I had killer "French Onion Soup" years ago while in a resturant in downtown Lahina Hi, it was owned a German Lady and the onions were Maiu Onions and it was so good, my wife and I went back the next night to see if we could just get Soup. They laughed and said yes, but we would have to sit on the patio, which we did happily....good memory really good soup I still remember
Schlomothebest I give a fuck. I liked the story. Better not talk like that at school or the teacher will send you to the office. Also, you're a shit head
When I Was a Boy , my Uncle took my mother and me to the original Les Halle vegetable market in Paris . That was were this soup was invented. It was early in the morning but fit with our jet lag from New York. The onion soup was nightshift market workers food . They said that it was made with old bread ,old cheese and chicken bones because beef bones were worth too much. And it was wonderful.
Never ceases to amaze me how many things we consider top of the heap today were once relegated to the laborers and poor. Onion soup, beef brisket, Lobster, Caviar, Oysters, Portobello mushrooms… I’m sure there are a lot more.
@@FloridaManMatty one of the odder ones which is chicken which went the other way. In the Middle Ages, especially in Northern Europe, chickens were expensive and rare.
I have been making French Onion Soup using a recipe from Vincent Price for close to 45 years but am willing to give this a try. Hope it turns out just as well. Thank you Chef John. Love your videos and don't even mind the loss of sleep as I watch them at 2 am. I also have been known to get such an appetite while watching that I get out of bed and actually make some of the dishes. Thanks again.
The best onion soup ever!!!! I had a splash of red wine instead of your recommendation Chef John. And I use swimming goggles for eye protection while peeling and slicing the onion with no tears!! Thanks for all your delicious recipies!! ❤❤🇨🇦
Had the pleasure of showing my friend this video because she saw me caramelizing the onions for Thanksgiving dinner soup in the oven. This works so well as a replacement for brown gravy, and I never end up with a tub of leftover French onion soup in the fridge weeks after like I did with gravy!
Chef John, you are the best. Just ignore those others who don't get it. I'd make everything you demonstrate. You're the best teacher of food prep ever. Always waiting to see what's next. Thank you.
Chef John, you are the best! I made your onion soup two days in a row, but the second time I used a large cast iron skillet and put it on my grill with the lid down - easier to stir every twenty minutes and just lower the temperature instead of moving to the stove for the next step. Excellent!
I remember as a child hating onions ... as an adult this is making my mouth water! Such a nice easy recipe for a chilly rainy day. Thanks Chef John! :)
FINALLY, I have found the "keeper" recipe. HOWEVER, and as some folks indicated, there are process issues with the recipe instructions, but after research and looking at reviews, I got it. 4 Onions is about 2 pound of onions, fyi. Most people just have ground thyme and not spriggs, but 2 spriggs is 1/4t. It says salt and pepper to taste, but let's deinfe it at 1/2t salt and 1/4t black pepper. Forget the wine and it should be 8oz of SHERRY. A lot of people complain about carmelization and time and taking 45 minutes or an hour. IT DEPENDS HOW HIGH THE FLAME IS. With a medium flame and constant stirring to ensure not burning, you can do it in 25 minutes. In any event, the instructions should be...carmelize onions in butter (NOthing else, it should come later), add Sherry and cook down, add flour and cook roux. The last 3 min or so is when you add the garlic, ground thyme, salt and pepper and stirring throughout all of this. Then add the broth, bayleaf and remaining ingredients
"Onion soup sustains. The process of making it is somewhat like the process of learning to love. It requires commitment, extraordinary effort, time , and will make you cry." -- Ronni Lundy. 🍞🍜🍷🇫🇷🇺🇸
OMG! This was so tremendous and flavorful. I've been making this for years by way of my ole BC cookbook. Cutting the onions in squares did make a difference and mixing beef/chicken stock really adds flavor. I had to sub in Pinot Grigio and white wine vinegar. And, I did add a Bay leaf a homage to BC. (Wink) The only issues I had were, for one, I have an electric oven. Everything takes longer.... I always have to double the times and use 25 degrees higher in the oven. Unfortunately, it took 3 hours in the oven. My onions were huge. I should of started earlier and the soup wasn't done until 10:30 pm. Second, I burnt my hand terribly (2nd degree) when I started the last phase on the stove using a potholder of course all the time except when I stupidly went to lift my heavy stainless-steel pan to dump the onions into the pot. Folks, it was bad. My husband wanted to take to the hospital, but I finished the soup in-between ice baths. We enjoyed it the next day and ordered take-out 3 hours earlier. Honestly, I really didn't save any time by using the oven actually it took more time than I budgeted. Aside from the added charring of the onions which I really liked, I would use a baking pan or pot for this step. Otherwise, I will go back to using stove top method with this recipe. For safety's sake, I need a cool touch handled pan, if there is such a thing. Another big no-no when your making onion soup, you can't rush it, it's going to caramelize when it caramelizes. I used big, beautiful onions. I started to get annoyed and rushy and that's when accidents happen.....always. So slow down, double the time and start it sooner. Don't make my stupid mistakes.
