaranocchie
@@jerrygallo8314 e buone che sono!
i love this channel so much
Love these videos, keep them coming!!!
Wonderful!!
OMG what a art , I am very impressed
Excellent work 😍❤EXCELLENTRecipe👍🏻🌶
너무 맛 있을것같요.좋은 레시피 감사합니다. 꼭 도전해서 만들어 먹어봐야겠습니다.❤❤☺👍😁
Looks delicious thank you 😊
That soup looks simply amazing!
French tings cant be amazing
Porcamadonna
Molto buono. Grazie mille.
Grandi ragazzi!!!! simpatici e bravissimi!!! :-)
Bravo! Looks delicious! I make mine with beef or bone broth, either red wine or a sweet vermouth, and a mixture of red, white, Spanish yellow, and sweet onions or whatever I have laying around. Always a crowd pleaser.
mi fa sempre ridere prendere in giro la cucina francese ma la soupe d'oignions è qualcosa di PAZZESCO
con tutto il rispetto per la Francia, che pure amo, ma mia nonna la faceva già negli anni 40 e ti posso assicurare che non sapeva neanche cosa fosse la Francia. Al posto del gruyere etc metteva il grana. io penso che la zuppa di cipolle esistesse già nel medioevo francamente...
@@marcolucca6241l'avrà portata Caterina de Medici 😂😂
Superlativa!!!
Excellent!!......
absolutely brilliant - thank-you so very much - best of the new year to both of you
Essere l’altra metà della mela. ~ Plato Symposium
Bravissimiiiiii GRAZIE
Grazie per il video, vorrei solo fare tre precisazioni:
- In francese si dice: "Soupe À l'oignon" non "zuppa DI cipolle", perché la zuppa in realtà è il pane e non il brodo o la minestra!
- Le "cipolle dolci delle Cévennes" provengono in realta dal Gard, vicino à Nimes, e non dalla Valle della Loira, che è molto più a nord.
- Per gli italiani che vorrebbero rifare questa meravigliosa ricetta, consiglio vivamente di tenere la crosta del pane! fa parte di ciò che rende il corpo della "soupe à l'oignon"
Per informazione, la zuppa di cipolle viene spesso servita il giorno dopo una serata molto (troppo) festosa. A volte anche alcuni locali notturni lo servono ancora la domenica mattina.
Spero che queste precisazioni vi siano state utili.
Ciao a tutti e complimenti per il vostro lavoro.
Grazie… en effet, les Cévennes nella Loire mi ha sembrato strano😅
quali sonon le cipolle migliori da usare?
se dopo una serata troppo festosa mi servono una ricetta con tutto quel burro e formaggio fuso corro dritto al bagno per rimembrare il motivo del "troppo festosa"
@@marcyyyyyyyyyyyy le quale hai vicino da te. Pourquoi mettre des kilomètres dans des oignons ? :)
@@juxbertrand se le trovi al mercato compri quelle altrimenti … 🥴👋🏻bella ricetta mi avete fatti venire acquolina in bocca di primo mattino
Ma con una chef cosi bella passerei tutta la giornata nel ristorante 😊😊😊
I've never been able to explain to anyone how the best French onion soup I've ever had was in Italy. Now there's a video I can show them! Great stuff, thank you!
Italian chef, yes, but the restaurant is in Paris (Royal Monceau hotel)
@@Tacotac64 not a french restaurant tho
@@NajidHajee If an italian chef is cooking an onion soup in a Parisian restaurant, it sounds like a tribute to a french classic - if a french chef was cooking spaghetti carbonara in Rome, nobody would call his restaurant « french » anymore… but maybe french-italian ?
@@Tacotac64 You misunderstand me. I'm not calling it an Italian restaurant because the chefs are Italian. It is an Italian restaurant because the food is, for the most part, Italian.
@@NajidHajee I didn’t really want to argue ; just pointing that eating an onion soup in Paris remains a typically french experience, would it be in a chinese, mexican or lebanese restaurant… I guess these Italian chefs working in France just wanted to have something very « local » beside their italian menu…
Une préparation apparemment simple, mais avec de nombreux petits détails à exécuter à la perfection, comme cela a été le cas ici.
👍 grazie, un bel video
Stupendo 👏👏👏
Grazie molto esaustivo
Wow that looks like a huge amount of onion cooked down per serving. It must be sooo rich with all that butter and onion yum!
what an awesome tutorial well now i have to make it thanku:)
Siete grandi.... non dimenticherò mai le cene da AGA con Francesco paonessa e gli altri
Bravo merci beaucoup
Amazing. Thank you for the detailed process. Typically how is the beef from the broth used afterwards.
Ristorante stellato, tutto bellissimo. Ma la cucchiarella di legno per girare la cipolla, manco mi nonna.
Bravo et merci 😊❤ incroyable italien-es
This is better than my recipe but I will still use pre-made broth. Thank you! With love from California 🌉
Buono buono... grazie!
Thank you so much
Bravissimi👏👏👏
Amazing
Good thing the French dont mind anyone suggesting changes to their dishes..unlike certain other countries :)
Beautiful. 👌👌👌
Lol.
Now I know what an italian feels when seeing a french doing carbonara !
