The Original Onyo Pie | Chef Jean-Pierre

Well, hello there friends, another fantastic recipe today, Vidalio onion pie with leeks and brie cheese and cheddar cheese and goat cheese. Amazing recipe, stay tuned, I'm going to show you exactly how to make it. Alright friends, let me show you how easy it is to make this onion pie. It is delicious, a lot of prep, but that's okay, it's worth it. First of all, I made a pie dough already, pre-baked, and I have another video on that and you can make the dough or you can buy a pre-made dough. I'll show you how to do both, okay? So you can make the dough and get it in advance. It's done, so we make the video a little shorter. Everybody complains my videos are too long, mamma mia. So look, we got onion, Vidalio onion, the little squatty onion, right? And then we got leeks, we got shallots, we got sun-dried tomatoes, then we got a little cream going on over there, and then we got eggs, and then we got Gruyere cheese, Parmigiano-Reggiano, English cheddar, or any kind of good cheddar, goat cheese, U.S. goat cheese, and then we have brie cheese, all phenomenal cheese, my friends. So now, let's start right away. First thing we're going to do is we're going to sauté some onion in butter. I don't mind doing it in butter, I know that butter is sensitive these days because it burns really fast at like 250 degrees, so that's why we did the clarified butter. For those of you that are following the channel, I know you're making the clarified butter, and that's okay to cook protein, but not for this. This, we wanted the milk protein, okay? So we're going to get going with it, we're going to get that really hot. We're going to get it really hot. As soon as I can get these things going, I got the oven going at 375 degrees. Let me tell you, friends, this is amazing. It's a beautiful appetizer. You're going to love making it. It's not that big of a deal as long as you have your prep. If you don't have your prep, then you're going to have issues. You can't just start doing this and then chop and dice at the same time. Mise en place. Make sure your mise en place is ready before you start cooking. As soon as the butter is hot, we're going to put the onion in there. Check those leeks out. Look at this. Florida leeks. I don't know what they put in there, but they're organic. Organic leeks. Look at those things. Amazing. And the Vidalia onions, as you know them, they're sweet and they're little squirty onions. They're from Georgia. Most of you know that I'm from Georgia. So look, we're going to sauté the onion in there. It's an onion pie. We're going to get them beautiful golden brown. And after the onion is slightly golden brown, friends, we are going to put the leeks. We don't put them at the same time. Why don't we give them a little more butter? While we're doing this, let's make the custard also, friends. And the custard is easy. Let's increase this right here. The custard is cream, eggs, and cheese. So the cheese, always use good quality cheese. You're only as good as the cheese you're using. Use good cheese, you're going to be good. So here we go. We've got some beautiful Gruyere in here. We've got some Parmigiano-Reggiano. If you're going to use Parmigiano, it's got to be Parmigiano-Reggiano, okay? We're going to put that in there. We're going to melt them. A little bit of cheddar. I love the English cheddar. The English make beautiful cheddar, let me tell you. They make fabulous cheddar. If you've never had an English cheddar, I highly recommend you try them. Let me tell you, they're wonderful. Goat cheese, I love a domestic goat cheese. I love an American-made goat cheese because it's very mild. There's nothing wrong with an English or a French or an Italian goat cheese. They make beautiful goat cheese too. It's a little too goaty for me. I like it more creamy and mild. But any goat cheese, wherever you are, whatever country you are, you've got to be careful because I have people from everywhere. A lot of people in Australia, a lot of people in Greece, a lot of people in India. I mean, all over the world. It's amazing. You know, I forget because, remember, my whole life, friends, I was in my school or my restaurant in Fort Lauderdale, and I didn't, of course, I had people that came and visited Fort Lauderdale from all over the world, but really my main audience was people in Florida. And now we've got customers from all over, subscribers all over the world. It's quite amazing. I love it. I'm having a lot of fun with this YouTube channel. I love it. Look, look, look. The onions are caramelizing. You guys see? They're caramelizing. So now it's time to put some leeks in there. And in the leeks, friends, I like to put mostly, if I can, the light green or the white part of the leek. It's sweeter because it grows under the ground, and it's much sweeter. The green is