French Onion Soup from 1651
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- Опубликовано: 29 сен 2024
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Subtitles: Jose Mendoza | IG @worldagainstjose
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#tastinghistory #frenchonionsoup
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Thanks For making these videos Max! You deserve all your sponsors!
Thank you Bright Cellars, I can't drink wine do to an allergy to some ingredients. Thank you, Max for being you ❤. Always look forward to your videos.
Congratulations on your success! I'm looking forward to my own copy of the cookbook in the mail 😊
Congratulations Max Miller. Welcome to the league of extraordinary culinary gentlemen.
Max has decided to be as French as Onion Soup. I love It! Also, nice to see us return to a milk soup recipe again.
I just made a ham and potato soup where half the liquid is milk. It is so good, and I am totally doing this!
I swear I heard an Austrian cry in the back because of this recipe
I wanna make that dessert milk soup that he said tasted like cinnamon toast crunch!
Well, maybe less so for those of us with lactose issues. I would have to make the chicken broth version and leave out the cheese, but I do like a good onion soup.
I love how the bowl shrank but the slice of baguette is consistent when this soup evolved over the centuries.
Hello😊 Baguette cant be consistently evolving with the soupe à l'oignon. If the legend is true baguette was made for the 1st time whenthzy dig the Subway in Paris. It was a work safety rule. Workers used to have their knives with them and cut their bread loaf. Amont many people from régions that could not stand each other, fights occured and ended with balade injuries. To avoid that, à solution was found. A break that does not need à knife to be cet ; our baguette was born
@@serena_91 While this legend is likely a fabrication, I love the idea that the baguette was invented as a safety device. It's just so quintessentially French.
History shows us that one does not want to get between the French and their bread. Heads rolled last time.
Bread was, throughout Europe, a highly regulated product, so it’s not surprising that the size and shape of bread would stay consistent - it was ensured by the force of law
Well, the baguette changed significantly when steam baking was introduced to France from Vienna in the 1830s, which also led to the development of ciabatta in Italy, due to the improvement in texture.
My French host mother in Brittany told me that onion soup had been a hangover food in the region for hundreds of years. I don't know if that's true (though it very well could be), but that's definitely how a lot of Breton people think of it, now. We used to always make it for lunch the day after a fest-noz (traditional Breton music and dancing festival).
I knew an Irish guy who is an electrochemist who swore by onion soup as a hangover cure. He said it was because it replenishes your electrolytes, and since he is an electrochemist I have to agree.
@@anonvideo738 I have to think the only real downside would be having to cook it while hungover. It's a lot of onions to chop and takes a while to cook.
@@katiestott1449 Maybe you have a kindhearted partner or parent who makes some.
@@anonvideo738 i can back it up :) same reason why power/gatorade is a good hangover cure drink. miso soup is one of the best dishes you can get for hangover cure.
Does it work??
I made this tonight--it's delicious! As a historical reenactor I learn through doing, and I can definitely see why this would be popular: easy, simple easy to find ingredients, and makes do with stale bread. I love this channel--it neatly falls into the middle part of a Venn diagram of our love of history, food, and Pokemon.
As a (retired) Rev War reenactor (The German Reg't.), I can totally see this as camp food.
History, Food and Pokémon
That’s a wonderful combo
❤❤
Max Used Hardttack!
*CLACKCLACK*
It's Super Effective!
I think I'm going to make this tomorrow. 👍
The moment I will see you recreating the sculpted sugar castles served in medieval festive dinners, I'll know this channel is complete
Why would you wish that on him xD
@@dragonbutt give the people what they want!
@@dragonbutt because I like to imagine this as his magnum opus. Not just a mere dessert, like they used to make it, but a full, 1-1 scale sugar castle (in collaboration with MrBeast for funding, and Shadivercity, to verify the castle's historical accuracy). It would be a fitting finale to this man's youtube career.
I am so happy for you, Max. Your channel remains 1 of the few great things to have come from the pandemic. Congratulations 🎊
Congratulations on the book release and your success over the years! I have watched so many of your videos and each one is just as good or even better than the last. You inspire so many people to do recipes they never thought they could. Including myself! Getting people back into the kitchen is a great thing. Too many nights of takeout lol and not enough knowledge in the kitchen. But you provide that knowledge and excitement to get back into the kitchen and cook. So, thank you so much for your content and the inspiration you bring.
