As someone who is (a) just now learning to cook after being on this Earth for 26 years and (b) a french onion soup fanatic, this is definitely going in my "need to make" folder. Thanks for the great videos, Bri!
I used different recipes for the stock and carmelized onions but used yours to put it all together... so good. Best I've made, and better than any I've had in restaurants. Thanks!
I miss French Onion soup. My current roommate has an onion intolerance and it's usually not too big of a deal to omit onions from a recipe but obviously not this one. So I'll live vicariously through this video.
We've had the same French Onion soup recipe for 50 years. My wife got it out of a free cookbook she got with a box of detergent. The book's Onion Soup and also it's omelet recepies were both outstanding and we've used them ever since. The onion soup is better than you get in most restaurants.
I have to say i‘m not only thankful for your recipes, i‘m so grateful for your gram and kilogram usage as well! i‘m always lost with cups, ounces etc. OMG gruyere 🤯 even here it’s very expensive. It has to cost a small fortune in the states!?
had a cool rainy day where i live yesterday so i made this soup, i used store bought broth because i had everything else i needed and didnt want to go to the store. it still hit the spot big time!
I love when I stumble across a cooking channel like this! A young guy that is at the very top of his cooking game! I can see this channel exploding once people find you! Glad I did. I'll be watching! Cheers!
I've been making onion soup constantly in quarantine (with chicken soup instead of beef, and definitely not with the same amount of effort you put into your soup) so I'm really glad to have come across this video! I'm very excited to up my onion soup game :)
I'm from Belgium, that's right, that tiny country next to France and have tried some different receipes for this soup. But this one is hands down the easiest en very good tasting soup. Really love it and this is from now my only receipe I will follow! Big thanks and keep up the great vids. Love them
i made french onion soup as the 1st course of Christmas dinner a few years back. My family thought i was trying to gas them from all the strong onion smell coming outta the kitchen. haha!
Used to cook at a continental restaurant years ago. We made fos from scratch ....used brandy, dillweed and emmentaler.... your video is inspiration on this snowy day.
I just finished making this recipe tonight and it's Dope! The real deal, and as good or better than any French Onion I've tasted in Mtl. Thanks for the recipe and tips.
Wonderful recipe, thank you. Please bear in mind that Gruyère is from Switzerland, not France (AOP classified, so it has to come from there). The packaging of the cheese you use also indicates it is from Switzerland and produced by Emmi, one of the larger dairy producer in the country.
Thank you for the recipe! I’ve casually watched different videos of yours over the past year, but this one hits different. My mother is a huge francophile and is quite picky about her French onion soup. Can’t wait to impress her!
I am the worlds laziest cook, so I’m trying this out by roasting some oxtail under the broiler and then putting everything in a slow cooker! It has all day to cook, so hopefully we’ll get somewhere. I appreciate how you do recipes a little differently, and I’m also using your French bread recipe (that I’ve already made twice!) for this 😋
haven't tried making the soup yet but as a fan of caramelized onions, I tried using your low effort oven method and wow, game changer!! made enough to freeze a few portions as well and I'll be able to enjoy them for a while, thank you for that!
I don't remember what recipe I used in the past, but your recipes tend to come out amazing so we're going this route... Not to mention but two years ago I scored the same trip to the urgent Care when I burned my foot as well the last time I tried making beef broth because my dumb/lazy ass carried the slow cooker bag across the kitchen rather than the pot of slow cooker.
I just found this a few days ago (trawling your back catalogue). I make something similar, but I add a good glug of oyster sauce and a couple of spoons of white miso paste - really rounds it out and bumps the umami.
I dreaded it from my first attempt 7 years ago (was annoying to make it and result was pretty disappointing) and finally made it with your recipe few weeks ago. And it went great, not too hard to make and result is amazing. I really starting to understand what all that buzz about French cousine
Mate... That looks freaking awesome. I'm exhausted from my finals this week, but I'm seriously considering getting off my arse and making this because I want it in my mouth. LOVING this channel!
