The bowl the Glen ate out of is the same one my mom used to have and only used when she made French Onion Soup. Really brought back memories and put a smile on my face. Glad to see you have one in the "collection".
Glen, Wonderful video brought back old memories. I'm from Detroit and in the 60's and 70's we would go to Windsor, Ont. to "Ye Ole Steak House" for special dinners. They made the best onion soup in the world. My Mom who was a great cook start experimenting with onion soup recipes trying to duplicate it. After months of creating good soups sadly it wasn't it. She ran across a Time Life Book Series call "Foods Of The World" "The Cooking Of Provincial France", there was where the magic happened. The recipe is similar to yours with the exception of using a roux and adding 1 quart of beef stock and 1 quart of chicken stock to 7 cups of onions. The croutes were 1 inch slices of French bread toasted in the oven then brushed with a little olive oil and rubbed with a raw clove of garlic. She used both Sharp Cheddar and Swiss Cheese. 60 years later I still make the same soup. Thanks for the memories. Have a wonderful weekend.
Onion soup and lentils is one of my absolute favorite meals. Make the soup and then simmer lentils in the soup. Cheap, flavorful and healthy for the body.
Interesting. I love onion soup made with beer. I've been trying to eat more lentils due to all their health benefits. I will try this. Thanks for posting.
I agree about the herbs being largely unnecessary. However, I do like a splash of Worcestershire sauce. It brings a depth of flavor much like a splash of wine does. I forget which recipe book I got that from, but I haven’t gone back.
I do that too - not from a recipe, just felt right :) Also, balsamic vinegar - if it works in onion jam, it should work in the soup to add acidity, too :)
I’ve used Worcestershire and water for onion soup when I haven’t had any stock, and as long as add a red onion and or shallots for depth, don’t miss the stock!
Glen, I've been watching your videos for years, many of which I've seen several times apiece. Every night I look forward to watching you and listening to you. I love your wonderfully educational presentation. I too am in marketing/advertising and know how much you do to personally create these videos. Bottom line, I LOVE your videos. Thank you so much!
Lovely recipe. Also to mention the great Jacques Pepin... who also has the classic onion soup recipes. He has a great video with Julia Child as well. These two are why most Americans started with cooking at all and we have built on that experience for years. Always like to give them a listen when a french recipe comes up.
Great video as always. I make a batch of caramelized onions every few months, using 10-15 lbs of onions. I freeze them and use them in a lot of dishes. I need to do the same with beef stock, I rarely have that on hand.
This is one of the traditional peasant foods, which has been greatly “fancified” over time. Croutons were a way to use up bread which was a day or two old. The “green juice”, is made from the green grapes thinned from the vine to increase the yield, and sugar content of the grapes left growing. As Glen said, onions were plentiful and inexpensive. The generations before us were very frugal.
Lovely to see. My mom made this for my birthday in a crock pot every year for my birthday. My favorite and a huge hit with my friends, teenage girls in the 70s, we thought it was so elegant. ( wrote that before Julie came out and said 70s dinner party which while true had me laughing.)
Glen, I totally agree w/ your approach to ''not'' adding all these 'extras' ~ Sometimes ''less is best'' & thus, one gets to enjoy the 'real' - Star of this Show - The HUMBLE ONION : ) Thank-you for sharing, I may make this tomorrow ! P.S. Should put that on a Bumper Sticker OR if you write a Cook Book ... "It's a Method, not a Recipe" : ) Love it!
Congratulations Glen on a Master Class on 'French Onion Soup'! You are the new Gloria Childs. Your understanding of recipes from Peasantry to Royalty knows no bounds.
Glad this recipe has measurements for CUPS of sliced onions. Always keep in mind that in odle recipes, if it says "1 large onion". A large onion 50 years ago was about the size of a tennis ball, when today, a large onion is about the size of a softball.
Instead of cognac, I typically add a splash of sherry (simply because that's what I normally have in my pantry), but otherwise this is very close to my recipe for onion soup; no additional spices and I also use a beef stock. I'm with you, Glen in that I really want to taste the onions in my soup and the caramelization process brings out enough sweetness that additional sugar is unnecessary. Great episode, as always!
