It would even been better late in the afternoon while it's getting a bit dark, with candles on the table, with a light snow starting to fall (use a parasol) and some colorful xmas lights ;-)
If that happens with just that one guy I'd find it a little strange...if he's filming himself or getting filmed I'd just think "aha, must be a youtuber"! :-D
It's so weird to think that my favorite RUclipsrs all watch eachother. It's like there's some kind of YCU, RUclips cinematic universe, but it's really just the regular old universe lmao.
I am cooking French onion soup quite often for the last few years and did try (and fail) many times with different methods. I noticed a few things: the taste is quite adjustable, so what do you put inside the broth is usually up to you and rather forgiving if you keep remembering that the onions will be sweet. Mushrooms, how you did it, are a great idea and I do it as well (as a vegetarian). However, the texture of the onions is a thing that needs to be considered. I did try baking soda and would never use it again. It did what you can see in the video, a very gooey texture. If you want that, fine but I encourage viewers to try also without baking soda. The onions will be much less gooey and more caramel-like (?) if you take your time to stir them over a long period of time. Sure, it will take 40 minutes for the onions, but I really really recommend to just do it one time, it will not disappoint. The most important point about the caramelisation of onions is time and patience. The second most important is salt. Salt the onions, really, you want to get rid of the water of the onions gently nd salt helps. Funnily, I found sugar to be completely unnecessary if you use salt and just adds even more sweetness to the already sweet onions. If you have a sweet tooth, then why not, I found adding sugar really too sweet for my liking. Good luck with the onion soup!
I’ve started carmelizing HUGE (5-15lb) batches of onions in the oven, about 300°F, lots of butter, stir every 30-45 min. Takes a few hours but is DELICIOUS and freezes well and then I have tons to make into a sour cream dip whenever I want. I keep thinking I should try making FO soup with them sometime but I eat them up too fast other ways! 😆
@@lodjic3840 apple juice or apples would be great! i actually didn't have wine the first time i made this soup and i blended up some apples into a puree instead, turns out that's an actual variation of this soup and i think possibly my favorite edit: forgot to mention: i used apple cider vinegar to deglaze, i think that added more "body" or whatever to the soup as i also added some more to taste later on
I dont think that it would matter in this case, as he said "the soup has a ton of onion flavour", but your right in the case for a normal stock and not for a fos.
@@Kiashak oh totally. I don’t think it’s vital at all in this case but I don’t see why not to, especially since the raw scraps of onion are gonna have some different flavors than the caramelized onion base and you’d just throw it away otherwise. it’s just a good technique to be aware of in any context
I save carrot ends, celery ends, and onion skins in a bag in the freezer, and bring them out when I make stock. I've never thought of doing this with pre-made, I will have to give that a try.
When I make swiss chard or kale I chop the raw stems and freeze them for future soup, same with raw carrots, celery, scallion bits but if you don't label the bags they become frosty unidentifiable things...
It's always good to see someone mentioning both how an alkaline environment catalyses the maillard reaction while also mentioning at other times how it tenderises meat. Maybe I'll get fewer strange looks when I mention it outside of foodie circles now.
There is a bad side effect for this technique, which is it breaks things down a lot. It kinda dissolves things. So if you cook things too much you end up with a pasty mess of texture.
I love the occasional crazy, lazy, "fuck it"-style to change things up. It really helps to encourage people out there to try themselves, takes the worries of not creating something perfect and fits my style of cooking a lot as well.
Ayyyyee!!! I also made it, still have some in the freezer! I was surprised by how _sweet_ it turned out to be (I might have overdone it on the carrots and the lemon juice), but NO RAGRETS.
Made Onion soup yesterday Andong, i'm french and my familly requested and loved it. i use pot au feu stock for deglazing, but no wine, as my mother don't like her soup acidic and i don't use baked soda to caramelize (only a long low temp caramelisation, nearl 1h) to make my oinion roux. but still, i sometimes add balsamic vinegar to make it a bit more raunchy, and it's really a nice comfort soup !
