To Make Great French Onion Soup, do these 2 things
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- Опубліковано 18 січ 2022
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Great French Onion Soup requires 2 techniques, how to make a great brown stock and how to properly caramelize the onions.
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RECIPE
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Big respect for maintaining professionalism and pushing forward even though the onions were clearly making him suffer ha ha.
Oh my god yeah i noticed that
Poor guy. Yes he should have had goggles! I've heard that if you submerge onions under water they don't irritate your eyes. However, I assume that could affect a recipe...I wonder if it leaches the onion flavor out of the onions.
I have questions
@@audreystarr6166 only real way to not get the waterworks flowing after cuttin onions is to have a really sharp knife and doing it fast, it works up until a certain point where you get too many onions to cut to do it fast enough. the onions only causes you to cry if you bruise the cell walls of an onion which a sharp knife doesnt do as much
Bro looked like his girl just left him 😂
@@audreystarr6166 This is an old wives tale. A sharp knife is all you need, the thinner the better. I have an ultra thin Santoku-style knife that I use for all my vegetable preparation, and I can't remember the last time I teared up cutting onions.
**Edit: I take that back, the only time I tear up is when grating onions. Some people would say "why bother grating them, just use a food processor". Fair point, but the texture just isn't the same for Swedish Meatballs or Kubideh.
That cheese in the thumbnail already has my heart
i love onion soup. my mom always says she has to fart from too many onions, but i love this onion soup.
Me looking at my canned french onion soup and contemplated about what am I going to do with my life after watching this video...
I worked in a restaurant in New Jersey for many many years. I made a lot of onion soup. Not only is a proper onion soup absolutely delicious, I also think of it as medicine. It can pick you up if you are not feeling so well. Really. Excellent job on the recipe.
I agree with you 100. French O is an amazing pick me when your down.
I’m from Montclair, New Jersey! Essex county. Where are you from?
Middlesex County here
Easily a top 3 soup. also simple to make, not necessarily easy from a labor perspective because you have to chop a fuckoff load of onions, but the only possible areas to screw up are the caramelizing of the onions and not burning the ever loving shit out of it with the broiler because you thought you had enough time to smoke a cigarette.
I always watch you on my television so I can never comment or "like" your shows. I am finally watching on my computer. I love the recipes you make. The wedge salad, the pasta salad, the Sunday sauce, everything!!!!!! It is a joy to watch you cook and it is very calming.
I'm french and that might be one of the best onion soup I've ever seen.
vraiment ?? C est un excellent cuisiner c'est sur et soupe doit bonne mais mettre de la sauce soja de la sauce Worcestershire et du parmesan c'est sacrilege !!!
@@frapadingo8961 Perso j'en mettrai surement pas, à part peut-être la soja pour l'umami mais le bouillon il envoi du lourd quand même.
Ah finally a proper chef with all the steps perfectly and honestly explained without showing off or fancy frills. Looking years for this.
I like how you show little tips like at 9:00 where it lets people know what to look for and how to adjust and still make the recipe work for each unique situation, despite the circumstances. This helps a lot more by having visual cues to look for as opposed to saying crank up to high heat for X amount minutes and people get vastly different results
I just wanted to thank you for using your powers for good. The message on your hoodie is impeccable and I appreciated it so much.
I find making onion soup as the perfect occassion to practice all kinds of slicing techniques. You can even freeze the leftovers, its so fun!
Do the onions actually freeze well? I’d freeze the broth, but cook the onions fresh every time.
@@dewilew2137 It does if you just use them for cooking I'd say, you can check out Alex the cooking guy's video on French onion soup, he did the same thing.
Beef fat is great for cooking - flavorful and long shelf life. Some specialty stores carry it but it's traditionally called, tallow.
I love this show. I've watched 3 videos so far and I'm hooked. It easily went from "not another cooking show" to probably the only cooking show I'm gonna watch haha. Glen and Friends is another favorite of mine. That's all
Sam the cooking guy is fun to watch, he makes some awesome recipes. A guy named Alex makes some amazing culinary videos as well, he’s a French fella I recommend both of them if you haven’t seen either of em yet!
Now that I've watched a bunch of your videos, I know you say you're not a chef... But you are.
Your attention to the details and making it perfect, I think far surpasses what a lot of other chefs actually do.
This is one of my all time favorite dishes.
I dont think I could make it half as good as you did here, but I'll give it a try.
Stephen owned a food truck business before he started his YT, so yes!! he is definitely a chef! His recipes were phenomenal!
I always think you’re a chef if you’re the one overseeing the whole process of cooking recipes you created, cooking yourself or teaching others to cook them, you qualify as a chef, especially if you are earning an income doing it.
