Poor guy. Yes he should have had goggles! I've heard that if you submerge onions under water they don't irritate your eyes. However, I assume that could affect a recipe...I wonder if it leaches the onion flavor out of the onions. I have questions
@@audreystarr6166 only real way to not get the waterworks flowing after cuttin onions is to have a really sharp knife and doing it fast, it works up until a certain point where you get too many onions to cut to do it fast enough. the onions only causes you to cry if you bruise the cell walls of an onion which a sharp knife doesnt do as much
@@audreystarr6166 This is an old wives tale. A sharp knife is all you need, the thinner the better. I have an ultra thin Santoku-style knife that I use for all my vegetable preparation, and I can't remember the last time I teared up cutting onions. **Edit: I take that back, the only time I tear up is when grating onions. Some people would say "why bother grating them, just use a food processor". Fair point, but the texture just isn't the same for Swedish Meatballs or Kubideh.
I worked in a restaurant in New Jersey for many many years. I made a lot of onion soup. Not only is a proper onion soup absolutely delicious, I also think of it as medicine. It can pick you up if you are not feeling so well. Really. Excellent job on the recipe.
Easily a top 3 soup. also simple to make, not necessarily easy from a labor perspective because you have to chop a fuckoff load of onions, but the only possible areas to screw up are the caramelizing of the onions and not burning the ever loving shit out of it with the broiler because you thought you had enough time to smoke a cigarette.
I like how you show little tips like at 9:00 where it lets people know what to look for and how to adjust and still make the recipe work for each unique situation, despite the circumstances. This helps a lot more by having visual cues to look for as opposed to saying crank up to high heat for X amount minutes and people get vastly different results
vraiment ?? C est un excellent cuisiner c'est sur et soupe doit bonne mais mettre de la sauce soja de la sauce Worcestershire et du parmesan c'est sacrilege !!!
I love this show. I've watched 3 videos so far and I'm hooked. It easily went from "not another cooking show" to probably the only cooking show I'm gonna watch haha. Glen and Friends is another favorite of mine. That's all
Sam the cooking guy is fun to watch, he makes some awesome recipes. A guy named Alex makes some amazing culinary videos as well, he’s a French fella I recommend both of them if you haven’t seen either of em yet!
I always watch you on my television so I can never comment or "like" your shows. I am finally watching on my computer. I love the recipes you make. The wedge salad, the pasta salad, the Sunday sauce, everything!!!!!! It is a joy to watch you cook and it is very calming.
Now that I've watched a bunch of your videos, I know you say you're not a chef... But you are. Your attention to the details and making it perfect, I think far surpasses what a lot of other chefs actually do. This is one of my all time favorite dishes. I dont think I could make it half as good as you did here, but I'll give it a try.
Stephen owned a food truck business before he started his YT, so yes!! he is definitely a chef! His recipes were phenomenal! I always think you’re a chef if you’re the one overseeing the whole process of cooking recipes you created, cooking yourself or teaching others to cook them, you qualify as a chef, especially if you are earning an income doing it.
A true chef doesn’t necessarily have a degree or pedigree from a preceptor…it sets one apart but I agree that it’s like Van Gogh….trust your instincts and keep on going…we all have friends and families that are our best critics. Cooking is an art with an underpinning of science because at the end of the day it’s about chemistry.. cooking IMHO is a calling that becomes a passion…and in my very humble opinion there are no rules, just like painting. Balance, yet intrigue, harmony yet something unexpected… thank you Steve for this one, it’s been a journey following you!
@@jeanniebrooks If you are cooking food, you are a cook Chefs run a culinary program, that's how they earn the title ( chef means chief in French, ie chief of culinary program in a restaurant
Another amazing touch to French onion soup is before you add the wine, add about 2 shots of Hennessy. Once cooked down, it adds a great sweetness and roundness into the onions that the wine doesn’t give.
@@dewilew2137 It does if you just use them for cooking I'd say, you can check out Alex the cooking guy's video on French onion soup, he did the same thing.
Lovely way to make this if you are going to make your own stock - I do when I can. You can make it with good low or unsalted boxed brown stock if you don't make stock. Just following the other steps for this is perfect. Great idea to cut the bread into croutons!
I became obsessed with making my own croutons after finding out how much better they are than pre-bagged. Bit of garlic oil in a large freezer bag with cut up bread, toss it around and lay on a sheet tray. Tiny bit of salt to enhance the flavor and stick in an oven under the broiler for a couple minutes and they come out to my liking, though you can probably just the bake setting as well.
