PERFECT FRENCH ONION SOUP (5 details that make it great)
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- Опубліковано 15 чер 2024
- French onion soup is a classic. In this recipe, I hit the 5 things you need to make perfect french onion soup at home including the best cheese to use and a new take on the traditional baguette topper. This recipe cuts back on active cooking time, but tastes just as classy as the ones you spend all day stirring.
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RECIPE
FOR THE STOCK (This stock recipe makes 2x what you'll need for this soup recipe. I use 1/2 for the soup and freeze the other half. Nice store bought stock also works)
•3lb beef shanks, bone in
•2lb beef femur/marrow bones
•1lb 80/20 ground beef
•5000g or 5 liters water or add to the fill line of your pressure cooker. my instant pot is 8qt for reference
Lay out all meat products on sheet trays and roast in a 450°F/232°C oven for 20 minutes. After bones are roasted in the oven, add them into a large pressure cooker (making sure to include all juice and fond from the sheet trays), add water to the fill line of your pressure cooker, and pressure cook on low for 2 hours. If you don't have a pressure cooker, you can make this stock on the stovetop by simmering for 4-6 hours. Using a fine mesh strainer, strain stock into a large container and skim off some of the fat.
FOR THE SOUP
•5lbs or 2 1/4 kg yellow onions (not vidalia)
•15g or 2TBSP olive oil
•115g or 8 TBSP unsalted butter
•15g or 2.5tsp salt
•100g or 1 c water
•120g or 1/2 c dry sherry
•4-5 springs of time
•2 bay leaves
•25g or 1.5 TBSP Worcestershire
•5g or 2 tsp black pepper
•8g or 1.5 tsp salt
•2000g or 2 liters beef stock (recipe below)
Preheat oven to 400°F/204°C. Peel and chop onions, pole to pole. Into a large heavy bottomed pot or dutch oven, add in olive oil, chopped onions, butter, and salt. Load into a 400°F/204°C degree oven, covered, for 1 hour. After 1 hour, stir onions, making sure to scrape brown bits off bottom and sides. Cook for another 1hr 45min to 2 hours, with lid cracked, making sure to stir once half way through.
Remove pot from oven and deglaze with 50g or 1/2 cup of water, scraping up all the brown bits from the bottom and sides. Transfer pot to the stovetop to finish soup by caramelizing onions over high heat, stirring often. After 3-5 minutes or when the bottom of the pot begins to get brown and caramelize again, deglaze for a 2nd time with 50g or 1/2 cup of water, scraping the brown bits off the bottom and sides of the pot. When the onions begin to caramelize and brown on the bottom of the pot, this time deglaze for the 3rd and final time with Sherry. Scrape bottom and sides again to incorporate the brown caramelized onion and cook off alcohol then add in Worcestershire, followed by salt, pepper, bay, thyme, and 2000g/2L of beef stock. Stir and cover, turn heat to low and simmer for about 25-30 minutes.
Ladle finished soup into crock, top with croutons, a generous portion of shredded gruyere and a slice of provolone and broil on high for 20-40 seconds until the cheese is golden and bubbling.
GARNISH:
•French Gruyere, grated on largest holes box grater
•Thick sliced provolone
•1'x1' sourdough croutons
‣ to make your own croutons i cut half of a 1 kilo sourdough loaf into 1' cubes, toss with olive oil, salt, and garlic powder, and bake in a 350°F/175°C oven until golden and toasty
▶️Watch my No Knead Sourdough video here to make your own loaf: • NO KNEAD Tartine Sourd...
0:00-1:05 Intro + 5 keys that make it worth it!
1:06-1:39 Roasting Meat/Bones for Beef Stock
1:40-2:39 The onion part - not vidalias!
2:40-3:32 Pressure Cooking the Beef Stock
3:33-4:11 The First Onion Stir + #napcident
4:12-5:12 Finishing the Beef Stock
5:13-7:05 Deglazing the onions and final simmer
7:06-8:32 Garnishes (Bread + Cheese)
8:33 Finishing the Soup
#frenchonionsoup #comfortfood #comfortsoup
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This channel is going somewhere. I suspect great success soon.
Fingers crossed DP
looks like every other cooking channel. will not be subscribing and will be downvoting every vid
@@BrianLagerstrom double penetration
Damn Russell. I scoped out your channel. 6 subs and some wack ass gaming videos. Hella sick. lol.
instablaster
As someone who is (a) just now learning to cook after being on this Earth for 26 years and (b) a french onion soup fanatic, this is definitely going in my "need to make" folder. Thanks for the great videos, Bri!
Mine’s called “YES”
I love when I stumble across a cooking channel like this! A young guy that is at the very top of his cooking game! I can see this channel exploding once people find you! Glad I did. I'll be watching! Cheers!
Thanks for watching!! fingers crossed on the explode part haha.
