Classic French Onion Soup
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- Опубликовано: 5 янв 2021
- You don't need a ton of specialty ingredients to make French onion soup. Technique & patience are the most important part of making this soup.
Film, Editing & Production:Karen & Frank Proto
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1/4 #/57 g whole unsalted butter
2-2 1/2 #/1 kilo onions, julienne
2 qts/1.9 liters chicken stock
1 bay leaf
2 sprigs fresh thyme
1/2 cup/118 ml sherry
8 oz/226 g gruyere
1/2 loaf baguette 
Кино
Where do you go to get your French onion fix?
Home! My husband makes WONDERFUL French onion soup!! (or Paris, whenever we're there)
Proto cooks thanks for your delicious recipes.
The only place near me that serves it is called Olympians. It’s OK. They make it with beef stock, Swiss cheese, and croutons. I think it’s time to start making it at home. Thanks!
A little place on Walnut street in Boulder, Colorado - "The Attic". It's a club by night but a bar by day with all fresh prepared food that is fantastic.
@@toniecat1028 how often do you go?
The internet asked for frank so much he made his own channel. Blessed
My Grandma and aunt both came down with Covid last week. I’ve been delivering food to them every two or three days, since they don’t feel like cooking. They were so excited that they could taste the French onion soup I sent them.
$Fine with me one more chance to look forward to hearing from you in my account number is going to see you and Ryan are going to have you in my life forever to send me a picture of the receipt for you in the morning to make it!
This just makes my soul happy, your relatives are blessed to have you.
"I use whole butter. Unsalted." - Chef Frank while wearing his 'Needs Salt' shirt.
He's the salt master.
That is the correct way to do it. This way he controls the salt, not the butter manufacturer.
@@knighthawk3749 He is tasting the soup and adding more salt. You can do the same with salted butter, just taste the soup.
Salted butter is cheaper and last longer. So unsalted butter could be fresher, but I don’t see any real advantage using unsalted butter for this recipe.
@@furikakezYou can always add salt, but you can never take it out. It is better to use unsalted butter and control the exact amount of salt yourself. Since some recipes would be completely ruined by salted butter and most people do not buy two different types of it, unsalted is the one to go for. As for price and shelf life, your assertions sound weird. I have never seen salted and unsalted butter of the same brand and packaging sell at a different price from each other in our area. As for shelf life, that depends on how much butter you buy and use and I am sure he uses it fast enough to make that irrelevant.
@@knighthawk3749 in norway unsalted butter only comes in smaller packages and at a significantly higher price
I love your videos, never change your style. I'd rather watch a 20 minute video of someone explaining everything down to the different convenience of certain pots with a happy teaching attitude. Better than a 5 minute video of pure instructions with zoomed perfect aesthetic pictures
Thank you, we really appreciate that.
I second this, every instruction is so soothing and thorough, I would definitely try this recipe and hope it turns out just as nicely ☺️☺️
I started cooking because of you😂
Not because you needed to eat to live ??
@@scottcrawford3745 I'm 15 and my mom cooks for us but now I began cooking myself...
Covid was my reason. Frank was my inspiration. 👍
@@esmaesma4929 and good for you 👍
@@esmaesma4929 Excellent !!! ( sorry, if my comment was a bit harsh.. thought you were an adult that was trolling). You are beginning down a path that will reward you for your whole life. Save up your money for a good quality chef's knife, and don't be afraid to experiment... get to know your food and the tastes that make it good to you. Season a little at a time. you can always add more , but you can't take it back out again. Learn about Umami and how it works... Best of luck.
How aren't you more popular? Outrageous!
11:33 I bet Frank really has some good memories with the childhood soup crocks because the moment he held it he smiled so gently!!!
That's good for give up on me for the position of sales executive in your life you have a good time with the family and the other is going to be here for the eye doctor appointment at meet up for a drink after you left for you in the morning and then I will send them to get a good for the soul to see you and I look forward to hearing about the same as last minute change of clothes to see the house on me for you to be able for me on my account number of times I've to see you and your wife are looking for me to see the house phone when you're ready to talk about this in person to get a good for the most you can do it!
Hubby "I don't like french onion soup" Also hubby, "wow, this is fantastic!" Thank you Chef Frank!!!
Score⭐️
John for your time to read this subscription to the outside of things that need me to get anything you want to know more information on the house phone with me on the couch for me to get a good picture of things that has to be here in the morning to make surely be here at meet up for his birthday so you know I'm from India to be Donegal me know that has a bunch of people to get it out of my account number is going to have you in my life forever to find a way you could send me on this number is going well for you in a few minutes!