Man your the bomb. I asked for a onion soup recipe two days ago. You came through in record time. Thanks a thousand times🙏🏾 . Definitely gonna try this recipe out. Thanks again. 🤜🏾🍲🤛🏾
This looks perfect. Every step is made to maximize flavor. I always have thought that this is one of the world's best dishes and highlights the flavors of French cuisine as well. Thank you!
French Onion Soup is a favorite and I've made Julia's recipe for years. I'm making yours next -- so many thoughtful and creative improvements, like the soy sauce (inspired blasphemy) and bite-sized croutons. Genius. You are a true friend ( "I made a mistake. Add a second layer of cheese." ) and I love your channel!
My mom used to make the Julia Child onion soup when I was a kid... I only now realize how much work was involved. I love onion soup, it's like a dear old friend, and this recipe was awesome.
I've been searching for the best french onion soup recipe online. I've tried so many and I think this is the winner! I love your idea about the croutons and it's an absolute must that the onions caramelize enough, otherwise your soup is a lost cause. Thanks so much for this recipe!
I have everything except the Sherry I’ll head to the store tonight and make this on the weekend I’ve always loved French onion soup. I just love your take on the croutons especially the rubbing each one with a little garlic, nice touch.
I have been following you for years now. I check your site daily. Your recipes are amazing and the way you present your instruction is the best! Of all the recipes you have made that I have tried this is by far my favorite! Amazing. I baked french bread and made croutons from that. One of the best meals I have ever prepared. Thank you for your great work!
Quick tip to help reduce broth scum: before the main boil, blanch the bones in boiling water for 5-10 minutes then drain into a colander and rinse them off to remove any flarpy stuff. Then make the stock in fresh water. It adds an extra step, it's an easy one that really improves the end result. *[edit:] However, as Bernergy Bloodmoon pointed out, this recipe really benefits from dark brown broth so the blanch after browning probably is not actually ideal in this case.* Both Maangchi (sokkoritang) and Kenji (tonkotsu ramen) do this, and I think it made a difference in a lot of other soups and stocks I've cooked.
Though you usually don't blanch bones for brown stocks because they should be dry for the roasting process since you want them to colour nicely not cook. But if you've got the time sure go for it.
@@Bernergy I have roasted bones first, then blanched. The stock will still get fairly dark, although in that case it probably does sacrifice a bit of the color and depth of flavor that the browning would otherwise add.
@@indiecognition I've never seen someone blanch bones after roasting them O.o You usually blanch them to get rid of impurities, bone splinter and some surface fat. Doing that after roasting them makes 0 sense to me. But you do you if it works for you :)
@@Bernergy I don't think blanching after roasting *totally* washes away the flavor and color added by browning the bones. Although its definitely not going to be quite as deeply flavored, and some of the benefit of the Maillard reaction literally goes down the drain. But blanching still reduces scum and debris, and browning beforehand probably adds a little something. If a technique specifically calls for roasted bones as an important part of the end result, I wouldn't blanch after that. But if the recipe just uses raw bones, I think a quick broil before the blanch can develop a bit of extra flavor. Although I haven't tested side by side.
I followed the recipe to the letter and spent 24 hours on the beef stock. AMAZING!!! The only way I will make this soup from now on. Thank you so much for teaching us how to make stock!
That is ridiculous, a few minutes ago I wanted to check a recipe for French onion soup, just as you posted this. Great minds think like me 😂 🤣. Looks awesome, can't wait to try it out
Hahahaa. I have never heard of that line until now. It’s a good one 😁 I will now being using this line for the rest of my life. You made my dang day, Jan. 👏🏻
Excellent level of detail. Love the vibe and music as always. Thanks for the great content. Gonna add some of these tricks to my own french onion soup. I don't have access to the bones, so I use a stock from a supermarket...but the roasted veggies added to the to stock before straining is a cool idea. And that fat/stock divider device - dang!
Save up your bones from steaks, roasts, chops, etc. you can make a big batch at the end of the year, and freeze most of it. It’ll keep in the freezer until the next year. It really is worth it!
Bless you. I’ve seen so many “French onion” soup recipes that completely ignore the fact the reason it’s called “French onion” is you Julienne the onions, cutting them long ways so they don’t melt into mush when being caramelized.
I really respect that you're not afraid of looking like a dork holding the camera in your mouth, or to show yourself almost crying from chopping all those onions. It's about the food; let's cook.