Never apologize for exploring the history and culture behind food Andong, not many food channels cover that stuff and I personally value that aspect of your videos a lot. Food culture is best culture xD
Andong, you’re so good at pronoucing french on you learned and remenber that the last “s” from any word connects to the next word. Except when the next word starts with an H. Therefore, you don’t say les zall for “les halles” you say lé hal. You’re welcome Andong 🙃
You inspired me! I made it tonight for supper and it was just what I needed. I spent 3 hours outside today in - 25C weather and soup with lots of cheese was perfect. I'll definitely make it again!
In my experience, the onions are less reduced, less "purée" and more chunky. And the bread is not sliced but "croûtons" ! Anyway, I just ate and you made me hungry again so good job ;)
When I remember french onion soup, I think of a slice of squared white bread (Toastbrot in german) and a thick layer of cheese. Croutons have more of a crunchy surface and it would be much easier to eat it. But PLEASE... do not cook onions to mush 😣😢
I came home an hour ago, arms laden with vegetables with which I was going to make a nice curry. Instead, I now have this soup bubbling away! One simply cannot choose any alternative, when French onion soup is on offer! Andong, this was another excellent video, thank you!
Meine hochprofessionellen Recherchen bei Google Maps besagen, dass es sich bei der Location um den Moabiter Stadtgarten handelt. Liege ich damit eigentlich richtig?
I have cooked fos last autumn and I can’t wait to do it again. Like anfing I used a self pimped, but bought Fonds. My soup was very, very good, but it got perfect, once I’ve put in some Cognac
Applauds for the efforts and how the show must go on concepts. That part amuses me. Teaching people how to cook is also worthy of praise, especially when one takes an ancient version from a cook book and "modernizes" it for today's audiences. As a retired Chef I still like using the traditional methods for cooking. Like yesterday, I roasted off my root vegetables and braised the beef. Letting the pans cool over night for today's usages. Cooking in batches a few hours at a time and then coming back the next day to finish the dish is my way of sorting through these older versions of cooking. Bon Appetite! or Schmecks!
Jedesmal sind deine Videos so überragend. Du hast viel Mehr Follower verdient, nicht nur das du geile Gerichte macht, sonders erzählst auch noch was über diese. Außerdem steckt in den Videos sooooo viel Arbeit :3. Ich gönn dir 10000000 Follower
The more this channel is growing, the more I am looking forward to a "crossover" between Alex French Guy Cooking, Binging with Babish and yourself with Uncle Roger as a unique member of a jury 😊😊
I made this with leeks entirely and 2 shallots as my work were throwing out an entire box of leeks, I used rum as well as my deglazing alcohol and it was fantastic
I love making dishes from scratch when I can, but I really like how you approach cooking from a more realistic perspective rather than being too rigid and chef-like.
I love your energy in this vid! I learned a few things about onions - when cutting you can burn a candle near it and it helps with the sulfur eye attack. Also, if you soak one in cold water for around 10 minutes, it will be less pungent. (Especially for those intense onions that have only one desire...to make you cry lol) I’ll be making this tomorrow :) blessings and thank you for your work!
day 2 of suggesting to try Bulalô/Bulalo is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has melted into the clear broth. It typically includes leafy vegetables, corn on the cob, scallions, onions, garlic, ginger, and fish sauce. and there's a Filipino place at Germany soo... maybe a good chance to try and it's very good especially at cold/rainy weathers..
Dear Aleksey (aka Andong). lots of fun here. I laughed outloud several times, I enjoy (and share) your mad scientist approach to cooking. I didn't know folks cried when cutting onions because my mom always had them refridgerated. I still refridgerate my onions to this day. I have a small tip on improving broth which I learned from my years of cooking chinese super stock. If you have leftover bones from roasted or fried meats (pork beef chicken turkey duck etc ) if you add those to the working stock it will help the flavor. I too have german whites and french reds in my pantry and even some nice mexican wines, La Cetto is the brand name, which A European couple (Swiss - Belgian) recommended to me and I love the flavor of. I also enjoy the Punk Berlin hellscape you found to enjoy these recipes. Thanks again...Jim
“And last but not least, how about we add some fresh herbs. Here i got some... idk what this is but it smells good tho” Me: So i am going to add this white stuff, idk what this is but i sniffed it once and i felt great so i assume its healthy
I grew up with onion soup in Luxemburg but the not-french kind so it's quite interesting to see how they differ. More peasant-y and less fancy french-y, i guess. For the one i know, the onions are cut lengthwise so you end up with a more textured soup full of "onion noodles". Wine is used most often for the soup but beer or cider are an option too. You then you place a slice of bread (untoasted) at the bottom of your bowl, pour over the soup and garnish with cheese that you don't gratinate but let melt in the warmth of the soup. Oh, and something to try out if you gratinate stuff: Try to grate on a bit of nutmeg on top. It underlines and reinforces the savoryness of the browned cheese.
