If you can make this one day ahead the flavor will be much improved. Also, it's very easy to warm up, top with cheese, and broil the next day for a fast meal. As always, the ingredients and print recipe are linked in the description. Thanks for watching and sharing our videos.
@@lisabishop6266, I would never have considered using Old Milwaukee beer because I don’t care for the taste as a beverage. But, for me, it may be worth a try if I can buy a single can or bottle. Thanks for sharing.
@@SandwichLady in my town in upstate NY we can buy single cans 😁
Год назад+176
Great video as always ! Some insight from France here for what it's worth, grand parents and parents have been cooking onion soup like forever. We're not using vermouth nor brandy (not popular here) but white wine. As for the tomato paste, we also usually do not put any tomato (its' a really old traditional soup and tomatoes were more higher class), but potatoes for sure, just a little bit so that the starch will be bringing some more balance. There is a very special traditional moment for cooking this soup in large quantities : at the end of a wedding party, like 5 or 6AM. Cleans the excess like nothing else.
@margaretkelly3228Definitely dry ! 99% of the time, when white wine is mentionned in a recipe, you can go with dry, as you're more looking for the sharp, slightly acidic taste than sweetness :)
This is why I love this channel: "If its burning, just lift up the pot!" - That's REAL LIFE home cooking!!! No shame in the lifting up the pot game! Everybody does it! 🤗
Jim, been watching you for a long time. I used to be a Chef/Sous Chef for almost 20 years. You have a fantastic way of teaching and man you know what you are doing. Thanks for showing everyone how to cook and have fun at the same time. You are the man!
My favorite winter comfort food! I like to use 3 kinds of onions and 3 kinds of cheese. Sweet, red and yellow onions. Gruyere, swiss and mozzarella cheese. I sometimes add some worcestershire sauce and I have done red wine as well.
Long time ago I worked at a pizza place on South Street in Philly. Yet, they had two other products. Italian Roast beef and French Onion soup. We'd make 10 gallons every morning. Basically your recipe but just white wine and a dash of Balsamic vinegar. The ramekins were heated in the pizza oven for less than a minute.
You read my mind with this video. 2 days ago my daughter asked me to make her French Onion soup, which I have never made. Guess what, now I know how to make it. Thank you for the perfect timing with this video. I am going to make it Sunday morning and we'll eat it while watching the game.
I love the way you get your family to taste your cooking to see what they think. My mum and Nonna used to do that EVERY time they cooked a big meal, even though it was always the same recipe as the time before……but it was always absolutely delicious. They were amazing in the kitchen.
I made this Friday and served it last night a a first course and OMG it was so, so, so good, my husband really liked it, i personally would have it as a meal on its on but i knew it wouldn't be enough for my husband so i served roast beef dinner as the main course, but definitely taking this for lunch tomorrow with a thick slice of sour dough bread
Agree about using the most flavorful stock available if you're trying to do this as a vegetarian. I use Better Than Boullion's vegetable base (I also add 1 tablespoon of soy sauce) and my Fred Flintstone carnivorous bf is perfectly happy with it. So glad I found your channel - shoutout to my south shore peeps!
I love how with such a low-ingredient recipe like French onion soup, small adjustments can make a world of difference. I love making French Onion soup during the cold months, so I'm looking forward to cooking with this recipe soon
I am NEVER disappointed when I visit your channel. Just a GREAT source for easy, and Excellent tasting recipes. This one Looks extra great. Onion Soup! Who doesn't Love that. Thank you always for your efforts!
This looks great and is pretty close to how I make mine. I use red wine (just 1/2 cup) because it's what I typically have on hand. You are SO right about making this (or any) soup (or stew, or chili) a day ahead -- it's twice as delicious after a night in the fridge. This soup freezes well, too. Make a double batch and freeze half, and there's dinner for another day!
I’m so happy you finally came up with a reason to buy some tomato paste in a tube! You gotta have it for times like this when you only want a couple teaspoons. It’s a great pantry item.