It's pretty difficult to describe how delicious sautéed onions are. Like garlic, they mellow as they saute. Who but the French could take such humble ingredients and elevate them to culinary heights.
There is nothing, and I mean NOTHING quite as delicious as the smell of onions simmering away in butter! It is simply divine.
i agree about onions, but “who but the french?” literally every culture that has onions!
They also become sweet as the starches break down. If you do it right you don't have to add sugar like a lot of the wannabe french onion soups do. I occasionally add just a drop of smoke flavoring to the soup for the wood oven taste.
@@mtlewis973 the French have a long culinary history and a lot of the techniques we associate today with stuff like sauté originate from there. I think it's okay to acknowledge the rich heritage of different cultures and how fundamental they were to building up a lot of techniques we have today without necessarily taking about from others :)
@@PawsitivelyQuestionable of course, but also literally every place where onions grow has a dish involving them being cooked deliciously because they are completely delicious
Just stumbled on this channel - Fantastic work Max - loving it!
Thanks Nick, welcome to the mayhem
I'm making this for my mom's birthday! She got me a copy of your book for my birthday earlier this month. Love it!
Order my book today. Could not figure out how to get a signed version but at least I am getting a copy. :) Your book will have a proud place on my coffee table. I remember when you first started in your small apartment. Just goes to show quality and hard work rise to the top. Congratz to you and your husband for all the success of this channel.
I make French onion soup on new year's eve, it's so nice to have something so simple be so improved by splurging on expensive ingredients. Found out this year that my partner can't stand the texture of the onions, so we'll be making a similarly long-prepped potato garlic soup next year! Fascinating, the little details in the history of this, I may put the cheese on the bottom and just have the baguette on top going forward!
Your French pronounciation has really improved since I first started watching; kudos to you for keeping up with practice! Also, love French Onion Soup, so great to see one from the 1600's, especially one that looks so yummy!
I can't wait to make this when I get my book next week. I've made the other kind, with beef stock, for a medieval feast, but this would be so much better as it fits the time period.
Thank you so much for sharing this with us all! My mom made something similar except that she added more milk, tomatoes and cloves. It was my favorite soup as a child. I lost the recipe and this reminds me of the start of the recipe. Thank you so much!❤️❣️
I just made this. It is like a warm hug, just amazing. So easy and so cheap. Thank you Max for the recipe!
Just finished making this recipe and I gotta say it's a great recipe for when you're doing dishes. If you're already going to be in the kitchen, reaching over to stir every few minutes is easy. Also, oat milk works VERY well in this dish. This is my new favorite soup!
I made onion soup with pearl onions once. My fingernails hurt for days after peeling, but it was soooo gooooood.
I LOVE onion soup! Always wondered what the original dish looked like, so I enjoyed the video very much.
Thanks Max! Love your channel and appreciate your hard work into it. Great recipe!
Glad you enjoy it!
@@TastingHistory Awww I do and appreciate your response. Cheers from Costa Rica!
Bought your cookbook on the 19th and this will be my first recipe I've ever made from your channel, starting tomorrow. Looking forward to it!
i made this today and i was surprised how good it was with just 2-3 ingredients. the onions brought a lot of flavour but the milk brings a surprising richness to it. Next time i'm gonna some herbs like thyme & a butter-olive oil combo as the fats to add even more flavours. definitely is gonna be a staple soup in my household
Oh my goodness, this is so delicious! I love how simple it is, but gives such a sophisticated result. Thanks Max!
Thank you posting all these videos. You getting me thru my brains talking.
I’m convinced that this man has an entire room filled to the brim with Pokémon plushies. I’m here for it!
I’m so happy this recipe is vegetarian and has no beef stock base! I used to love onion soup but I’m vegetarian now. Thanks Max, you’re a gem.
In Romania, we call any onion soups "the poor man's food"
Thank you, this explanation of history and food helped a lot!
French Onion soup has always been one of my favorites.