okay to make stock, you know, like a beef stock. So what I do is I cut that off. I freeze it. It doesn't look so good, but it does the same, and it's perfect to make the beef stock. So we don't throw it away. I don't throw nothing away. Also, one more onion that we're going to put in is chives. We'll talk about that later. Hey, you know what I got? I got onion salt. You go to our website. There's onion salt. Delicious. We're making an onion pie. We're going to use onion salt. I know. I'm excited. I get excited easily. You know what? I love my job. I love what I do. I love the opportunity that I have to teach you guys on YouTube. It's really, really cool. You know, every night in my school in Fort Lauderdale, I would have 30 people in each class, and I was like, that's a lot of people already. Now we got thousands of people that are watching us. That's quite amazing. So now the leeks, you want to use the light green part if you can. They're not always easy to find. You can't find leeks? Put more onion. Don't worry. Another onion we're putting is shallots. Look how big those shallots are. Mamma mia. They make some big shallots these days, let me tell you. They make them. They grow them. I don't know how they make them. Let's see. I think I have it in here somewhere. Well, oh yeah. Look. Look at this. Is that a shallot or what? Now, I got to tell you something funny. You know, in Florida, we get produce from different parts of the world. This is a French shallot and this is a Canadian shallot. I mean, look at this thing. Hello. What is going on over there? French and Canadian shallots. Now, you know, I tested them. I said, okay, something's got to be, like, different, okay? Uh-uh. I can't believe it. This tastes the same as this. You would think, hey, maybe there's a difference. Nope, no difference. I would say maybe the other one is sweeter. Nope. So, I'll tell you what. There's a grocery store in town that sells three of them for $4, and then you go to the other grocery store, three of them for $4. I'll take those. Thank you very much. And they are amazing, I'm telling you. All right, so look. The onion and the leek are doing good and the shallots. Remember, you put the shallots at the end, friends, because you don't want them to be cooked at the same time. They don't cook at the same time. We're also going to put some sun-dried tomatoes in there. And the sun-dried tomatoes I buy, friends, and you notice they're cut very small. They're cut very small. I haven't been drinking, I promise you. But they're cut very, very small. I don't want a big piece of sun-dried tomato. I like a sun-dried tomato. And I buy the sun-dried tomatoes that are already moist, so they're not the dry one. You remember years ago you bought sun-dried tomatoes and they were so dry you had to rehydrate them? And a lot of people will rehydrate them in water. Water. I don't know if you know about that, but I hate water. Water in cooking, I only use it when I make stock, when I cook pasta or vegetables, or when I make a cornstarch slurry. That's the only time I use water, okay? Maybe, okay, brine, brine. When you make a brine, you got to use water. Otherwise, I don't use water. Water don't taste like nothing. We don't use it. We don't like it. So look. Look what I got here, my friends. I got the cheese that has melted. It's doing quite well. And now, as soon as the cheese is completely melted, we're going to add the eggs. All right, so let me make sure I don't forget nothing. I'm going to put a little bit of black pepper in there. Just a little bit of black pepper. We're going to put a little bit of onion salt in the egg. Hey, take it easy. Not too much onion salt. You see, look, look. It's a very easy recipe when you think about it, right? I mean, it's a lot of prep. That's a lot of prep. We got to make sure the onion are completely, completely cooked, my friend. And then what we're going to do, we're going to— I got the immersion blender. It's easy. I mean, we can take a whisk and do it. What do you think? I think I like better the immersion blender. Let's do it. I like better the immersion blender because if any of my cheeses did not melt by any chance, this is going to take care of it. Okay. Oh, you know what you could do also? You could put the cheese directly. But I like it better to melt it. I think it's much easier—you could put it, otherwise you could sprinkle it on your pie, you know. It would be all right also if you don't have one of those. So now look. This is well, well melted. Now what we're going to do, we're going to temper the egg with the cream. We don't need to worry too much about tempering because we got the white. Oh, I didn't tell you about the eggs, folks. But it's three whole eggs and three yolks. Okay, so I really have six yolks and three whites, okay? And I don't need that much more than that. It's