Classic French Onion (Onyo) Soup! | Chef Jean-Pierre
Hello There Friends, today I make a recipe that has been HIGHLY requested on the channel, a classical French Onion Soup! This is by far the best ways to prepare a Onion soup. I hope you all enjoy making this with me! Let me know what you think in the comments.
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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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Natasha's Kitchen
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How to Make Martha Stewart's French Onion Soup | Martha's Cooking School | Martha Stewart
Onions, cheese, stock and bread—four simple ingredients that become transcendent in this french onion soup. This simple soup recipe is perfect if you're craving something warm and hearty and is great all year round. To make the soup, slowly caramelize onions, add flour to thicken, sherry to deglaze, and rich beef stock to bring it all together. This french onion soup is seasoned with fresh herbs and simmered to perfection. It's very important to use good quality ingredients for this dish. Top with a slice of bread and grated cheese, then broil and serve hot and bubbling.
Thanks for watching! Get the recipe here:
0:00 How to Make French Onion Soup
0:30 How to Thinly Slice Onions
1:09 How to Caramelize Onions
3:43 Add Beef Stock
4:38 Ladle Soup
5:39 Add Bread and Cheese Topping
6:39 Add to Oven
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's French Onion Soup | Martha's Cooking School | Martha Stewart
Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! FULL RECIPE:
1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
This is a riff on a Lobster a la Newburg recipe found in the 1898 cookbook called 'The Twentieth Century Cook Book'. Lobster a la Newburg pops up in written books around the same time as Lobster Thermador recipes; and when you compare the two they start to become very muddled in terms of ingredients and methods. People will argue endlessly about which is which, and how to make them, but in practical terms they overlap so much it's hard to tell sometimes which is which.
Lobster a la Newburg Recipe:
Boil 1 large lobster; when done pick meat from shells, cut in 1 inch pieces, and season with salt and a pinch of cayenne pepper. Add butter the size of an egg. Let all simmer 5 minutes, then add 1 glass Madiera or sherry wine, with 1 teaspoonful sugar in it, and let boil 3 minutes. Beat the yolks of 3 eggs with 1 cupful sweet cream, add to mixture and boil 5 minutes longer. Serve very hot, in shells or chafing dish.
Shrimps a la Newburg.
Prepare as above.
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100 Year Old Mississippi Cheese Pie Recipe - (The O.G. Chess Pie Recipe) - Old Cookbook Show
100 Year Old Mississippi Cheese Pie Recipe - Old Cookbook Show
This recipe is called Cheese Pie, and it is the predecessor of a Southern Chess Pie, or Chess Cake Pie -in old cookbooks - all are variations on the same theme with slightly different names that all sound the same. There are lots of theories about the culinary history as to where the name Chess Pie comes from, but really 'Chess' is just a miss-print or miss-hearing of 'Cheese'. Cheese Pie (without cheese) has a long history in English and Scottish community cookbooks back into the early 1700s and earlier - the 'cheese' is a reference to how an acid in the mixture, either a citrus juice or vinegar, curdles the mix (curd). The Cheese name has fallen out of favour and this is often seen in English cookbooks today as 'Lemon Curd'.
Cheese Pie:
Yolks of three eggs and whites of one, three tablespoons melted butter, one cup of sugar, three tablespoons sweet milk, one tablespoon flour, flavor with vanilla or lemon. Bake with under crust to nice brown. Take two remaining whites and two tablespoons sugar, beat till stiff; place on pie and brown slightly.
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