OMGFG this was SOOOOO goddamn good! I just ate almost the entire pot, 2 large onions worth. The only change I made was to add shredded chicken breast to it, so as not to waste the remains of a BBQ chicken. Both the dog and I ate to repletion, and I know I am going to be up peeing all night long, but I don't care. This was so good I don't think I am gonna make the stock and cheese version any more. Best soup I've made since my classic split pea and ham. THANK YOU Max for introducing this milk based awesomeness.
Wow, what a satisfying soup, tried it today, very warming and comforting. Does not need cheese surprisingly
There are two ways to slide easily through life: to believe everything or to doubt everything; both ways save us from thinking.
Just from the ingredient list, I was thinking, mushrooms would be an awesome addition to this pot. Throw them in at the start of the onions cooking and sweat them down! Mmmm! I’m like Pavlov’s dog just thinking about this………..
MY onion soup has croutons and grated Gruyere throughout the soup, with a slice of baguette on top, covered with grated Gruyere on top and gratineed.
I wish you all the luck of the world for your book! You totally deserve it! 🎉
Congrats while im still working on my writings, I hope you become one of the best published authors!!!
I know Max is not a trained chef by any stretch but I was still pretty shocked to see those onions sliced latitudinally! Extremely easy pro tip: any time you need sliced onions cut them pole to pole. They turn out much nicer and more uniform and it adds NO extra work or difficulty so there's literally no reason not to!
lol food nerd
@@mayuko7042 Guilty! 🤷🏻♀️🤓
The recipe literally calls for the onions to be cut that way…
@@OldestPagansIndeed it does not, it merely says "cut very thin". That can be accomplished either way, but more easily and with better results using the method I suggested.
I wish you would have Caramelized the onions much darker. I used 6-8 onions and cook em for hours! The flavor is truly unbelievable. It’s actually Napoleon’s chefs recipe.
Your "Stanisław Leszczyński" was almost perfect, and Polish noble to introduce French nobles, to onion soup, ironic. xD
I spent last weekend making onion soup gratine from scratch, including the stock. Took the best part of two days. It was good, but with time involved and the cost of soup bones, not necessarily worth the effort. definitely need to give this version a try.
I think a good idea would be to put the ingredients list in the description so I can screenshot it for the shop!! Love it thanks
I miss French onion soup so much :( I can't eat onions (and other alliums) anymore due to chronic health things and of course onion soup is one of my favorites from when I was younger.
I WILL be making this as an onion and dairy enthusiast
Pre ordered the book! Can’t wait to have this in my kitchen! Thanks Max and well done! 🫡🙏🏼👍🏼👏🏻👏🏻🎉
There's a few nice guides on caramelizing onions on yt, thrones in this video could have used a little more colour, and what about not reaching boiling point after adding the milk? Like stopping at 185F?
I can't wait to get the book and cook whatever that mussel dish was!! ❤
I can’t wait to get my book. Might I request you do a video on Jerk Chicken or any Jamaican dish?
Tried the soup today. Easy, simple and tasty. Thank you Max.
My Fave soup ever! So happy you did this video. TYVM!
The origin of the onion soup recipe as with many others was most probably born out of necessity. No wealthy of middle class citizen would invent this. It's probably someone who made an onion based dish the night before (or only had a few onions left to feed the family) and needed to stretch what they had left to feed the entire family. That is how most soups came to be.
I've eaten some terrible food in my life due to tough times. Times like that make people very creative and it is then that these recipes get invented. Look at that lady near the Berlin wall that invented Curry Wurst to mask the flavour of the terrible meat people had to eat during that time of famine. Think they made rat and whatever critter they could find sausage. Masked it with a good sauce. All ex prisoners on youtube showcase some very creative recipes that they made in the prison. Tough times fuel creativity and gives birth to tradition and therefore traditional recipes.
being lactose intolerant myself i'm afraid i'll have to skip this one, but i do so love a nice bowl of onion soup.
Might try it cuz sometimes I just don't want to make stock or grate gruyère but am always down for an onion soup!
So happy for you and the book you've published! Congratulations and enjoy the rewards of your efforts. Can't wait to have my own copy. Lots of love! 😊
Congratulations on the book, Max, well deserved. I’ve been watching every week since Garum. Merch idea: Onion Soup air freshener.