What stood out to me while visiting France was the crouton. Typical US restaurants the bread is mushy crap but the day old banquette is pleasantly chewey and still crispy in the hot broth. The texture is perfect.
my one contribution to this is that the oil from those little jars of pre minced of garlic makes the garlicking your bread step about a billion times easier than rubbing each crouton with a single piece of garlic. Also it's good for a lot of bread applications or if you have to make clam dip - people get precious about the need for fresh garlic but the value isn't the pre-minced nature of it it's that it also comes with a liquid garlic oil
Man I love your channel. I said before and I'll say again, you were one of the inspirations for me starting my channel. I was already making my own stock for a long time, and generally I roast my bones first, but I've never tried roasting the veggies first as well. You just keep upping the game. Challenge accepted, I'm gonna give this a go when I do my next batch this week. Thanks for all the great content brother!
My friend, you have better knife skills than almost any other cooking show presenter I've ever seen. Excellent! Most of them (even the big name "chefs") make me wince when I see what they do. I find myself either getting frustrated with how long they take to prep or waiting in expectation of seeing finger parts in the food...Excellent! I can tell who really knows what when I see them handle a knife. You know what you're doing.
OH MY DOG!!!!! After watching this video I am SO ready to make some onion soup!!! But then again it doesn’t take much since its currently cold out!! Purrfect for soup weather!!! ❤️
I'm only 3 minutes in and my stomach is roaring - I'd quite happily just skull one of those quarts of stock. It makes me really happy to see you're still making vids. At some point during the last two years of pandemic I fell off and haven't been watching much youtube (or cooking). I'll definitely give this a go, as I've only ever eaten a true french onion soup once, and it was one of those life-changing moments. It's hard to wrap your head around how such simple ingredients can make somethings so delicious. Salut.
As a note: use raw milk Emmental if you're opting to use that instead of Gruyère. Pasteurized Emmental can taste a little bland, while raw milk Emmental has a nice complex nuttiness.
I absolutely love this channel! Keep up the excellent work. Really enjoy that you don't feel the need to show off knife skills. Keeps it real for us that just take our time.
Love ❤️ your Channel. You're a well trained, no-nonsense Cook! You know how to get around tearing with slicing Onions? This is it: Cut the Root end first, then the other end. Now slice the onion in half, then slice your half moons. Try it...and you'll see! 😉 Can't believe Chefs are taught to slice with leaving the Root end intact?🤔🤔🤔 idk where they got that idea? My Mom was a Cooking Instructor in her Country. And she taught me this since I was 12 that I started cooking in large amounts for our parties?
That is just a stunning looking soup bro, I mean seriously. Homemade broth, fresh croutons and caramelized onions with the cheeses. My goodness I’d lick the inside of the pot.
I live in france, onion soup is a nice starter that i eat whenever i can..Its one of my favorites.I wish the french would do it like you do. I will try to make it one day, and i assume i will never order it again from a restaurant since the home made version will be so much better.. Like Tartiflette. I never had a tartiflette better than my own. thanks for the video
I recently got those red silicon roasting racks myself, great all purpose tools. I've used them for various things, such as dry brining by separated Thanksgiving turkey to steaming pastrami. So good. I've never used them for placing hot items on the counter as you do (I have cork trivets for that), but it shows how useful they are. Greatly recommend.
This is Almost exactly how I make my stock and soup! I love the results. I love making this every fall! Great job looks amazing! Thanks for all your fantastic recipes and passion for food!
In Japan, a guy would walk around the neighbourhood on certain afternoons, announcing something in a sing song voice. Turns out he was the knife sharpening dude. Housewives come out to get their knives sharpened. Every neighbourhood should have a personal knife sharpening service. 🙂
Fun fact I use the same dry sherry to deglaze with. I just made mushroom swiss burgers last night. I through some onions in the skillet I cooked the burgers in and deglazed it with the sherry. Then just added the onions to the mushrooms and sauce. It was just fun watching somebody use the same brand same dry sherry to deglaze a pot full of onions like I just did last night.
Ugh! I'd mud wrestle a polar bear for a bowl of that soup right now. My favorite. Also, my 12qt. stock pot from "made in" cooks like a dream, I love it. Thanks for that recommendation. Now I just need bigger things to cook. lol
Shows how much prep goes into such a magnificent dish. I will make a version with just a bit of bones and using white wine instead of sherry. Bravo chef, fantastic!