In France, drinking in public is illegal, advertisement for alcohol on TV are illegals. And I think a French RUclipsr will have to put a disclaimer if he wanted to be sponsored by a distillery (like the Sishuan foods video). We are far less open about alcohol that people think X)
"illegal" and "not done in real life" are two different things, going to Lyon or Grenoble (and other places I think) without drinking along the river is failing the journey :D
@@kingofrunes5291 not everywhere, sorry, but in most of public space it's forbidden, especially in big cities. (It's not by law, most of the time it's regulated by decree)
My favourite onion soup tip is to grate another whole onion into the pot during the last ten minutes of simmering. It just brings something back. I mean mostly onion flavour but also texture. Like just soft super fine onion with all the jammy caramel onion richness. Joyful.
You're leaving out the important part: Inside is a swirl of Walnut flilling with rum-soaked Raisins. (at least the one i know from my mother-in-law. Regional and familial variances may occur)
I add garlic & shallots, dry mustard, butter, a bay leaf, a little worchester sauce and soy (for the salt). I’m not a fan of beef base for FOS so I use a home veg broth. In the USA we have a bouillon called-better than bouillon’ which is excellent; comes in beef, chicken, turkey, veg, & others. They do come in lower sodium which is my choice as I tend to like less salt. They a a paste consistency. They are very popular so you might have to hunt them down (especially the lower sodium varieties. They are very nice to have on hand to add a little extra pop to stocks and sauces.
Didn't expect a James Hoffman reference, nor one from Taras, damn. Making me love you even more. Aber die Instant Brühe, uff. Nenenene. Das tat ein bisschen weh.
May I quote Gordon Ramsay: "Caramelizing the onions alone takes four hours". Thomas Keller and most other French taught top chefs agree. You may pimp the broth but concerning the long and slow cooked onions there is no shortcut. If they are not carefully cooked to a point that they look like brown marmelade and taste all sweet, forget about it. Sorry, I love your channel, but I'm also trying to be honest. Nothing personal.
Marco Pierre White has a video where he caramelized onions in just a few minutes (IIRC). But yeah, I bet a longer cook time will develop a different and more complex character. EDIT: I can't find the video anymore. The method he used was high heat, qick and constant stirring, and very thin slices. Since the onions were sliced so thin they released moisture and carmelized in little to no time. I can't remember how often he deglazed or what fats he used.
@@lwolfer5170 Marco Pierre White also sold his soul to Knorr. It's sad, but this guy has bent over. He has given up his culinary pride and only cares for the pay cheque.
@@larswesterhausen7262 Totally, he really has sold out. The video I have in mind was from his younger years and was shot in a commercial kitchen, not some prettied up studio kitchen as with his Knorr content.
@@larswesterhausen7262 Here is the link @6:00: ruclips.net/video/dUZXvbYhSJ4/видео.html So it looks like he was going for a different flavor profile and not the sweet carmelized onion from the low and slow method. Seems like he was going for a better fried onion instead (though he did still call it caramelized onion).
Wow Andong you did it again! I tried the recepie and not only is this recepie very easy and fast to make but it also tastes amazing. Great onion flavor!
Imagine walking through a park, and seeing someone take out a table, and start flamethrowering a bowl of soup.
with 2 people in masks and cameras watching!
Sounds like a pretty normal thing to happen in Berlin parks 🤣
It would even been better late in the afternoon while it's getting a bit dark, with candles on the table, with a light snow starting to fall (use a parasol) and some colorful xmas lights ;-)
If that happens with just that one guy I'd find it a little strange...if he's filming himself or getting filmed I'd just think "aha, must be a youtuber"! :-D
I think these days people with cameras watching would make such a scene a lot less weird, actually.