@@civilizeddiva City Hall is it possible to have you in my account number is going to see you and your wife are looking forward to hearing from me and my husband are looking for a place to stay for me to get it done before you go fin aid in for me for my birthdays to see you and I look forward you the email with the link to the outside of things that need me to get anything done!
Did he finally made a RUclips channel? That's frickin' awesome!
God bless you all with you and your team Seyfried up ETF outside fast it's been going through my account number and routing number for you to the airport now waiting for me to get it done!
In that moment Frank picks up his old soup crock, he was a kid again, you could see it in his smile :)
This soup looks goergeous. Tbh, I have never been in the mood to enjoy an onion soup because in France, we mostly use it to fight against hangovers (and that's ridiculously effective).
Good thing to remember. Hangover cure.
4:33 - "I'm gonna hit it with a little bit of salt."
Proceeds to dump the entire League of Legends community onto his onions
bwahahahahaha amazing
And that's in addition to all the salt in the two quarts of chicken stock he used.
And that's a LOT of salt.
@@palaceofwisdom9448 You are incorrect. If you watch his how to make chicken stock video you will see that he puts no salt in it.
That's a legit pinch of salt you'll see a lot of chefs do. I think a big thing to good cooking is not being modest with salt.
"Make sure you get some on the floor" 10/10 me. lol
Wait a min, he is that level5 chef
As another 70s 80s kid, this was "special" kind of soup for a rural county boy. But in college worked as a line cook and found it less special. Then in my 40s discovered there was some technique, and better ingredients. In my 50s now understand you get out what you put in. I think any given dish is a journey from our childhood to our more mature years. Thanks for the great video!
$pierty you in the system has been going cool straight to voicemail for you in the morning to make surely you can get a good time to read my account number is going on with you today at meet up for lunch or something all day today!
Great insight
"Make sure you julienne your onions, don't slice them." 3 seconds later: "So my onions are sliced..." ;)
DAMN IT I came here to say this, well played
Myllz the king of pedandts
yeah, i mean it's all semantics, but i think he could have just said 'cut it this way instead of that way' good recipe either way.
And as we all know julienne is never sliced 😂
I love how complete and precise your instructions are! This is what sets real chefs appart from home cooks with youtube channels.
hey chef Frank, hope u doin good, could you do essential tools in a kitchen or kitchen kit like knives (how many, what type brand (budget) ), baking trays, peeler, cassarole dish, pans etc etc. Thank you.
The BEST french onion soup I have ever made....Thank you!!!
You are so welcome!
I made this. I’ve never made French onion soup before. It was lovely. Thank you!
$ time to get the money for me to get a good picture of things that need attention to get a few things going hire someone to take over my head for me on Friday morning to make sure that you received it done before for me to get it out of the way for you to me that has to go fin to see if you wanted me for the last minute change!
amontillado, you say? i've got some of that myself, right downstairs in the cellar. come with me, i'll show you
oh please, Proto cannot tell Amontillado from Sherry!
Reference to Poe? 😆 Great story
I'm struggling to find this cask of amontillado youre referring to. On an unrelated note, what are these bricks for?
@@WilliamAndrews0 he is an Ignoramus!
I was going to comment the same thing, glad I looked. Love it!
If you look very closely, this beautiful man is making a food
So thats what french onion soup is! In New Zealand we get it powdered in a packet, and only eat it mixed with reduced cream as a dip.
You can also mix it with Sour Cream to make the dip.
I use sachet onion soup with a dash of malt vinegar mixed with reduced cream when I make dip :)
@@knighthawk3749 You monster :)
He should go on epicurious
He seems like he would be a fan favorite
@bithsound no I’m serious
@bithsound can you not tell sarcasm
@bithsound r/woosh
He's a professional chef at a culinary school and is often featured on Epi's videos where they do the 4 levels of cooking and he's in the Expert level.
@@VintageAtticHideaway it’s sarcasm sweetheart
Frank has his own channel?!?! Now we learn all the secrets!
This recipe was a hit. Wife loves ordering french onion soup in restaurants and said what I made from your recipe was as good as any she's ever had at a restaurant.
Chef Frank: A little amontillado
Me: The Cask of Chef Frank's Soup
My wife loves French onion soup, it's her favorite soup in fact. I made your recipe for her and she loved it so much! Thanks for sharing this recipe.
CHEF FRANK. Gourmet magazine in the 80’s and 90’s classic recipes made you think of HOME. A HOUSE smells yummy whenever MOME was cooking soups . A sweet and savory aroma that permeated the entire kitchen ‘s surfaces . Thanks for the recipe that brings families together.