Looks good! I did the same thing, i put the croutons in the soup and it was mush.... Soup first, some cheese, then crouton then more cheese. Nice lesson! cheers!
Every time I've made French onion soup, it always needs salt. So I add soy sauce instead as it adds more flavor than just salt. I also use parm and Swiss cheese. Aged Swiss is best.
I'd bet the thought to put cheese under the croutons came to him while it was broiling and he was thinking about that first bite, rather than after the first actual bite. We have tasted and tried enough foods that we can try things in our head and have a pretty accurate idea how it will taste or feel, and I think this is one of those cases. I also agree that the extra cheese under the bread would help reduce the sogginess of the croutons until the official breach of the soup. More cheese is almost never a bad thing as well.
I truly like the way you cook. Thanks for you videos. I have tried several of your recipes, Eggplant Parm & sandwiches, Hoagies, simple weekday sauce.I love onion soup and have made it many different ways…….This is the next way.
just a quick tip to help reduce onion fumes hitting your eyeballs... nothing magic, but simply setup a small fan to the side of your work area and point it to blow across the work area where you are cutting the onions. It just moves the onion fumes away from your eyes. It works!
This is how it’s done. I love the crouton idea. Also the layer of cheese before the croutons. Outstanding recipe! I wish I could pop over for a bowl. 👏😍
I think the best part of this video is seeing how you're trying so hard not to address that you're still actively recovering from cutting all of those onions well into cutting the baguette.
![Kodak Black - Sharp Vibes [Official Music Video]](http://i.ytimg.com/vi/oEV0OoLJeIs/mqdefault.jpg)
Big respect for maintaining professionalism and pushing forward even though the onions were clearly making him suffer ha ha.
Oh my god yeah i noticed that
Poor guy. Yes he should have had goggles! I've heard that if you submerge onions under water they don't irritate your eyes. However, I assume that could affect a recipe...I wonder if it leaches the onion flavor out of the onions.
I have questions
@@audreystarr6166 only real way to not get the waterworks flowing after cuttin onions is to have a really sharp knife and doing it fast, it works up until a certain point where you get too many onions to cut to do it fast enough. the onions only causes you to cry if you bruise the cell walls of an onion which a sharp knife doesnt do as much
Bro looked like his girl just left him 😂
@@audreystarr6166 This is an old wives tale. A sharp knife is all you need, the thinner the better. I have an ultra thin Santoku-style knife that I use for all my vegetable preparation, and I can't remember the last time I teared up cutting onions.
**Edit: I take that back, the only time I tear up is when grating onions. Some people would say "why bother grating them, just use a food processor". Fair point, but the texture just isn't the same for Swedish Meatballs or Kubideh.
I worked in a restaurant in New Jersey for many many years. I made a lot of onion soup. Not only is a proper onion soup absolutely delicious, I also think of it as medicine. It can pick you up if you are not feeling so well. Really. Excellent job on the recipe.
I agree with you 100. French O is an amazing pick me when your down.
I’m from Montclair, New Jersey! Essex county. Where are you from?
Middlesex County here
Easily a top 3 soup. also simple to make, not necessarily easy from a labor perspective because you have to chop a fuckoff load of onions, but the only possible areas to screw up are the caramelizing of the onions and not burning the ever loving shit out of it with the broiler because you thought you had enough time to smoke a cigarette.
That cheese in the thumbnail already has my heart
i love onion soup. my mom always says she has to fart from too many onions, but i love this onion soup.
Me looking at my canned french onion soup and contemplated about what am I going to do with my life after watching this video...
I like how you show little tips like at 9:00 where it lets people know what to look for and how to adjust and still make the recipe work for each unique situation, despite the circumstances. This helps a lot more by having visual cues to look for as opposed to saying crank up to high heat for X amount minutes and people get vastly different results
I'm french and that might be one of the best onion soup I've ever seen.
vraiment ?? C est un excellent cuisiner c'est sur et soupe doit bonne mais mettre de la sauce soja de la sauce Worcestershire et du parmesan c'est sacrilege !!!
@@frapadingo8961 Perso j'en mettrai surement pas, à part peut-être la soja pour l'umami mais le bouillon il envoi du lourd quand même.
I love this show. I've watched 3 videos so far and I'm hooked. It easily went from "not another cooking show" to probably the only cooking show I'm gonna watch haha. Glen and Friends is another favorite of mine. That's all
Sam the cooking guy is fun to watch, he makes some awesome recipes. A guy named Alex makes some amazing culinary videos as well, he’s a French fella I recommend both of them if you haven’t seen either of em yet!