Just made this today and it was delightful 👌. I used a Dutch oven, but decided to make it on the stove top the whole way. I also had to sub cognac as I didn't have any dry sherry. Also didn't have the soup crock so I had to brulee the cheese with a torch. All turned out great!
French onion soup is, hands-down, my all-time favourite soup, but I rarely order/make it, mainly because you have to absolutely nail every step to make it as good as it can be, as with most dishes as simple as this. That "Dutch oven in the oven" trick for caramelizing the onions is gonna be a game-changer. Thank you for that. Also, I've tried the "baking soda shortcut" for caramelizing onions, and, I don't know if I added too much, but the onions actually broke down too fast, and just kinda turned to mush. They also had a weird taste to them.
DUDE, literally I am a RUclips food subscriber snob and I only sub to channels that I find are worthy, you WITHOUT QUESTION made that list lol. such dope content man keep it up!!!!!
Hey, found your channel by accident and really like it. Straightforward, lighthearted, no unnecessary special effects and good information. Immediate subscribe.
This is great! Me, coming just 20 km East of the French boarder (Living in Germany) this soup is also a classic over here. (You could call it "French Connection..lol). Love Onion Soup. Weel done! Now.. I guess I have to male one...:D
I learned to make French onion soup at 15 from a French Maître Restauranteur. This is the best since. New to channel and love your recipes. Schnuck’s rules!
hmm the version i've made we did a small roux to thicken it a bit, and also added red wine for a deglaze. I think i really appreciated the wine flavor in the end.
Interesting idea to create fond and deglaze multiple times with the onions. I’ve done that with meat previously but I’ve always felt that caramelizing the onions was sufficient. I’ll give the technique a try.
Another great episode!! Seeing this makes me wonder what your take on Potato soup (like from Outback Steakhouse) would turn out like... I'm guessing it would be killer!
As a point on the onions taking time - with a heavy bottomed pan, if you put a lid on them, they can go on full flame for a good 5-10 minutes and really smush up and start browning nice and fast.. I usually reduce heat after 10 a bit, and take the lid off after 15-20 to get that caramelising going strong though. Saw it on a curry channel (they need a lot of onion!), and the blonde in me was impressed, as I had been methodically standing and stirring them for 20-30 minutes to do what a lid does in 10!
This channel is excellent!👌 I get a lot out of your explanations and technique even though I'm vegan. I seriously never thought I would ever be giving a FOS soup like this a thumbs up but I appreciate the knowledge. Also, that apron is something I need. Also, also great editing on these videos, I've binged watched so many vids of yours and I have to say it's nice to watch a proper chef vs an amateur (no shade to the amateur cooks) or a celeb chef. Keep it up B this is going to lead somewhere awesome for you.
hey there, what a nice comment! thanks for watching and for the encouragement. so glad you're getting something from the videos. tbh, i'd like to do more veg recipes and hope to in the future. let me know if you have any suggestions.
@@BrianLagerstrom ok, I'm getting back to you on the veg options. You have a few taco videos on your channel so I thought you could try flautas aka tacos dorados aka taquitos. I would say depending where you are in Mexico flautas are longer than the taquitos you would normally get in the states. They can be filled with nearly anything, potatoes is standard issue BUT if you find them filled with flor de jamaica those are the best. It's hibiscus flower in the US and it is used in tacos and taco cousins here. It can be either sour/tangy or very meat like. They're super good and fun to work with. If you decide to take on this challenge try making your own tortillas, but please god use masa not corn flour! Nopales could be another dish to try, it's an art to cook them and not have them slimy. Best way is on a volcanic rock or clay comal...your pizza stone? Jajaja
I eat meat, but I use thick sliced big portobello mushrooms with cracked pepper and coarse salt for a meat "substitute" sometimes. What can we make with that??!