“Taste it James Hoffman style” 😂😂 I loved that reference!😁
And the reaction after the slurp!
It's so weird to think that my favorite RUclipsrs all watch eachother. It's like there's some kind of YCU, RUclips cinematic universe, but it's really just the regular old universe lmao.
The "oeh" afterwards cracked me up
Best part of the video, besides the soup 😂! Someone's gotta get James Hoffman to watch this
Hahahaha I laughed so much
The secret to prevent crying when cutting onions is to avoid forming an emotional bond with them first.
God damn it they’re always so nice I can’t help it
INCONCEIVABLE!
Damn I've only been breathing with my mouth
It's so difficult though....
Wait till you get me started!
"How to Keep Thy Teuton Nourished" is an essential book if you're keeping a medieval German crusader as a house pet.
😂😂😂
And let's face it, who doesn't want one of these cutesy teutonic knight pets...
That translation is far better than anything I had in my head.
Lost it at the CrazyRussianHacker Impression😂😂
Same XD **puts on my safety glasses anyways, just to say it**
oh yes, James is the best! aspirate that soup from the spoon!!!! LOL
Ikr 😂
And don’t forget that Andong is actually a Russian
no bae lif, no russian
I am cooking French onion soup quite often for the last few years and did try (and fail) many times with different methods. I noticed a few things: the taste is quite adjustable, so what do you put inside the broth is usually up to you and rather forgiving if you keep remembering that the onions will be sweet. Mushrooms, how you did it, are a great idea and I do it as well (as a vegetarian).
However, the texture of the onions is a thing that needs to be considered. I did try baking soda and would never use it again. It did what you can see in the video, a very gooey texture. If you want that, fine but I encourage viewers to try also without baking soda. The onions will be much less gooey and more caramel-like (?) if you take your time to stir them over a long period of time. Sure, it will take 40 minutes for the onions, but I really really recommend to just do it one time, it will not disappoint.
The most important point about the caramelisation of onions is time and patience. The second most important is salt. Salt the onions, really, you want to get rid of the water of the onions gently nd salt helps. Funnily, I found sugar to be completely unnecessary if you use salt and just adds even more sweetness to the already sweet onions. If you have a sweet tooth, then why not, I found adding sugar really too sweet for my liking.
Good luck with the onion soup!
Do you know what I could use to replace the alcohol used? If there is any replacement?
I totally agree with you. I've tried once to add baking soda and it ruined the soup for me. The texture was way to gooey.
I’ve started carmelizing HUGE (5-15lb) batches of onions in the oven, about 300°F, lots of butter, stir every 30-45 min. Takes a few hours but is DELICIOUS and freezes well and then I have tons to make into a sour cream dip whenever I want. I keep thinking I should try making FO soup with them sometime but I eat them up too fast other ways! 😆
@@lodjic3840 apple juice or apples would be great! i actually didn't have wine the first time i made this soup and i blended up some apples into a puree instead, turns out that's an actual variation of this soup and i think possibly my favorite
edit: forgot to mention: i used apple cider vinegar to deglaze, i think that added more "body" or whatever to the soup as i also added some more to taste later on
@@lodjic3840 He used chinese vinegar.
“Don't forget to stir your onions”, just made my day!!!!!
Same it made me laugh
I feel like Andong was under the influence of something this episode, was it the onion fumes perhaps? :)
As he said, he didn't have a script. I guess his bubbly personality finally came through, and i loved it. Was super fun to watch :)
Too much good wine.
I bet a few glasses of that wine mysteriously disappeared
Or the sadness of not using his own broth ):
Another tip for quick stock: throw the tops and bottoms (and skins if ya want) of all the onions you cut for the soup!
I dont think that it would matter in this case, as he said "the soup has a ton of onion flavour", but your right in the case for a normal stock and not for a fos.
@@Kiashak oh totally. I don’t think it’s vital at all in this case but I don’t see why not to, especially since the raw scraps of onion are gonna have some different flavors than the caramelized onion base and you’d just throw it away otherwise. it’s just a good technique to be aware of in any context
I save carrot ends, celery ends, and onion skins in a bag in the freezer, and bring them out when I make stock. I've never thought of doing this with pre-made, I will have to give that a try.