I always watch you on my television so I can never comment or "like" your shows. I am finally watching on my computer. I love the recipes you make. The wedge salad, the pasta salad, the Sunday sauce, everything!!!!!! It is a joy to watch you cook and it is very calming.
Now that I've watched a bunch of your videos, I know you say you're not a chef... But you are.
Your attention to the details and making it perfect, I think far surpasses what a lot of other chefs actually do.
This is one of my all time favorite dishes.
I dont think I could make it half as good as you did here, but I'll give it a try.
Stephen owned a food truck business before he started his YT, so yes!! he is definitely a chef! His recipes were phenomenal!
I always think you’re a chef if you’re the one overseeing the whole process of cooking recipes you created, cooking yourself or teaching others to cook them, you qualify as a chef, especially if you are earning an income doing it.
A true chef doesn’t necessarily have a degree or pedigree from a preceptor…it sets one apart but I agree that it’s like Van Gogh….trust your instincts and keep on going…we all have friends and families that are our best critics. Cooking is an art with an underpinning of science because at the end of the day it’s about chemistry.. cooking IMHO is a calling that becomes a passion…and in my very humble opinion there are no rules, just like painting. Balance, yet intrigue, harmony yet something unexpected… thank you Steve for this one, it’s been a journey following you!
@@juliasaludes5112
There are definitely rules
@@jeanniebrooks
If you are cooking food, you are a cook
Chefs run a culinary program, that's how they earn the title ( chef means chief in French, ie chief of culinary program in a restaurant
Ah finally a proper chef with all the steps perfectly and honestly explained without showing off or fancy frills. Looking years for this.
Another amazing touch to French onion soup is before you add the wine, add about 2 shots of Hennessy.
Once cooked down, it adds a great sweetness and roundness into the onions that the wine doesn’t give.
Onion soup should be made with sherry and white wine vinegar
You'll get the taste you are looking for when using fortified wine
I find making onion soup as the perfect occassion to practice all kinds of slicing techniques. You can even freeze the leftovers, its so fun!
Do the onions actually freeze well? I’d freeze the broth, but cook the onions fresh every time.
@@dewilew2137 It does if you just use them for cooking I'd say, you can check out Alex the cooking guy's video on French onion soup, he did the same thing.
Lovely way to make this if you are going to make your own stock - I do when I can. You can make it with good low or unsalted boxed brown stock if you don't make stock. Just following the other steps for this is perfect. Great idea to cut the bread into croutons!
I became obsessed with making my own croutons after finding out how much better they are than pre-bagged. Bit of garlic oil in a large freezer bag with cut up bread, toss it around and lay on a sheet tray. Tiny bit of salt to enhance the flavor and stick in an oven under the broiler for a couple minutes and they come out to my liking, though you can probably just the bake setting as well.
Yes! Homemade croutons are awesome! And so easy.
Man your the bomb. I asked for a onion soup recipe two days ago. You came through in record time. Thanks a thousand times🙏🏾 .
Definitely gonna try this recipe out. Thanks again. 🤜🏾🍲🤛🏾
I love this guy and his channel too, but that's gotta be luck and timing man.
This looks perfect. Every step is made to maximize flavor. I always have thought that this is one of the world's best dishes and highlights the flavors of French cuisine as well. Thank you!
French Onion Soup is a favorite and I've made Julia's recipe for years. I'm making yours next -- so many thoughtful and creative improvements, like the soy sauce (inspired blasphemy) and bite-sized croutons. Genius. You are a true friend ( "I made a mistake. Add a second layer of cheese." ) and I love your channel!
did you try this recipe? how did you like it? 😊
My mom used to make the Julia Child onion soup when I was a kid... I only now realize how much work was involved. I love onion soup, it's like a dear old friend, and this recipe was awesome.
I've been searching for the best french onion soup recipe online. I've tried so many and I think this is the winner! I love your idea about the croutons and it's an absolute must that the onions caramelize enough, otherwise your soup is a lost cause. Thanks so much for this recipe!
Coat your bones in tomato paste before roasting, increases carmelization and develops more flavor.
I have everything except the Sherry I’ll head to the store tonight and make this on the weekend I’ve always loved French onion soup. I just love your take on the croutons especially the rubbing each one with a little garlic, nice touch.
Sherry is very important! How did your soup turn out?