I love this video because it really demonstrates just how much the rules don't matter. I almost always use chicken stock since every RUclipsr warns against store-bought beef stock. This time I added some fried peanuts from nuttiness and potatoes for starch. With the gruyere cheese, it really was a fantastic experience, and I want to fine-tune the ratios. Thanks again for going so far into the dish's history
This is a very laid back video, which is exactly the mood to be in when cooking something like this that takes a while. It makes me miss a since gone restaurant which served this with so much cheese that it literally coated the entire crock. Picking away that golden brown cheese was the best part!
One of my favorite soups. The Zen of sitting in front of the stove occasionally stirring the onions for an hour or so is very relaxing. I had never used alcohol in this soup until the last time I made it after seeing another RUclipsr do it a few weeks ago. I did like it but go very light with cognac as it can easily overpower the dish. This was the first(successful) soup I made when learning to cook and I still make it quite often.
Best French Onion Soup I've ever had.. Smithville Inn, New Jersey. Not only that the inn is super old and charismatic and there's a little village of 50 or 60 shops you can walk through. They decorate it during winter like a Dickens Village and there's a bridge over water, an old barn with rooms for rent, and a winery.
Again not a recipe from Glen. It is a method of making the soup. These method videos are great. I am starting to use Glenn's method system due to dietary requirements. Keep them coming.
Nothing beats the comfort of a (French) Onion Soup - my Dad used to use the same bowls and with croutons❤ he used the Good Housekeeping recipe, & I still have the 40 year old cookbook he used🤗he also made cheese fondues too 🤣This is great recipe Glen - thanks for sharing! I used to shy away from large amounts of produce on sale until I learnt that many can be stored/preserved in the freezer. 10lbs of onions was one of them. Now I dice up some & place in freezer, make an onion gravy and caramelized onions also to freeze and make Gratin Onion Soup 😋 Onions can provide such an Unami of flavor. Glen or anyone else, have you ever tried Gratin Leek Soup? Found a recipe by Ricardo in his recipe book Vegetables First truly delicious using buttered leeks. When leeks are in season I do buy extra, chop up and freeze both light and dark green parts, make some buttered leeks also freeze. Depending the season if the leeks have a lot of green but not so nice - we use this for leek stock - oh my heaven the flavor is amazing - just water and dark green parts, once done we'll literally squeeze all the liquid from the leek one of the best tasting stocks I've ever had. I'll use that stock for the Gratin Leek Soup and the flavors are the bomb❤
So THAT is where my little crocks disappeared too????? LOL! I only have 2 identical to these, out of 4 left (2 busted in our move from Melbourne to up near Dubbo Australia). these are oldies, but I do enjoy using them for soups. Thanks for all the 'permissions' to do our own thing. I have used sparkling white & red wine in many dishes lately (particularly a splash in Pizza dough). I love the idea of the bread thickening up the soup too....would be good for a watery casserole too I bet. Go get some sleep Glen and catch you next time! Boofy😴
I do something similar. I add just a pinch of baking soda (to help me digest the onion but does slightly alter the flavor). Last batch I used store bought pork bone broth and added quit a bit of crushed garlic. no wear near the original recipe, but was super tasty and delicious. Sometimes I add just a table spoon of tomato paste. I once added sliced fresh local mushrooms sautéed in butter, garlic, and black pepper and added a little more salt, and was not disappointed. Never be afraid to alter a recipe. Make it your own as Glen says.
I know this is kind of weird, but I make turkey stock after US Thanksgiving, then use that to make onion soup. Onion and mushroom soup is pretty tasty, too.
I was also thinking about making this and it’s funny right before your video came out I just finished watching a Jacque Pepin video on onion soup. He said that when he was young they would finish the soup by mixing an egg yolk with port wine and mix a hole in the middle and pour it in. They made one big bowl instead of individual servings
Yes, Glen, they still make electric skillets. I use mine a lot. It’s much less messy than cooking on the stove top and good for large quantities and controlled heat.
It's almost That time of the year. It's Texas, so That time of the year is a bit later. I'm certainly going to do this recipe this winter! Thanks for all of the entertainment & ideas. You two do great work!
Had to laugh when you said “if your mother had one, you probably have one”! My electric frying pan is identical to the one my mother had. Just this week someone asked me what you would use it for, and I said I use it like a crock pot, which I don’t own. Been considering taking it to Value Village, but now maybe I won’t! This method is so much simpler, easier, and less destructive of my personal energy reserves than the one in the recipe I’ve been using. And onion soup with or without cheese is so good! 💕🇨🇦
Ooh that looks heavenly. Onion soup is one of my favorites. Your must be very good as neither of you stopped enjoying eating your soup for the rest of the video. That’s a mark of a great recipe on your videos. I’ll have to try this.