It looks amazing thank you for sharing your knowledge 😊
France: NOWAY CAN YOU CALL THAT AMERICAN WINE CHAMPAGNE ITS SPARKLING WINE Y'ALL OMG I'M GOING TO FREAKING DIE
Also France: "emmental francese"
Thank you for another excellent video!
Meraviglia!
Dico solo: beeelin che buona! Grazie siete bravissimi!
Ok so to make a bowl of soup I need
Half a cow
A sack of onions
Various loaves of bread
Big brick of cheese
Two highly trained chefs
A very expensive modern kitchen
And I thought onion soup was a peasants meal🤔
gentrification 😂
@DB Cooper, 🤣😅😆 I totally agree 😄😂😁
But you know, french cuisine is, in this case, (my opinion of course) crazy !
Surely not cholesterol friendly 😬
To be fair, this is still a beef stock, with onions and a piece of bread with cheese on it. There might be a beautiful kitchen, lots of commercial equipment and some more 'attention to detail' than a home cook would bother with, but it is still recognisably a classic French onion soup.
I agree. I think it would make more sense if u made the broth from leftover bones and scraps leftover from a previous meal and bits of veg u want to get rid of
There's a CZcamsr who made the best French onion soup video he is a tanned dude with black hair I forget his name. His recipe is much simpler and I've copied it many times. It's really good.
Grazie!! Amore!! de Flandres, Belgique
Magnifique recette merci! Pas sûr toutefois que les Italiens apprécieraient l'utilisation de Parmesan Suisse pour suivre leur série d'Emmenthal français. ON utilise un fromage français pour une recette française et un fromage suisse pour une recette suisse;)
non esiste il parmigiano svizzero
E anche per questa ricetta (Super), mi prenderò un giorno di ferie per provare a farla....quasi 5 ore!!! 😀
Adding flour to the onions to adjust the consistency is an interesting idea. I'm definitely going to give that a try next time to see what it's like!
It's basically making a roux, like in the béchamel sauce.
Not an "interesting idea", it's in the original recipe...
@@jimbotron70 and flour is used as a thickener everywhere
@@jimbotron70 I believe there is no one-and-only original recipe. Or am I wrong?
@ If you look for the original recipe ("soupe à l'oignon traditionelle"/"vraie recette") on French sites the flour is always listed.
I wonder why so many amazing chefs Italian origin working in France in French restaurants? 🤔
Thank you for the lovely recipe ⭐️
Bravissimi
Oh man I miss working at the RM, working along the Il Carpaccio once upon a time the only italian restaurant in Paris having a Michellin star in Paris
WHAT! Flour in the onion? That's an interesting take- would make for a hearty, flavorful meal. I'm making this tomorrow!
I want to try it!
Why cut off the connective tissue (and call it fat)? When it is so important to the texture of the broth. But then why cut off the fat anyway, when it will add favour and can be skimmed off easily, why chop the ox tail when it is easier and cleaner to cut through the connecting joints with a knife? (and no bone splinters) Other than these things, it looks really good and I will make this soup this way, one of my favourites.
the main point is to have a clear broth as possible without labourous clarifying processes. Note that they pour away the blanching water (which means skimming is only so that none will coat the meat when the meat is removed. and add fresh cold water to the blanched meat.
6:29 miren el rostro de la señorita, cuando El chef avienta la carne como bestia 😂😂😂😂😂😂😂😂😂
Ella pensó que El chef iba a colocar la carne una por una 😂
Quelle époque ! Pour manger une bonne soupe à l'oignon traditionnelle, il faut maintenant aller en Italie 😅
Bravi. 😋
Wünsche ich es Euch allen Allein & Familien Glückliches Abendessen Geniessen haben..........................................
ECCEZIONALE 👏🏻👏🏻👏🏻❤️❤️❤️
Orgoglio sardo.. Grande Oliver e compagna
Love your content. 🇿🇦🇿🇦🇿🇦
un plaisir !
Great.
meravigliosa
Wow, how the consistency of the onions changed after cooking 2hrs 😮!!
Genial 😎
I found them funny for some reason even though they acted perfectly normally
Complimenti
Bellissima la signora 🤗😘❤️🥂👌
Ma la faccia "schifata" della tipa mentre lui pulisce la carne... Non ha prezzo!😂
é vegana
Nella versione francese del fumetto Asterix in Iberia, c’è appunto un personaggio che si chiama Soupalognon y Crouton (letteralmente: Zuppa di cipolle e Crostino). Nella versione italiana diventa Salsadipeperon y Monton 😊
In portoghese si chiama "champignon y champignon"
Asterix dove ?
In Liberia o in Siberia ?
I die not understand one word, but it's outstanding how much love and experience you put into that perfect onion soup.
Thanks! Try Eng captions too, we provide them on every video 👋🏻
@@italiasquisitaforse preferiscono in Francese
Un délice pour les yeux. Trop crémeuse à mon goût peut-être. La version québécoise est plus liquide. Malgré tout je mangerais avec plaisir.
10:19
@@Louis-Capet Je parle de la façon dont ils l’ont servie à la fin. Mais merci de souligner ce que j’ai déjà lu ;)!