I've only made French Onion soup once by starting with beef bones to make a rich broth. Every restaurant soup can never come close to the flavor of that homemade soup. Mine did not have tomato poste but had a deep brown color. Yum.
Jim you are a master of art with the stove, dutch oven and wooden spoon with this dish! We watched this video about 2 weeks and ago I decided to make this last Saturday evening. I, for once, did pretty much everything (see, I can't even copy a recipe when I try) like you showed. I had a little less onions, so I cut the ingredients down some. I had 5 large sweet onions... After the 90 minute mark, my patience started wearing thin. By now, it was 7:30 PM, I had pretty much been on my feet, in the kitchen, back to the TV, watching and hoping to see Alabama and Georgia lose their football games. My onions were barely starting to yellow from white. They had reduced about 60%. I started cranking the heat (gas) to high for a minute, then back to low. Stir, stir, stir. High heat, then low. Stir, stir, stir. We finally got to the tomato paste stage, then flour, then white wine, then beef stock. I didn't have any brandy or other liquor, heck, if I had, I would have consumed it already from waiting. Those that know me know that if I cooked onions slowly for nearly 2 hours there was something wrong. Well, it turned out, very rich, very good. I got a long Cuban bread roll from Publix that day, sliced up about half of it, toasted and dried it out in the toaster oven during this 2 hour escapade. I then cut it up further into cubes, tossed in olive oil and a touch of garlic powder and returned to the oven for further toasting. I grated a bowl of Gruyere cheese and we sat down with a bowl of French Onion Soup about 8:15. It was delicious and I'd say worth it. Thank you again for a great idea, recipe and cooking method. You have really hit the nail on the head with many of these dishes.
Love these videos. Too many food videos on youtube are quick cuts and people shouting into camera. These are always just nice and relaxed with no pretentiousness; just wholesome good food.
This soup is absolutely amazing! I used two different kinds of onions (red and yellow) and didn't have vermouth so I used some white wine I had on hand and it was still AMAZING! My meat and potatoes boyfriend LOVED it! Thank you so much for the amazing recipes!
I recently had the French onion soup at Le Precope in Paris (they claim to be the oldest restaurant in the city - est 1686). I surprised to find that they do not serve it with bread, only about half a pound of melted Gruyère on top. It was pretty tasty!
Yeah, this is a very old traditional recipe, and as such, it has many, many small variations depending on the place where you eat it. This is really the kind of dish where every grandma has her own family recipe :)
I had the french onion soup there in August and it was delicious once you got through all of the cheese. I keep watching different videos to figure out the closest recipe.
I love this soup! I almost always do it slightly different though and do a two pot version. 1 Pot is the big soup pot and it starts with the Beef Broth/Stock and some stew meat. It goes down first for a while till the stew meat is almost ready to eat. Then I add the cooked onions and everything else. I find adding stew meat adds some body/protein to the soup and helps keep you full longer. I'm going to try your recipe, but I'm definitely adding meat to it! Thank you for posting this.
Made this tonight- using chicken stock. It was delicious! Thank you so much for the step by step video. I totally enjoy your videos and that you are a family on social media. NICE!
I've probably seen 50 videos on how to make french onion soup. Not one of them has ever used tomato paste. Interesting, but I think I'll skip it. Just something about having red soup vs. the traditional dark brown colour I guess. I also think french onion soup should taste beefy, not anything even resembling tomato. I'm going to try your recipe this weekend. Thank you!
You have the BEST recipes! I am making this very soon. I discovered your channel early last fall and each of your recipes that I tried became and instant family favourites.
You've got some tough critics there. I think they are just used to a gourmet chef cooking for them. At my house, that soup would be a 20 out of 10! It looks delicious. I don't keep any alcohol on hand at my house, just wine for cooking, so that's what I'll use in my soup. I can't wait to try this recipe! Love from Texas ❤
Great video. But the best part is the background music. Its not a Sip and Feast cooking video without that music! Keep up the great work. Oh I made Sunday Gravy last weekend and it was a hit. 8 hr cook
The bit about wanting chicken with the soup gave me an idea. Why not make videos where you make food that go well with your most popular dishes/videos from the past? Or meal plans? And the taste tester/s rate the combination or meal as a whole. I think it’d be a fun addition to the channel.