When I make swiss chard or kale I chop the raw stems and freeze them for future soup, same with raw carrots, celery, scallion bits but if you don't label the bags they become frosty unidentifiable things...
@@Kiashak my right or my left?
I’m 16. I cooked the whole soup on my own and my family loved it. Thanks!
That "James Hoffman Style" slurp got me lmao
Soup Cupping FTW
As a frenchman I straight away shouted an insult when you combined "german" and "wine" together. Well done, Andong, well done.
You mean like France with engineering? Get it.
Germany has really good wine and has only 1,5 points less, in ratings at vivino.com than French wines.
Germany has great wine
Ewww French "people"
Yeah like France with good cars or Parisian with not rude behavior.
"I'm going to use German white wine, just to piss off French people" - I totally laugh my ass off on that. You deserve a medal! XD
It's always good to see someone mentioning both how an alkaline environment catalyses the maillard reaction while also mentioning at other times how it tenderises meat. Maybe I'll get fewer strange looks when I mention it outside of foodie circles now.
There is a bad side effect for this technique, which is it breaks things down a lot. It kinda dissolves things. So if you cook things too much you end up with a pasty mess of texture.
I love how enthusiastic and how much fun you have making these wonderful dishes. Truly a joy to watch.
Andong is a household name in my house. 🍜
I love the occasional crazy, lazy, "fuck it"-style to change things up. It really helps to encourage people out there to try themselves, takes the worries of not creating something perfect and fits my style of cooking a lot as well.
I have to say, as a RUclips addict, I love all the references to all the different channels :))
Or: Andong channels Chef Jean-Pierre and onyo.
zee best onyo zoup.
I am from venezuela, my grandma was french and she made this soup for me all the time, now I can make it to my family, thnaks!
I just want to say I made your Turkish red lentil soup you showed in another video and it was AMAZING. I can't wait to try out this one :)
Ayyyyee!!! I also made it, still have some in the freezer! I was surprised by how _sweet_ it turned out to be (I might have overdone it on the carrots and the lemon juice), but NO RAGRETS.
Same!!
Made Onion soup yesterday Andong, i'm french and my familly requested and loved it. i use pot au feu stock for deglazing, but no wine, as my mother don't like her soup acidic and i don't use baked soda to caramelize (only a long low temp caramelisation, nearl 1h) to make my oinion roux. but still, i sometimes add balsamic vinegar to make it a bit more raunchy, and it's really a nice comfort soup !
I loved that he had a fire extinguisher (Feuerlöscher) nearby when he ate the soup outside 😂
Brandschutz.
Living in germany i can tell it's a huge part of culture here and i smiled at it too.
Never apologize for exploring the history and culture behind food Andong, not many food channels cover that stuff and I personally value that aspect of your videos a lot. Food culture is best culture xD
Is it just me or is Andong acting especially crazy in this episode lol
Andong, you’re so good at pronoucing french on you learned and remenber that the last “s” from any word connects to the next word. Except when the next word starts with an H. Therefore, you don’t say les zall for “les halles” you say lé hal. You’re welcome Andong 🙃
8:29 Andong:"How could any French dish exist without tyme"
Butter:"Am I a joke to you!?"
Southern France: Butter? Who dis?
You inspired me! I made it tonight for supper and it was just what I needed. I spent 3 hours outside today in - 25C weather and soup with lots of cheese was perfect. I'll definitely make it again!
In my experience, the onions are less reduced, less "purée" and more chunky. And the bread is not sliced but "croûtons" !
Anyway, I just ate and you made me hungry again so good job ;)
I bet this is good, too, but yes, that's how I remember it, and probably prefer it. Anyway, this was making me hungry, so mission accomplished.
When I remember french onion soup, I think of a slice of squared white bread (Toastbrot in german) and a thick layer of cheese. Croutons have more of a crunchy surface and it would be much easier to eat it. But PLEASE... do not cook onions to mush 😣😢
I came home an hour ago, arms laden with vegetables with which I was going to make a nice curry. Instead, I now have this soup bubbling away! One simply cannot choose any alternative, when French onion soup is on offer! Andong, this was another excellent video, thank you!
