i always love when you guys put the mess-ups or bloopers in. it shows that you aren't afraid to show your mistakes and for me makes me connect with what you guys share as a whole. thank you for all the amazing content and recipes
I bought the ingredients for this and a few other of your recipes. When I get snowed in this week, I am all over the soups. You even gave me the confidence to make my own soup by throwing in stuff and building flavor. You rule, Sam the Cooking Guy!
I made a potato-leek soup (also called vichyssoise) after making this one. Potatoes, leeks, medium onion, salt, pepper, paprika, chicken stock, heavy cream, maybe a bit of whole raw milk when you can get it seasonally.
I scatter some cheese into the bowl almost in layers between ladles of soup. I make the cheese layers very thin. I also add more garlic in proportion - b/c I like it.
I feel like French onion soup is definitely one of those perfect dishes that can't really be improved upon. Looks awesome, but I would take my onions wayyyyyy further than that and keep them going for another half hour or so before adding my sherry. That's where you REALLY unlock what an onion has to offer in terms of flavour.
exactly. i mean, to each their own, but seeing how Sam is all about intensifying tastes, he really should do a re-do of this vid and brown the hell out of the onions first. should be at least amber, but more like deep dark golden-brown. (and this is when you actually need your cheese to be sharp and your alcohol to be dry).
Please Sam, make Lobster Bisque! Your french onion soup recipe just SLAYED my family. They loved it. I just made your version for my mom, dad, wife, and me, yesterday, 12/13/21. They all loved it. I can get lobster. Make a lobster bisque, pleeeeeeeze.
I’m making it! I didn’t have Gruyère cheese so i used a mixture of truffle cheese, a rosemary crusted cheese and large grated Parmesan and it tastes great!!! Thanks Sam! Thanks boys! ❤️ from 🇨🇦
I made French onion soup several times. I didn’t have many cooking options. I’d just moved to Sweden and had basic cooking. But it is the most amazing food. You have don’t it justice and I think everyone should try this at least once. The French owned it.
I have made two of your recipes so far (French onion soup and chicken quesadillas) and my hubby is in love lol. Both recipes have been phenomenal! And we shared the food with our pups and they approve as well!
One of the cruise ships we travel on has a “Black & Bleu” onion soup ... Onions reduced in Jack Daniels, and then Roquefort Bleu cheese melted on top! F**king AWESOME!
I’m sending the COVID-19 warriors to you. I really wanna go on a cruise though. I wanna smoke and eat and shop all n the same place. Well, I guess smoke once docked.
I am a big fan of you and your channel and I made this for my parents and my mom said it was the best French onion soup she's ever had thanks for sharing this recipe.
I live in Costa Rica now and 79 F I’m freezing my A$$ off! Sam my 26 year old didn’t like onions until I made her a French Onion soup. Now she cheers when I say I’m making it! Mine has been different then yours but I’m going to use some of your suggestions next time and I know she will be even happier! She and her family live with us because they help take care of us old folks! Haha 😂
@@parkerscore8199 not where I am it averages - 15 celcius for about 3 months, 2 months before and after that it's around 0 celcius. If it hits 10-15 celcius everyone is out topless sunbathing. Yeah 10 degrees CELCIUS is topless sunbathe weather.
Thanks, Sam - this SHOULD be in everyone's wheelhouse. We appreciate you pushing the people (us)! I made it last week. Insanely delicious. I didn't understand how important the TIME was to develop the flavor! I even made the soup one evening, and made the bread and cheese happen the next day. AWESOME.
Love french onion soup...found a good deal at Costco on onions a while back and made a huge batch of it and pressure canned it. Have 8 pints in there to just pull out, top and enjoy! I also put dry sherry in mine. Will try the dash of soy next time. I sprinkle my onions about halfway through with just a tiny amount of sugar and they caramelize much quicker!
I just made it for dinner. It came out amazing!!! I was skeptical about the soy sauce but I tasted the broth before and after I put the soy sauce. WOW!! It went from okay to a flavor bomb!! So freaking delicious Every year when I was a kid, for my birthday, I would beg my mom (unfortunately no longer with us) to take me to Outback Steakhouse and I would always order the french onion soup and kids macaroni and cheese. I am pregnant now and as soon as I saw your upload I knew I had to make it. This soup is a million times better than the one at outback. I seriously cried when I sat down to eat. Thank you for posting this recipe. It is an oldie but a goodie just like you Sam ;).
Sorry about your mother. Mine passed away a few yrs ago then I lost my stepdad. Whenever I make fried chicken I think of them both because me and my stepdad both made fried chicken (mine was better) . My mom would be like they both are so good I can't pick a favorite, so it was a thing we would joke about. Those memories are special
@@fmfdocbotl4358 They truly are. It is funny how food is such an important part of the memory. Whenever I miss my mom I make some of her recipes and it makes me feel like she is still there.