That soup looks so good! French onion soup was my absolute favorite when I was young. Now, I am allergic to onions and I can't eat it anymore.😢 😪 Maybe I can make it for my son, who still loves and can still eat decadent foods like this without many unfortunate consequences.
@andersonomo597 thanks! I really miss them. Years ago, before my allergy got to where it is today, I succumbed to eating a French fried onion ring. (I used to adore onion rings so much.) I got really sick from it to the point that I never did it again. 😪
Onions in the crock pot work surprisingly well. Flavor packets from ramen work for stock in a pinch. Leftover garlic bread adds a new dimension to the dish both good and bad. There's something so satisfying about french onion soup when you're absolutely polluted.
I made this for supper tonight. Maybe should have cooked the onions a bit more, but it was very good. Thank you for showing me how easily it can be made. Thank you!
Yes they still have plug in skillets. I got one for a wedding present lasted till our fire. The moment I could I bought another one. Great for camping in a trailer
I've made your soupe à l'oignon many times, it too is my favorite and I appreciate your sticking with the original method. Thanks and have a blessed day.
As a lover of French Onion Soup, my mouth is watering! I do mine just like you did today except I had a splash of Cognac only because I keep a bottle in my pantry cupboard instead of with the liquor, which is more difficult to reach. Thanks for making me change my menu for today…..can’t wait!
Hey Glen! Love this, I was thinking about making some this winter and wasn't sure how to go about it, but going back to bases and spiking it with whatever I feel like sounds best indeed! I've noticed that the recipe in the Larousse mentions adding some flour to the onions once they're almost done I can guess this is to mix with the melted butter on the onions, and form some sort of roux on them during the final browning, but I imagine this would change the final result quite a bit; not as clear or thin! (which is the only way I've had it until now)
Loved this episode! I grew up on my mum's onion soup which was also "old school" - just onions, butter, salt, pepper and home made stock. In France now, soupe a l'oignon gratinee is served at the end of a wedding party - at three or four in the morning, to sober people up.
Hi Glen! Thankyou for you sharing your method on French onion soup. I will finally attempt to make it for how simple it can be. In the future could do a video or 2 on your method of making beef and chicken stock/broth? Unless you already have a video and I missed it. Cheers!! From Saskatchewan
Thanks for the receipt. As you point out these recipes started with whatever ya got. Onions that are getting sprouty and need to be cooked, broth from the back of the stove, those bits of bread from the deep recesses of the breadbox, and the bits of cheese that are each too small to use. Welcome back. The topic of electric skillets reminded me of a similar electric wok I saw used at a Japanese restaurant near Seattle. Set on warm it was perfect for keeping the oshibori hot.
The tasting portion of this video was probably my favorite tasting to date! Hilarious and informative all at once! Looks super delicious, nice work! Love your videos 🤩
I made this earlier this week. But went vegetarian…used mushroom broth and sherry. Came out perfect. Also used three cheeses, Gruyère, Asiago and pecorino, this was suggested to me by a chef in old Montreal
I like the traditional crock bowls. About 5 years ago I found some and had to have them. I don't make many things as my skills are poor, but onion soup is something I can do so I like the presentation to be classic.
Last time I made onion soup, I followed a recipe which wanted deeply caramelized onions. I learned from that that I don't want my onions too caramelized. It was sickly sweet in my opinion. Next time I make it, I'll cook them until they are just starting to brown. I didn't use a thickener, which I think would be an improvement. I also didn't have oven safe bowls, so I toasted the bread, melted on the cheese in the oven, and just put it atop the hot soup in my regular bowl. Regarding your Emmental cheese turning into Gruyere lol, I have had similar things happen. Usually, it involves something like sour cream turning into nonfat, much to my chagrin!
Got a recipe for French onion soup from the chef at he Chateau Champlain in Montreal in the 70's he used half beef and half chicken broth some white wine and a splash of Cognac the rest of the recipe is the same. Love this soup
Thanks Glen!! The timing of this was perfect as I'm down to the last kgs of a 10kg bag that was a real bargain as the onions weren't top quality - it was use them, or compost them in a few weeks time so I trimmed, sliced and fried them in a pan first to reduce the volume and now they are caramelizing away in my baby-sized slow cooker!! And I agree with the KISS approach - tried the brandy etc last time and wasn't impressed. Cheers from Oz!