perfect. Oh, do it slowly. Oh, be careful. So it's okay. You know, like I said, you have the white. When you have the white, you don't need to worry too much about tempering. You see? And some of the cheese did not get completely, completely— You think I'm going to leave that cheese in there? No way. I'm not leaving it in there. Hey, you over there, don't go on my stove. See? There you go, right there. Oh, boy, I better be careful not to knock this thing out. You know what? Let me be safe because I know me. Yeah, I know me. I'll drop it off, and I'll make a mess in the kitchen. It wouldn't be the first time. Hey, how am I doing with my onion over there? Oh, yeah, we're looking good. We're looking good. They're nice and soft. Matter of fact, you know what? I'm going to turn this off somehow. I'm going to turn it off. There you go. Goodbye. This is it. You see? They're beautiful and soft, and you can see them. They're nicely caramelized, and that's enough. That's enough. So now let's make sure that everything in here is nicely mixed. I don't want to put too much air bubbles, so I'm keeping the blade down. I just want to make sure the cheese is all nicely melted, okay? I got my salt. I got my pepper. You know what you could do also? Friends, you could add a little bit of garlic in there, too. As a matter of fact, you know what? I'm going to do it. I'm going to add my little puree of garlic, and I know I have it somewhere. It's not in this fridge, so don't go anywhere. I'm going to go get the garlic. A few moments later. Oh, here it is. I found it. Okay. I found it. It was right there, friends. Mamma mia. This is why I love my garlic puree, friends. You see? This is why I call it mise en place, and I forgot, because I don't like to leave it at room temperature. A little bit. Don't put much. Don't put much over there, friends, and we're going to mix it in. Let's continue. Just give it a quick little mix here. There you go. That's it. Okay. Mamma mia. I'm telling you, my friends. Okay, so now. Now then, everything is off. The stove is off. We are now going to plate this thing, okay? So what we do, by the way, if you have some of this onion left. Oh, you know what? Check the video. It's going to be in the essential. I'm not sure where we're going to put them on YouTube, but that pie dough, you pre-cook it in advance, and then when you take it out of the oven, after 30, 35 minutes and it's cooked, you put some egg white in it, and you bake it another five minutes. And you know what that does, friends? You squite. You know what that does? That sears in, so none of the cream is going to get in the dough, and the dough is going to stay nice and crispy. It sears in, so none of that custard, if you will, is going to go in there. Okay, friends? So look. Let's put these leeks in there. Let's be generous, okay? Don't be afraid to put a lot of this. You know, you could, I mean, I'm making an onion pie today, but you could sauté some mushroom or you put a spinach in there. You can put a lot of stuff in there, friends. I'm telling you, it will be delicious. We're going to pop it in the oven for about 25, 30 minutes, right? And then we're going to let it rest a little bit, and we're going to cut it, and we're going to serve it with a beautiful bell pepper and tomato coulis. I made one of those. In fact, it's in the sauces. You can see it. Look at this. I should do this for a living. Check it out. Look at this. So, you know, sometimes I have too much, and that's okay because I put them on top of a steak, on top of a chicken. I love them just like that, or I put them on scrambled eggs if I have too much of these. You see, look how beautiful that is. All right, we're done. Let's take it out of here. All right, let's see what we're going to do now. Now we're going to take the custard, friends, and we're going to pour it in here. Let me make sure I don't forget nothing. Let's mix it up really good. See, look how beautiful the custard is, friends. Look at this. Make sure there's no cheese in the bottom. If you feel a little piece of cheese right there, make sure you mix it up really good. Because if you leave that for a second, you know what's going to happen? The cheese is going to fall in the bottom. So make sure you mix it up really good so you don't forget any of the cheese. Oh, yeah, baby. You can make some custard with this. Just custard. It would be delicious. Cheese custard. With this, right? You put this in a glass ramekin and you bake them in a water bath. Oh, yeah. Now you have to be careful here, friends. You have to be careful here, okay? I don't want you to put too much. I want you to put as much as you possibly can but not too much. And you'll see what I mean by that in a minute. I don't want to put more than I have to because if I do, you know what's going to happen? Then it's going to go