eating, sampling, and cooking french onion soup is one of my passions. I make it often and tweak the recipe a lot to try and find the very best recipe. By far, my favorite soup and I never get sick of it 3. things I've learned making it, #1. my best FO soups in my opinion have come with leftover beef juice/stock from something I made the day or two before so recreating it is like impossible. #2 paying extra and waiting for Roscoff onions(the kind "Onion Johnnies" use to sell tied up hanging from their necks/bikes) to arrive from Brittany is totally worth it when making FO soup, they have the perfect amount of sweetness. #3 the cheese and croutons are very important, gruyere, comte, good Emmental(do not think cheap swiss will work, it doesnt), or asiago are good choices, I prefer gruyere for it's superior melt. Use a couple slices of a french baguette as croutons, cover with croutons and gruyere and put crock under broiler. other things I noticed: demi-glace will basically guaruntee a good rich soup but you can make it without it. If you use onions from the USA, try not to cut them anymore than you have to, sounds crazy but the way you cut them affects the taste(sweetness and natural saltiness),. Be very careful adding salt, I suggest not adding any until the very end if you still feel it needs more. As the onions cook, more flavors come out Buying it from restaurants: the best version from a well-known chain is Panera Bread's imo. But I have had way better at sit-down restaurants in West PA and Eastern Ohio. I've had it in France , Britain, and other parts of Europe too when I was in army years ago. You would be surprised how hard it is to find the soup if you are not in an area frequented by many tourists in France. The best FO soup I ever had was actually in Bremen Germany in the 1980s and started my love affair with FO soup. I ate there often between 1983-90 because it was close to the base. The cook was a Belgian/Dutch guy.
I call it "funny-haha" and "funny-peculiar" if I need to explain which one I mean. I think this is common in the UK. I always appreciate variations of classic, delicious dishes. This looks great!
Dear Chef, i have watched several of your videos. Your personality is upbeat and fun! You remind me of my Master Chef in Culinary School 30 (some odd) years ago. I have enjoyed your vlogs and, look forward to another 680+ videos. Keep doin' what you're doin'! 😀
Cayenne - used sparingly, adds a really nice flavor. I keep cayenne pepper next to my salt and black pepper - for everyday application. Plus it is good for you! Cayenne pepper has many medicinal benefits.
I was trying to figure out what we're having for dinner, and you've just given me what i needed something yummy, simple and it goes a long way for my large family
That is a great recipe and brilliantly executed. We have very similar culinary morals, haha. Another elevated version and recipe of the venerated French Onion Soup, was created and served at Famous and Barr. They were Famous for it. It was served in a brown ceramic crock. I was fortunate to have eaten there, in St Louis, when I was young. My grandmother was the chef there. I have the recipe, and it is posted on the internet, if interested. The Famous Barr version uses Swiss as a crock cap, slightly browned. I will incorporate your French bread and add Swiss the next time I make this dish. Asta Lasagna!!
Paul Aulridge Jr I think it is a recipe from poor folks in the country side of France. All they had was dry stale bread and a lot of onions and cheese. Americans think that if it comes from over the "pond" then it must be exotic.
+Paul Aulridge Jr bag of yellow onions 3-lbs is 79-cents this week. I cut out the cores and grow some more...hopefully, anyways, that is the plan. I slice loaf of bread and let dry out and freeze. One step ahead of the game when I need them. With only two in the house, saves on waste. Spend on Gruyere.
@@friedakroynik8901 I'm glad you know what Americans think. As an American myself, I've waited 68 years for someone 'exotic and foreign' to tell me what I think. Doh.
Made a vegetarian version of this using vegetable bullion and it turned out incredible! TY Chef John, you’re always my first go to for the technique and inspiration! ☺️
Just made it. Fantastic! I’ve been wanting to try this for a while and so glad I found this video. I halved the recipe and used red pepper flakes. My only deviation.
I love your videos! It's really nippy out so I am most definitely making this today! I'm going to serve it for dinner tonight along with a side salad and 1/2 a turkey sammie. Yummy!! I'm can't wait!!
This is magnificent, is it not? Sacred blue, John, you have taken a dish of the French and to the taste of the American it made. Cheers to you, my friend. To the next seeing.
sidenote everyone: the traditional, slow caramelization and deglazing process does take a long time but it's also a wonderful drinking opportunity. :D also, feel free to deglaze many times. its good practice and cooks illustrated really preaches deglazing multiple times. I try to do it about 5-6 times. The downside is that you will really pulverize your onions. I typically use about twice as many onions as most recipes suggest.
I've never had the opportunity to taste Onion Soup. It looks delicious. Can I caramelize the onions in a crock pot? At least get them soft then finish them in a pan on the stove? Seems it may work...
Sharp knives all cut that way. If yours don't then you can probably take them to your local supermarket and ask the meat guy to sharpen them for you if you don't know how to sharpen them yourself that is. Call your local market and ask if they will do that for you first though. If they have a 'full service meat department' they probably will do it for you.