@@snoopy_90s I have all my moms recipes from my childhood, she was the casserole queen. I love to cook and have over 200 cookbooks and I go back to hers all the time. I made those memories as a parent.
@@fmfdocbotl4358 Sounds like my wife. She has family cookbooks that have been handed down to her from relatives in the late 1800's. Plus her own. Whole bookcase full of em. We have fun on Friday nights by looking up a recipe the day before, then going to the store and getting the ingredients and cooking dinner on Friday when we're both off work. Sometimes have to do a bit of research though, because the older recipes require it as far as finding the proper ingredients and measurements go. That's why I like Sam. He's current and almost always gives you links where you can buy stuff that you need.
@@fmfdocbotl4358 By the way, you can also use good ol' fashioned Umami instead of soy sauce. Same stuff you use to make kimchee. Sorry bout your mum, @Marta Valdes. I have several dozen cookbooks from my own grandmother, that were willed to me when she passed, and me mum is going to give me all of hers when she eventually goes. Thankfully that has not happened yet and is not scheduled to happen soon. She already got cov years before and is immune.
I had a stroke on Valentines Day 2011, one year later invited 4 couples to come for a dinner party at my home as a thank you for all their support, through my recovery. I remained partially paralyzed, my left side. I cooked home made FOS, Chicken cordon Blu, wild rice and asparagus for dinner. This was an epic effort to cook for 10 people, I made the bestFrench Onion Soup that night, I chopped 10 lbs of Onions, with one hand! I cried of course...no mandolin, just a knife....but it was amazing! If I-can dominate FOS , anyone can! My recipe is exactly like yours, only I used Husks ( a Dutch dry bread, that’s round) as my cheese barrier..., good for Eggs Benny too.....readily available in Canada. Thanks for showcasing this classic soup, very affordable and hearty and delish. For a tip , you can buy those large oversized tea/coffee mugs with the wide mouth at the dollar store, great for soup as it comes with its own handle and a lot cheaper than buying French Onion soup bowls/turines ....just sayin. ❤️👍
I made this....first time ever...it came out....AMAZING!!!! You are so right, not hard at all, just needs patience!! THANK YOU!!! Think I’ll try your Salisbury steak recipe next!!!
I can attest to the fact that if you follow his recipe while you're watching it, IT WILL make some of the best FOS you ever had. There are several variations you can do based on your region and materials available.
i was just thinking, could you imagine the person who gave that to them watching this video, being like,oh look honey, hes using the mandoline we gave him, isn't that cool... fallowed by: WTF, he threw away our gift.
@sam ludman I'd only send the best,except I'm not poor to send anything. But if I could,I'd send "caution hot" stickers to max so he can slap it on all the food sam was gonna bite into and totally wrecked his mouth.lol
@sam ludman except sam's unexpectedly ignorance to the understanding that food right out of the heat might be burning hot, hense the "caution hot" stickers. Max needs them
I used to work at a grocery store. Overheard a couple of customers, talking about a mandoline, they purchased recently. They also have a daughter, named Amanda Lynn. She overheard Mom and Dad talking about the slicer, and thought they were talking about her. (Slicer was bad, the young lady, stunning, and quite sweet.) Sam, someone who cuts onions like I do! (Get a Lodge 12 inch deep skillet, for that, and put a bit of salt on the onions, at the beginning of the cook. Salt will pull water out of the onions, early in the cooking process.) steve
Making this tomorrow. Cant wait! Been talking about all week. I study and make your recipes all the time now. They are fantastic. You’re right. You’re Not exaggerating. 😊. Making three this weekend.
I've made my own version a couple of times. Looked up a couple recipes to start and went in my own direction from there. Can't really go wrong as long as you give it time. It really is the key ingredient.
I made your French Onion Soup with a twist. It came out SO GOOD! Thank you for the inspiration. Thank you for the videos you do. Me and the wife have made a bunch of your recipes. Love them all.
Love your videos! We watch one every night before dinner. I have made about 20 of your dishes so far and they all have been outstanding! My wife bought me your knife for Christmas and i love it! My wife’s favorite dish is chicken Marsala but I don’t think you have a video for that. Can you make it sometime please? Thanks! Mike.