It can't be overstated how useful that ten minutes of steaming is to get the onions broken down so they don't take forever to caramelize. I've always felt like a juicy steak is the best thing to have with this, the beef broth makes it a natural pairing.
Needed this recipe and demo. Thanks to you and yours for all you bring here on SipandFeast. Also.....are we now talking "French Onion Chicken Thighs"? Ooo La La!
There was this little place near Neureut Kaserne in Karlsruhe, Germany (1983-4), that made the best french onion soup! I got sick and I rode my Peugot bicycle over there for the soup, to feel better. Karlsruhe wasn't that far from the French border so it makes sense that they would cook the soup just like in France. This is the perfect fall soup! Hey do butternut squash soup or butternut squash lasagna next! Thanks!
I just made french onion soup a few days ago. (not your recipe but I love all your recipes) Just to let you know I use the Better Than Bouillon vegetable stock and my husband actually likes it better than the beef bouillon.
This takes a bit of time, but it’s worth the effort. The flavor is wonderful. The best French Onion soup I’ve ever had. I followed his recipe, but substituted sherry for brandy. This one is a ‘10,’ folks.
Love making homemade French Onion Soup. I've got it down pretty good but I'm always up for new techniques and your other recipes I've made came out amazing so I'm looking forward to adding a couple of new tricks to my method. I will say I have toasted the baguette slices with some cheese on top first before adding to the soup and that tends to work very well. I also reserve a little bit of onion and add it half-way through the caramelization process more for the presentation than anything.
I tried out this recipe with only the 1/2 cup of Vermouth. And wow this recipe is awesome. Definitely going to make this again for my roommates and I. Awesome video! Im going to try out some of your other soup recipes 😋
Gosh....your channel is so delightful! I don't eat meat, so I'm thinking I'll try this with veggie stock. One of my favorite parts of your videos is the end taste test. Your family really does seem to give you honest reviews but I'm always on the edge of my seat waiting to see your score :) haha Thanks for another great recipe.
if you put in a 1/4 cup of water along with the onions uncovered . you can speed up the carmalization by almost half the time. I know it sounds counterintuitive but ATK did a whole thing on it and it works.
Nice recipe. I sautée the onions in batches and add a bit of worcheshire sauce (it gives a brown color to the soup) and sprinkle of sugar to get browning. I then add the onions to the pot as they are done. I use chicken stock since I find beef stock too pungent. I don't add thyme but I add two bay leaves as the soup simmers. I do the use tomato paste at all. I use white wine. I've used Parmesan cheese instead but not under a broiler of course.
That Better Than Bouillon is gold. I assume it was used in the big measuring cup of beef stock? This looks great. Still a bit warm here, but we'll be making this in the fall for sure!