Everybody was looking at me sideways for a coronavirus onion hoarder today at the grocery. When I told them it was for Chef John's onion soup they seemed pacified but continued to watch me closely. This is amazing soup. Delicious and the method works like a charm.
yes the oven way is the 'lazy' way! apart from that, this is the original french onion soup recipe. when i was in paris. onion soup is a one person job. make it today, serve tomorrow, just like quiches. 4-5 hours of slowly caramelizing the onions in butter, then reducing it slowly for the next 3-4 hours. the person who is in charged of the soup that day only makes the onion soup and nothing else! good times... nowadays, some places rush the caramelizing of the onions by adding sugar so you end up with overly sweet soup. people who never had onion soup will say whats the big deal?
my favourite duty is the sauce station. its the best as you work alone. making stocks, reducing it and turning it into a sauce. love it! very busy of course as you need to make 20 sauces a day everyday but its one of those things...
Somany very disappointing onion soups running around this city! I've even had one where I refused to pay because not only was it bad Onion Soup but just bad soup, period. There are still a few places that take it seriously :D
It sucks when restaurants cheap out or get lazy, but if you're cooking for your family AND you have a job where you work 60 hours a week, you do not want to spend hours making carmelized onions. Yes, most people use way more sugar than they need, but here's the trick: Use red onions, they're sharper and and not as sweet. Slice the onions EXTREMELY thin, add just a pinch of sugar and a generous amount of salt. Put them in a plastic bag and shake it like mad till they're evenly coated. The salt will dehydrate them more quickly, so you barely need to add any sugar, and you can have them carmelized in 10-15 minutes. Just add a little less salt to the soup since you drowned the onions in it.
I bought a large 50 pound sack of jumbo yellow onions and cooked a batch of this onion soup recipé in an extra deep roasting pan. I ate all of it in just four days!
Thanks! I thought there was some big trick to this, but I tried it today & it's awesome! I did do the onions slow all day in my slow cooker, which worked great too. Thanks for making all your videos!
John. If you want the best onion soup ever, see if you can get a copy of the French Onion Soup recipe that was sold at the old Famous-Barr department store in St. Louis Mo. They gave the recipe to anyone who asked and there are probably thousands of copies out there. It is the BEST French Onion soup i have ever tasted and I have had grear onion soup in France several times
to get even a more lazy version, put the sliced raw onions with salt and pepper and absolutely nothing else in a crockpot/slow cooker on low and leave it overnight. In the morning, you will have perfectly browned onions. Put them in broth with aromatics and reduce for an hour, make the croutons in the meantime and shred the cheese. I found havarti had the perfect melting properties and let the onions shine. By the way, I blended crushed garlic and thyme in oil before spreading on the bread for the croutons. It added just enough character
You would hate my onion soup then because it takes almost 6 hours to properly make French onion soup as instructed by a French chef (not I). The onions are baked in the oven for 4 hours before they ever come to the stove for caramelization and for the stock to be added. The only downside is if you ever did have my French onion soup you'd never want to eat anybody else's.
We make our own french onion soup, not quite like this, but it's delicious too. We always top it with a cheddar cheese on artisan bread and this makes the difference for us! Picked up a couple of tips from this video so it's a thumbs up from us. Thanks for the tips!
Here is a lazy Americanized twist: Use boxed croutons and muenster cheese slice and use a propane torch or stick lighter to melt and crisp the cheese...
Thanks for your wonderful recipe.I have just done cooking as your recipe shows and now I am going to have them with my sons in the morning of beautiful sunday in Tokyo.
Why aren't white onions and shallots acceptable for the soup? I am working on a video of my version, and now I am second guessing it, lol. BTW I LOVE LOVE LOVE your videos!
He really was not joking. The reason to use yellow onions is that they have the highest amount of sugars locked up in their cells, when you cook them down like this they are the only type that reaches the right level of caramelisation. Shallots would be too delicate, would not caramalise and create the right flavour profile at all. White onion would be too mild. You need the robustness of the flavour of yellow onion to survive the long cooking process intact, and the high levels of sugar you need to form the fond.
"Yellow onions. And by the way will this work with other kinds of onions? No!" Hahaha! That part made me laugh, but seriously, why only yellow? Maybe a mix of yellow, white and red?
Actually if you use onions that are too sweet you end up with a very bland sweet soup with not enough 'oniony' flavor. I make French Onion Soup a couple of times every year and get different results from different types of onions.
Only yellow! Sweet onions are too sweet and lack "onionness;" red onions mess up the color of the soup; white onions don't have enough onion flavor. Stick with the yellow.
I've watched almost all your videos, And not have attempted one dish... But I enjoy all your videos... They are so beautiful. Its 2AM while I watch this eating taco bell btw.