I’ve been hoping he’d do a chicken/veal Marsala dish for a while, always have the restaurant add artichoke hearts to it and is a plus when restaurants have ham in there too
Sam I would like to say thank you for your RUclips channel, Americans are having a hard time seeing eye to eye and it’s nice to be able to come together and break bread. No matter who you are, what your political belief...we all need food. Thank you my friend. Now please open a restaurant in the Midwest we are open for business. 😁🍺🇺🇸
So I just made this tonight. But I put all the onions in my pressure cooker with some baking soda to help caramelize them and after 15 min, Opened the lid and reduced for another 8. Doesn’t save a lot of time, but a tone of dicking around with onions. Followed everything thing else. My wife loved it. Best onion soup I ever had. Cheap as hell, but tasted ultra luxurious. Keeping this one. Thank you Sam.
Ty Max and family. Your videos have allowed me a my son to get closer again like we never had. We laugh at your videos, we cook your recipes, abs most of all it allows us to have time together. Thank you again.
@sam ludman it's in california so probably Newsom has to go. I don't like bringing politics into cooking but Newsom has killed some amazing restaurants here in Socal
you guys should do a giveaway where the winners get to come watch you cook live in the backyard, and taste the great food sam cooks up. my payment for this fantastic idea is that i win one of the seats.
I love you Sam. You MAKE me want to cook. The French Dip and this French Onion soup, my mouth was watering. I would have burned my mouth too. No waiting to taste something that looks so Delicious. Bought your knife set too and recently got them. Excellent, excellent, excellent!
@samthecookingguy I'm French, I like to cook and this soup is nicely made and look really delicious. Here is a couple of tips to make a even TASTIER oignon soup : - white wine in - worcestershire sauce (just a bit) - thyme and laurel Bon appétit ! Keep making awesome food !
I got my first cast iron pan the other day, is the best thing ever to cook with! and been binging your awsame vids for ideas of what i m going to cook in it :D very funny video!
You take care of that pan,and it'll treat you right for the rest of your life, your child's life, your grandchildren's life. Mine is over 20 years old, even brought it to college.
@@nicholasvargo3086 Yes i am trying really hard to get in the habit of taking care of it so ill have it the rest of my life, so my kids can have it when im done with it, i already love how food taste, really has got a different taste from it.
lol!!! Laughing my ass off at that onion/mandolin scene! First Sam's happy, then his frustration wins out and said gift gets pitched into the trash. lol! I think it's the honesty and humour that keeps me here as much as the great food recipe's.
I feel like your guys signature video style is you guys arguing. It’s weird but to me that makes you guys so much more relatable and makes me enjoy watching you so much more. It’s honestly adorable. Please keep dysfunctionally making videos together.
Gosh can y’all imagine the smell of all those onions cooking? Sam’s neighbors only give him silly lawn tool sounds, and Sam gives them onion smells. Ain’t fair
Dude, do you have access to sweet onions?? Georgia Vidalias, Texas 1015's, anything other than yellow? Your eyes will thank you for it! It's all I ever buy.
I watch while I work from home. This is entertainment. Eventually, maybe I will cook this soup. But I will definitely watch another episode. For the laughter. Cheers.
Made this today: 3 big onions + 1 liter of beef stock. Didn't have thyme - used parsley, didn't have brandy - used red wine, didn't have soy sauce - used Worcestershire sauce, didn't have Gruyere (too expensive) - used mature cheddar, didn't dry the bread in the oven - just very lightly toasted it. AND IT STILL WORKED.
I make the best onion soup ever. We have never tasted anything even close to as good as mine. When my daughter was in culinary school (1997) her instructor told the students to make onion soup. So my daughter made my recipe. Her teacher came around to taste everyone’s soup. He tasted hers and asked what she used. Then said that’s not French, it’s Japanese because she used soy sauce. He then went around the room tasting everyone else’s and came back to her and asked for a full bowl, he was so impressed.
We NEED a, "it's fucking too hot" food infused shirt! And or, a shirt with just a fat roll of paper towels, Sam The Cooking Guy text, and his logo! Then maybe? A shirt with the immediate crew, just an outline of you 3 holding your "weapons" of choice, Sam with a cooking utensil Max with a camera, and Chance holding a surfboard or camera/microphone, all with Sam The Cooking Guy text, and the logo, please, and thank you! - Everyone!
![BOLIVIA vs. COLOMBIA [1-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 9](http://i.ytimg.com/vi/zg15uVWjuf4/mqdefault.jpg)
I add Worcestershire sauce instead of soy for a similar outcome.
I do too.
Kitchen Bouquet browning sauce is best in ANY beef or red meat stocks and soups. Fuck soy sauce. A splash of L&P is good too.
Yessir. And to tuna salad when making for a similar “on toasted bread, under molten cheese” experience.
Kitchen bouquet works well with a splash or 2 of red wine. Not to detract from the broth garlic and onions already happening
@@wildwoodandonyx Kitchen Bouquet is the best!!