Love the basic, but I love elevated… - roasted bone broth simmered with aromatics and and parmigiano rind - extra umami via a little soy sauce and fish sauce. - added gelatin in the broth - several types of onions - toasted baguette - aged gruyere and parmigiano reggiano melted/caramelized - finished w/ a dusting of chives
I just made this for the first time yesterday. You know what I love about dishes like this? It takes a long time, and some TLC, but it's not difficult. The whole time you're doing this, you get to spend with your family, having something entertaining on in the background, everyone just mingling. It's like BBQ but with onions lol. It's a very family dish and delicious I never see anybody do this, and I'm going to try it next time. I'm trying to avoid the bread getting too soggy. Put the cheese on top, broil it, then put the bread on top and broil it again or just toast the bread while broiling the cheese on the soup and place it on top... Or just serve the onion soup with broiled cheese on top with toasty bread inside. I think the toasty bread brings out so much more with a nice lil' dippy dip
Wow! This came up on my notices just as my own onion soup was in the process of reducing on the stove! (It was one of those, 'do-do-do-do' moments! Ha!) I had invited my mother in law and auntie over for lunch tomorrow and that is what I am making them. I wanted to watch to see if I was doing things the same way and I was pretty spot on your recipe. Just a couple of difference: I use bay leaves instead of thyme. They do give a lovely flavor. And I use sherry instead of the Vermouth. (I am not a fan of Vermouth in general.) The nutty flavor of the sherry really compliments the onion, beef broth, and garlic nicely. It is so mellow and good. And you are so right that in 90% of the places their French onion soup is way too salty. I come from Chicago and now live in rural Nova Scotia, Canada. Good food here is scarce, so knowing how to cook is a great asset. I am fortunate to have grown up with so many different authentic cusines in Chicago. And I am even happier that I love to cook and make most of the dishes I remember myself here. I made your "Gravy with pork" sauce a few months ago and it was awesome. My gram used to use pork neck bones in her gravy. (Although she was Czech - it was great!) Anyway - thanks for all your recipes. You never let me down. :)
If you can make this one day ahead the flavor will be much improved. Also, it's very easy to warm up, top with cheese, and broil the next day for a fast meal. As always, the ingredients and print recipe are linked in the description. Thanks for watching and sharing our videos.
😊We use Harvey's Bristol Cream to diglaze. 😊
"maybe a 9???".... wonder twins power, activate! lol
I have always use a bit of old Milwaukee beer in my French onion soup. No one has ever quessed what the different flavor is and most ask for 2nds lol.
@@lisabishop6266, I would never have considered using Old Milwaukee beer because I don’t care for the taste as a beverage. But, for me, it may be worth a try if I can buy a single can or bottle. Thanks for sharing.
@@SandwichLady in my town in upstate NY we can buy single cans 😁
Great video as always ! Some insight from France here for what it's worth, grand parents and parents have been cooking onion soup like forever. We're not using vermouth nor brandy (not popular here) but white wine. As for the tomato paste, we also usually do not put any tomato (its' a really old traditional soup and tomatoes were more higher class), but potatoes for sure, just a little bit so that the starch will be bringing some more balance. There is a very special traditional moment for cooking this soup in large quantities : at the end of a wedding party, like 5 or 6AM. Cleans the excess like nothing else.
Thank you! I always have white wine but never have vermouth or brandy!
Thank you! What a great explanation - some really helpful tips! 💜🥣
I really appreciate your input. Also, thank you for staying respectful and not being rude like some people on here!
I've never seen or used tomato paste in onion soup.
@margaretkelly3228Definitely dry ! 99% of the time, when white wine is mentionned in a recipe, you can go with dry, as you're more looking for the sharp, slightly acidic taste than sweetness :)
This is why I love this channel: "If its burning, just lift up the pot!" - That's REAL LIFE home cooking!!! No shame in the lifting up the pot game! Everybody does it!
🤗
PLUS A DRIZZLE OR TWO OF TAP WATER? fORGET ABOUT IT. lol
Jim, been watching you for a long time. I used to be a Chef/Sous Chef for almost 20 years. You have a fantastic way of teaching and man you know what you are doing. Thanks for showing everyone how to cook and have fun at the same time. You are the man!
Thanks so much! Really appreciate it.
I am watching from Ethiopia I like cooking
My favorite winter comfort food! I like to use 3 kinds of onions and 3 kinds of cheese. Sweet, red and yellow onions. Gruyere, swiss and mozzarella cheese. I sometimes add some worcestershire sauce and I have done red wine as well.
Sounds really yummy, but this is not really a French Onion Soup at this point 😂
@@Casimir2811Yes it is, unless you're a purist. It's an American version if you will :)
Long time ago I worked at a pizza place on South Street in Philly. Yet, they had two other products. Italian Roast beef and French Onion soup. We'd make 10 gallons every morning. Basically your recipe but just white wine and a dash of Balsamic vinegar. The ramekins were heated in the pizza oven for less than a minute.