+goldsilverandiamonds maybe he doesn't want to work with alcohol, even if the alcohol gets evaporated, some people still don't want to make contact with alcohol
goldsilverandiamonds Yes but some want nothing to do with alcohol - even having a bottle in the house is frowned on because of their religion. And yes they probably are aware of fermenting in the gut, but that's not the point.
It does look amazing! Been trying to figure out if I wanted to do appetizers for Christmas dinner or a grand soup, I’m going with the soup now. Also, my family just moved from the west coast to the east coast, so the cheeses are perfect. 😉
If you can get it, try MISO. You can get it at any Asian grocery store that sells Japanese/Korean food. It has a depth of flavor that could substitute for the depth of flavor that meat stock has. It's a soybean paste that you can add to vegetable stock. Miso has salt in it so you won't have to add any salt to the soup.
I make this frequently, adding a small amt of light brown sugar gives an amazing boost to the broth and the natural sweetness of the carmelized onions.
Check out the recipe: www.allrecipes.com/Recipe/223049/American-French-Onion-Soup/
got this now, how you doin?
I suggest cutting that piece of toast into actual croutons, possibly with a pizza cutter.
a bit late
Of all the online recipes for French onion soup, this has the least farting around and looks the tastiest.
Please, please, PLEASE try this dish with four white onions and two red onions. The improvement in flavour is exponential.
I had killer "French Onion Soup" years ago while in a resturant in downtown Lahina Hi, it was owned a German Lady and the onions were Maiu Onions and it was so good, my wife and I went back the next night to see if we could just get Soup. They laughed and said yes, but we would have to sit on the patio, which we did happily....good memory really good soup I still remember
SabretootH He saw the word french and suddenly he wanted suicide... lol
Maybe Jesus does, but I bet the rest of humanity doesn't hold him in very high regard. :-D
Schlomothebest I give a fuck. I liked the story. Better not talk like that at school or the teacher will send you to the office. Also, you're a shit head
Schlomothebest...That was totally uncalled for.
Thank you for sharing you’re wonderful experience with us. Truly it’s a beautiful life, so many memories which enrich us.
When I Was a Boy , my Uncle took my mother and me to the original Les Halle vegetable market in Paris . That was were this soup was invented. It was early in the morning but fit with our jet lag from New York. The onion soup was nightshift market workers food . They said that it was made with old bread ,old cheese and chicken bones because beef bones were worth too much. And it was wonderful.
Never ceases to amaze me how many things we consider top of the heap today were once relegated to the laborers and poor.
Onion soup, beef brisket, Lobster, Caviar, Oysters, Portobello mushrooms… I’m sure there are a lot more.
@@FloridaManMatty one of the odder ones which is chicken which went the other way. In the Middle Ages, especially in Northern Europe, chickens were expensive and rare.
I have been making French Onion Soup using a recipe from Vincent Price for close to 45 years but am willing to give this a try. Hope it turns out just as well. Thank you Chef John. Love your videos and don't even mind the loss of sleep as I watch them at 2 am. I also have been known to get such an appetite while watching that I get out of bed and actually make some of the dishes. Thanks again.
As a cook who's had to julienne 17lbs of onions in a frenzy for a French onion soup, the way you cut those hurt but I still love you. John.
Regardless of your personal French Onion Soup recipe at home, carmelizing your onions this way always wins.
The best onion soup ever!!!! I had a splash of red wine instead of your recommendation Chef John. And I use swimming goggles for eye protection while peeling and slicing the onion with no tears!! Thanks for all your delicious recipies!! ❤❤🇨🇦
Had the pleasure of showing my friend this video because she saw me caramelizing the onions for Thanksgiving dinner soup in the oven. This works so well as a replacement for brown gravy, and I never end up with a tub of leftover French onion soup in the fridge weeks after like I did with gravy!
Chef John, you are the best. Just ignore those others who don't get it. I'd make everything you demonstrate. You're the best teacher of food prep ever. Always waiting to see what's next. Thank you.
I bet he has a whole garage full of cayenne
He buys it on the commodities market.
You're both wrong; he runs an entire cayenne cartel operating in secret from deep in the jungles of Guatemala...
dankweedz
Dozens of naked Amazon women working in a high surveillance cleanroom so that the beautiful Amazons cannot pilfer Cayenne
EthanDaGamer25 lol
Dancing Spiderman Amazonians*
Chef John, you are the best! I made your onion soup two days in a row, but the second time I used a large cast iron skillet and put it on my grill with the lid down - easier to stir every twenty minutes and just lower the temperature instead of moving to the stove for the next step. Excellent!
I remember as a child hating onions ... as an adult this is making my mouth water! Such a nice easy recipe for a chilly rainy day. Thanks Chef John! :)
2am and I'm watching this.
I'm hungry af
5:05 am
3:11 am over here :/ hungry af too
1.07 am
2.43 here
I can't get to sleep good until I watch a couple recipes. Very reassuring.
Why one would ever thumbs down your vids is beyond me. You're the best.
All the thumbs down are from the French.