Well done, very gourmet, was waiting to see the tears after all the onion dicing. The beef stock, wow, next you’ll make pho with the leftover! 🇻🇳 not sure I’d call this easy, but looks so good
Your version of FOS looks amazing but it’s still a lot of work. Using the oven for the onions is a great shortcut, but it’s still quite a journey to the end. My dad always saved the beef bones from rib roasts and grilled steaks so there was always a supply of bones in the freezer, but here in Japan where everything is boned out, getting beef bones is not only hard but also very expensive. I just don’t think it’s worth the trouble of making the soup if you have to use bouillon cubes. But just watching you enjoy the soup at the end of the video makes watching it all worthwhile. Great job tackling a French classic!
I love how you eat your food at the end. So many videos end with the dish.... BRAVO! Recent subscriber, and from NYC. I know your from CHI TOWN, but somehow you make me miss the TRI-STATE
One more little trick. Once you’ve made the soup, added the croutons and cheese and broiled, once you break through the cheese the first time, add about two teaspoons of your sherry to the soup. That little kick magnifies the soup a hundredfold.
FOS is my favorite soup to make each year as soon as the temperature outside starts to drop. my recipe is pretty similar but i also add a little bit of good quality steak sauce along with the worchestershire
I made your baguette recipe and was so inspired that I made french onion soup however I didn't know you have a recipe for this amazing soup 🍲 I recently found your channel and I'm obsessed!!!
It is funny that many people commented about the Swiss/Gruyere vs. French/Emmental "faux pas". While this recipe sounds absolutely delicious, my French heart screams at the idea of having Worcestershire sauce in such a French classic. How can we use a condiment in a French recipe that no French can pronounce.... ;-) For me, onion soup is a poor man's dish. In my family, at the end of the month, when the bank account is in overdraft mode, and you only have a few onions and stale bread in your cupboards, is when onion soup becomes the best dinner you can offer your family. Sauter the onion in butter until blond, deglaze with water, salt, pepper, simmer for 30 minutes. If you have alphabet letters pasta, or vermicelli, or orzo, any tiny pasta, add them for the last few minutes before serving hot, and you have a feast. If you don't have pasta, toasted stale bread at the bottom of a soup bowl sprinkled with swiss cheese and pour the hot soup on top. Beware, this very simple recipe will taste bland to an American palate used to the very rich French onion soups served in the US. In France, there are probably as many onion soup recipes as there are families. You can make it as simple or as elaborate as you feel like. For more information about this traditional dish (in French): www.mariages.net/articles/la-tradition-de-la-soupe-a-loignon--c4902
I noticed that you did a Stouffers pot pie makeover recently. I grew up with Stouffers pot pies and love them the best. I’ve been able to duplicate many of their dishes, but one has always eluded me in its simplicity maybe?? There are so many versions of it, but I’ve always preferred the Stouffers version of “Chicken a la King.” I would love to see you tackle that comfort dish with your take on it and maybe shed some light on what I might be doing wrong at home. Thanks for your consideration.
This channel is going somewhere. I suspect great success soon.
Fingers crossed DP
looks like every other cooking channel. will not be subscribing and will be downvoting every vid
@@BrianLagerstrom double penetration
Damn Russell. I scoped out your channel. 6 subs and some wack ass gaming videos. Hella sick. lol.
instablaster
As someone who is (a) just now learning to cook after being on this Earth for 26 years and (b) a french onion soup fanatic, this is definitely going in my "need to make" folder. Thanks for the great videos, Bri!
Mine’s called “YES”
I used different recipes for the stock and carmelized onions but used yours to put it all together... so good. Best I've made, and better than any I've had in restaurants. Thanks!
I miss French Onion soup. My current roommate has an onion intolerance and it's usually not too big of a deal to omit onions from a recipe but obviously not this one. So I'll live vicariously through this video.
We've had the same French Onion soup recipe for 50 years. My wife got it out of a free cookbook she got with a box of detergent. The book's Onion Soup and also it's omelet recepies were both outstanding and we've used them ever since. The onion soup is better than you get in most restaurants.