Oh, I'd forgotten how much i love this classic
Just found you. Thanks so much for your easy-to-follow recipes with no annoying music. I am going to make the French onion soup as I have a large bag of yellow onions that my wife said YOU CANT USE THISE so I won't tell her that I used yellow onions and see what she thinks.
Hope you enjoy
I love onion soup! I make it from my leftover rib roast ribs. Boil the bones and make my own beef broth. I also cook my onions for A LOT longer than Frank. I’m talking hours!always comes out delicious
Me too. Multiple deglazings. And FRENCH bread. I read about a method in Cooks magazine where one can use the oven to cook the onions after the initial deglaze as so not to have to babysit the pot. I haven't made it in years bc it's so labor intensive.
You cooking on wood or stove?
@steve w, I have done my onions both ways, on the stove and in the oven.
It's beautiful, I'll b trying this recipe. Thank you
Wow, glad to see you made your own channel. Love you Chef Frank.
Love the way you explained the process. Always explaining the why.
amazingly simple and delicious, love this soup
Amazing work you do Frank, keep going and never stop.
Thanks Frank!
Chef Frank, I love that you show us how simple recipes can be.
I make your ribs often, and I'm itching to try this one.
As a French I totally agree ! At home we use white wine instead of sherry and a different bread (couple days old sourdough bread from the bakery). But yeah, the soup itself is super easy to make, super cheap, just onion and stock (which leads to more money for a fine piece of cheese) and the cooking time is totally worth it as you can keep some for the next day.
You forgot lots of butter. 😁
In a French Onion soup, I actually prefer chicken stock for its lighter flavour and it allows the caramelised onions to shine; where the beef stock tends to hide the flavour of the caramelised onions and it's a cheat for colour. There's still no denying that the beef stock versions have a much richer and heartier flavour in the end. All in all, I'm not against tradition here with the beef stock, but it's just strictly a preference thing. Sugar is not even necessary at all since the onions themselves have a lot of their own sugar, it's just the water and the cellular structure we just need to break down to access that browning stage.
Made this for dinner for my family. It was freaking amazing! Took more time than I was guessing to cook the onions, but well worth the wait.
Glad you liked it!!
@@ProtoCookswithChefFrank so question for you. How would you recomend cooking the onions if I planned on doing this recipe in bulk? You mentioned in the video to avoid a stock pot, but if you're doing a 4x recipe is a stock pot the better option?
We have very different ideas of "caramelized". I like my onions cooked down until they're as dark brown as your cutting board. It takes forever but the result is unlike anything else.
I agree. I may have pulled the trigger in the sherry and stock too soon.
@@ProtoCookswithChefFrank Good to know, but most home cooks will not have the patience for that. 😁
I love french onion soup! I'm totally going to make this. 😋🙌
Thank you so much chef Frank! Here in Québec (Canada), my mother was cooking onion soup when we were younger. I made your soup tonight and that was the first onion soup taste for my boyfriend. We loved your recipe! Thanks for your interesting, educative and fun videos!
I love that you use yellow onions and Gruyère cheese! I believe those ingredients make the best soup.
Thank you for all the details!!
Best French Onion Soup demo on RUclips! Loved this, Frank!
Wow, thanks!
Not gonna lie, I clicked on this because I thought it was Andrew Zimmern. But hey its an excellent recipe! You got a new subscriber! Keep up the great content!!
I’m so excited to see this recipe. I cannot wait to try it. Your thoroughness in explaining everything is so helpful. Thank you for your awesome videos Frank!
Do for the next Friday morning to make surely try to make the payment for you in the morning to get it done before for me on the phone with my account number is going on and on about how much you love me on the way to the airport now waiting for the bus now waiting and waiting for me!
I found an awesome onion soup recipe years ago and made a fantastic batch of it. Then promptly lost the recipe when we moved a year later! Can't wait to try this version!
When frank says good he means it is good
Sacré Bleu , the most simple and delicious French onion. Thank you Chef Frank
He's a great teacher
Oh wow, lucky finding this in my recommended list! RUclips actually came through for a change, now I'll learn how to grow onions, make butter and culture my own cheese
Gruyere is my favourite cheese. Manchego is also great, but Gruyere is the best.
I love everything about you, chef. You entertain and educated well. When I grow up, I wanna be as good as you.
$ going cool thanks for letting you know what works you can get a good night's sleep will have to go fin aid for me to come in the morning to make surely try for next Friday morning at some money for me to get a hold of the receipt of them Geico insurance card to pay me for Europe for me on Friday morning to make sure you received my account number of times I've been going through a lot in common with you to the list of things that need attention to get it out for me on Friday morning at for me and your morning going baby doll for me to get to know more details about it!
Chef Frank, thank you for another great video. I love french onion soup and can't wait to try this out for my kids!!!!