FINALLY, I have found the "keeper" recipe. HOWEVER, and as some folks indicated, there are process issues with the recipe instructions, but after research and looking at reviews, I got it. 4 Onions is about 2 pound of onions, fyi. Most people just have ground thyme and not spriggs, but 2 spriggs is 1/4t. It says salt and pepper to taste, but let's deinfe it at 1/2t salt and 1/4t black pepper. Forget the wine and it should be 8oz of SHERRY. A lot of people complain about carmelization and time and taking 45 minutes or an hour. IT DEPENDS HOW HIGH THE FLAME IS. With a medium flame and constant stirring to ensure not burning, you can do it in 25 minutes. In any event, the instructions should be...carmelize onions in butter (NOthing else, it should come later), add Sherry and cook down, add flour and cook roux. The last 3 min or so is when you add the garlic, ground thyme, salt and pepper and stirring throughout all of this. Then add the broth, bayleaf and remaining ingredients
I ve seen so many Chefs cooking this soup and I think you are the best, cheers from Palm Springs California
"Onion soup sustains. The process of making it is somewhat like the process of learning to love. It requires commitment, extraordinary effort, time , and will make you cry." -- Ronni Lundy. 🍞🍜🍷🇫🇷🇺🇸
OMG! This was so tremendous and flavorful. I've been making this for years by way of my ole BC cookbook. Cutting the onions in squares did make a difference and mixing beef/chicken stock really adds flavor. I had to sub in Pinot Grigio and white wine vinegar. And, I did add a Bay leaf a homage to BC. (Wink) The only issues I had were, for one, I have an electric oven. Everything takes longer.... I always have to double the times and use 25 degrees higher in the oven. Unfortunately, it took 3 hours in the oven. My onions were huge. I should of started earlier and the soup wasn't done until 10:30 pm. Second, I burnt my hand terribly (2nd degree) when I started the last phase on the stove using a potholder of course all the time except when I stupidly went to lift my heavy stainless-steel pan to dump the onions into the pot. Folks, it was bad. My husband wanted to take to the hospital, but I finished the soup in-between ice baths. We enjoyed it the next day and ordered take-out 3 hours earlier. Honestly, I really didn't save any time by using the oven actually it took more time than I budgeted. Aside from the added charring of the onions which I really liked, I would use a baking pan or pot for this step. Otherwise, I will go back to using stove top method with this recipe. For safety's sake, I need a cool touch handled pan, if there is such a thing. Another big no-no when your making onion soup, you can't rush it, it's going to caramelize when it caramelizes. I used big, beautiful onions. I started to get annoyed and rushy and that's when accidents happen.....always. So slow down, double the time and start it sooner. Don't make my stupid mistakes.
eating, sampling, and cooking french onion soup is one of my passions. I make it often and tweak the recipe a lot to try and find the very best recipe. By far, my favorite soup and I never get sick of it 3. things I've learned making it, #1. my best FO soups in my opinion have come with leftover beef juice/stock from something I made the day or two before so recreating it is like impossible. #2 paying extra and waiting for Roscoff onions(the kind "Onion Johnnies" use to sell tied up hanging from their necks/bikes) to arrive from Brittany is totally worth it when making FO soup, they have the perfect amount of sweetness. #3 the cheese and croutons are very important, gruyere, comte, good Emmental(do not think cheap swiss will work, it doesnt), or asiago are good choices, I prefer gruyere for it's superior melt. Use a couple slices of a french baguette as croutons, cover with croutons and gruyere and put crock under broiler.
other things I noticed: demi-glace will basically guaruntee a good rich soup but you can make it without it. If you use onions from the USA, try not to cut them anymore than you have to, sounds crazy but the way you cut them affects the taste(sweetness and natural saltiness),. Be very careful adding salt, I suggest not adding any until the very end if you still feel it needs more. As the onions cook, more flavors come out
Buying it from restaurants: the best version from a well-known chain is Panera Bread's imo. But I have had way better at sit-down restaurants in West PA and Eastern Ohio. I've had it in France , Britain, and other parts of Europe too when I was in army years ago. You would be surprised how hard it is to find the soup if you are not in an area frequented by many tourists in France. The best FO soup I ever had was actually in Bremen Germany in the 1980s and started my love affair with FO soup. I ate there often between 1983-90 because it was close to the base. The cook was a Belgian/Dutch guy.
I "like" your videos before I finish watching them because you never fail to make me hungry no matter how full I am.
I know so many people has already said this, but...I love your voice=))). That French Onion Soup looks amazing...yum.
I call it "funny-haha" and "funny-peculiar" if I need to explain which one I mean. I think this is common in the UK.
I always appreciate variations of classic, delicious dishes. This looks great!
OH MY !!!!! you have really out done yourself on this one. I LOVE IT !!!!! ........... Another GREAT dish........Keep up the GREAT WORK.
Making this for the second time. So delicious. I also add a couple of shakes of Worcestershire sauce and a shake or two of ground sage. Cheers!