I have been following you for years now. I check your site daily. Your recipes are amazing and the way you present your instruction is the best! Of all the recipes you have made that I have tried this is by far my favorite! Amazing. I baked french bread and made croutons from that. One of the best meals I have ever prepared. Thank you for your great work!
Excellent job on the stock. Soup looks very good too -- but that stock process was just no-nonsense and practical. Love it.
Quick tip to help reduce broth scum: before the main boil, blanch the bones in boiling water for 5-10 minutes then drain into a colander and rinse them off to remove any flarpy stuff. Then make the stock in fresh water. It adds an extra step, it's an easy one that really improves the end result. *[edit:] However, as Bernergy Bloodmoon pointed out, this recipe really benefits from dark brown broth so the blanch after browning probably is not actually ideal in this case.*
Both Maangchi (sokkoritang) and Kenji (tonkotsu ramen) do this, and I think it made a difference in a lot of other soups and stocks I've cooked.
thanks for the advice Maangchi is awesome
Though you usually don't blanch bones for brown stocks because they should be dry for the roasting process since you want them to colour nicely not cook. But if you've got the time sure go for it.
@@Bernergy I have roasted bones first, then blanched. The stock will still get fairly dark, although in that case it probably does sacrifice a bit of the color and depth of flavor that the browning would otherwise add.
@@indiecognition I've never seen someone blanch bones after roasting them O.o
You usually blanch them to get rid of impurities, bone splinter and some surface fat. Doing that after roasting them makes 0 sense to me. But you do you if it works for you :)
@@Bernergy I don't think blanching after roasting *totally* washes away the flavor and color added by browning the bones. Although its definitely not going to be quite as deeply flavored, and some of the benefit of the Maillard reaction literally goes down the drain. But blanching still reduces scum and debris, and browning beforehand probably adds a little something.
If a technique specifically calls for roasted bones as an important part of the end result, I wouldn't blanch after that. But if the recipe just uses raw bones, I think a quick broil before the blanch can develop a bit of extra flavor. Although I haven't tested side by side.
I just wanted to thank you for using your powers for good. The message on your hoodie is impeccable and I appreciated it so much.
I love how you use simple ingrediens and make such nice food from it. By far my fav cooking channel!
I can almost smell and taste this French Onion Soup through the screen. 😋
Thanks for sharing this amazing recipe! 😃
Stephen, you hit every mark, from stock to caramelization and broiling. Outstanding!
I followed the recipe to the letter and spent 24 hours on the beef stock. AMAZING!!! The only way I will make this soup from now on. Thank you so much for teaching us how to make stock!
What size stockpot
Beef fat is great for cooking - flavorful and long shelf life. Some specialty stores carry it but it's traditionally called, tallow.
That is ridiculous, a few minutes ago I wanted to check a recipe for French onion soup, just as you posted this. Great minds think like me 😂 🤣. Looks awesome, can't wait to try it out
Yeah I've been running into a lot of French Onion Soup recipes/videos lately. That and French Dip which is also amazing.
Hahahaa. I have never heard of that line until now. It’s a good one 😁 I will now being using this line for the rest of my life. You made my dang day, Jan. 👏🏻
@@candyce6233 the saying is actually “great minds think alike” 🙂
@@daandemeyer1708 yeah I know. That’s why I liked when she said great minds think like me. Have never heard it said that way.
@@candyce6233 he.
You're a beast bro! I love all your videos. Super practical yet fancy and cheffy at the same time.
Excellent level of detail. Love the vibe and music as always. Thanks for the great content. Gonna add some of these tricks to my own french onion soup. I don't have access to the bones, so I use a stock from a supermarket...but the roasted veggies added to the to stock before straining is a cool idea. And that fat/stock divider device - dang!
Save up your bones from steaks, roasts, chops, etc. you can make a big batch at the end of the year, and freeze most of it. It’ll keep in the freezer until the next year. It really is worth it!
Bless you. I’ve seen so many “French onion” soup recipes that completely ignore the fact the reason it’s called “French onion” is you Julienne the onions, cutting them long ways so they don’t melt into mush when being caramelized.
Stephen, thank you for showing the stock recipe - interesting to compare with your vegetarian one! This French onion soup looks fabulous!!!
I really respect that you're not afraid of looking like a dork holding the camera in your mouth, or to show yourself almost crying from chopping all those onions.
It's about the food; let's cook.