I have our family’s onion soup crock bowls with little lids that I love to serve this soup in. I remember my mom always used a round Dutch toast(?) atop the soup. She used to get it at the Dutch store, but they were very yummy.
I absolutely love a good onion soup with bread and melted cheese on top. It is so simple, yummy, filling and warming during cooler weather. We've had a bit of a cold (for us) snap and soups and stews have ruled this past week. Beef stew, chili, and chicken noodle soups but I still want a good onion soup. I've seen other cooks use sugar and like you I steer away and take the time to let the onions do their own thing and caramelize on their own.
"Are we having fondue too?" Well, there's plenty of gruyere on top, so you are halfway there :) What a great video. I enjoy all of your research-laden videos of this sort, but French onion soup is one of my all-time favorite dishes, and I agree with so many of your opinions/choices (although I probably would have added a bay leaf or two). I can't wait to make this, I think next Sunday this will be dinner.
Electric skillets are still available, and the handles still loosen over time and fall off the damn things. Wonderful show on my favorite vegetable! Thanks for explaining about using a lighter stock. I will try that! Welcome home!
I always loved that style of pottery, & 3 weeks ago I bought 2 of those very bowls at a fleatique store! Definitely plan to make French onion soup now that the weather has cooled! 😋
Second stock! Yes! Last month I'd just done that in my 6 qt.Instant Pot, with the turkey carcass. Now i wish I'd kept some back for the soup (squash) today. Thanks for reassuring us its still tasty to be stripped back and cheap. I too am Canadian(Mb.)and its refreshing to watch your awesome videos.
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I think "It's a method, not a recipe." should be the official slogan of Glen and Friends Cooking.
I like it!
I thought it was? Thats why i'm here.
I make it my slogan for my kitchen. Essential!
It should really be on some merch!
Yes
The bowl the Glen ate out of is the same one my mom used to have and only used when she made French Onion Soup. Really brought back memories and put a smile on my face. Glad to see you have one in the "collection".
How’d Glen end up with your mum’s bowl.
Glen, Wonderful video brought back old memories. I'm from Detroit and in the 60's and 70's we would go to Windsor, Ont. to "Ye Ole Steak House" for special dinners. They made the best onion soup in the world. My Mom who was a great cook start experimenting with onion soup recipes trying to duplicate it. After months of creating good soups sadly it wasn't it. She ran across a Time Life Book Series call "Foods Of The World" "The Cooking Of Provincial France", there was where the magic happened. The recipe is similar to yours with the exception of using a roux and adding 1 quart of beef stock and 1 quart of chicken stock to 7 cups of onions. The croutes were 1 inch slices of French bread toasted in the oven then brushed with a little olive oil and rubbed with a raw clove of garlic. She used both Sharp Cheddar and Swiss Cheese. 60 years later I still make the same soup. Thanks for the memories. Have a wonderful weekend.
I have restaurant memories like these from when I was a kid during the same time period. Thanks for sharing, your memories sparked my memories.
Always thought mom was being frugal. It was just stock to us. Thank you for reminding me of this lovely and belly warming soup.
Onion soup and lentils is one of my absolute favorite meals. Make the soup and then simmer lentils in the soup. Cheap, flavorful and healthy for the body.
Wow, that sounds really good. How long for the lentils to cook through?
Lentils are fairly quick cooking… about 1/2 hour
Ooohh, I love lentils. That sounds quite yummy. Thanks!
My Italian grandfather's favorite dish: lentils prepared that way. Also, lentils are a traditional New Year's Eve dish in parts of Italy. 😋. Yum...
Interesting. I love onion soup made with beer. I've been trying to eat more lentils due to all their health benefits. I will try this. Thanks for posting.
The simple, pure essence of soup, and a noble thing it is
this is exactly what I needed, I also got a big 10lb bag of onions for dirt cheap. Thanks Glen!!
really love your banter ... it makes the experience so much nicer than a "cooking show"... and always enjoy Jules just "stopping by"
I don't know about you but the way that Jules “stops by” gives Glen’s show a mild Mr. Rogers vibe.
@@balthizarlucienclan Also, the "Welcome / Hello friends!" 🙂
Came here to say pretty much the same thing.
I agree about the herbs being largely unnecessary. However, I do like a splash of Worcestershire sauce. It brings a depth of flavor much like a splash of wine does. I forget which recipe book I got that from, but I haven’t gone back.
I can imagine it does.