underneath the mold, between the mold and the dough, and then it's going to make it impossible to unmold it. So be very careful. You want to put as much as you can but don't put more than you have to. As much as you can but no more than you have to. That's really that simple. And then on top of it, we're going to put a chive. Because chive is the only onion you don't really cook. You're just going to bake them in the oven gently, okay? You don't want to saute chives. They're so delicate. They're like the most delicate of all onions. Oh, mamma mia. Do you think I'm putting too much? It's possible. So we're going to put the chives in there, friends. Just right there. Beautiful chives. They're not that beautiful, really. Sometimes I wonder about me. And I saved some Parmigiano-Reggiano that we grated with a microplane grater so it's beautiful, you see? And you certainly can shave it at the last minute, just put it right on there. But I make it in advance. Otherwise, the videos are too long. But you take a microplane grater and you can grate this Parmigiano-Reggiano. Okay? There we go, friends. Look at this. We're going to bake this in the oven. And then it's going to be in the oven for, hey, take it easy, you. Come back over here. And then we're going to pop it in the oven. Do you think I can put a little more? Let me see. Now that I finished with the Parmigiano, look at this. Look at this. Hey. Put as much as you can, as much as you can. I have no more cheese to put on top, so take it easy, champion. Look at this. Nothing left. I should do this for a living. All right, here we go, friends. Now we're going to take it and we're going to pop it in the oven. And, oh boy, that's going to be dangerous. I should have done that in the oven. You know what? But I don't learn. No, no, no. Fifty years is not enough in the kitchen. Oh, thank goodness I haven't been drinking anything. Put it in the middle. The oven is preheated at 375, my friends. You don't want it to be too hot. 375 Fahrenheit. But Jack is going to put it where it is in Celsius because I get really confused with those two. We're going to come back in 25 minutes. We're going to take it out. We're going to let it rest. And we're going to serve it with a roasted bell pepper coulis and an arugula salad we're going to put on top. So I'll be right back. I'm going to clean up this whole kitchen. And by the time I come back, it'll be nice and ready to go. All right, friends. It's been about 25, 30 minutes now. I'm going to take it out. I'm going to take it out and we're going to let it rest. Oh, yeah, baby. Oh, yes, yes, yes, yes. Check it out, my friends. I'm going to put it right there. And I am going to let it rest for 15, 20 minutes before I cut it. If I cut it now, it's too soft. It's still too soft and it needs to set a little bit. And every time you have a custard, a lasagna, anything, you need to let it rest. You need to get some of the moisture out of it. You kind of know usually if you just put your hand on top of it like that and you feel a lot of heat coming out, a lot of steam is coming out, a lot of moisture is coming out. We need to let it out so it has time to solidify when I cut it. So we're going to wait 15 minutes and I will be right back. All right, friends. We're back. I've waited about 15, 20 minutes. You have to wait. Remember, it's very important. Now what I'm going to do is I'm going to serve it with a little vinaigrette, with a little arugula salad on top. I love it. And a bell pepper coulis. The bell pepper sauce is nice and thick. I don't want it to be liquid. I don't want it to be running on my dough. You can learn how to make this and the sauces and the sauces and the sauces. Yeah, that's what it is on YouTube. And the sauce. Bell pepper coulis. It's delicious. All right, we're going to make a little vinaigrette. And I don't want to do an emulsified vinaigrette. So just a little bit of olive oil here. I got a basil olive oil here. And I got a rica lemon balsamic vinegar. But I don't want it emulsified. I don't want it to be thick. And we'll put a little onion salt. A little onion salt. And I'm going to put some black pepper. I don't want it to be thick. You know when I make a little vinaigrette for arugula, arugula is so wimpy, flimsy. Wimpy. It's more like flimsy, right? And so I don't want it to be emulsified. You know, I don't want it to be like thick. So I'm just mixing those two. It doesn't really matter. We just want to blend them together. But just in case, I just want to make sure that it's good. You taste it. You know, people say to me, what's the measurement for a vinaigrette? You know what's the measurement for a vinaigrette? Until you like it. A little more vinegar. That's the right measurement. We're going to mix this up. Let me get another spoon. Well, I got a fork. So there you go. Just a little quick