My wife loves French onion soup. I made this for her and she said it was the best she has ever had! Thank you the recipe
This guy is so cool. I'm annoyed with the RUclips algorithm because I just discovered this channel a few days ago, lol.
You read my mind with this video. 2 days ago my daughter asked me to make her French Onion soup, which I have never made. Guess what, now I know how to make it. Thank you for the perfect timing with this video. I am going to make it Sunday morning and we'll eat it while watching the game.
LOVE your videos and French Onion soup!
fell in love with it as a boy in the in-store dinner of Famous-n-Barr. Thanks!
Thank you so much, and so happy you're enjoying the videos!
I love the way you get your family to taste your cooking to see what they think. My mum and Nonna used to do that EVERY time they cooked a big meal, even though it was always the same recipe as the time before……but it was always absolutely delicious. They were amazing in the kitchen.
Ah yes. It’s that time of the year again 🍂🍁🍃…almost 🥵
Soup season is here..sometime soon when it's not 90% humidity. 😂
@@ConflictFrogs Right 🤣
I made this Friday and served it last night a a first course and OMG it was so, so, so good, my husband really liked it, i personally would have it as a meal on its on but i knew it wouldn't be enough for my husband so i served roast beef dinner as the main course, but definitely taking this for lunch tomorrow with a thick slice of sour dough bread
Agree about using the most flavorful stock available if you're trying to do this as a vegetarian. I use Better Than Boullion's vegetable base (I also add 1 tablespoon of soy sauce) and my Fred Flintstone carnivorous bf is perfectly happy with it. So glad I found your channel - shoutout to my south shore peeps!
I love how with such a low-ingredient recipe like French onion soup, small adjustments can make a world of difference. I love making French Onion soup during the cold months, so I'm looking forward to cooking with this recipe soon
I am NEVER disappointed when I visit your channel. Just a GREAT source for easy, and Excellent tasting recipes. This one Looks extra great. Onion Soup! Who doesn't Love that. Thank you always for your efforts!
This looks great and is pretty close to how I make mine. I use red wine (just 1/2 cup) because it's what I typically have on hand. You are SO right about making this (or any) soup (or stew, or chili) a day ahead -- it's twice as delicious after a night in the fridge. This soup freezes well, too. Make a double batch and freeze half, and there's dinner for another day!
I’m so happy you finally came up with a reason to buy some tomato paste in a tube! You gotta have it for times like this when you only want a couple teaspoons. It’s a great pantry item.
Aloha. I always keep a tube of tomato paste as well as anchovy paste.
I've only made French Onion soup once by starting with beef bones to make a rich broth. Every restaurant soup can never come close to the flavor of that homemade soup. Mine did not have tomato poste but had a deep brown color. Yum.
She is so true. So many places serve their soup and have way too much salt or it is boring and tasteless. This looks amazing.
Excellent video! My mom always made her onion soup with half chicken both and half beef broth. Great flavor!
Jim you are a master of art with the stove, dutch oven and wooden spoon with this dish! We watched this video about 2 weeks and ago I decided to make this last Saturday evening. I, for once, did pretty much everything (see, I can't even copy a recipe when I try) like you showed. I had a little less onions, so I cut the ingredients down some. I had 5 large sweet onions...
After the 90 minute mark, my patience started wearing thin. By now, it was 7:30 PM, I had pretty much been on my feet, in the kitchen, back to the TV, watching and hoping to see Alabama and Georgia lose their football games. My onions were barely starting to yellow from white. They had reduced about 60%. I started cranking the heat (gas) to high for a minute, then back to low. Stir, stir, stir. High heat, then low. Stir, stir, stir.
We finally got to the tomato paste stage, then flour, then white wine, then beef stock. I didn't have any brandy or other liquor, heck, if I had, I would have consumed it already from waiting. Those that know me know that if I cooked onions slowly for nearly 2 hours there was something wrong.