... And I am in onion heaven!
Haha, I just made the Lentil soup and was looking for a video to watch while eating, perfect timing Andong! The soup tastes great btw👌🏽
I like how he's always honest about his dish. He points out both good and bad things.
Beste Location 👌🤣
🤫🤫😅
Hahaha😂😂😂👌
Meine hochprofessionellen Recherchen bei Google Maps besagen, dass es sich bei der Location um den Moabiter Stadtgarten handelt. Liege ich damit eigentlich richtig?
@@bruellwitz Ja ist das ZKU :)
I have cooked fos last autumn and I can’t wait to do it again. Like anfing I used a self pimped, but bought Fonds. My soup was very, very good, but it got perfect, once I’ve put in some Cognac
"Bonjour this is Andong" xD You seriously need to call Alex man
@Elias Kossai Andersen They already did.
@@leporello7 prove it
@@ijemand5672 Well, if you ask so politely: For example look at 0:38 in Andong's croissant video: ruclips.net/video/nBnzS_RSxeY/видео.html
@@leporello7 don't tell me what to do
Applauds for the efforts and how the show must go on concepts. That part amuses me. Teaching people how to cook is also worthy of praise, especially when one takes an ancient version from a cook book and "modernizes" it for today's audiences. As a retired Chef I still like using the traditional methods for cooking. Like yesterday, I roasted off my root vegetables and braised the beef. Letting the pans cool over night for today's usages. Cooking in batches a few hours at a time and then coming back the next day to finish the dish is my way of sorting through these older versions of cooking. Bon Appetite! or Schmecks!
The German cookbook is hilarious!
Jedesmal sind deine Videos so überragend. Du hast viel Mehr Follower verdient, nicht nur das du geile Gerichte macht, sonders erzählst auch noch was über diese. Außerdem steckt in den Videos sooooo viel Arbeit :3. Ich gönn dir 10000000 Follower
I've cracked myself laughing with the intro when I've seen Oño in the title
What? Your sentence does not make sense.
@@solchapeau6343 you don't understand the power of OÑO
SLICE THE OÑO
Ganz easy, jemand der so enthusiastisch experimentiert, und das Essen so liebt, kann kein schlechter Mensch sein. Unmöglich
The more this channel is growing, the more I am looking forward to a "crossover" between Alex French Guy Cooking, Binging with Babish and yourself with Uncle Roger as a unique member of a jury 😊😊
Joshua weissman would also be a solid choice
Adam Ragusea is also a solid choice.
This episode works well as an antidepressant too. The sheer wholesomeness of it is like reinforcing the broth of my psyche
"officer it's not a dab torch I'm just... melting my cheese...."
2nd soup season recipe that turned out so good in my kitchen, that it definetely deserves a comment! THANKS!
"Andong laughing at his soup" is a perfect response at "women laughing at their salads".
This video was truly the pinnacle of Andong's amazing personality and humour
I just hit like whenever I see the "Soup Season" title card now. No sense delaying the inevitable
As a french onion soup connoisseur, I am loving that you refer to it as FOS throughout the video.
oh how i wish Andong was my history teacher
Not learning about kings and wars but about food throughout the centuries, yeah!
You got great energy in this one, love you man. The pepper grinder getting slapped like it came home drunk always cracks me up.
The James Hoffman slurp needs more whistling 😂
Your enthusiasm for all of these soups is infectious! Love it!
I’ve always loved New England Clam Chowder.....any plans to do an episode on it? 😇
Please do Et Paça next!!! It's meaty, creamy and Spicy at the same time.
I made this with leeks entirely and 2 shallots as my work were throwing out an entire box of leeks, I used rum as well as my deglazing alcohol and it was fantastic
"Don't forget to stir your onions" totally reminds me of the "vinegar leg is on the right" thing of @AdamRagusea
I just had a warm bowl of miso soup while watching this video hoping that you’ll make a miso soup episode for this soup season!😌🍲
Gordon Ramsay's "in", Jean Pierre's oño and premade stock, Crazy Russian Hacker's intro and even Salt Bae's shtick. That's a lot of impressions.
And we like them all!