I do that too - not from a recipe, just felt right :) Also, balsamic vinegar - if it works in onion jam, it should work in the soup to add acidity, too :)
I’ve used Worcestershire and water for onion soup when I haven’t had any stock, and as long as add a red onion and or shallots for depth, don’t miss the stock!
Jacques Pepin puts toasted bread on the bottom and more on the top with the cheese. Jacques is the cat’s meow in my world. Enjoyable video, thanks.
Glen, I've been watching your videos for years, many of which I've seen several times apiece. Every night I look forward to watching you and listening to you. I love your wonderfully educational presentation. I too am in marketing/advertising and know how much you do to personally create these videos. Bottom line, I LOVE your videos. Thank you so much!
Lovely recipe. Also to mention the great Jacques Pepin... who also has the classic onion soup recipes. He has a great video with Julia Child as well. These two are why most Americans started with cooking at all and we have built on that experience for years. Always like to give them a listen when a french recipe comes up.
I thoroughly enjoyed the deep dive into onion soup and recipe histories. It’s what I’m here for.
Great video as always. I make a batch of caramelized onions every few months, using 10-15 lbs of onions. I freeze them and use them in a lot of dishes. I need to do the same with beef stock, I rarely have that on hand.
This is one of the traditional peasant foods, which has been greatly “fancified” over time. Croutons were a way to use up bread which was a day or two old. The “green juice”, is made from the green grapes thinned from the vine to increase the yield, and sugar content of the grapes left growing. As Glen said, onions were plentiful and inexpensive. The generations before us were very frugal.
Second Stock!!!! who knew!!
yeah, I never thought about it but it makes so much sense.
Lovely to see. My mom made this for my birthday in a crock pot every year for my birthday. My favorite and a huge hit with my friends, teenage girls in the 70s, we thought it was so elegant. ( wrote that before Julie came out and said 70s dinner party which while true had me laughing.)
Glen, I totally agree w/ your approach to ''not'' adding all these 'extras' ~
Sometimes ''less is best'' & thus, one gets to enjoy the 'real' - Star of this Show - The HUMBLE ONION : )
Thank-you for sharing, I may make this tomorrow !
P.S. Should put that on a Bumper Sticker OR if you write a Cook Book ... "It's a Method, not a Recipe" : ) Love it!
A splash of Sherry gives it a marvelous flavor!
Congratulations Glen on a Master Class on 'French Onion Soup'! You are the new Gloria Childs. Your understanding of recipes from Peasantry to Royalty knows no bounds.
Did you mean “Julia” Child’s?
French Onion is probably my favorite soup ... I'm looking forward to trying this more traditional method.
Have had a bag of onions for weeks. Been wanting to make this soup for weeks. Today is the day!
I'll just add that Chef Frank Proto prefers toasting the bread. He says its purpose is to float on top of the soup and hold up the cheese.
@@DuelScreen aren't the croutons here toasted?
Glad this recipe has measurements for CUPS of sliced onions. Always keep in mind that in odle recipes, if it says "1 large onion". A large onion 50 years ago was about the size of a tennis ball, when today, a large onion is about the size of a softball.
🤣 So true. It's odd to see just how different the cup size is across history and in different countries.
@@theritchie2173 "You need to get the french language recipe book" but uses volumetric measurements of onions
We had fondue for dinner just two weeks ago! Not a party - just dinner. We enjoy the way it slows the meal down.
Instead of cognac, I typically add a splash of sherry (simply because that's what I normally have in my pantry), but otherwise this is very close to my recipe for onion soup; no additional spices and I also use a beef stock. I'm with you, Glen in that I really want to taste the onions in my soup and the caramelization process brings out enough sweetness that additional sugar is unnecessary. Great episode, as always!
Some of your videography is like poetry in motion!
watching this while placing venison roast into a slow oven... been marinating for 2 days... added an onion... peer pressure lol
only recently saw the tip that adding WATER (not a lot) speeds the browning -- America's Test Kitchen YT video.
Counterintuitive!
I love watching you and your wife, sir. Thank you for entertaining and educating this "older" lady!
I love this video because it really demonstrates just how much the rules don't matter. I almost always use chicken stock since every RUclipsr warns against store-bought beef stock. This time I added some fried peanuts from nuttiness and potatoes for starch. With the gruyere cheese, it really was a fantastic experience, and I want to fine-tune the ratios. Thanks again for going so far into the dish's history
This is a very laid back video, which is exactly the mood to be in when cooking something like this that takes a while. It makes me miss a since gone restaurant which served this with so much cheese that it literally coated the entire crock. Picking away that golden brown cheese was the best part!