Well, it turned out, very rich, very good. I got a long Cuban bread roll from Publix that day, sliced up about half of it, toasted and dried it out in the toaster oven during this 2 hour escapade. I then cut it up further into cubes, tossed in olive oil and a touch of garlic powder and returned to the oven for further toasting. I grated a bowl of Gruyere cheese and we sat down with a bowl of French Onion Soup about 8:15.
It was delicious and I'd say worth it. Thank you again for a great idea, recipe and cooking method. You have really hit the nail on the head with many of these dishes.
Love these videos. Too many food videos on youtube are quick cuts and people shouting into camera. These are always just nice and relaxed with no pretentiousness; just wholesome good food.
This soup is absolutely amazing! I used two different kinds of onions (red and yellow) and didn't have vermouth so I used some white wine I had on hand and it was still AMAZING! My meat and potatoes boyfriend LOVED it! Thank you so much for the amazing recipes!
What a coincidence, I literally just made onion soup, kind of sad I couldn't follow your recipe but I will next time for sure! Keep up the great work.
I made this soup this weekend for my friends 50th Birthday and it was all anyone could talk about. Great Soup thank you Sip and Feast!
One of my favourite soups! So rich & delicious..& there's something about melted cheese that turns anything into real comfort food!
Looks sooo delish!! I like to drop a parmesan/pecorino rind into the pot while it's cooking - flavour bomb!!
Good recipe Jimmy. Those onions take time , it’s like making a roux. Good time of the year for more soup recipes. Thanks
I recently had the French onion soup at Le Precope in Paris (they claim to be the oldest restaurant in the city - est 1686). I surprised to find that they do not serve it with bread, only about half a pound of melted Gruyère on top. It was pretty tasty!
Wowww!
Yeah, this is a very old traditional recipe, and as such, it has many, many small variations depending on the place where you eat it.
This is really the kind of dish where every grandma has her own family recipe :)
I had the french onion soup there in August and it was delicious once you got through all of the cheese. I keep watching different videos to figure out the closest recipe.
I love this soup! I almost always do it slightly different though and do a two pot version. 1 Pot is the big soup pot and it starts with the Beef Broth/Stock and some stew meat. It goes down first for a while till the stew meat is almost ready to eat. Then I add the cooked onions and everything else. I find adding stew meat adds some body/protein to the soup and helps keep you full longer. I'm going to try your recipe, but I'm definitely adding meat to it! Thank you for posting this.
It's 1.30am here, and my mouth is watering.... 😻
outstanding! Loved your onion method. I always rush it, and I appreciate the detailed method.
Yumm! I agree that many times restaurant soups are too salty and they don’t develop the flavors. Great soup for cooler weather!
Made this tonight- using chicken stock. It was delicious! Thank you so much for the step by step video. I totally enjoy your videos and that you are a family on social media. NICE!
I love your recipes. You are great at explaining for the first timer
I've probably seen 50 videos on how to make french onion soup. Not one of them has ever used tomato paste. Interesting, but I think I'll skip it. Just something about having red soup vs. the traditional dark brown colour I guess. I also think french onion soup should taste beefy, not anything even resembling tomato. I'm going to try your recipe this weekend. Thank you!
Incredible timing, I was looking for a good French Onion soup, thanks!
This french onion soup looks amazing!
This looks AMAZING! I wish there was smell-o-vision because my mouth is already watering!🤤❤
You have the BEST recipes! I am making this very soon. I discovered your channel early last fall and each of your recipes that I tried became and instant family favourites.
You make intimidating recipes so accessible.. can't finally wait to make🎉
This looks amazing!!! I can only imagine that wonderful smell when you dropped in the garlic. Onion 🧅 & garlic 🧄 are a beautiful combination!
The world’s classiest soup.
Oh I am so into this. Will make and report back, thanks Jim!
they love each other so much !!!