I have to say i‘m not only thankful for your recipes, i‘m so grateful for your gram and kilogram usage as well! i‘m always lost with cups, ounces etc. OMG gruyere 🤯 even here it’s very expensive. It has to cost a small fortune in the states!?
It wasnt that cheap, but it’s a special cheese and was worth it! Thanks for watching
about $12 for a block of that brand at safeway, my local gorceries have that brand for $10. Its not too pricy for how good it tastes!
My new favorite cooking channel. I can't wait to watch it take off
Thanks man! I really appreciate that. ✌️✌️✌️
This channel is going to blow up 🙂
Lol lo p CCD
had a cool rainy day where i live yesterday so i made this soup, i used store bought broth because i had everything else i needed and didnt want to go to the store. it still hit the spot big time!
Ah yes a classic french gruyere from the beautiful suburb of france, switzerland
I love when I stumble across a cooking channel like this! A young guy that is at the very top of his cooking game! I can see this channel exploding once people find you! Glad I did. I'll be watching! Cheers!
Thanks for watching!! fingers crossed on the explode part haha.
@@BrianLagerstrom today’s the day. you’re featured to explode. this is the best broth method i’ve seen
I've been making onion soup constantly in quarantine (with chicken soup instead of beef, and definitely not with the same amount of effort you put into your soup) so I'm really glad to have come across this video! I'm very excited to up my onion soup game :)
Good luck, let me know how it goes. thanks for watching.
Interesting variation for sure 😊
I'm from Belgium, that's right, that tiny country next to France and have tried some different receipes for this soup. But this one is hands down the easiest en very good tasting soup. Really love it and this is from now my only receipe I will follow! Big thanks and keep up the great vids. Love them
Thanks! Glad it was a winner for you.
Love your style and the tempo of your videos. Addicted already!
Thanks so much!
i made french onion soup as the 1st course of Christmas dinner a few years back. My family thought i was trying to gas them from all the strong onion smell coming outta the kitchen. haha!
Used to cook at a continental restaurant years ago. We made fos from scratch ....used brandy, dillweed and emmentaler.... your video is inspiration on this snowy day.
Thanks for watching and for the nice commment.
Finally made this after wanting to for a while. Came back sick from vacation and decided to take the plunge. It was 100% worth it!
I just finished making this recipe tonight and it's Dope! The real deal, and as good or better than any French Onion I've tasted in Mtl. Thanks for the recipe and tips.
Wonderful recipe, thank you. Please bear in mind that Gruyère is from Switzerland, not France (AOP classified, so it has to come from there). The packaging of the cheese you use also indicates it is from Switzerland and produced by Emmi, one of the larger dairy producer in the country.
I know I cant believe I messed that up. I truly am a poser.
Antoine... I've been there! You're right!
Ah, protectionism. Some of the most bullshit laws in the world.
Thank you for the recipe! I’ve casually watched different videos of yours over the past year, but this one hits different. My mother is a huge francophile and is quite picky about her French onion soup. Can’t wait to impress her!
I am the worlds laziest cook, so I’m trying this out by roasting some oxtail under the broiler and then putting everything in a slow cooker! It has all day to cook, so hopefully we’ll get somewhere. I appreciate how you do recipes a little differently, and I’m also using your French bread recipe (that I’ve already made twice!) for this 😋
haven't tried making the soup yet but as a fan of caramelized onions, I tried using your low effort oven method and wow, game changer!! made enough to freeze a few portions as well and I'll be able to enjoy them for a while, thank you for that!
I love your idea of smaller croutons making it easier to spoon it 😀 and I can't wait to make this.
I don't remember what recipe I used in the past, but your recipes tend to come out amazing so we're going this route... Not to mention but two years ago I scored the same trip to the urgent Care when I burned my foot as well the last time I tried making beef broth because my dumb/lazy ass carried the slow cooker bag across the kitchen rather than the pot of slow cooker.
I just found this a few days ago (trawling your back catalogue). I make something similar, but I add a good glug of oyster sauce and a couple of spoons of white miso paste - really rounds it out and bumps the umami.