I made this and it was delicious! Thanks for posting. Do you think you could do a Portuguese Sweet Bread recipe at some point?
I too invented a recipe: One day, my mother was not at home and I was hungry. In the kitchen there was only some butter, onions and champaign. So I whiped up a fried cheese sandwich.
Max your taste in wine sounds insanely good honestly
Congrats on being a published author!! That’s fantastic!!
Made this, loved it. Any chance of a Shepard's Pie from the same era...? Although they were form different Countries, I reckon they would go well together in a 'medieval' themed dinner party...
9:15 As a Pole I have one thing to say, at least you tried
I've never been a fan of French onion soup, but this made me want to try it out again.
As a French I'd like to compliment you for your accent. Pretty good
This recipe looks great! Will try it today in the evening :D
Also ordered your book, I'm really looking forward to get in June!
My mum accidently ordered six bags of onions so this by the end of this week I'll probably be sick of soup haha
I just made and ate some and I'm now soo full!
Adds a further comment. I’ve just had a second bowl. I think I prefer this soup as a cold one. My issues with the sweetness are not as overwhelming with it being cold. So that’s a win 😎
I love onion soup and that looks delicious
Hype for the cooking book
Congrats on the book!!! 🎉
Needs white wine in it! Oh, and Gruyere cheese with a piece of crusty bread.
I cooked this at my gfs house now her mom likes me more "my entire house smells delicious"
Well, I'm going to have to get that Cookbook. Where is it available?
Definitely have to try this now. So simple. I might have to break the rules and add cheese though.
A two minute commercial advertising your own cookbook, you can stuff right off.
This is so odd they named their product with "Batik" (2:25) which is one of Indonesian garment. And most of Indonesian are not drinking alcohol beverage.
Another fabulous video! Thanks.
🤍⛅️ Hi Max , TH 🤚 Thank Yous.
I really like Onion soup ! I didnt know about the Milk as the initial base. Somehow Im yet to achieve the perfect sautéed Onions , patience probably helps a lot. Champagne , hmm close to Cognac and Madeira. Definitely want to Veganize. When Vegetarian ( pseudo back then in the 80s , I would cheat ( the only one like that intentionally , Onion Soup . Like picking the Potatos and Carrots out Moms stew. ) and I would get at the Restaurants once in a while. Eventually to ultilize the Better than Bouillon soup base , sautéed Onions , Sourdough Crouton and the Cheese for a quick make. I remembered they put too much Cheese on the top at the restaurants , and I started requesting less Cheese please : )
Also in the Krishna Temple ( I used to go there with My Friend for Sunday Suppers , Sanskrit ) they say not to eat Onions and Garlic because It produces too much libido ⬜️💖💙🤍
My mouth is watering.
Jaime lónhão, frita o il
Jaime lónhão, carril é bom
Jaime lónhão, frita o il
Jaime lónhão, Jaime lónhão
Ó pá! Camarada
Ó pá! Camarada
Ó pá! Ó pá! Ó pá!
Ó pá! Camarada
Ó pá! Camarada
Ó pá! Ó pá! Ó pá!
4 tablespoons of salted butter 1 1/2 cups of water 1/2 tsp of salt one 1/2 tsp of butter probably will add more salt and pepper 3 cups of milk room temperature 2-4 onions
A friend gave me a 20l bucket full of onions I'll give the soup a try.
You mentioned that later recipes adds something to prevent the milk from splitting. What could that be?
Can we get the cookbook outside of the US? I'm in Australia!
Hey max can you do a history on dolmas ?
So incredibly proud of you, Max!!! It is amazing to see how far you’ve come with this channel. ❤️🥹
I'm so glad as I've gotten older I've stopped eating like a child with an unwillingness to try stuff. I thought french onion soup sounded disgusting until I tried it.
King Louis XV claiming he created French onion soup is like Kim Jong-un saying he created the hamburger.
I know, I am glad we have people to thank for these foods and I'm glad people of such talents are/were in power!
Reminds me of the time I invented the Tasting History Channel.
