How To Make Amazing French Onion Soup
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If you can make this one day ahead the flavor will be much improved. Also, it's very easy to warm up, top with cheese, and broil the next day for a fast meal. As always, the ingredients and print recipe are linked in the description. Thanks for watching and sharing our videos.
I've probably seen 50 videos on how to make french onion soup. Not one of them has ever used tomato paste. Interesting, but I think I'll skip it. Just something about having red soup vs. the traditional dark brown colour I guess. I also think french onion soup should taste beefy, not anything even resembling tomato. I'm going to try your recipe this weekend. Thank you!
@10:44 [Stares agressively at camera] "I tweaked it…"
HAHAHAHAHAHAHAHHAHAHAHAHAHAHAHHAHAHAAHAHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAHAHA
My girl and I are pissing ourselves!!!
HAHAHAHAHAHHAHAHAHAHAHHAHAHAHHAHAHAHAHAHHAHAHAHAHAHAHHA😂😂😂😂
If you can find dried mushrooms at Costco they give every stock that unami you need, although dried stock powders are lifesavers and should be in every pantry.
Jim you are a master of art with the stove, dutch oven and wooden spoon with this dish! We watched this video about 2 weeks and ago I decided to make this last Saturday evening. I, for once, did pretty much everything (see, I can't even copy a recipe when I try) like you showed. I had a little less onions, so I cut the ingredients down some. I had 5 large sweet onions…
After the 90 minute mark, my patience started wearing thin. By now, it was 7:30 PM, I had pretty much been on my feet, in the kitchen, back to the TV, watching and hoping to see Alabama and Georgia lose their football games. My onions were barely starting to yellow from white. They had reduced about 60%. I started cranking the heat (gas) to high for a minute, then back to low. Stir, stir, stir. High heat, then low. Stir, stir, stir.
We finally got to the tomato paste stage, then flour, then white wine, then beef stock. I didn't have any brandy or other liquor, heck, if I had, I would have consumed it already from waiting. Those that know me know that if I cooked onions slowly for nearly 2 hours there was something wrong.
Well, it turned out, very rich, very good. I got a long Cuban bread roll from Publix that day, sliced up about half of it, toasted and dried it out in the toaster oven during this 2 hour escapade. I then cut it up further into cubes, tossed in olive oil and a touch of garlic powder and returned to the oven for further toasting. I grated a bowl of Gruyere cheese and we sat down with a bowl of French Onion Soup about 8:15.
It was delicious and I'd say worth it. Thank you again for a great idea, recipe and cooking method. You have really hit the nail on the head with many of these dishes.
Excellent video! My mom always made her onion soup with half chicken both and half beef broth. Great flavor!
after the bread toasts and before its put in the soup rub the bread with a cut clove of garlic
I use chicken stock all the time in my fo soup
Hes good all ways and recipes all ways on point
Lots of tears during onion cutting 😁
Amazing video. I am looking into buying some new pans. Any recommendations?
Jim, been watching you for a long time. I used to be a Chef/Sous Chef for almost 20 years. You have a fantastic way of teaching and man you know what you are doing. Thanks for showing everyone how to cook and have fun at the same time. You are the man!
I love this soup! I almost always do it slightly different though and do a two pot version. 1 Pot is the big soup pot and it starts with the Beef Broth/Stock and some stew meat. It goes down first for a while till the stew meat is almost ready to eat. Then I add the cooked onions and everything else. I find adding stew meat adds some body/protein to the soup and helps keep you full longer. I'm going to try your recipe, but I'm definitely adding meat to it! Thank you for posting this.
ehhh tomatoe paste no thanks
There definitely should not be any tomato (Or very, very minimal at most) in a French onion soup. It basically turns it into pizza in a bowl.
Thank you so much for sharing this recipe!
This takes a bit of time, but it’s worth the effort. The flavor is wonderful. The best French Onion soup I’ve ever had. I followed his recipe, but substituted sherry for brandy. This one is a ‘10,’ folks.
Hey I love your channel. You have great recipes. However I'd really enjoy your take on apple stuffing stuffed pork chops. Maybe with a Cider glaze? Thanks. If anyone can do it this channel can. Malcolm
Love the basic, but I love elevated…
– roasted bone broth simmered with aromatics and and parmigiano rind
– extra umami via a little soy sauce and fish sauce.
– added gelatin in the broth
– several types of onions
– toasted baguette
– aged gruyere and parmigiano reggiano melted/caramelized
– finished w/ a dusting of chives
Is that a plastic spoon?
This looks so good.
The only true Gruyère cheese is from Switzerland. Look it up, the village of Gruyère is in Switzerland. That stuff they call gruyère français is an imitation of Emmental and an obscenity!
Damn this channel makes me HUNGRY!!
I love cooking with dried Basil.
This man just said brandy and vermouth are similar !! I don’t want crazy people cooking for me !
Finally an American who can pronounce 'caramel' correctly lol
Where do you get your spoons from?
This is my very favourite soup. A number of years ago, I had a huge allergic reaction to something and it became systemic. Therefore, my specialist put me on a limited diet. I was not to eat any red meat, at all (and a bunch of other things). My (then) husband made me a vegetarian version of Onion Soup. He used soy sauce as one of the ingredients. I think he also used some Bragg's Sauce. It was the. most delicious soup ever. Also, just the other day, I was watching a cooking show with Prue Lieth, a noted British chef, and she added to a soup she was making, some Marmite!!! She said, not too much, just a little bit, and it adds an "umami" quality to the soup. So, there you go, some ideas for vegan/vegetarians who can't use beef (or even meat) for the stock. There are ways around it. My husband proved it can be done and done with amazing flavour. :). I love your show and recommend it to everyone. My favourite, of course, is when your son gives it his critique. He is so special. What a wonderful young man you have raised. Kudos to the both of you.
Thank you for this video. Definitely going to make this for dinner- vegan style❤
Looks sooo delish!! I like to drop a parmesan/pecorino rind into the pot while it's cooking – flavour bomb!!
I'm going to give your recipe a go, I tried to make this once and it was just a greasy mess
He should of had his son taste it also.