What stood out to me while visiting France was the crouton. Typical US restaurants the bread is mushy crap but the day old banquette is pleasantly chewey and still crispy in the hot broth. The texture is perfect.
my one contribution to this is that the oil from those little jars of pre minced of garlic makes the garlicking your bread step about a billion times easier than rubbing each crouton with a single piece of garlic. Also it's good for a lot of bread applications or if you have to make clam dip - people get precious about the need for fresh garlic but the value isn't the pre-minced nature of it it's that it also comes with a liquid garlic oil
Man I love your channel. I said before and I'll say again, you were one of the inspirations for me starting my channel.
I was already making my own stock for a long time, and generally I roast my bones first, but I've never tried roasting the veggies first as well. You just keep upping the game. Challenge accepted, I'm gonna give this a go when I do my next batch this week. Thanks for all the great content brother!
My friend, you have better knife skills than almost any other cooking show presenter I've ever seen. Excellent! Most of them (even the big name "chefs") make me wince when I see what they do. I find myself either getting frustrated with how long they take to prep or waiting in expectation of seeing finger parts in the food...Excellent! I can tell who really knows what when I see them handle a knife. You know what you're doing.
you nailed it on the bread dude
OH MY DOG!!!!! After watching this video I am SO ready to make some onion soup!!! But then again it doesn’t take much since its currently cold out!! Purrfect for soup weather!!! ❤️
I'm only 3 minutes in and my stomach is roaring - I'd quite happily just skull one of those quarts of stock.
It makes me really happy to see you're still making vids. At some point during the last two years of pandemic I fell off and haven't been watching much youtube (or cooking). I'll definitely give this a go, as I've only ever eaten a true french onion soup once, and it was one of those life-changing moments. It's hard to wrap your head around how such simple ingredients can make somethings so delicious. Salut.
Adding fish sauce at the end is a nice chef's kiss
hey man I know cutting onions can be hard on someones mental health but you will get through it. I believe in you
This is consistently one of the best cooking channels on RUclips. Great work again.
As a note: use raw milk Emmental if you're opting to use that instead of Gruyère. Pasteurized Emmental can taste a little bland, while raw milk Emmental has a nice complex nuttiness.
Cheese under the broiler is never bland.
I love how professional you are trying to keep a straight face after cutting tons of onions while your eyes are crying for help
I absolutely love this channel! Keep up the excellent work. Really enjoy that you don't feel the need to show off knife skills. Keeps it real for us that just take our time.
Love ❤️ your Channel. You're a well trained, no-nonsense Cook! You know how to get around tearing with slicing Onions? This is it: Cut the Root end first, then the other end. Now slice the onion in half, then slice your half moons. Try it...and you'll see! 😉 Can't believe Chefs are taught to slice with leaving the Root end intact?🤔🤔🤔 idk where they got that idea? My Mom was a Cooking Instructor in her Country. And she taught me this since I was 12 that I started cooking in large amounts for our parties?
That is just a stunning looking soup bro, I mean seriously. Homemade broth, fresh croutons and caramelized onions with the cheeses. My goodness I’d lick the inside of the pot.
I live in france, onion soup is a nice starter that i eat whenever i can..Its one of my favorites.I wish the french would do it like you do. I will try to make it one day, and i assume i will never order it again from a restaurant since the home made version will be so much better.. Like Tartiflette. I never had a tartiflette better than my own.
thanks for the video
I recently got those red silicon roasting racks myself, great all purpose tools. I've used them for various things, such as dry brining by separated Thanksgiving turkey to steaming pastrami. So good. I've never used them for placing hot items on the counter as you do (I have cork trivets for that), but it shows how useful they are. Greatly recommend.
Yeah they're versatile. I used em to bash someones head in myself.
You just blew my mind with that fat separator device. I want one! Thank you for the awesome recipe!
i swear this man can make buttered noodles and it'd still be simple af. dont know how he does it but it's a gift.
This is Almost exactly how I make my stock and soup! I love the results. I love making this every fall! Great job looks amazing! Thanks for all your fantastic recipes and passion for food!
If you don't want to use sherry, try using a 1/4 c of balsamic vinegar and 1/4 c of ruby port. That will fortify your beef stock.
In Japan, a guy would walk around the neighbourhood on certain afternoons, announcing something in a sing song voice.
Turns out he was the knife sharpening dude. Housewives come out to get their knives sharpened.
Every neighbourhood should have a personal knife sharpening service. 🙂
Best onion soup ever. Work of art and love.