The trick to not crying when cutting onions: don't get emotionally attached.
Chewing gum helps too
But onions remind me of Shrek and Donkeys beautiful friendship
When he cut off the root end, that’s when the onion releases that cry-causing odor/gas/whatever it is.
Are you the fed ex guy? Cause that was some excellent delivery.
@@JoeMicc1973 correct good sir
i always love when you guys put the mess-ups or bloopers in. it shows that you aren't afraid to show your mistakes and for me makes me connect with what you guys share as a whole. thank you for all the amazing content and recipes
"its cold here in San Diego, its 64"
Me, in Michigan: *Glances at thermostat set to 65 in the dead of winter*
LMAO
And it snowed today lol
"Its cold here in san diego, its 64"
Me: *laughs in rust belt*
It’s -9 with high winds here in Kansas with a foot of snow on the ground. I feel so bad for Sam...
I'm in Maryland, feeling uppity, mines at 67... ha. And in the summer it's at 78, 76 if the humidity get's really bad.
I bought the ingredients for this and a few other of your recipes. When I get snowed in this week, I am all over the soups. You even gave me the confidence to make my own soup by throwing in stuff and building flavor. You rule, Sam the Cooking Guy!
I made a potato-leek soup (also called vichyssoise) after making this one. Potatoes, leeks, medium onion, salt, pepper, paprika, chicken stock, heavy cream, maybe a bit of whole raw milk when you can get it seasonally.
I scatter some cheese into the bowl almost in layers between ladles of soup. I make the cheese layers very thin. I also add more garlic in proportion - b/c I like it.
Caesars Salad and French Onion Soup and a basket of cheesy croutons.
Will get you laid EVERY TIME.
Sam: "The dried bread needs structure to REALLY burn your mouth, tongue and lips properly." LOL, Sam, you will NEVER get old, brother, thank you!
Think top of his nose got burned as well, slow motion shows it.
@@uberLeafsFan The slo-mo replay was the best, top-notch!
that looks fricking amazing Sam...... I will be making this one for sure! Keep the great videos coming your the best...
Yes me too I’ll make this weekend
Have you seen Joshua Weissman's one?
He always makes the same, hamburgers, hamburgers and oh yeah hamburgers
I feel like French onion soup is definitely one of those perfect dishes that can't really be improved upon. Looks awesome, but I would take my onions wayyyyyy further than that and keep them going for another half hour or so before adding my sherry. That's where you REALLY unlock what an onion has to offer in terms of flavour.
Agreed
Never put raw garlic or sherry. Onions good beef broth and chicken broth should suffice.
exactly. i mean, to each their own, but seeing how Sam is all about intensifying tastes, he really should do a re-do of this vid and brown the hell out of the onions first. should be at least amber, but more like deep dark golden-brown. (and this is when you actually need your cheese to be sharp and your alcohol to be dry).
Good upgrade
see i like using dry vermouth. I feel it has a better taste in the end product.
It is one of those soups I've been wanting to make myself for a while now, thanks for the extra inspiration and motivation!
I’m trying to make that tomorrow! Would love to see your version of lobster bisque
OMG, yes! Sam, please make lobster bisque!
I agree!
if you knew how lobster bisque was made you would never eat it again
Please Sam, make Lobster Bisque! Your french onion soup recipe just SLAYED my family. They loved it. I just made your version for my mom, dad, wife, and me, yesterday, 12/13/21. They all loved it. I can get lobster. Make a lobster bisque, pleeeeeeeze.
How about shrimp bisque? For those who can’t afford lobster?😊
"Herd flavor mentality" needs to be on a t-shirt lol
Loved that one too:-))
Please please please lol
Definitely Bill P.👍😁
It’s my stripper name.
@@TomFooleryTheAustere It would make a good band name too lol
I’m making it! I didn’t have Gruyère cheese so i used a mixture of truffle cheese, a rosemary crusted cheese and large grated Parmesan and it tastes great!!! Thanks Sam! Thanks boys! ❤️ from 🇨🇦
I made this last night following the instructions too a tee...........DELICIOUS!!! Thanks, Sam.
This is excellent. I make it at least twice a month and I have used onion bagels to change it up a bit. Your channel is AWESOME !
I made French onion soup several times. I didn’t have many cooking options. I’d just moved to Sweden and had basic cooking.
But it is the most amazing food.
You have don’t it justice and I think everyone should try this at least once. The French owned it.
Done it justice
Love French onion soup just never thought about making it until now. I’m gonna try it
Every recipe I ever made from Sam was really really good. I’ve been making his recipes for a 2 1/2 years now
For my bread I use a sourdough french bread. Slightly toast it in the oven. This freezes very well. When you have the left overs a month later OMG!
