【たぶん一生作ります】新玉ねぎを味わい尽くす究極レシピがこちらです
Hi, hello. Great work today, everyone. Alright then, let’s get right into it. Today, I’m making a pot-au-feu using seasonal fresh onions. Pot-au-feu is a traditional French dish where a chunk of beef is simmered with aromatic vegetables. So depending on who’s watching, some of you might be thinking, “This isn’t pot-au-feu at all!” But as long as I, the one making it, believe it’s pot-au-feu… well, maybe that’s good enough. Yeah. Peel the new onions a bit thick — we’ll be saving those peels for later, so set them aside. Make sure to leave the root intact. If you trim it off too much, the onion will fall apart when you cut and sear it later — the root is important. Lightly salt the onions to draw out some moisture and tighten the flavor a bit. Also, get some garlic ready. For umami, we’ll use both bacon and sausages. They’re both crucial for building flavor, so if possible, use both rather than choosing one. Now, someone might comment that since we’re using pork, it’s more of a “potée” than a pot-au-feu… but like I said at the beginning, this is “pot-au-feu-style.” Cut the bacon and sausages into bite-size pieces — big enough to enjoy eating, not just for flavoring. While we’re prepping the other stuff, the onions have released some moisture, so now we’ll coat them with flour — cake flour is fine — and then sear them. Let’s start by searing the meats. Make sure to get a good browning on them. Since there’s already a decent amount of fat in the meats, you won’t need much oil. Just a small amount of olive oil to get things going should be enough. These are just the right size for getting a nice sear, so try to cut yours to about the same size if you can. The aroma from searing will also infuse the broth later on, so be patient and wait for a nice browning. Once they start developing that golden crust, you’re good to go with the meat. Transfer them over to the pot you’ll be simmering in. The same pan now has all that tasty residue from the meat, so we’ll make use of that to sear the onions till they’re nice and crisp. To get a good sear, you’ll need to press the onions down a bit. Spread them out evenly in the pan and gently place a weight on top. Anything will do — a pie dish like this one works well. Or even the lid from a Dutch oven — just enough to apply light pressure. After about 5 minutes on medium-low heat, they should have a nice sear. Once they do, toss in the garlic. When the garlic starts releasing its aroma, transfer the onions to the simmering pot too. The flour coating also helps the onions hold together while searing, acting kind of like a binder. Now pour white wine into the pan you just used and deglaze it. Let it reduce well. If you don’t reduce it enough, the acidity will overpower the dish and affect the overall flavor later, so take your time with this step. Then add water. You won’t need any extra seasonings or flavor enhancers besides the water from this point on. Add the onion skins too — they’ll infuse the broth with a rich aroma. If you have bay leaves, definitely toss them in as well. Then place a drop lid on top and let it simmer for about 30 to 40 minutes — the longer, the better. Though if you go too long, the onions can get too mushy, so I’d say max about 50 minutes. The onion skins usually do their job within the first 20 minutes, so take them out then. After that, check how tender the onions are and keep an eye on it as it finishes cooking. Hot! That’s hot! Hot, hot! The broth has taken on a lovely color and flavor — looking really nice now. I think it’s good just like this. Time to plate it up — let’s do the dressing. I’ve had this a few times now, and honestly, I think this is one of the best recipes using new onions. It’s insanely good. Simple, but amazing. That sweetness from the new onions, soaked with the umami from the meat — it’s just so good. The broth — or bouillon — is the star here, so make sure to ladle it in generously. Pour in a good amount — it’s great with bread soaked in, or even with rice if you’re more of a rice person. Let’s dig in. This paprika keeps me healthy, you know. And today’s whisky is ANGEL’S ENVY. Absolute bliss. This. This right here. When it comes to new onions, I don’t think anything beats this. All that natural sweetness really comes through. The bacon and sausage still hold their flavor, and the umami has soaked into the broth perfectly — it’s just right. So good. Dipping some bread into this… I honestly don’t think happiness gets better than this. There’s just not enough onion in here. Next time I might go all-in and make a huge batch. Whoa… And that was my new onion pot-au-feu. I think you can recreate it with ingredients that are familiar to you, so please take a look. I’ll see you in the next video! Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.
新玉ねぎが主役のポトフ、毎日食べたい美と健康のスープです。春を味わう簡単レシピなので良かったら参考にしてみてください。
材料(約2人前)
玉ねぎ 3個
ニンニク 2かけ
ソーセージ 5本
ベーコン 80g
白ワイン 約100ml
水 約400ml
ローリエ 1枚
パルミジャーノ・パセリ
塩・小麦粉・オリーブオイル
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#玉ねぎ #新玉ねぎ #スープ
36件のコメント
Videos that remind you what it means to be human.
I will be honest, part of me finds it hard to believe this would have that much richness. The broth at the end looks so thin. That said I do love me some good onions so I am down to give it a try. I will come back and edit this if it does indeed blow me away. Your instructions were very easy to follow and for that I thank you.
Marry me
cebola enlinguiçada
実際に作ってみました、すごく美味しかったです！
May I ask what kind of white wine to use in the recipe? Or would any type of white wine be okay?
Angel's Envy is an excellent whiskey to pair with this, especially in the form of a proper highball like that.
George: this is pot-au-feu
France has entered the chat
George: well this is IN THE STYLE of pot-au-feu
France has left the chat
My grandmother made this and fresh baguettes for lunch all the time. So cool to see others making it as well!
My grandmother would have loved this.