vinaigrette. And I'm not going to put a lot, my friend. Just going to put a little bit, okay? Let me put that fork out of the way. I don't want people to tell me, hey, you're eating with the same fork. They're not here eating with me, but they don't want me to eat with the same fork. So, look, mix it up a little bit, okay? You don't need a lot. Just a little bit of oil. That's all. A little bit of vinaigrette right there. But this, this is nothing, my friends. What's important is how we're going to take the pie out of the mold now. I got a trick I'm going to show you, okay? I got two spatula, I call them fish spatula. I'm going to take this, and I'm going to put it on the pot. You're going to wonder, well, why is the pot upside down? It's the only time I cook with a pot. It's the only time I cook with a pot upside down. But you watch. It's because I have to put this pie thing. Remember, it's got a removable bottom. Well, you don't remember that because you haven't seen me make the thing. But this thing's got a, whoa, it's got a removable bottom. So if I put it in something that is about that size, the center of it, and then I remove it, the mold should come right out. The mold came right out. You see how cool that is? So now what I'm going to do, friends, I'm going to carefully. Holy mackerel. I'm going to carefully move it, and then I'm going to take it, I'm going to move it right there. Oh, I can breathe a little more now. Oh, it's still hot. It's still hot. So now, now it's, you say, well, let's cut it. Well, no, we can't cut it yet because I got a mold underneath. The removable bottom part is in the bottom. I don't want to cut it on it because it's a nonstick one, so I got to go underneath. You see, look. You can't see because it's, you see, look, look. You see what I'm talking about? Right there, my friends. You see right there? Okay, so we're good now, right? So now I can take this out of there. Goodbye. Oh, and I got a, now I got a dirty towel here. Let me clean it up. I want to clean it. I don't like to work on a dirty surface, friends. I hate a dirty surface. I like it to be clean all the time. You see? So then it makes it easy. So you saw how I did it, right? It's pretty easy, right? Everything is easy. When you see it, you go, I can do this. Of course you can do this. There's nothing in the kitchen you can't do. Now, I'm not saying this is Wednesday night, the kids are hungry, let's make them an onion pie. No, you're not going to do that. But this is like, hey, you got a dinner party, you want to do something really quite special, this is it right there, friends. You have it, okay? And you can put anything you want in there, all right? And you don't even have to make the dough if you don't want to make the dough. You can buy a pre-baked dough or pre-made dough. And they're pretty good. I think Peasbury make a decent dough. Peasbury, I think is what it's called. All right, so look, we're going to go now, and we're going to do one of those. Very important. And we're going to cut it up. This is not all. Let me get a knife here. Here you go. We're going to go and take a chef's knife right there, we're going to go in, and we're going to go, please come to papa, nice, eh? Nice. Thank you very much. Oh, yeah, baby. All right, we're going to make a nice slice here, friends. I'm hungry. All right, nice slice. I could have made a bigger one. Make sure I got it perfect here. So I'm going to take a little bit of that sauce right there, friends, that coulis. Like I said, it's not a running sauce, okay? I don't want it to be runny. I want it to be so I'm always going to run all over the place, and I don't want it to run all over the place, see? Just like this. You don't have to put a sauce. Just a vinaigrette is good enough. And right there, my friends, look at this. Look at this, friends. Look at this. I hope you can see it. It's absolutely beautiful. Look at this. Gorgeous, gorgeous, gorgeous. Now we're going to take a little bit of that arugula salad right there, and this is it. This is all you have to do, my friends. You see, that was not difficult, right? You have to admit that the whole thing was not difficult. This is it, my friend, onion pie with an arugula salad and a roasted bell pepper coulis. I hope you try this recipe. Don't forget, if you like it, give us a thumbs up. Don't forget to subscribe to our channel, and don't forget to ring the bell. I know you're going to love this. You've got to make it. It's amazing. As a matter of fact, you know what? I'm going to try. I'm going to try, friends. I'm going to try one. I'm going to try right now. I'm going to tell you if it's any good. If it's any good. I know it's good. Oh! Mmm! Oh, yeah, baby. With an arugula salad on top. Mmm! I made a mess. Mmm! You have to try. It's amazing. I hope you make the recipe. We'll see you next week.