I have made two of your recipes so far (French onion soup and chicken quesadillas) and my hubby is in love lol. Both recipes have been phenomenal! And we shared the food with our pups and they approve as well!
One of the cruise ships we travel on has a “Black & Bleu” onion soup ... Onions reduced in Jack Daniels, and then Roquefort Bleu cheese melted on top! F**king AWESOME!
I just corrected this... I had Johnny Walker before. My mistake-NOT a drinker!
I’m sending the COVID-19 warriors to you. I really wanna go on a cruise though. I wanna smoke and eat and shop all n the same place. Well, I guess smoke once docked.
That sounds awesome. I'd love to get the recipe and meet the chef.
“It’s cold here in San Diego, it’s 64.”
Me: currently in Wisconsin with -10 windchill
I am a big fan of you and your channel and I made this for my parents and my mom said it was the best French onion soup she's ever had thanks for sharing this recipe.
Enjoyed the tour of your kitchen. Would love a tour of your yard and the details of your grills, griddles, etc
It is so simple, yet amazingly complex flavor - the additional touches you included can only make it better than the classic version!
"It's cold. It's 60 in San Diego."
*Laughs in Montana winters*
Laughs in Scottish summer=Montana winters😂
I live in Costa Rica now and 79 F I’m freezing my A$$ off!
Sam my 26 year old didn’t like onions until I made her a French Onion soup. Now she cheers when I say I’m making it! Mine has been different then yours but I’m going to use some of your suggestions next time and I know she will be even happier!
She and her family live with us because they help take care of us old folks! Haha 😂
Bruh its like -20 here in Minnesota and I havent seen the sun in weeks
@@1cbrracer scotland is way warmer than montana we hit points of -70 at times where you guys have only gotten -17 at the coldest
@@parkerscore8199 not where I am it averages - 15 celcius for about 3 months, 2 months before and after that it's around 0 celcius. If it hits 10-15 celcius everyone is out topless sunbathing. Yeah 10 degrees CELCIUS is topless sunbathe weather.
Any chance we get a yakisoba recipe in the future
Great idea 💡☺️
Mmm I’m really craving that now
Thanks, Sam - this SHOULD be in everyone's wheelhouse. We appreciate you pushing the people (us)! I made it last week. Insanely delicious. I didn't understand how important the TIME was to develop the flavor! I even made the soup one evening, and made the bread and cheese happen the next day. AWESOME.
Making this today! Can’t wait, so easy. Thank you Sam for doing what you do. Cooking doesn’t have to be hard. Love the channel!
You guys rock. Great recipe. Will try this weekend. Keep bringing us these great videos👍👍👍
This video appeared on my RUclips feed, and I have one question: where have you been all my life?!? This looks amazing, and I subbed for MORE!!
Yea, me too. I made 3 iterations of this recipe, and all of them have turned out awesome.
Sam is awesome. I hooked up with his channel and started doing some of his recipes...awesome results.
His pizza dough is a game changer.
You guys have no idea what your in store for
welcome home
Love french onion soup...found a good deal at Costco on onions a while back and made a huge batch of it and pressure canned it. Have 8 pints in there to just pull out, top and enjoy! I also put dry sherry in mine. Will try the dash of soy next time. I sprinkle my onions about halfway through with just a tiny amount of sugar and they caramelize much quicker!
Wow. That's something my mom would do lol. She's got a freeze dryer arriving soon. Canning? Already mastered it. Glad to see you tried it though.
I just made it for dinner. It came out amazing!!! I was skeptical about the soy sauce but I tasted the broth before and after I put the soy sauce. WOW!! It went from okay to a flavor bomb!! So freaking delicious Every year when I was a kid, for my birthday, I would beg my mom (unfortunately no longer with us) to take me to Outback Steakhouse and I would always order the french onion soup and kids macaroni and cheese. I am pregnant now and as soon as I saw your upload I knew I had to make it. This soup is a million times better than the one at outback. I seriously cried when I sat down to eat. Thank you for posting this recipe. It is an oldie but a goodie just like you Sam ;).
Sorry about your mother. Mine passed away a few yrs ago then I lost my stepdad. Whenever I make fried chicken I think of them both because me and my stepdad both made fried chicken (mine was better) . My mom would be like they both are so good I can't pick a favorite, so it was a thing we would joke about. Those memories are special
@@fmfdocbotl4358 They truly are. It is funny how food is such an important part of the memory. Whenever I miss my mom I make some of her recipes and it makes me feel like she is still there.
@@snoopy_90s I have all my moms recipes from my childhood, she was the casserole queen. I love to cook and have over 200 cookbooks and I go back to hers all the time. I made those memories as a parent.
