Jacques Pépin Makes Onion Soup Gratinée | American Masters: At Home with Jacques Pépin | PBS


Official website: | #AmericanMastersPBS In this episode of “American Masters: At Home,” Pépin teaches us how to make onion soup gratinée: “You can do an onion soup, just the onion sauteed with the chicken stock or beef stock, and serve it like this by itself, and that would be an onion soup. But when you add the words gratinée, it is done with a crust of bread and of course cheese.” Subscribe to the American Masters channel for more clips: Enjoy full episodes of your favorite American Masters films: FOLLOW AMERICAN MASTERS: Facebook: Twitter: #AmericanMastersPBS Instagram: #AmericanMastersPBS FOLLOW PBS: Facebook: Twitter: Instagram: Shop: __________________________________ Launched in 1986 on PBS, American Masters has earned 28 Emmy Awards — including 10 for Outstanding Non-Fiction Series and five for Outstanding Non-Fiction Special — 13 Peabodys, an Oscar, three Grammys, two Producers Guild Awards, and many other honors. To further explore the lives and works of masters past and present, American Masters offers streaming video of select films, outtakes, filmmaker interviews, the American Masters Podcast, educational resources and more. The series is a production of THIRTEEN PRODUCTIONS LLC for WNET and also seen on the WORLD channel. .





  1. The bread is already an end product, spending at least 30 minutes to re-produce it is a bit waste of time and resource, matter of fact I know American cooks and in general, the American food is so lifeless and too much cheese, fat and protein, they deserve to die with heart attack

  2. There was once a wonderful onion soup at the St. Louis Room of the old Famous Barr Department Store in St Louis Mo. The soup was so popular that people were always requesting the recipe and the store graciously had elegant cards printed with the recipe and gave or mailed them to anyone who asked for it. When I was in the service in San Antonio the newspapwe had a recipe sharing column where people might share recipes . Someone asked for the Famous Bar ohion soup recipe and the newspaper was inundated with more than eleven hundred responses. , Deciding that anything tha garnered that many letters deserved to be made by the newspapers cafetria. They did and the news paper declared that ir was famous for a very good reason.

  3. I enjoy Jacques Pepin's cooking videos time and time again. One thing strikes me: a large part of the quantity of the ingredients is expressed in 'cups', even if it is tomatoes, for example. Why not 3 tomatoes instead of 'so many cups of tomatoes'? Or a small onion instead of half a cup of onion. Is that an American thing?

  4. I made this for my husband using beef broth and Gruyere. Out of this world! Today I made it using chicken broth, Swiss cheese and I didn’t like it near as much. So if you’ve tried this using chicken broth and didn’t like it, please make it again and use beef broth and Gruyere.

  5. Once again Jacques Pepin generously teaches us how to do it the right way; the authentic French way, that is eminently sensible. This morning a friend sent me a French Onion Soup recipe from Cooks Illustrated that takes 4 hours to make (I'm not kidding). Right away I thought that was ridiculous, so I looked up how the Master does it and here it is! Jacques Pepin is a true professional that instils his wonderful cooking artistry with love and warmth for all to enjoy. Merci beaucoup M. Pepin!