I like using Shaoxing wine. It’s Sherry adjacent but I think it tastes cleaner and slightly more mineral.
Excellent video!!😊
One of my favorite soups. The Zen of sitting in front of the stove occasionally stirring the onions for an hour or so is very relaxing. I had never used alcohol in this soup until the last time I made it after seeing another RUclipsr do it a few weeks ago. I did like it but go very light with cognac as it can easily overpower the dish. This was the first(successful) soup I made when learning to cook and I still make it quite often.
My daughter absolutely loves this soup. I make giant batches and freeze individual portions for a quick weekday meal.
Best French Onion Soup I've ever had.. Smithville Inn, New Jersey. Not only that the inn is super old and charismatic and there's a little village of 50 or 60 shops you can walk through. They decorate it during winter like a Dickens Village and there's a bridge over water, an old barn with rooms for rent, and a winery.
I will definitely be watching this video again.......my mouth is watering just watching it.
Gruyère really is the better choice.
Again not a recipe from Glen. It is a method of making the soup. These method videos are great. I am starting to use Glenn's method system due to dietary requirements. Keep them coming.
Oh my, you've mentioned verjus and all of a sudden gone all Maggie Beer!
Love it!
I would say that I am much more likely to make French Onion Soup now that I watched you do it. Thanks.
Now I'm dying for "French Onion Soup" made the way Glen did! When I go shopping on Tuesday, I'm going to look for cheap onions.
Nothing beats the comfort of a (French) Onion Soup - my Dad used to use the same bowls and with croutons❤ he used the Good Housekeeping recipe, & I still have the 40 year old cookbook he used🤗he also made cheese fondues too 🤣This is great recipe Glen - thanks for sharing!
I used to shy away from large amounts of produce on sale until I learnt that many can be stored/preserved in the freezer. 10lbs of onions was one of them. Now I dice up some & place in freezer, make an onion gravy and caramelized onions also to freeze and make Gratin Onion Soup 😋 Onions can provide such an Unami of flavor.
Glen or anyone else, have you ever tried Gratin Leek Soup? Found a recipe by Ricardo in his recipe book Vegetables First truly delicious using buttered leeks. When leeks are in season I do buy extra, chop up and freeze both light and dark green parts, make some buttered leeks also freeze. Depending the season if the leeks have a lot of green but not so nice - we use this for leek stock - oh my heaven the flavor is amazing - just water and dark green parts, once done we'll literally squeeze all the liquid from the leek one of the best tasting stocks I've ever had. I'll use that stock for the Gratin Leek Soup and the flavors are the bomb❤
So THAT is where my little crocks disappeared too????? LOL! I only have 2 identical to these, out of 4 left (2 busted in our move from Melbourne to up near Dubbo Australia). these are oldies, but I do enjoy using them for soups. Thanks for all the 'permissions' to do our own thing. I have used sparkling white & red wine in many dishes lately (particularly a splash in Pizza dough). I love the idea of the bread thickening up the soup too....would be good for a watery casserole too I bet. Go get some sleep Glen and catch you next time! Boofy😴
I do something similar. I add just a pinch of baking soda (to help me digest the onion but does slightly alter the flavor). Last batch I used store bought pork bone broth and added quit a bit of crushed garlic. no wear near the original recipe, but was super tasty and delicious. Sometimes I add just a table spoon of tomato paste. I once added sliced fresh local mushrooms sautéed in butter, garlic, and black pepper and added a little more salt, and was not disappointed. Never be afraid to alter a recipe. Make it your own as Glen says.
Need to call it glen and friends method cooking. I'm going to need to try this method. Sounds amazing.
I know this is kind of weird, but I make turkey stock after US Thanksgiving, then use that to make onion soup. Onion and mushroom soup is pretty tasty, too.
Sounds wonderful
Cooking good food for you and your family dies not have to be difficult or expensive… thank you glen!
Also....so much prefer the cut up crutons on bottom and top . It gives so much more body instead of the slice on top!
I was also thinking about making this and it’s funny right before your video came out I just finished watching a Jacque Pepin video on onion soup. He said that when he was young they would finish the soup by mixing an egg yolk with port wine and mix a hole in the middle and pour it in. They made one big bowl instead of individual servings
Lol, I love that look you two gave each other at the end! Great soup for those upcoming wintery nights. Thanks, Glen!