Murica! Best country in the whole country! Thanks for the labor saving onion baking tip!
The difference in humour with the onions was hilarious!
French onion soup is always a hit and miss in restaurants! they either nail it or it tastes watery. by far my favorite soup
Dear Chef, i have watched several of your videos. Your personality is upbeat and fun! You remind me of my Master Chef in Culinary School 30 (some odd) years ago. I have enjoyed your vlogs and, look forward to another 680+ videos. Keep doin' what you're doin'! 😀
Your cutting technique was a huge help, not just for my first attempt at this deliciousness, but also to add some onion to a tuna salad.
chef john is probably the biggest consumer of cayenne pepper on the world, lol
+Gorestein but seriously, this is French Onion Soup... who cares if this is an American twist, the fuck is he putting cayenne in it?
man i love cayenne and chili peppers too, i'm not complaining :D
Gorestein Well, fair enough if it *belongs* in a dish, but it's French Onion Soup. It's not supposed to in any way, even remotely, spicy.
Eddie Marais Wrongzo. Black pepper is a major ingredient in french onion soup, which does register on the spicy scale.
Cayenne - used sparingly, adds a really nice flavor. I keep cayenne pepper next to my salt and black pepper - for everyday application. Plus it is good for you! Cayenne pepper has many medicinal benefits.
I was trying to figure out what we're having for dinner, and you've just given me what i needed something yummy, simple and it goes a long way for my large family
"Funny, not "haha" but, hmm ..."
9385dee7 i did not see that coming haha
I like them french fried pataters, mmmm....
"...funny, gay"
Funny not....unless ( ͡° ͜ʖ ͡°)
I love your channel chef john. because of you everyone thinks i am a master cook.
*That pretty much does look amazing, I agree!* 😀😋
That is a great recipe and brilliantly executed. We have very similar culinary morals, haha. Another elevated version and recipe of the venerated French Onion Soup, was created and served at Famous and Barr. They were Famous for it. It was served in a brown ceramic crock. I was fortunate to have eaten there, in St Louis, when I was young. My grandmother was the chef there. I have the recipe, and it is posted on the internet, if interested. The Famous Barr version uses Swiss as a crock cap, slightly browned. I will incorporate your French bread and add Swiss the next time I make this dish. Asta Lasagna!!
St. Louisian here, can confirm F&B was loved for that soup. Thanks for bringing back a good, old memory.
Doing the math in my head, and it looks like an inexpensive meal with large yield. I'm sold.
Paul Aulridge Jr I think it is a recipe from poor folks in the country side of France. All they had was dry stale bread and a lot of onions and cheese. Americans think that if it comes from over the "pond" then it must be exotic.
Ha ha. That's pretty accurate.
+Paul Aulridge Jr bag of yellow onions 3-lbs is 79-cents this week. I cut out the cores and grow some more...hopefully, anyways, that is the plan. I slice loaf of bread and let dry out and freeze. One step ahead of the game when I need them. With only two in the house, saves on waste. Spend on Gruyere.
@@friedakroynik8901 I'm glad you know what Americans think. As an American myself, I've waited 68 years for someone 'exotic and foreign' to tell me what I think. Doh.
@@misunflowerstyle906 4 years later and I just paid over $2.00 for a 3 lb bag of yellow onions, but it's stil a cheap meal.
This is excellent recipe versus some of the more complicated ones online. Thank you Chef John.
Made a vegetarian version of this using vegetable bullion and it turned out incredible! TY Chef John, you’re always my first go to for the technique and inspiration! ☺️
Why you rats make everything veggie? Can't even have a broth? Pathetic rats
Just made it. Fantastic! I’ve been wanting to try this for a while and so glad I found this video. I halved the recipe and used red pepper flakes. My only deviation.
"I'm going to have to question your ability to identify incredibly delicious things with your eyes." GOLD
Chef John: When you say "ENJOY" be sure and always sing the word. Just adds a nice final touch.
I love your videos! It's really nippy out so I am most definitely making this today! I'm going to serve it for dinner tonight along with a side salad and 1/2 a turkey sammie. Yummy!! I'm can't wait!!
This is magnificent, is it not? Sacred blue, John, you have taken a dish of the French and to the taste of the American it made. Cheers to you, my friend. To the next seeing.
Love the recipe, and even more your humorous commentary... and so now you have a new subscriber :)
I started my diet and healthy eating today, ... Chef John your killing me!
sidenote everyone:
the traditional, slow caramelization and deglazing process does take a long time but it's also a wonderful drinking opportunity. :D
also, feel free to deglaze many times. its good practice and cooks illustrated really preaches deglazing multiple times. I try to do it about 5-6 times. The downside is that you will really pulverize your onions. I typically use about twice as many onions as most recipes suggest.
Omg i love the chef so much :) his sense of humour kept me browsing through everything on foodwishes
5:21 "Onions are kinda funny, not funny Haha. funny like hmm?"
That made my day 😂
Mmmmmmm - wow I am so doing this when I get my new kitchen this weekend.