What a splendid gift! Three of my favorite things all at once: Japanese culture, cooking, and onions. Thanks for sharing, I will certainly try this.
terrible
Just made this. I use the same amount of ingredient (3 big onions, 90g bacon, 2 medium sized sausages cut into bite size pieces, 3 small cloves of garlic, chardonnay white wine, and 400ml water). Simmered in a claypot for 30 minutes. The water level has reduced to maybe 300ml, the soup color looks very thick so I added 150ml of hot water back into it. After just finishing half of the soup and the ingredient, i felt very full and satiated.
As a Chinese, our perception with soup is that it is not suppose to be too "filling". It is more like an entree where it is light and slightly sweet from the natural ingredient. Chinese soup is very hearty and opens up your appetite for other dishes.
As for this onion soup, it is very savory and "heavy". Because it has heaps of animal fat in it. The bacon and sausage's fat all rendered in the soup making it thick, concentrated and "heavy". This soup by itself is already a full meal with a glass of white wine and a slice of sourdough bread.
Things I would change next time:
1. After simmering, when transferring to the plate, suggest to transfer the main ingredients first (Onion, sausage, bacon). Then use a sieve to pass the soup through, this will help to filter out some of the charred proteins or some small floating-broken-up ingredients to make the soup feel more luxurious.
2. Replace 1 onion with 1 carrot for sweeter taste and more colorful.
3. Try replace bacon and sausage with short ribs and leaner cut of meat, to reduce the amount of fat in the soup, and bones are excellent to make soup.
A great soup i love onions… one of my favorites is french onion soup and I'll use doen-jang with it in the broth, too delicious!!!!
Soectacular presentation. I'm going to make this for my wife. Greetings from America!
If I can not use wine, what I can use as a substitute?
Cooking is a universal language ❤ I love Japanese food and I will be trying to recreate. I love onions. Arrigato!
It’s a very novel approach – somewhere between pot au feu and French onion soup. It looks delicious! I will be making this tomorrow, as I just bought some young onions at my local farmers market. I have sausages and bacon in my freezer, so I’m all set.
I will add some fresh thyme from my garden, as it’s a must-have with caramelized onions in my house. And I probably won’t be able to resist adding thickly cut toasted bread before the cheese, either.
This is such an innovative way to enjoy the humble vegetable and meats. Thank you so much for the recipe!
simple, elegant, understood.
Love your style and humor! Excited to watch some more recipes!
Looks delicious, and such an easy recipe! I will definitely try it!
Tried this out just now and it came out fantastic! Had every ingredient except for the sausage and bacon, added in some freshly harvested Tokyo long whites from my garden! The aromatics in this are absolutely splendid too!
I didn’t even follow the directions perfectly and this still turned out amazingly! I added some maitake I had on hand. Thinking I will add some type of white beans to the leftovers.
Thank you!
Today I made a variation of this recipe. Instead I used : ground turkey which was pan fried in worcheshire sauce, chicken pineapple and teriyaki meatballs from costco which I halved and seared in the same pan I cooked the ground turkey. Finally I seared the onion, I know my family so instead I cut them in fourths instead of halves. I cooked it with butter and extra virgin olive oil and after flipping them I added a tablespoon of ground garlic from a jar. After all ingredients were in the soup pot I used a tablespoon of red wine to deglaze the pan. I added that to the pot with some water, black pepper, basil and a tea infuser which contained the onion wrapping. This was such an amazing soup!
Great voice. I have my own onions in the garden. I'll try this.
Wonderful video!
I think I'm preagnant.
I don't uderstand a word you said but… Yes!
これパンは何ですか？
In the US our Japanese restaurants always serve onion soup as an appetizer, its a clearish broth with fried onions and scallions. i always wondered if it had any actual relevance to Japanese cuisine or if it was something someone made up.
このようなノンスティック（くっつかない）加工のフライパンでは、メイラード反応の恩恵を受けることができません。もしステンレス製のフライパンや、ノンスティック以外のものを使えば、肉を焼いた後に「フォン」と呼ばれる旨味のもとが鍋に残ります。これはメイラード反応による焼き色の副産物で、極上の風味の土台になります。
ノンスティックのフライパンを使うべき唯一の場面は卵を調理する時ですが、それですら議論の余地があります。
You cannot benefit from the maillard reaction when you use a nonstick pan like this. If you were to use a stainless steel pan or anything other than a nonstick pan, when you were finished browning the meat, you would have something called fond left in the pan, a result of the maillard browning which is the basis for much heavenly flavor. The only time you should ever use non-stick is when cooking with eggs, and even then, it's questionable.
Look good boss
I can't wait to try
Just made this soup tonight here in Kansas, USA! It was so delicious I found myself drink two bowls of the brothe. Best part is I have enough to reheat and pair with some more toasted sourdough tomorrow! Thanks for this recipe!
No Angel's Envy tonight however haha. For me it was a glass of Wild Turkey 101 sipped slowly 😁
ホント大好きなんじゃん❣️
アァァァァッシィィィィッ👍
I’ve been thinking about this soup for months and finally decided to make it today. It tastes amazing! Almost like a French onion soup without the baking. I doubled the recipe (6 onions!), added carrots and a few potatoes, and used pork shoulder instead of sliced bacon. Incredibly tender meat and fragrant onions. Rice vinegar (subbed for white wine) was a great accent as well. Staunch onion-haters in my family were suddenly convinced by the power of onions! Thanks for sharing this amazing recipe
柴みっておっしゃいましたかー？！🎉🎉