Yes, Glen, they still make electric skillets. I use mine a lot. It’s much less messy than cooking on the stove top and good for large quantities and controlled heat.
It's almost That time of the year.
It's Texas, so That time of the year is a bit later.
I'm certainly going to do this recipe this winter!
Thanks for all of the entertainment & ideas.
You two do great work!
Had to laugh when you said “if your mother had one, you probably have one”! My electric frying pan is identical to the one my mother had. Just this week someone asked me what you would use it for, and I said I use it like a crock pot, which I don’t own. Been considering taking it to Value Village, but now maybe I won’t! This method is so much simpler, easier, and less destructive of my personal energy reserves than the one in the recipe I’ve been using. And onion soup with or without cheese is so good! 💕🇨🇦
Agree completely. I remember pancakes and beef stroganoff the most, but it could cook so much more.
Ooh that looks heavenly. Onion soup is one of my favorites. Your must be very good as neither of you stopped enjoying eating your soup for the rest of the video. That’s a mark of a great recipe on your videos. I’ll have to try this.
That soup looks so good! French onion soup was my absolute favorite when I was young. Now, I am allergic to onions and I can't eat it anymore.😢 😪
Maybe I can make it for my son, who still loves and can still eat decadent foods like this without many unfortunate consequences.
I'd rather be allergic to chocolate than onions! An allergy to onions would be really difficult for so many reasons. You have my sincere sympathy!
@andersonomo597 thanks! I really miss them.
Years ago, before my allergy got to where it is today, I succumbed to eating a French fried onion ring. (I used to adore onion rings so much.) I got really sick from it to the point that I never did it again. 😪
I can relate. I can’t eat onions any more, either. It took some adjusting, and I certainly miss them, especially when I see something like this.
Onions in the crock pot work surprisingly well. Flavor packets from ramen work for stock in a pinch. Leftover garlic bread adds a new dimension to the dish both good and bad. There's something so satisfying about french onion soup when you're absolutely polluted.
I made this for supper tonight. Maybe should have cooked the onions a bit more, but it was very good. Thank you for showing me how easily it can be made. Thank you!
Yes they still have plug in skillets. I got one for a wedding present lasted till our fire. The moment I could I bought another one. Great for camping in a trailer
The white wine adds a bit of acid which will brighten the existing flavors without masking them. An excellent idea.
I've made your soupe à l'oignon many times, it too is my favorite and I appreciate your sticking with the original method. Thanks and have a blessed day.
Love to learn the history and evolution of recipes from you.
Excellent method. I am not a soup person but you are convincing me to try to make it may own
As a lover of French Onion Soup, my mouth is watering! I do mine just like you did today except I had a splash of Cognac only because I keep a bottle in my pantry cupboard instead of with the liquor, which is more difficult to reach. Thanks for making me change my menu for today…..can’t wait!
Thanks!
Hey Glen!
Love this, I was thinking about making some this winter and wasn't sure how to go about it, but going back to bases and spiking it with whatever I feel like sounds best indeed!
I've noticed that the recipe in the Larousse mentions adding some flour to the onions once they're almost done
I can guess this is to mix with the melted butter on the onions, and form some sort of roux on them during the final browning, but I imagine this would change the final result quite a bit; not as clear or thin! (which is the only way I've had it until now)
My favorite soup. Excited to watch this!
Country kids shopping for big bags of onions, bought on instinct, now I know what to do . ❤a tired Glenn is a chatty Glenn. great history lesson 😊
Watched your video last night, and tonight again :-) AND bought the Larousse Gastronomique from 1938 !! Thans for the video.
Loved this episode! I grew up on my mum's onion soup which was also "old school" - just onions, butter, salt, pepper and home made stock. In France now, soupe a l'oignon gratinee is served at the end of a wedding party - at three or four in the morning, to sober people up.
Hi Glen! Thankyou for you sharing your method on French onion soup. I will finally attempt to make it for how simple it can be.
In the future could do a video or 2 on your method of making beef and chicken stock/broth?
Unless you already have a video and I missed it.
Cheers!! From Saskatchewan
Thanks for the receipt. As you point out these recipes started with whatever ya got. Onions that are getting sprouty and need to be cooked, broth from the back of the stove, those bits of bread from the deep recesses of the breadbox, and the bits of cheese that are each too small to use.