I appreciate how, unlike many recipes, you don't pretend that onions can be caramelized in 15 minutes or something ridiculous. That takes time, dang it!
I know right? They always say, "sautée onions for about 5 minutes until soft"... Like what is that? Eleven minutes later they're still far from soft, so caramelizing them in 15 is impossible. Takes a long time!
How low is your heat...
YES!
You just need higher temperature on your stove
Yo! I know how to get higher temperatures on my stove. And it's the same as yours. It does the same thing
To see where this channel started to where you're at now, Max, is absolutely astonishing and so well deserved.
Hell yeah, it just really sucks we can't sort by oldest video anymore to make it easier to compare our favorite Tubers' progress.
Agreed! I keep waiting for the day he tells us some tv network offered him a series.
Agreed, from the House of Mouse. Max, you win.
It is really admirable. To start from zero (but still look so professional) to become huge in a year or so.
I am here from the beginning :D
Max's little smile after the first bite says it all. It's always the first-taste smile that makes these videos perfect.
Always watch Max's face journey to see what he thinks of the dish.
@@gardnerhill9073 And sharing the joy when he likes it.
Smile followed by a wiggle. Good food!
Yes, but there was one dish Max made - - dang, I don't remember what it was -- and his face said, before he did, "This is awful!" I told my fella he looked like Tom Hanks in Big, when he ate the caviar and wiped his tongue. We laughed ourselves silly.
Maybe not the leather jerky
Man, your linguistic skills are absolutely impressive. I know this channel is about food but I can’t help but notice how precise and eloquent you speak in every language, English, French, Italian. It’s kind of crazy and almost seems a little super natural the way you can just switch like that and almost sound like a native speaker of the selected language 😆 great job 👍
Sometimes he misses the french pronunciation but it's already a feat that he can speak it as a native English speaker without destroying it
I think he went to drama school so they prollyz had to learn these stuffs. He was prince charming too when he worked fr Disney so maybe that's where he learned different accents!
@@plaster.art.ho3 Max worked for Disney? Wow, he doesn't appear to be psychologically traumatised by the experience. But who knows? Things aren't always as they appear...
True that!!!❤
Even Chinese! Shame that he completely mispronounces Polish. Maybe it's not a language worth putting his back into.
What I really love is that you're still making videos of foods that will be in your cookbook; you're not hoarding them as a selling point- you're SHARING them as a selling point; so instead of a huge discovery of new recipes, it's like a sing-along for cooking. Though I have to say, it would be really cool when you mention new vs. Old recipes, if you made both and compared their flavor profiles for anyone who hasn't had that food before, or just to highlight differences in how the human palate has changed. So excited for your book release, and we're all so proud of how far this journey has taken you, and how much farther you can go- the sky's the limit!
I just got my copy of Tasting History and I love the way it's laid out. It feels like I'm reading a history book instead of just a cookbook, with historical images and sources for where the recipe came from (including a bunch of info about the recipe's history. Just like the simulations!). All the recipes (except for the spartan black broth) look like ones I would actually like to try out. The french onion soup is super good.
Definitely history book first :D
memento mori ! (nice pfp ;)
@@TastingHistoryCould you maybe pin the measurements in the comments?
Momento Mori
I made a long-forgotten onion dish I found in a book from 1667. It was apparently known in the 1300s as "Lady's Palfrey' and described then as "An Tyckke stewe of onyen rightly boilèd and none speedily groyned and gadrooked by nymberèd hyrbs dishèd in ye bodrundrum pot." The C17th recipe was similar and tasted more or less like eating raw onion despite being boiled in sherry for 10 hours. The person who wrote down the recipe added a poem: _Hebe's Lament, or, The Disparaged Maiden_ "I long to suckle on thy milk, O spicy tumour of the earth, fair trollop of the tillage realm, who can esteem thy fragrant worth?" It went on for 8 pages but with no cooking instructions.
i need to know the name of the author/book/recipe, please omg 😭
I'm having a stroke trying to read that because my brain recognizes the Danish and the English both at once and they just don't coexist well. The Dane can understand nothing of the surrounding English and the English doesn't have a clue what a 'stykke' is.