@@fmfdocbotl4358 Sounds like my wife. She has family cookbooks that have been handed down to her from relatives in the late 1800's. Plus her own. Whole bookcase full of em. We have fun on Friday nights by looking up a recipe the day before, then going to the store and getting the ingredients and cooking dinner on Friday when we're both off work. Sometimes have to do a bit of research though, because the older recipes require it as far as finding the proper ingredients and measurements go. That's why I like Sam. He's current and almost always gives you links where you can buy stuff that you need.
@@fmfdocbotl4358 By the way, you can also use good ol' fashioned Umami instead of soy sauce. Same stuff you use to make kimchee. Sorry bout your mum, @Marta Valdes. I have several dozen cookbooks from my own grandmother, that were willed to me when she passed, and me mum is going to give me all of hers when she eventually goes. Thankfully that has not happened yet and is not scheduled to happen soon. She already got cov years before and is immune.
Perfect, Sam! I love French onion soup and here in NY it is perfect for a snowy winters day. Gotta go get some onions and make this soon.
This soup is fabulous! My hubby found you over a year ago and we made it then. Making this soup again in his memory.
Sorry for your loss. Enjoy that soup!
I had a stroke on Valentines Day 2011, one year later invited 4 couples to come for a dinner party at my home as a thank you for all their support, through my recovery. I remained partially paralyzed, my left side. I cooked home made FOS, Chicken cordon Blu, wild rice and asparagus for dinner. This was an epic effort to cook for 10 people, I made the bestFrench Onion Soup that night, I chopped 10 lbs of Onions, with one hand! I cried of course...no mandolin, just a knife....but it was amazing! If I-can dominate FOS , anyone can! My recipe is exactly like yours, only I used Husks ( a Dutch dry bread, that’s round) as my cheese barrier..., good for Eggs Benny too.....readily available in Canada. Thanks for showcasing this classic soup, very affordable and hearty and delish. For a tip , you can buy those large oversized tea/coffee mugs with the wide mouth at the dollar store, great for soup as it comes with its own handle and a lot cheaper than buying French Onion soup bowls/turines ....just sayin. ❤️👍
Thank you for sharing. I hope it's OK to ask if you recovered the use of your affected side? God bless you.
Whenever most people curse: it’s probably aggressive and unnecessary
whenever Sam curses: ITS JUST SOME OF HIS PASSION SURFACING
Dustin: I like how authentic he is.
Sam this French onion soup looks absolutely fabulous. I love French onion soup, I will be making this probably next week
I made this....first time ever...it came out....AMAZING!!!! You are so right, not hard at all, just needs patience!! THANK YOU!!! Think I’ll try your Salisbury steak recipe next!!!
I have been making my mother's french onion soup recipe for years and it's very similar to what you cooked! Awesome!
Making this one tonight! Thanks Sam and team for all the great recipes that you bring us. 😎
Watching Sam make french onion soup whilst making my own french onion soup. Doesn’t get much better than that!
I can attest to the fact that if you follow his recipe while you're watching it, IT WILL make some of the best FOS you ever had. There are several variations you can do based on your region and materials available.
Hope YOU got some good results !!!!
Eric Hayes say "Kismet"!
Wish hub would eat such a thing.
Sam: “look at this beautiful mandalin that someone gifted me forever ago and I’ve never used”
Also Sam: “and now it’s in the trash 🗑 “ 🤣🤣
i was just thinking, could you imagine the person who gave that to them watching this video, being like,oh look honey, hes using the mandoline we gave him, isn't that cool... fallowed by:
WTF, he threw away our gift.
Now it’s in the trash: as he holds his fingertips on and has Max rush him to the hospital…
@sam ludman I'd only send the best,except I'm not poor to send anything. But if I could,I'd send "caution hot" stickers to max so he can slap it on all the food sam was gonna bite into and totally wrecked his mouth.lol
@sam ludman except sam's unexpectedly ignorance to the understanding that food right out of the heat might be burning hot, hense the "caution hot" stickers. Max needs them
I used to work at a grocery store. Overheard a
couple of customers, talking about a mandoline,
they purchased recently. They also have a
daughter, named Amanda Lynn. She overheard
Mom and Dad talking about the slicer, and thought
they were talking about her. (Slicer was bad, the
young lady, stunning, and quite sweet.)
Sam, someone who cuts onions like I do!
(Get a Lodge 12 inch deep skillet, for that,
and put a bit of salt on the onions, at the
beginning of the cook. Salt will pull water
out of the onions, early in the cooking
process.)
steve
I love watching your videos Sam. They really are helping me get through my tough days right now. You're like the Dad I wish I had.