I dreaded it from my first attempt 7 years ago (was annoying to make it and result was pretty disappointing) and finally made it with your recipe few weeks ago. And it went great, not too hard to make and result is amazing.
I really starting to understand what all that buzz about French cousine
10K HOLY COW! We knew you were gonna blow up but that fast! You deserve it man! Keep it up!
It’s pretty wild. Thank youuu
Mate... That looks freaking awesome. I'm exhausted from my finals this week, but I'm seriously considering getting off my arse and making this because I want it in my mouth. LOVING this channel!
You’re so adorable, I love your tempo and straight forward cooking with no BS, and you gave me a toothache 🥰
Thanks very much for watching!
I sent you and your wife a lil wine on ko-fi 🍷
Just made this today and it was delightful 👌. I used a Dutch oven, but decided to make it on the stove top the whole way. I also had to sub cognac as I didn't have any dry sherry. Also didn't have the soup crock so I had to brulee the cheese with a torch. All turned out great!
Sounds great! thanks for giving it a try. So glad it worked out. This is the time of year to be eating this soup.
@@BrianLagerstrom yeah, was minus 25 today in SD. Soup and a large fire were mandatory
How much soup did the recipe end up making?
Absolutely genius to do the onions in the oven first. It's very labor intensive doing them on top the stove the entire time.
Did it Bry...made my parents happy ❤
Looks delicious. I will make this sometime soon. And thank for the recipe in grams.
Of course! Thanks for watching!
I appreciate you man. You have opened my eyes to new techniques. Can’t wait to see what more you have to share with us.
Love when he eats his food 😊
French onion soup is, hands-down, my all-time favourite soup, but I rarely order/make it, mainly because you have to absolutely nail every step to make it as good as it can be, as with most dishes as simple as this. That "Dutch oven in the oven" trick for caramelizing the onions is gonna be a game-changer. Thank you for that.
Also, I've tried the "baking soda shortcut" for caramelizing onions, and, I don't know if I added too much, but the onions actually broke down too fast, and just kinda turned to mush. They also had a weird taste to them.
Ill admit it! I love you Brian!
Dry sherry spritzers with Sprite in a cold glass rubbed with rosemary is *nice*
DUDE, literally I am a RUclips food subscriber snob and I only sub to channels that I find are worthy, you WITHOUT QUESTION made that list lol. such dope content man keep it up!!!!!
haha that's what i like to hear. really though, thanks for watching and for the sub. that means a lot coming from you 😄
Hitting all the STL food favorites! Awesome!
Just found this channel and watched every episode. Big fan. Where is he a chef? I live in Chicago.
I made this for Easter and it was delicious!
Your pronunciation of Woostershear cracks me up. Love the recipes and the levity. Thamks.
I love your voice and your accent😍❤
Yum! Memories of first bowl with my mum in Famous Barr Soupçon.
Thank you you’re the best!!!!!!
Ohhh My...you are AMAZING!!!
Hey, found your channel by accident and really like it. Straightforward, lighthearted, no unnecessary special effects and good information. Immediate subscribe.
Thanks Tucker! Thats what Im going for. Cheers.
Hyu
The quality!!! My eyes are satisfied 😙👌🏼
my fav soup
Wow crazy good flavor. Thanks for the technique keep it rolling. My favorite channel.
This dude is already a certified legend. I'm definitely sticking around for more. This actually made me want to cook again.
Jhj
+4+?+6!++
I jij
@@SolBadguyGuiltyGearMan wat?
thanks man! that makes me stoked to keep it up!
This is the content that I deserve.
This is great! Me, coming just 20 km East of the French boarder (Living in Germany) this soup is also a classic over here. (You could call it "French Connection..lol). Love Onion Soup. Weel done! Now.. I guess I have to male one...:D
This is my favorite soup! I'm so trying this
Good luck!
I learned to make French onion soup at 15 from a French Maître Restauranteur. This is the best since. New to channel and love your recipes. Schnuck’s rules!