A true chef doesn’t necessarily have a degree or pedigree from a preceptor…it sets one apart but I agree that it’s like Van Gogh….trust your instincts and keep on going…we all have friends and families that are our best critics. Cooking is an art with an underpinning of science because at the end of the day it’s about chemistry.. cooking IMHO is a calling that becomes a passion…and in my very humble opinion there are no rules, just like painting. Balance, yet intrigue, harmony yet something unexpected… thank you Steve for this one, it’s been a journey following you!
@@juliasaludes5112
There are definitely rules
@@jeanniebrooks
If you are cooking food, you are a cook
Chefs run a culinary program, that's how they earn the title ( chef means chief in French, ie chief of culinary program in a restaurant
Adding fish sauce at the end is a nice chef's kiss
Looking forward to making this over the weekend ♥️
Stephen, you hit every mark, from stock to caramelization and broiling. Outstanding!
That was incredible. Thank you!
my one contribution to this is that the oil from those little jars of pre minced of garlic makes the garlicking your bread step about a billion times easier than rubbing each crouton with a single piece of garlic. Also it's good for a lot of bread applications or if you have to make clam dip - people get precious about the need for fresh garlic but the value isn't the pre-minced nature of it it's that it also comes with a liquid garlic oil
You're a beast bro! I love all your videos. Super practical yet fancy and cheffy at the same time.
This looks perfect. Every step is made to maximize flavor. I always have thought that this is one of the world's best dishes and highlights the flavors of French cuisine as well. Thank you!
I can almost smell and taste this French Onion Soup through the screen. 😋
Thanks for sharing this amazing recipe! 😃
It was amazing!! Thank you!
I love how you use simple ingrediens and make such nice food from it. By far my fav cooking channel!
Man I love your channel. I said before and I'll say again, you were one of the inspirations for me starting my channel.
I was already making my own stock for a long time, and generally I roast my bones first, but I've never tried roasting the veggies first as well. You just keep upping the game. Challenge accepted, I'm gonna give this a go when I do my next batch this week. Thanks for all the great content brother!
Looks phenomenal !!!
great dish as always! Keep 'em coming!
Looks amazing, thanks for the video bro!
Excellent job on the stock. Soup looks very good too -- but that stock process was just no-nonsense and practical. Love it.
You are really leveling up my favorites.. thanks man! 🤙🏽
I absolutely love this channel. I’ve been binge watching it! Everything looks amazingly delicious 😋
superb recipe (especially the tip about preparing bread and the broth of course) - great timing too, I am looking up recipes trying to make the onion soup for the first time and yours is perfect - thanks!
you nailed it on the bread dude
really respect your prosess! you always pick up on the little things and you deliver it entertainingly but with no fuss! appreciate your work!
I've been searching for the best french onion soup recipe online. I've tried so many and I think this is the winner! I love your idea about the croutons and it's an absolute must that the onions caramelize enough, otherwise your soup is a lost cause. Thanks so much for this recipe!
Man your the bomb. I asked for a onion soup recipe two days ago. You came through in record time. Thanks a thousand times🙏🏾 .
Definitely gonna try this recipe out. Thanks again. 🤜🏾🍲🤛🏾
I love this guy and his channel too, but that's gotta be luck and timing man.
Youre videos are fantastic. Thanks for taking the time to make them. Youre a great instructor and your recipes come out great when I make them
I had my doubts just at first. Great job.
One of my favorite soups 🍲 Absolutely love your preparation...
I am drooling 🤤
You are so likable and great channel, Thank you
That looks superb .
I love French Onion soup! Thanks for this! Love it!
This is Almost exactly how I make my stock and soup! I love the results. I love making this every fall! Great job looks amazing! Thanks for all your fantastic recipes and passion for food!
Lovely way to make this if you are going to make your own stock - I do when I can. You can make it with good low or unsalted boxed brown stock if you don't make stock. Just following the other steps for this is perfect. Great idea to cut the bread into croutons!
Amazing broth, looks so good. I love this soup .
Tysm for the recipe. Happy Holidays!!
Great recipe, great show!
You're a true chef.
I absolutely love this channel! Keep up the excellent work. Really enjoy that you don't feel the need to show off knife skills. Keeps it real for us that just take our time.
I have been following you for years now. I check your site daily. Your recipes are amazing and the way you present your instruction is the best! Of all the recipes you have made that I have tried this is by far my favorite! Amazing. I baked french bread and made croutons from that. One of the best meals I have ever prepared. Thank you for your great work!
Thanks for producing such a delicious show - and for the how to shoot masterclass video!
Amazing and gifted Chef 💙
You are wonderful! I love French onion soup and this looks like the best! Thank you my friend.
This is a great take on french onion soup. Looks delicious
Another awesome video!! Thank you!!
Another amazing touch to French onion soup is before you add the wine, add about 2 shots of Hennessy.