You've got some tough critics there. I think they are just used to a gourmet chef cooking for them. At my house, that soup would be a 20 out of 10! It looks delicious. I don't keep any alcohol on hand at my house, just wine for cooking, so that's what I'll use in my soup. I can't wait to try this recipe! Love from Texas ❤
Thank you for the tips and tricks on making this french onion soup. I like the idea of making it a day ahead of time. ☺☺
Soup ALWAYS has to sit for a day.
Looks really good. I have been putting croutons on top of mine instead of the bread. Easy and adds a lot of flavor.
Me too when I don't have any French bread available.
You can make the croutons with French baguette (just dry out cubes of baguette, then toast in oven). It’s a lot easier to eat!!
good idea. I dont have any issues with the croutons after the soak up a little soup!
@@jeanniebrooks
Great video. But the best part is the background music. Its not a Sip and Feast cooking video without that music! Keep up the great work. Oh I made Sunday Gravy last weekend and it was a hit. 8 hr cook
Love you guy’s, you are such a great chef. Always entertaining. Thanks for all the great tips.
Just used vermouth. I love French onion soup, and this is the best I've ever had. Your instructions are terrific. Thanks so much!
Wonderful recipe, our soup turned out delicious 😋. Thank you
Thanks
Thank you so much!
Hi ,my dear
I love ur French onion soup
Thank you
The bit about wanting chicken with the soup gave me an idea. Why not make videos where you make food that go well with your most popular dishes/videos from the past? Or meal plans? And the taste tester/s rate the combination or meal as a whole. I think it’d be a fun addition to the channel.
Well done in making this! I loved her review of it too. Very important. Thank you.
Once again. Looking good.
Nice and clear instructions. We’ll done.
It can't be overstated how useful that ten minutes of steaming is to get the onions broken down so they don't take forever to caramelize. I've always felt like a juicy steak is the best thing to have with this, the beef broth makes it a natural pairing.
ohhh I've been waiting for this one... I've been waitin!
Hope you enjoy!
Hes good all ways and recipes all ways on point
Needed this recipe and demo. Thanks to you and yours for all you bring here on
SipandFeast. Also.....are we now talking "French Onion Chicken Thighs"? Ooo La La!
Thanks for the recipe. I will make it today😊
There was this little place near Neureut Kaserne in Karlsruhe, Germany (1983-4), that made the best french onion soup! I got sick and I rode my Peugot bicycle over there for the soup, to feel better. Karlsruhe wasn't that far from the French border so it makes sense that they would cook the soup just like in France. This is the perfect fall soup! Hey do butternut squash soup or butternut squash lasagna next! Thanks!
Butternut soup is one of my favorites....I get it off the grocery shelf.
This looks so good.
Can’t wait to try this!
I just made french onion soup a few days ago. (not your recipe but I love all your recipes) Just to let you know I use the Better Than Bouillon vegetable stock and my husband actually likes it better than the beef bouillon.
Great soup for a really cold day!
Really great method. Nice one.
Thank you for sharing this. I look forward to enjoying it.
Makes me think of cooler days to come here on Hilton Head!
Just made this the other day, came out awesome! Your videos are great!
Ooh, French onion chicken? That sounds amazing!
This takes a bit of time, but it’s worth the effort. The flavor is wonderful. The best French Onion soup I’ve ever had. I followed his recipe, but substituted sherry for brandy. This one is a ‘10,’ folks.
Love making homemade French Onion Soup. I've got it down pretty good but I'm always up for new techniques and your other recipes I've made came out amazing so I'm looking forward to adding a couple of new tricks to my method.
I will say I have toasted the baguette slices with some cheese on top first before adding to the soup and that tends to work very well.
I also reserve a little bit of onion and add it half-way through the caramelization process more for the presentation than anything.
I tried out this recipe with only the 1/2 cup of Vermouth. And wow this recipe is awesome. Definitely going to make this again for my roommates and I. Awesome video! Im going to try out some of your other soup recipes 😋
Adding chicken sounds like a winner!
You two are soooo cute! Thanks for the soup!!