Thank you Chef John!
You Da Man!
I've never had the opportunity to taste Onion Soup. It looks delicious. Can I caramelize the onions in a crock pot? At least get them soft then finish them in a pan on the stove? Seems it may work...
Chef John is the best! I've always loved him! You guy's simply don't know!
Your knives cut so beautifully 👌
Sharp knives all cut that way. If yours don't then you can probably take them to your local supermarket and ask the meat guy to sharpen them for you if you don't know how to sharpen them yourself that is. Call your local market and ask if they will do that for you first though. If they have a 'full service meat department' they probably will do it for you.
Hardware stores do that too.
You have really upped my cooking game.. I am so happy every time a new video shows up. Thank you so much.
If Chef John could be a “dealer”, he’d corner the cayenne pepper market, lol. Great take on this classic! :)
Everybody was looking at me sideways for a coronavirus onion hoarder today at the grocery. When I told them it was for Chef John's onion soup they seemed pacified but continued to watch me closely. This is amazing soup. Delicious and the method works like a charm.
yes the oven way is the 'lazy' way! apart from that, this is the original french onion soup recipe.
when i was in paris. onion soup is a one person job. make it today, serve tomorrow, just like quiches. 4-5 hours of slowly caramelizing the onions in butter, then reducing it slowly for the next 3-4 hours. the person who is in charged of the soup that day only makes the onion soup and nothing else! good times...
nowadays, some places rush the caramelizing of the onions by adding sugar so you end up with overly sweet soup. people who never had onion soup will say whats the big deal?
my favourite duty is the sauce station. its the best as you work alone. making stocks, reducing it and turning it into a sauce. love it! very busy of course as you need to make 20 sauces a day everyday but its one of those things...
it sure up to date but balsamico is not in this one
***** this is the original french onion soup recipe. they always use jerez vinegar or sometimes red wine vinegar, but never balsamico.
Somany very disappointing onion soups running around this city! I've even had one where I refused to pay because not only was it bad Onion Soup but just bad soup, period. There are still a few places that take it seriously :D
It sucks when restaurants cheap out or get lazy, but if you're cooking for your family AND you have a job where you work 60 hours a week, you do not want to spend hours making carmelized onions. Yes, most people use way more sugar than they need, but here's the trick:
Use red onions, they're sharper and and not as sweet. Slice the onions EXTREMELY thin, add just a pinch of sugar and a generous amount of salt. Put them in a plastic bag and shake it like mad till they're evenly coated. The salt will dehydrate them more quickly, so you barely need to add any sugar, and you can have them carmelized in 10-15 minutes. Just add a little less salt to the soup since you drowned the onions in it.
I bought a large 50 pound sack of jumbo yellow onions and cooked a batch of this onion soup recipé in an extra deep roasting pan. I ate all of it in just four days!
I know this sounds super judgmental, but I skip cooking videos when people yell or talk way to fast. You're very easy to listen to.
Thanks! I thought there was some big trick to this, but I tried it today & it's awesome! I did do the onions slow all day in my slow cooker, which worked great too. Thanks for making all your videos!
"I heard he does cayenne commercials.....in japan."
Ok Chef John. Never tried French onion soup before. You made it look so easy. I thin I'm going to give it a go. I love your videos!!
Your FAN Marty from the FRENCH part of CANADA !!!!!
John. If you want the best onion soup ever, see if you can get a copy of the French Onion Soup recipe that was sold at the old Famous-Barr department store in St. Louis Mo. They gave the recipe to anyone who asked and there are probably thousands of copies out there. It is the BEST French Onion soup i have ever tasted and I have had grear onion soup in France several times
this is the best thing the french have given us since the statue of liberty!
+brian kelly and French kiss
and frenchfries
+rough rough French's Mustard and French Cut Green Beans.
+Bush did 9/11 jet fuel cant melt steel beams easily the most idiotic username ever.
And French herpes
That looks delicious.... I am gonna have that...
Lazy = Innovation
indolence may be the mother of invention
Glad this guy puts enthusiasm in his vids. A like is what this needs.
Chef John, I think you're funny haha AND funny Hmmmm. :)
to get even a more lazy version, put the sliced raw onions with salt and pepper and absolutely nothing else in a crockpot/slow cooker on low and leave it overnight. In the morning, you will have perfectly browned onions. Put them in broth with aromatics and reduce for an hour, make the croutons in the meantime and shred the cheese. I found havarti had the perfect melting properties and let the onions shine. By the way, I blended crushed garlic and thyme in oil before spreading on the bread for the croutons. It added just enough character
*wipes away drool*
Pure yumminess. Thanks trying this right now. Onions simmering cannot wait.
The only unamerican thing here is the 2+ hours you need to cook this onion soup. Apart from that, it does look yummy !
You would hate my onion soup then because it takes almost 6 hours to properly make French onion soup as instructed by a French chef (not I). The onions are baked in the oven for 4 hours before they ever come to the stove for caramelization and for the stock to be added. The only downside is if you ever did have my French onion soup you'd never want to eat anybody else's.