Dude - You get props just for doing the whole mouth camera thingee! Looks delicious.
Fun fact I use the same dry sherry to deglaze with. I just made mushroom swiss burgers last night. I through some onions in the skillet I cooked the burgers in and deglazed it with the sherry. Then just added the onions to the mushrooms and sauce. It was just fun watching somebody use the same brand same dry sherry to deglaze a pot full of onions like I just did last night.
Ugh! I'd mud wrestle a polar bear for a bowl of that soup right now. My favorite. Also, my 12qt. stock pot from "made in" cooks like a dream, I love it. Thanks for that recommendation. Now I just need bigger things to cook. lol
Amazing broth, looks so good. I love this soup .
Tysm for the recipe. Happy Holidays!!
Holy moly!!!!!! My mouth is watering!!!! I will never think of French onion soup the same! Ive been doing it all wrong!!!!
Shows how much prep goes into such a magnificent dish. I will make a version with just a bit of bones and using white wine instead of sherry. Bravo chef, fantastic!
Roasting the bones and the mirepoix old school tecniques great to see it! Looks Great!
You have the most beautiful oven. Amazing recipe.
Excellent! The stock alone looks wonderful.... All together? Perfection!
That looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
You really are the boss. You're so preemptively thoughtful in the very best way. Your French Onion Soup recipe - c'est magnifique!
Looks good! I did the same thing, i put the croutons in the soup and it was mush.... Soup first, some cheese, then crouton then more cheese. Nice lesson! cheers!
I love how you cut at 6:22… “A beautiful delicious baguette, that I couldn’t help…” I actually LOL’d good stuff man. Love the good vibes 😊😊
That fat separator is beautiful, never thought such a product existed but makes total sense that it does.
this is what I call a F...ING MASTERCLASS !!!!!!!!
I love scratch cooking! This dude is awesome!
Every time I've made French onion soup, it always needs salt. So I add soy sauce instead as it adds more flavor than just salt. I also use parm and Swiss cheese. Aged Swiss is best.
I made this yesterday and it's amazing!! I added a splash of fish-sauce at the end for some good flavor!!!
Hey Stephen appreciate you for not freaking out at the words Worcestershire Sauce.
WUSS-TUH-SHEER
It's not so hard, people!
Good job not crying on all this onions. Great work!
Try lighting a candle before you cut onions next. Works well to combat the oils in the air that cause tearing. Great video per usual.
French onion soup is definitely a labor of love
I'd bet the thought to put cheese under the croutons came to him while it was broiling and he was thinking about that first bite, rather than after the first actual bite. We have tasted and tried enough foods that we can try things in our head and have a pretty accurate idea how it will taste or feel, and I think this is one of those cases. I also agree that the extra cheese under the bread would help reduce the sogginess of the croutons until the official breach of the soup. More cheese is almost never a bad thing as well.
I truly like the way you cook. Thanks for you videos. I have tried several of your recipes, Eggplant Parm & sandwiches, Hoagies, simple weekday sauce.I love onion soup and have made it many different ways…….This is the next way.
really respect your prosess! you always pick up on the little things and you deliver it entertainingly but with no fuss! appreciate your work!
just a quick tip to help reduce onion fumes hitting your eyeballs... nothing magic, but simply setup a small fan to the side of your work area and point it to blow across the work area where you are cutting the onions. It just moves the onion fumes away from your eyes. It works!
So well done, every episode. I like your explanations. Besides learning it's a great way to decompress from a busy day
You're a true chef.
The soya sauce was a great idea, made the difference for me
I’m glad you showed the sherry you used. I’m always unsure what to use when a recipe calls for alcohol
I didn't know onion soup could be so sophisticated.
Hand massaging garlic on each crouton. That’s putting love into your food
I had my doubts just at first. Great job.
I was literally waiting for this recipe. You read my mind dude.
This is how it’s done. I love the crouton idea. Also the layer of cheese before the croutons. Outstanding recipe! I wish I could pop over for a bowl. 👏😍
You're the best on cook on RUclips...
Oh my gosh. I'm slobbering here! That's my second favorite soup!
I think the best part of this video is seeing how you're trying so hard not to address that you're still actively recovering from cutting all of those onions well into cutting the baguette.
This is next level french onion soup!
My dads favorite dish is french onion soup and his birthday is coming up very soon thank you so much for this
13:45 that "that's what I'm talkin about" had the most "ey I'm walkin 'ere" energy of all time LMAO