Very good presentation -- very clear and concise. No extraneous blather, unlike many other chefs.
Love French onion soup. Second favorite soup of all time (next to beef pho). Whenever French people start getting snooty about how much better their food is than anyone else I always want to argue but then I remember French onion soup is a thing and have to concede that they have a point.
YOOOO FRANK! i am SO happy you went independent! I bailed on conte after everything and refuse to give them any views. really missed watching you!!
Definitely making this. I worked for a place called the Sweet Onion here where I live and that was their signature dish. I miss it, since it's gone.
Time is definitely the secret ingredient in this classic dish! French Onion Soup is a Slow Food preparation of 💜LOVE💜 for family and friends!!! 💜💜💜 Thank you for clearly demonstrating this delicious technique, Chef!
made it twice already, loved it!
This is my favorite soup as well. I’m making your version today, thank you!
Your enthusiasm is contagious Frank!
Thank you
When I made the soup a couple of years ago, my onions disintegrated. Now I know why... I cut them in the wrong direction! Thanks, Frank! I'll be making a homemade chicken stock this week and I'll try this.
Chef, made your pancakes this morning for my family. Very fluffy. Very delicious. Some left over for tomorrow which I may get up early and eat myself! Thank you.
I'm definitely trying this. Looks so good.
Looks so good! Will try. I remmember pathmark from when i lived in LI,NY.
Blessings
I used your video to butcher a chicken, then the video to make chicken stock and finally managed to make the french onion soup thanks to you. I'm eating it and still can't believe it. 😄
My very favorite soup! 😋🥰
Great work as usuall, chef. This soup is more about patience than onions. I apreciate the tchniques and temperature control info you gave.
One remark though. I personally prefer flet top wooden (or metal) spatula while caramelizing my onions, because it makes scraping all the caramlized bits off the bottom of my pan much easier. You can see the caramel on the spatula build up as you cook and I allways feel like: "Yum flavor"
Man!! Chef in ECSTATIC THAT YOUR MAKING VIDEOS !!! Just found out n hope your channel blows up to bigger greater thing ! 🙏🏼👍🏼🙏🏼
Yummy! I love the classics. 😋
Hope to try this. Love getting this at restaurants.
Looks great. I recently made the Cooks' Illustrated version which is similar to yours, with the biggest difference being about 3 hours of hands off onion/butter/salt browning in a low oven, which results in deeply browned mahogany color. Really easy technique if you have the time. They also call for a combo of beef and chicken stock, though the addition of beef stock in this case isn't because the onions aren't thoroughly browned. I will need to make next time with homemade stock. Thanks for the inspiration!
Fantastic. Now I want soup.
nailed it, right on !!!!!
I didn't know chicken stock was an option! I am happy to know that as usually that's what I make and keep at home! Thanks for sharing Chef Frank, I will definitely be trying this recipe soon!
After watching this I neeed to see you make loaded potato soup 🥣
3:15 "Make sure you julienne your onions, not slice them"
3:22 "my onions are sliced"
👀😂
very well executed , un Grand Bravo chef Frank
literally salivating!
French onion soup was really popular in my hometown in Pakistan in late 90s/ early 20s. I was obsessed with it . And then when I came to the USA as a student, I made the mistake of ordering it once at a Marriott while a guest . They butchered it and grossed me out so much that I haven’t had it in over 10 years . Maybe time to give it a try
The first thing we made in home ec. was french onion soup. I was in fifth grade and the teacher would not allow us to add the sherry to the pot. I didn’t know you had to be legal to cook with wine. 🥂
This will be my next treat in Covid isolation! I love that soup!
Im so happy i found your channel
dood i waited on epicourious cuz i wont watch any video that your not on, your my favorite chef thanks to whoever told me bout this channel!
You are very enjoyable and to the point. Thank you! One thing I just was warned about and then I did my own research is the old Crocs are filled with lead in their glaze. There's a way to test it and check
I made French Onion Soup for the first time a few months back, it was amazing. Honestly, use sourdough bread for your crouton with a little butter 😋
Somehow the first thing that comes to my mind when I see "French Onion Soup" is Unus Annus. Fun memories. Memento Mori. 🖤
Anyway, great video as always. I enjoy your style of cooking and explaining so much. Always makes me happy finding a new Frank video in my sub feed.
Mmmmmm. I can almost smell it!
Delicious!
Following along as cook, thank your pace, new sunscriber, Toronto
Going to try it🥰
Very, very good. I learned so much thank you
Get some on the floor. Love it. You are giving this life
Love your recipes, Chef. Keep it up!
Thanks so much
Yum yum Chef much love xxx