The infectious good mood in this one was amazing, Andong's videos started great and are still somehow improving.
Um, I just watched the first episode of Soup Season, so let's binge away :D
I love making dishes from scratch when I can, but I really like how you approach cooking from a more realistic perspective rather than being too rigid and chef-like.
I would love to just walk in Berlin and just see a guy enjoying is onion soup in the middle of nowhere
I love your energy in this vid!
I learned a few things about onions - when cutting you can burn a candle near it and it helps with the sulfur eye attack. Also, if you soak one in cold water for around 10 minutes, it will be less pungent. (Especially for those intense onions that have only one desire...to make you cry lol)
I’ll be making this tomorrow :) blessings and thank you for your work!
"I am a man of thickness..."
I respect that
Love how you have Kenji's and Alex's books on your shelf!
I remembered to stir my onions!
I love how relaxed and bubbly and funny you were this video. More videos without scripts please!
day 2 of suggesting to try Bulalô/Bulalo is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has melted into the clear broth. It typically includes leafy vegetables, corn on the cob, scallions, onions, garlic, ginger, and fish sauce. and there's a Filipino place at Germany soo... maybe a good chance to try and it's very good especially at cold/rainy weathers..
I love how you upped the quirkiness for this one! 😄
6:55 OMG thats was funny
I really like how you dive deep into the history of the recipes
Man, now I forgot to stir the onions! He really could have mentioned that. :'-(
Dear Aleksey (aka Andong). lots of fun here. I laughed outloud several times, I enjoy (and share) your mad scientist approach to cooking. I didn't know folks cried when cutting onions because my mom always had them refridgerated. I still refridgerate my onions to this day.
I have a small tip on improving broth which I learned from my years of cooking chinese super stock. If you have leftover bones from roasted or fried meats (pork beef chicken turkey duck etc ) if you add those to the working stock it will help the flavor.
I too have german whites and french reds in my pantry and even some nice mexican wines, La Cetto is the brand name, which A European couple (Swiss - Belgian) recommended to me and I love the flavor of.
I also enjoy the Punk Berlin hellscape you found to enjoy these recipes. Thanks again...Jim
“And last but not least, how about we add some fresh herbs. Here i got some... idk what this is but it smells good tho”
Me: So i am going to add this white stuff, idk what this is but i sniffed it once and i felt great so i assume its healthy
Bruh
I grew up with onion soup in Luxemburg but the not-french kind so it's quite interesting to see how they differ.
More peasant-y and less fancy french-y, i guess.
For the one i know, the onions are cut lengthwise so you end up with a more textured soup full of "onion noodles".
Wine is used most often for the soup but beer or cider are an option too.
You then you place a slice of bread (untoasted) at the bottom of your bowl, pour over the soup and garnish with cheese that you don't gratinate but let melt in the warmth of the soup.
Oh, and something to try out if you gratinate stuff: Try to grate on a bit of nutmeg on top. It underlines and reinforces the savoryness of the browned cheese.
French recipe : open the episode by drinking in public.
Thanks for not stereotyping us too much :D
well, in that regard we germans aren't that different i guess ;D
In France, drinking in public is illegal, advertisement for alcohol on TV are illegals. And I think a French RUclipsr will have to put a disclaimer if he wanted to be sponsored by a distillery (like the Sishuan foods video). We are far less open about alcohol that people think X)
@@sallys.2707 Since when is drinking in public illegal in France? I grew up at the border and it was legal at that time atleast as far as I know.
"illegal" and "not done in real life" are two different things, going to Lyon or Grenoble (and other places I think) without drinking along the river is failing the journey :D
@@kingofrunes5291 not everywhere, sorry, but in most of public space it's forbidden, especially in big cities. (It's not by law, most of the time it's regulated by decree)
Best video yet! You’re developing a style of you own and it rocks
French oño soup xDDDDDD
I love it!
So many references in this video, I love it! That Alex The French guy intro, CrazyRussianHacker impression, and the James Hoffman slurp. Golden!
Ah yes, safety is number one priority
My favourite onion soup tip is to grate another whole onion into the pot during the last ten minutes of simmering. It just brings something back. I mean mostly onion flavour but also texture. Like just soft super fine onion with all the jammy caramel onion richness. Joyful.