Awww....bless him.
i had an onion soup with balsamic vinegar in restaurant once and it was gorgeous. Sweet-sour taste was just top.
hmm the version i've made we did a small roux to thicken it a bit, and also added red wine for a deglaze. I think i really appreciated the wine flavor in the end.
Thank you for sharing
I like onions so this looks delicious to me.
Interesting idea to create fond and deglaze multiple times with the onions. I’ve done that with meat previously but I’ve always felt that caramelizing the onions was sufficient. I’ll give the technique a try.
Another great episode!! Seeing this makes me wonder what your take on Potato soup (like from Outback Steakhouse) would turn out like... I'm guessing it would be killer!
I love the crouton idea instead of the whole slice of bread. Genius🤓
And Wow....Congrats on 12,000 subscribers!!!
Thanks and THANKS!
And now 1.33 million subs...
Me encanta este video
As a point on the onions taking time - with a heavy bottomed pan, if you put a lid on them, they can go on full flame for a good 5-10 minutes and really smush up and start browning nice and fast.. I usually reduce heat after 10 a bit, and take the lid off after 15-20 to get that caramelising going strong though. Saw it on a curry channel (they need a lot of onion!), and the blonde in me was impressed, as I had been methodically standing and stirring them for 20-30 minutes to do what a lid does in 10!
Thanks God I found you! You’re amazing and so so talented! Your channel is gonna be something I guarantee!
My wife and I made this tonight and it was amazing. Absolutely restaurant quality and not a ton of work. Thanks Brian!
My favourite soup! I suggest trying a three onion soup. Much more flavourful!
Thanks for the tip!
awesome channel. ive been craving FOS for weeks, maybe months
thanks!
Realmente se antoja esta sopa, el resultado final es fenomenal, muy rica receta, felicidades...
Muchas gracias!
Thanks dude!!!
This channel is excellent!👌 I get a lot out of your explanations and technique even though I'm vegan. I seriously never thought I would ever be giving a FOS soup like this a thumbs up but I appreciate the knowledge. Also, that apron is something I need. Also, also great editing on these videos, I've binged watched so many vids of yours and I have to say it's nice to watch a proper chef vs an amateur (no shade to the amateur cooks) or a celeb chef. Keep it up B this is going to lead somewhere awesome for you.
hey there, what a nice comment! thanks for watching and for the encouragement. so glad you're getting something from the videos. tbh, i'd like to do more veg recipes and hope to in the future. let me know if you have any suggestions.
@@BrianLagerstrom ok, I'm getting back to you on the veg options. You have a few taco videos on your channel so I thought you could try flautas aka tacos dorados aka taquitos. I would say depending where you are in Mexico flautas are longer than the taquitos you would normally get in the states. They can be filled with nearly anything, potatoes is standard issue BUT if you find them filled with flor de jamaica those are the best. It's hibiscus flower in the US and it is used in tacos and taco cousins here. It can be either sour/tangy or very meat like. They're super good and fun to work with. If you decide to take on this challenge try making your own tortillas, but please god use masa not corn flour! Nopales could be another dish to try, it's an art to cook them and not have them slimy. Best way is on a volcanic rock or clay comal...your pizza stone? Jajaja
I eat meat, but I use thick sliced big portobello mushrooms with cracked pepper and coarse salt for a meat "substitute" sometimes. What can we make with that??!
Love this channel! Very informative!
Glad you enjoy it!
Good show !
Me encanta este video 😎👌
Nice -- great recipe! French onion soup is my favorite!
I always find it awesome how you say cris instead of crisp. lol
Well done, very gourmet, was waiting to see the tears after all the onion dicing. The beef stock, wow, next you’ll make pho with the leftover! 🇻🇳 not sure I’d call this easy, but looks so good
Its easier, still not easy. I did make pho for sure. It was amazing.
I missed this episode somehow? I really like the idea of caramelizing the onions in the oven, pro tip Bri!!