Welcome back. The topic of electric skillets reminded me of a similar electric wok I saw used at a Japanese restaurant near Seattle. Set on warm it was perfect for keeping the oshibori hot.
I have the exact same feelings about the large bread on top. I much rather have croutons on the bottom so that it is not so messy to eat.
One of my all-time faves. I plan on having some this week. I like a drop of sherry in onion soup.
Hope the trip was fun! Can hear / feel that you’re tired. I’ll have to try this one.
The tasting portion of this video was probably my favorite tasting to date! Hilarious and informative all at once! Looks super delicious, nice work! Love your videos 🤩
A nice sherry drizzle to finish at the table is a nice touch
I made this earlier this week. But went vegetarian…used mushroom broth and sherry. Came out perfect. Also used three cheeses, Gruyère, Asiago and pecorino, this was suggested to me by a chef in old Montreal
I like the traditional crock bowls. About 5 years ago I found some and had to have them. I don't make many things as my skills are poor, but onion soup is something I can do so I like the presentation to be classic.
Last time I made onion soup, I followed a recipe which wanted deeply caramelized onions. I learned from that that I don't want my onions too caramelized. It was sickly sweet in my opinion. Next time I make it, I'll cook them until they are just starting to brown. I didn't use a thickener, which I think would be an improvement. I also didn't have oven safe bowls, so I toasted the bread, melted on the cheese in the oven, and just put it atop the hot soup in my regular bowl. Regarding your Emmental cheese turning into Gruyere lol, I have had similar things happen. Usually, it involves something like sour cream turning into nonfat, much to my chagrin!
Got a recipe for French onion soup from the chef at he Chateau Champlain in Montreal in the 70's he used half beef and half chicken broth some white wine and a splash of Cognac the rest of the recipe is the same. Love this soup
Pretty sure I would like your version!
All you need now is a piece of onion pie to finish up that bag of onions LOL Thanks for sharing .
My first ever French onion soup was at Chateau Laurier, 1974. The bowls were *exactly* the same!
Those are the best bowls and they are very practical for oven cooking
Thanks Glen!! The timing of this was perfect as I'm down to the last kgs of a 10kg bag that was a real bargain as the onions weren't top quality - it was use them, or compost them in a few weeks time so I trimmed, sliced and fried them in a pan first to reduce the volume and now they are caramelizing away in my baby-sized slow cooker!! And I agree with the KISS approach - tried the brandy etc last time and wasn't impressed. Cheers from Oz!
I have our family’s onion soup crock bowls with little lids that I love to serve this soup in. I remember my mom always used a round Dutch toast(?) atop the soup. She used to get it at the Dutch store, but they were very yummy.
Love your outlook, attitude, and passion on the history of cooking Glen!
I absolutely love a good onion soup with bread and melted cheese on top. It is so simple, yummy, filling and warming during cooler weather. We've had a bit of a cold (for us) snap and soups and stews have ruled this past week. Beef stew, chili, and chicken noodle soups but I still want a good onion soup. I've seen other cooks use sugar and like you I steer away and take the time to let the onions do their own thing and caramelize on their own.
I've actually canned French onion soup and it works quite well.
This is certainly one I will try...
Amazing story telling!
"Are we having fondue too?" Well, there's plenty of gruyere on top, so you are halfway there :) What a great video. I enjoy all of your research-laden videos of this sort, but French onion soup is one of my all-time favorite dishes, and I agree with so many of your opinions/choices (although I probably would have added a bay leaf or two). I can't wait to make this, I think next Sunday this will be dinner.
1 of my favorites,great rendition,I like a dash of balsamic vinegar in mine
Electric skillets are still available, and the handles still loosen over time and fall off the damn things. Wonderful show on my favorite vegetable! Thanks for explaining about using a lighter stock. I will try that! Welcome home!
I always loved that style of pottery, & 3 weeks ago I bought 2 of those very bowls at a fleatique store! Definitely plan to make French onion soup now that the weather has cooled! 😋
Second stock! Yes! Last month I'd just done that in my 6 qt.Instant Pot, with the turkey carcass. Now i wish I'd kept some back for the soup (squash) today. Thanks for reassuring us its still tasty to be stripped back and cheap. I too am Canadian(Mb.)and its refreshing to watch your awesome videos.
Glenn, your mane is fantastic also!
Wow, that looks delicious!
Excellent episode. I liked the longer format and the history and commentary