Thank you so much for sharing this recipe!
I've found that a good red wine, and a lot of it, makes it fairly awesome.
Most of the chains have a central kitchen where they cook and then ship to the locations to ensure consistency.
it was so good...love u guys
Gosh....your channel is so delightful! I don't eat meat, so I'm thinking I'll try this with veggie stock. One of my favorite parts of your videos is the end taste test. Your family really does seem to give you honest reviews but I'm always on the edge of my seat waiting to see your score :) haha Thanks for another great recipe.
if you put in a 1/4 cup of water along with the onions uncovered . you can speed up the carmalization by almost half the time. I know it sounds counterintuitive but ATK did a whole thing on it and it works.
Nice recipe. I sautée the onions in batches and add a bit of worcheshire sauce (it gives a brown color to the soup) and sprinkle of sugar to get browning. I then add the onions to the pot as they are done. I use chicken stock since I find beef stock too pungent. I don't add thyme but I add two bay leaves as the soup simmers. I do the use tomato paste at all. I use white wine. I've used Parmesan cheese instead but not under a broiler of course.
Thank you for this video. Definitely going to make this for dinner- vegan style❤
Great video! I might substitute marjoram for thyme though.
That looks amazing. I will try this on a weekend when I have free time.
That Better Than Bouillon is gold. I assume it was used in the big measuring cup of beef stock? This looks great. Still a bit warm here, but we'll be making this in the fall for sure!
Love the basic, but I love elevated…
- roasted bone broth simmered with aromatics and and parmigiano rind
- extra umami via a little soy sauce and fish sauce.
- added gelatin in the broth
- several types of onions
- toasted baguette
- aged gruyere and parmigiano reggiano melted/caramelized
- finished w/ a dusting of chives
I really love all your cooking!!!🤩
It is on like Donkey Kong tonight!!! Love you guys!!!
I just made this for the first time yesterday. You know what I love about dishes like this? It takes a long time, and some TLC, but it's not difficult. The whole time you're doing this, you get to spend with your family, having something entertaining on in the background, everyone just mingling. It's like BBQ but with onions lol.
It's a very family dish and delicious
I never see anybody do this, and I'm going to try it next time. I'm trying to avoid the bread getting too soggy. Put the cheese on top, broil it, then put the bread on top and broil it again or just toast the bread while broiling the cheese on the soup and place it on top... Or just serve the onion soup with broiled cheese on top with toasty bread inside. I think the toasty bread brings out so much more with a nice lil' dippy dip
Wow! This came up on my notices just as my own onion soup was in the process of reducing on the stove! (It was one of those, 'do-do-do-do' moments! Ha!) I had invited my mother in law and auntie over for lunch tomorrow and that is what I am making them. I wanted to watch to see if I was doing things the same way and I was pretty spot on your recipe. Just a couple of difference: I use bay leaves instead of thyme. They do give a lovely flavor. And I use sherry instead of the Vermouth. (I am not a fan of Vermouth in general.) The nutty flavor of the sherry really compliments the onion, beef broth, and garlic nicely. It is so mellow and good. And you are so right that in 90% of the places their French onion soup is way too salty. I come from Chicago and now live in rural Nova Scotia, Canada. Good food here is scarce, so knowing how to cook is a great asset. I am fortunate to have grown up with so many different authentic cusines in Chicago. And I am even happier that I love to cook and make most of the dishes I remember myself here. I made your "Gravy with pork" sauce a few months ago and it was awesome. My gram used to use pork neck bones in her gravy. (Although she was Czech - it was great!) Anyway - thanks for all your recipes. You never let me down. :)
This sounds soooooooooooo good = I like your idea.
That looks delicious, thanks for the recipe, tis the season for soups, stews, comfort foods!!
That looks delish. I agree it’s always so salty.
Thanks so much for the perfect recipe to kick off soup season. I'll be making this soon.
Love this channel ❤😂
Looks amazing, look forward to making this. I'd add more cheese though.