We make our own french onion soup, not quite like this, but it's delicious too. We always top it with a cheddar cheese on artisan bread and this makes the difference for us! Picked up a couple of tips from this video so it's a thumbs up from us. Thanks for the tips!
Here is a lazy Americanized twist: Use boxed croutons and muenster cheese slice and use a propane torch or stick lighter to melt and crisp the cheese...
wiibaron Boxed croutons are nowhere near as good as making your own and as for that cheese...it simply won't be a proper French onion soup 🙂
Muenster cheese is delicious
@@fishguts7730
So is cheddar, but it's probably not just right for this soup either.
Well done excellent onion soup you did. I love it
I've never been interested in trying French Onion soup and you've changed that.
Something about French onion soup just warms my spirit
Is a skillet the American for frying pan?
+Daniel Gill Nope... one has straight sides and the other has rounded sides
Thanks for your wonderful recipe.I have just done cooking as your recipe shows and now I am going to have them with my sons in the morning of beautiful sunday in Tokyo.
Why aren't white onions and shallots acceptable for the soup? I am working on a video of my version, and now I am second guessing it, lol. BTW I LOVE LOVE LOVE your videos!
Joanna Dyndor He was joking.
He really was not joking. The reason to use yellow onions is that they have the highest amount of sugars locked up in their cells, when you cook them down like this they are the only type that reaches the right level of caramelisation. Shallots would be too delicate, would not caramalise and create the right flavour profile at all. White onion would be too mild. You need the robustness of the flavour of yellow onion to survive the long cooking process intact, and the high levels of sugar you need to form the fond.
Me too. Those golden pieces of onions look delicious.
"Yellow onions. And by the way will this work with other kinds of onions? No!" Hahaha! That part made me laugh, but seriously, why only yellow? Maybe a mix of yellow, white and red?
+Christina Cruz Yellow hold flavours and becomes sweeter
pls no red. White or yellow are better because they are sweeter.
Actually if you use onions that are too sweet you end up with a very bland sweet soup with not enough 'oniony' flavor. I make French Onion Soup a couple of times every year and get different results from different types of onions.
Only yellow! Sweet onions are too sweet and lack "onionness;" red onions mess up the color of the soup; white onions don't have enough onion flavor. Stick with the yellow.
Christina Cruz no way, doesn't work!
I dont always agree with all of your techniques when cooking but you are awesome!!! you always make me laugh!!!
I'm soooooo making this for my boyfriend on Valentine's Day
then give him a nice sloppy hummer. :)
Did he propose to you after you served him this?
That looks tantalizingly delicious.
This vid just taught me that Montery Jack cheese is from CA.
I've watched almost all your videos, And not have attempted one dish... But I enjoy all your videos... They are so beautiful.
Its 2AM while I watch this eating taco bell btw.
we should do a cook off on some thing some time! you'd win but it be fun bro!
lovely american elements on the frenchy - thank you
is there a good substitute for the wine?
Just use the wine.
+goldsilverandiamonds maybe he doesn't want to work with alcohol, even if the alcohol gets evaporated, some people still don't want to make contact with alcohol
A tablespoon of vinegar or lemon juice per cup of white grape juice should do the trick.
It's not longer alcohol that's the point.
goldsilverandiamonds Yes but some want nothing to do with alcohol - even having a bottle in the house is frowned on because of their religion. And yes they probably are aware of fermenting in the gut, but that's not the point.
Wow.. I never would have thought this soup was so easy to make.
My food wish is to taste that
Love this! You to should be on Food TV.😊👏🏻👏🏻👏🏻
How to make french onion soup?
-cook onions to death!
😂
Not a shred of nutrition left!
Martinitime
!
You can't cook them to death. For French Onion they have to surrender first.
how to make french onion soup? got to Applebee's order a beer and wait for it to show up
It does look amazing! Been trying to figure out if I wanted to do appetizers for Christmas dinner or a grand soup, I’m going with the soup now.
Also, my family just moved from the west coast to the east coast, so the cheeses are perfect. 😉
is there any kind of vegetarian way to make this replacing the broth in any way?
Using vegetable broth.
JChaos1120 Thank you
yes
I use vegetable broth!
If you can get it, try MISO. You can get it at any Asian grocery store that sells Japanese/Korean food. It has a depth of flavor that could substitute for the depth of flavor that meat stock has. It's a soybean paste that you can add to vegetable stock. Miso has salt in it so you won't have to add any salt to the soup.
I make this frequently, adding a small amt of light brown sugar gives an amazing boost to the broth and the natural sweetness of the carmelized onions.
Make fresh tomato soup with chickpeas and grill cheese..pleaseeeee
Douche Bag What are the chickpeas purpose here?
Looks delicious made me hungry Thanks for your videos one of my favorite
Onion soup get me crazy with fever!!!!!!!!!!!!!!!
Take an aspirin.