F in the chat for Andong's eyes
The shorts cuts while setting up your outdoor table, maintaining eye contact with the camera. LMAO every time.
My favorite soup is Bakso
You should definitely try it
You can put a lot of msg in it
Bakso schmeckt einfach nur nur geil👌🏼
I'll look it up ☺
@@michellesovereign4564 it’s an Indonesian beef broth with noodles, vegetables and meat balls
@@jpb2541 yum sounds great. Thank you 👍
@@michellesovereign4564 as a toping you can use ketjap manis (sweet soy sauce) and some garlic hot sauce
@@jpb2541 I know I will love this soup!
I feel strangely happy for you, watching you enjoying your soup
Could you make a Romanian Cozonac? It is basically a cake that has a bread shape.
You're leaving out the important part: Inside is a swirl of Walnut flilling with rum-soaked Raisins. (at least the one i know from my mother-in-law. Regional and familial variances may occur)
@@gewreid5946 Se prinde el, daca chiar o sa faca sigur se documentaza. (He will figure it out if he decides to do it. He will surely be documented)
Just made this, it's delicious. I also doubled the recipe and it took ~1.5h for the onions to cook down.
He definitely spilled that soup like three times
Maybe I've never a had a proper French onion soup, but it has never wowed me.
Protip: wearing contact lenses makes you immune to crying from cutting onions
Sharpening your knives also helps. :)
i love this recipe i cooked it for the cold season for years now.
Pissing of the French ... he still loves them.
Being his friend must be hard.
As a Chinese person I'm amazed by how many Chinese stuff Andong has!
"Safti is no longer numba one priority"
I add garlic & shallots, dry mustard, butter, a bay leaf, a little worchester sauce and soy (for the salt). I’m not a fan of beef base for FOS so I use a home veg broth. In the USA we have a bouillon called-better than bouillon’ which is excellent; comes in beef, chicken, turkey, veg, & others. They do come in lower sodium which is my choice as I tend to like less salt. They a a paste consistency. They are very popular so you might have to hunt them down (especially the lower sodium varieties. They are very nice to have on hand to add a little extra pop to stocks and sauces.
Didn't expect a James Hoffman reference, nor one from Taras, damn. Making me love you even more. Aber die Instant Brühe, uff. Nenenene. Das tat ein bisschen weh.
Honestly, if a chef don't look like they enjoys their own food, then I don't trust them. You my friend look like you are having the time of your life.
May I quote Gordon Ramsay: "Caramelizing the onions alone takes four hours". Thomas Keller and most other French taught top chefs agree. You may pimp the broth but concerning the long and slow cooked onions there is no shortcut. If they are not carefully cooked to a point that they look like brown marmelade and taste all sweet, forget about it.
Sorry, I love your channel, but I'm also trying to be honest. Nothing personal.
Agree that for top quality more time is required - but this definitely wasn’t bad either!
Marco Pierre White has a video where he caramelized onions in just a few minutes (IIRC). But yeah, I bet a longer cook time will develop a different and more complex character.
EDIT: I can't find the video anymore. The method he used was high heat, qick and constant stirring, and very thin slices. Since the onions were sliced so thin they released moisture and carmelized in little to no time. I can't remember how often he deglazed or what fats he used.
@@lwolfer5170 Marco Pierre White also sold his soul to Knorr. It's sad, but this guy has bent over. He has given up his culinary pride and only cares for the pay cheque.
@@larswesterhausen7262 Totally, he really has sold out. The video I have in mind was from his younger years and was shot in a commercial kitchen, not some prettied up studio kitchen as with his Knorr content.
@@larswesterhausen7262 Here is the link @6:00: ruclips.net/video/dUZXvbYhSJ4/видео.html
So it looks like he was going for a different flavor profile and not the sweet carmelized onion from the low and slow method. Seems like he was going for a better fried onion instead (though he did still call it caramelized onion).
I love the style of this video. It looks way more genuine. You should make such videos from time to time!
Those onions don't quite look right...
Wow Andong you did it again! I tried the recepie and not only is this recepie very easy and fast to make but it also tastes amazing. Great onion flavor!