"French Gruyère" - NO! XD
It's even written on the package... "Switzerland". Last time I visited Gruiyere, it was still part of Switzerland lol.
I love French onion soup. I make it with dark rum instead of sherry, and it gives it something surprising but hard to identify what it is.
Your version of FOS looks amazing but it’s still a lot of work. Using the oven for the onions is a great shortcut, but it’s still quite a journey to the end. My dad always saved the beef bones from rib roasts and grilled steaks so there was always a supply of bones in the freezer, but here in Japan where everything is boned out, getting beef bones is not only hard but also very expensive. I just don’t think it’s worth the trouble of making the soup if you have to use bouillon cubes. But just watching you enjoy the soup at the end of the video makes watching it all worthwhile. Great job tackling a French classic!
You could try doing it with chicken broth -not as game-y but still amazing
yummmm thank you!
Awesome, I’m making this for Thanksgiving. I have the classic Julia Child recipe, but yours seems easier! 🙂
I love how you eat your food at the end. So many videos end with the dish.... BRAVO! Recent subscriber, and from NYC. I know your from CHI TOWN, but somehow you make me miss the TRI-STATE
I just found your videos in my recommendations and I had to subscribe! Really nice content :D
Thanks for the sub! Welcome.
One more little trick. Once you’ve made the soup, added the croutons and cheese and broiled, once you break through the cheese the first time, add about two teaspoons of your sherry to the soup. That little kick magnifies the soup a hundredfold.
FOS is my favorite soup to make each year as soon as the temperature outside starts to drop. my recipe is pretty similar but i also add a little bit of good quality steak sauce along with the worchestershire
This is almost identical to how I make it, I like to add some red wine to it though. Awesome videos! Please keep em coming!
Thanks Joe
Joe, use Madeira next time instead of red wine. It’s a real game changer. ❤
Looks SO GOOD!!!
A
M
A
Z
I
N
G
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Can't wait to make!!!
Thanks for watching!!!
I made your baguette recipe and was so inspired that I made french onion soup however I didn't know you have a recipe for this amazing soup 🍲 I recently found your channel and I'm obsessed!!!
It is funny that many people commented about the Swiss/Gruyere vs. French/Emmental "faux pas". While this recipe sounds absolutely delicious, my French heart screams at the idea of having Worcestershire sauce in such a French classic. How can we use a condiment in a French recipe that no French can pronounce.... ;-) For me, onion soup is a poor man's dish. In my family, at the end of the month, when the bank account is in overdraft mode, and you only have a few onions and stale bread in your cupboards, is when onion soup becomes the best dinner you can offer your family. Sauter the onion in butter until blond, deglaze with water, salt, pepper, simmer for 30 minutes. If you have alphabet letters pasta, or vermicelli, or orzo, any tiny pasta, add them for the last few minutes before serving hot, and you have a feast. If you don't have pasta, toasted stale bread at the bottom of a soup bowl sprinkled with swiss cheese and pour the hot soup on top. Beware, this very simple recipe will taste bland to an American palate used to the very rich French onion soups served in the US. In France, there are probably as many onion soup recipes as there are families. You can make it as simple or as elaborate as you feel like. For more information about this traditional dish (in French): www.mariages.net/articles/la-tradition-de-la-soupe-a-loignon--c4902
Looks awesome!!! 👍
looks good
Oh man this recipe is quadruple the size. Tomorrow I am using the leftovers for Bangers and Mash:-)
I noticed that you did a Stouffers pot pie makeover recently. I grew up with Stouffers pot pies and love them the best. I’ve been able to duplicate many of their dishes, but one has always eluded me in its simplicity maybe?? There are so many versions of it, but I’ve always preferred the Stouffers version of “Chicken a la King.” I would love to see you tackle that comfort dish with your take on it and maybe shed some light on what I might be doing wrong at home. Thanks for your consideration.
white oxford in the kitchen...i too like to live dangerously.
No risk no reward Todd. Haha
This looks great.
Adoro sopa de cebola, preciso fazer mais vezes.