Making this tomorrow. Cant wait! Been talking about all week. I study and make your recipes all the time now. They are fantastic. You’re right. You’re Not exaggerating. 😊. Making three this weekend.
I can’t even!!! You and the crew are epic. I made the French onion soup and it was phenomenal! Took pics, too!
Did you use all of Sam's ingredients?
Sam, you're so funny I love watching you cook. I've never had french onion soup but I will try this soon.
I've made my own version a couple of times. Looked up a couple recipes to start and went in my own direction from there. Can't really go wrong as long as you give it time. It really is the key ingredient.
Time and deglazing your pan, don't see this here... not really the real deal. Sorry
We made this tonight for supper. It is excellent! Love it.... thanks Sam!
I made your French Onion Soup with a twist. It came out SO GOOD! Thank you for the inspiration. Thank you for the videos you do. Me and the wife have made a bunch of your recipes. Love them all.
Love your videos! We watch one every night before dinner. I have made about 20 of your dishes so far and they all have been outstanding! My wife bought me your knife for Christmas and i love it! My wife’s favorite dish is chicken Marsala but I don’t think you have a video for that. Can you make it sometime please? Thanks! Mike.
So delicious! Every meal is awesome now!
Yes! He's the whole package now doctor, smartass and chef. Love your influence!
I’ve been hoping he’d do a chicken/veal Marsala dish for a while, always have the restaurant add artichoke hearts to it and is a plus when restaurants have ham in there too
@@charlie1832 yes to artichoke hearts!!!
Totally. Would love to see his interpretation of Chicken Marsala.
Affordable ingredients ✔
No expensive cook/prepware ✔
Delicious AF ✔
GG Sam!
Delicious AF? You bet.
Time or Thyme? which is so important, Sam?
Cheeky
I was thinking the same thing! Which one? Time or thyme!
Sam I totally believe you when you say the food is good. All of your recipes I’ve tried are delicious. Thank you
French 🥣 is so delicious
Best comfy food if you’re in 🇨🇦 right now
I made this, and I can tell you, it’s freakin’ delicious. You nailed it Sam!
it was so good I made 3 different versions.
We need beer cheese soup!!!!
or welsh rarebit: make a cheese, beer and mustard sauce and pour it over bread and grill it: it's epic
Beer cheese soup. Ya. But no banter. Just cook sam.
Making French onion soup for dinner tomorrow! Thanks for the inspiration. 😊
I made this last night and it turned out amazing. Every bit as good as any French onion soup I’ve had in any restaurant. Thank you!
Sam I would like to say thank you for your RUclips channel, Americans are having a hard time seeing eye to eye and it’s nice to be able to come together and break bread. No matter who you are, what your political belief...we all need food. Thank you my friend. Now please open a restaurant in the Midwest we are open for business. 😁🍺🇺🇸
I agree with you 1000%
I’m so early the gardeners haven’t even started cutting the neighbor’s lawn yet.
lmao classic Sam
Sam: It's cold here in San Diego...
Southern Canada, upper midwest (basically anywhere it snows): Am I a joke to you?
So I just made this tonight. But I put all the onions in my pressure cooker with some baking soda to help caramelize them and after 15 min, Opened the lid and reduced for another 8. Doesn’t save a lot of time, but a tone of dicking around with onions. Followed everything thing else. My wife loved it. Best onion soup I ever had. Cheap as hell, but tasted ultra luxurious. Keeping this one. Thank you Sam.
Ty Max and family. Your videos have allowed me a my son to get closer again like we never had. We laugh at your videos, we cook your recipes, abs most of all it allows us to have time together. Thank you again.
Sam is the hero we want and deserve in this crazy time. I'm making this tonight.
@sam ludman it's in california so probably Newsom has to go. I don't like bringing politics into cooking but Newsom has killed some amazing restaurants here in Socal
you guys should do a giveaway where the winners get to come watch you cook live in the backyard, and taste the great food sam cooks up. my payment for this fantastic idea is that i win one of the seats.
OMG YES!!!!!
I love you Sam. You MAKE me want to cook. The French Dip and this French Onion soup, my mouth was watering. I would have burned my mouth too. No waiting to taste something that looks so Delicious. Bought your knife set too and recently got them. Excellent, excellent, excellent!
@samthecookingguy I'm French, I like to cook and this soup is nicely made and look really delicious.
Here is a couple of tips to make a even TASTIER oignon soup :
- white wine in
- worcestershire sauce (just a bit)
- thyme and laurel
Bon appétit !
Keep making awesome food !
Watching you in the summers is awesome I think its watching you cook outside is awesome.
I got my first cast iron pan the other day, is the best thing ever to cook with! and been binging your awsame vids for ideas of what i m going to cook in it :D very funny video!