Damn. So the online recipes stating their whole experience and dreams to how they came to know the dish was a thing back then too huh?
omg a venture in the past history at it`s best
@@jaredf.6532🤣🤣🤣
"Mind your onions" made me think of a story I was told by the headmistress of my elementary school many many years ago. She was one of those people who seemed to have had a very rich life and as a result always had an abundance of stories to tell. We all adored her at school as well so she always had a willing audience. Anyway, so in this particular story, she was living in New York in the US (she's Swedish) with a dear friend of hers. Apparently, they were living in a semi-rough neighborhood at the time and her friend had been ambushed by a robber on her way home from the supermarket. Carrying two large grocery bags in her arms, she did what any normal person would do in such a moment of panic and shouted in a strong Skåne-accent (it's a very strong dialect from the south of Sweden) "Röööör inte mina potäter!!!" ("Don't touch my potatoes!"). The robber was obviously confused and caught completely off-guard by her actions, most likely having no idea what in the world this crazy woman was screaming so he left without taking anything. It must have been almost 30 years now since I first heard that story and it's still one of my all-time favorites. Mind your onions and don't touch my potatoes.
Update: thank you for the likes and comments, everyone! I’m happy that Margareta’s story could bring a smile (and some laughs) to so many people. I’m sure she would be happy to know that her stories are still enjoyed even today as well. I don’t for a second miss school, but I really miss her stories. She was an amazing storyteller and just an all-around lovely person.
That's fantastic! 😄
I love this so much
Terrific story. And yes, acting crazy is often a good tactic to get rid of attackers/stalkers/unwanted suitors.
This is a fantastic story. Thank you for sharing it.
Potäter är allvarliga saker 😂 (translation: potatoes are serious business)
In Hungary it is somewhat customary to serve french onion soup in a round bread loaf, and the other detail I noticed is that my own mother also creates this dish with milk!
You can't go wrong with a bread bowl ❤
That is interesting to know. Handed down recipes are the best.
Ew! Slimy bread. 😜
Oh yes! I've seen that as well
@@fabrisseterbrugghe8567 - I, too, have a problem with wet, slimy bread. I blame my mother from when I was a little kid and she made me eat milque toast. >_
Félicitation Max pour la sortie du livre !!
Le mélange entre la cuisine et l'histoire est digne d'une recette !
Congrats to you Max for the book !
The mix between cooking and history is a recipe in itself :)
In my French family, it's a tradition to make an oignon soup at 4/5am the first January after a night of alcool for avoid a possible hangover. It's also a way to begin the year with something traditional, comforting and that bring all the family (and friends) in the kitchen around the cook, speaking (loud) about food. The typical French way of life.
By the way, thank you for this History lesson and I will definitely give a try to this recipe.
My grandmother got stuck in Paris in 1940 (we all know what happened then, right?). A little Irish woman with a bad attitude would obviously stick out like a sore thumb, so she hid in a restaurant for most of the time she was there. She learned a LOT of recipes, not all of them French and brought them home with her. THIS WAS ONE OF THEM. I'm thrilled that you did this. I've learned a LOT watching your videos. Thank you for this. A lot of memories for me in that bowl. :) -Vic
Your grandmother sounds like a wonderful and strong-willed woman! Making the best of the worst time seen in modern history. Did she ever consider opening a restaurant when she got back?
@@jemm113 Would you believe that she actually did? She called it 'Sarah's Red Bonnet'. It's lost to history, I'm afraid... She sold it for a pretty penny and retired with my grandfather to northern Michigan back in the mid-60's. She was an amazing cook, and I think it was due to her time in Paris... It's also probably a huge chunk of why I'm so...beefy, now. Lol. :)
@@DiecastDreamCustoms NOOOOOOOOOOOO, Sarah’s Red Bonnet is gone! Where is your grandnow?
@@tudoraragornofgreyscot8482 Well, to put it bluntly, she passed away in 2001. She's buried in Gladwin, Michigan. I never got to say goodbye (my father was a... monster), but I have just one of her recipes memorized... One of the best ITALIAN dishes I've ever had. It's a phenomenal Alfredo. :)
@@DiecastDreamCustoms I’m so sorry for your loss, may you share the recipe? I love Alfredo!