Once cooked down, it adds a great sweetness and roundness into the onions that the wine doesn’t give.
Onion soup should be made with sherry and white wine vinegar
You'll get the taste you are looking for when using fortified wine
Stephen, thank you for showing the stock recipe - interesting to compare with your vegetarian one! This French onion soup looks fabulous!!!
This looks delish, I will be making it next weekend!
Excellent! The stock alone looks wonderful.... All together? Perfection!
I love scratch cooking! This dude is awesome!
As always, your video and recipe is Top Notch
An outstanding video !!! Thanks ! Learned a lot.
Great cooking show!!!
This is incredible 😍 chef's kiss 👌🏽
This is how it’s done. I love the crouton idea. Also the layer of cheese before the croutons. Outstanding recipe! I wish I could pop over for a bowl. 👏😍
Looks amazing 👏
So well done, every episode. I like your explanations. Besides learning it's a great way to decompress from a busy day
Good work as always
Look amazing, I must try this!
I made this yesterday and it's amazing!! I added a splash of fish-sauce at the end for some good flavor!!!
I became obsessed with making my own croutons after finding out how much better they are than pre-bagged. Bit of garlic oil in a large freezer bag with cut up bread, toss it around and lay on a sheet tray. Tiny bit of salt to enhance the flavor and stick in an oven under the broiler for a couple minutes and they come out to my liking, though you can probably just the bake setting as well.
Yes! Homemade croutons are awesome! And so easy.
This is perfect. Lots of work and love. Seems like a Valentine to me!
This looks incredible man
Thank you looks so delicious will try it and I love the way you repaired your both. That’s will go nice with noodle soup too 😋😋😋
You really are the boss. You're so preemptively thoughtful in the very best way. Your French Onion Soup recipe - c'est magnifique!
Waooo it seems delicious... Thank you 💕💕💕💕
Brilliant demonstration 😀👍👏👌
Best onion soup ever. Work of art and love.
Holy moly! I need this soup in my life.
Amazing video and wonderful recipe as always by Great chef and teacher with really high energy show . Hats off to you sir !!
Outstanding job Thankyou
French Onion Soup is a favorite and I've made Julia's recipe for years. I'm making yours next -- so many thoughtful and creative improvements, like the soy sauce (inspired blasphemy) and bite-sized croutons. Genius. You are a true friend ( "I made a mistake. Add a second layer of cheese." ) and I love your channel!
did you try this recipe? how did you like it? 😊
My mom used to make the Julia Child onion soup when I was a kid... I only now realize how much work was involved. I love onion soup, it's like a dear old friend, and this recipe was awesome.
Proper cheffing right there.
Gosh! Thank you so much. I really enjoyed this video and I will surely try this out. :)
Beautiful!
That looks amazing
You have the most beautiful oven. Amazing recipe.
What stood out to me while visiting France was the crouton. Typical US restaurants the bread is mushy crap but the day old banquette is pleasantly chewey and still crispy in the hot broth. The texture is perfect.
WOW looks wonderful 🥰
This looks AMAZINGGGGG. 🙇🏾♀️🙇🏾♀️🙇🏾♀️🙇🏾♀️
Bless you. I’ve seen so many “French onion” soup recipes that completely ignore the fact the reason it’s called “French onion” is you Julienne the onions, cutting them long ways so they don’t melt into mush when being caramelized.
This is amazing. I have to make this
That is ridiculous, a few minutes ago I wanted to check a recipe for French onion soup, just as you posted this. Great minds think like me 😂 🤣. Looks awesome, can't wait to try it out
Yeah I've been running into a lot of French Onion Soup recipes/videos lately. That and French Dip which is also amazing.
Hahahaa. I have never heard of that line until now. It’s a good one 😁 I will now being using this line for the rest of my life. You made my dang day, Jan. 👏🏻
@@candyce6233 the saying is actually “great minds think alike” 🙂
@@daandemeyer1708 yeah I know. That’s why I liked when she said great minds think like me. Have never heard it said that way.
@@candyce6233 he.
Love your videos! The best!
Sweet video mate, as always, making this on Monday 🇬🇧🇬🇧👍
Excellent level of detail. Love the vibe and music as always. Thanks for the great content. Gonna add some of these tricks to my own french onion soup. I don't have access to the bones, so I use a stock from a supermarket...but the roasted veggies added to the to stock before straining is a cool idea. And that fat/stock divider device - dang!
Save up your bones from steaks, roasts, chops, etc. you can make a big batch at the end of the year, and freeze most of it. It’ll keep in the freezer until the next year. It really is worth it!
Thanks!
Looks awesome
That is a master lesson on french onion 🧅 soup. Thanks for the video.
This is awesome.
My all time favorite soap