You take care of that pan,and it'll treat you right for the rest of your life, your child's life, your grandchildren's life.
Mine is over 20 years old, even brought it to college.
@@nicholasvargo3086 Yes i am trying really hard to get in the habit of taking care of it so ill have it the rest of my life, so my kids can have it when im done with it, i already love how food taste, really has got a different taste from it.
lol!!! Laughing my ass off at that onion/mandolin scene! First Sam's happy, then his frustration wins out and said gift gets pitched into the trash. lol! I think it's the honesty and humour that keeps me here as much as the great food recipe's.
Just takes time?
Or..
Just takes thyme?
Send noods.
I feel like your guys signature video style is you guys arguing. It’s weird but to me that makes you guys so much more relatable and makes me enjoy watching you so much more. It’s honestly adorable. Please keep dysfunctionally making videos together.
I tried this recipe with a variation....used purple and yellow onions and some leeks. Turned out beautifully.
Max, make sam make his favorite childhood meal
Sam did it RIGHT letting those onions caramelize! The only way to properly make french onion soup.
Looks so fuckin' good. 🙌
The GOAT makes my favorite soup ever?! Today is a good day
Just made and finished this recipe, WOW. Followed it up with some Founders CBS brew. Heavenly . Thanks
One of the all time great dishes. Thank you for reminding me. I promise I will make it.
Gosh can y’all imagine the smell of all those onions cooking? Sam’s neighbors only give him silly lawn tool sounds, and Sam gives them onion smells. Ain’t fair
Dude, do you have access to sweet onions?? Georgia Vidalias, Texas 1015's, anything other than yellow? Your eyes will thank you for it! It's all I ever buy.
8:38 killed me... "Yes Mr. Sam"
I watch while I work from home. This is entertainment. Eventually, maybe I will cook this soup. But I will definitely watch another episode. For the laughter. Cheers.
Thank you for not blowing French Onion Soup sunshine up our skirts!! It looks freaking amazing and as one who enjoys making it, I'm gonna try yours!!
“Look at the second clove” is where max said thats what she said, but he should of said it after sam said “look how big it is, it won’t even fit” 😂
64 degrees is NOT cold - it's my house thermostat setting here in Canada.
Damn i would freeze my tail off inside your house🤣🤣🤣
If you cry when you cut an onion, here’s a tip:
Don’t get emotionally attached
Feel free to go see my cooking channel if you like fancy food 🍽 and wine pairing 🍷❤️ Cheers and stay safe 😘
Thanks!!! Just right now, iam well fed after eating this delicious soupe!
Made this today: 3 big onions + 1 liter of beef stock. Didn't have thyme - used parsley, didn't have brandy - used red wine, didn't have soy sauce - used Worcestershire sauce, didn't have Gruyere (too expensive) - used mature cheddar, didn't dry the bread in the oven - just very lightly toasted it. AND IT STILL WORKED.
I make the best onion soup ever. We have never tasted anything even close to as good as mine.
When my daughter was in culinary school (1997) her instructor told the students to make onion soup. So my daughter made my recipe. Her teacher came around to taste everyone’s soup. He tasted hers and asked what she used. Then said that’s not French, it’s Japanese because she used soy sauce. He then went around the room tasting everyone else’s and came back to her and asked for a full bowl, he was so impressed.
And the recipe??
We NEED a, "it's fucking too hot" food infused shirt! And or, a shirt with just a fat roll of paper towels, Sam The Cooking Guy text, and his logo! Then maybe? A shirt with the immediate crew, just an outline of you 3 holding your "weapons" of choice, Sam with a cooking utensil Max with a camera, and Chance holding a surfboard or camera/microphone, all with Sam The Cooking Guy text, and the logo, please, and thank you! - Everyone!
Threw a dinner party with this and some reverse seared steaks. Freaking amazing
Interesting combo
Awesome. You can never go wrong with french onion soup.
What’s reverse seared steaks?
Made this soup and it was better than any I've ever had in any restaurant. Cutting the onions was a massive PITA.
I've been making it. Love your passion for the foods.
Shortcut:
Microwave Campbell’s soup, toast white bread, cheese on top, then broil. Easy lunch.
Had this in Scotland a few days ago 🤣
Tom hanks should play Sam whenever a ‘cooking guy’ movie comes out. Have y’all reached out to him?
So when are you guys going to realize that Astro wants what you're cooking? Lol
I watched this today. Went to the shops (three before i found gruyere!) and am making it for the first time right now!
It is getting cold in Canada and this is what I am making for supper tonight!
"These things are super dangerous, but they're nice, right?"
NEEDS to be on a woman's shirt 😆
That’s what she said.
Aboslutely!
I'd wear it 😆