@@BrianLagerstrom today’s the day. you’re featured to explode. this is the best broth method i’ve seen
I miss French Onion soup. My current roommate has an onion intolerance and it's usually not too big of a deal to omit onions from a recipe but obviously not this one. So I'll live vicariously through this video.
I used different recipes for the stock and carmelized onions but used yours to put it all together... so good. Best I've made, and better than any I've had in restaurants. Thanks!
My wife and I made this tonight and it was amazing. Absolutely restaurant quality and not a ton of work. Thanks Brian!
My new favorite cooking channel. I can't wait to watch it take off
Thanks man! I really appreciate that. ✌️✌️✌️
This channel is going to blow up 🙂
Lol lo p CCD
I appreciate you man. You have opened my eyes to new techniques. Can’t wait to see what more you have to share with us.
Hey, found your channel by accident and really like it. Straightforward, lighthearted, no unnecessary special effects and good information. Immediate subscribe.
Thanks Tucker! Thats what Im going for. Cheers.
Hyu
had a cool rainy day where i live yesterday so i made this soup, i used store bought broth because i had everything else i needed and didnt want to go to the store. it still hit the spot big time!
I just finished making this recipe tonight and it's Dope! The real deal, and as good or better than any French Onion I've tasted in Mtl. Thanks for the recipe and tips.
I love your idea of smaller croutons making it easier to spoon it 😀 and I can't wait to make this.
Thank you for the recipe! I’ve casually watched different videos of yours over the past year, but this one hits different. My mother is a huge francophile and is quite picky about her French onion soup. Can’t wait to impress her!
I made this for Easter and it was delicious!
Love when he eats his food 😊
We've had the same French Onion soup recipe for 50 years. My wife got it out of a free cookbook she got with a box of detergent. The book's Onion Soup and also it's omelet recepies were both outstanding and we've used them ever since. The onion soup is better than you get in most restaurants.
haven't tried making the soup yet but as a fan of caramelized onions, I tried using your low effort oven method and wow, game changer!! made enough to freeze a few portions as well and I'll be able to enjoy them for a while, thank you for that!
Ah yes a classic french gruyere from the beautiful suburb of france, switzerland
I made your baguette recipe and was so inspired that I made french onion soup however I didn't know you have a recipe for this amazing soup 🍲 I recently found your channel and I'm obsessed!!!
i don’t usually like watching vids like this but u make it so interesting and entertaining. already one of my fav youtubers
Love your style and the tempo of your videos. Addicted already!
Thanks so much!
I tried it a couple of times, my old recipe. Then I saw this!!! Oh my stars this looks sooooo good and is about 1000x better than the one I used. I can't wait to try this out and taste. I love the satisfying food dance at the end. I totally do the same thing when I make something delicious and taste test it.
Making this tonight! Stoked!
The quality!!! My eyes are satisfied 😙👌🏼
Mate... That looks freaking awesome. I'm exhausted from my finals this week, but I'm seriously considering getting off my arse and making this because I want it in my mouth. LOVING this channel!
Wow crazy good flavor. Thanks for the technique keep it rolling. My favorite channel.
Did it Bry...made my parents happy ❤
Looks SO GOOD!!!
Thank you you’re the best!!!!!!
Ill admit it! I love you Brian!
Yum! Memories of first bowl with my mum in Famous Barr Soupçon.
Nice -- great recipe! French onion soup is my favorite!
Ohhh My...you are AMAZING!!!
I have to say i‘m not only thankful for your recipes, i‘m so grateful for your gram and kilogram usage as well! i‘m always lost with cups, ounces etc. OMG gruyere 🤯 even here it’s very expensive. It has to cost a small fortune in the states!?
It wasnt that cheap, but it’s a special cheese and was worth it! Thanks for watching
about $12 for a block of that brand at safeway, my local gorceries have that brand for $10. Its not too pricy for how good it tastes!
I've been making onion soup constantly in quarantine (with chicken soup instead of beef, and definitely not with the same amount of effort you put into your soup) so I'm really glad to have come across this video! I'm very excited to up my onion soup game :)
Good luck, let me know how it goes. thanks for watching.
Interesting variation for sure 😊
This looks great.
my fav soup
Looks awesome!!! 👍
Love this channel! Very informative!
Glad you enjoy it!
i made french onion soup as the 1st course of Christmas dinner a few years back. My family thought i was trying to gas them from all the strong onion smell coming outta the kitchen. haha!
Thanks God I found you! You’re amazing and so so talented! Your channel is gonna be something I guarantee!
Thanks dude!!!
This is my favorite soup! I'm so trying this
Good luck!
10K HOLY COW! We knew you were gonna blow up but that fast! You deserve it man! Keep it up!
It’s pretty wild. Thank youuu
Your pronunciation of Woostershear cracks me up. Love the recipes and the levity. Thamks.
Good show !
Used to cook at a continental restaurant years ago. We made fos from scratch ....used brandy, dillweed and emmentaler.... your video is inspiration on this snowy day.
Thanks for watching and for the nice commment.
I like onions so this looks delicious to me.
I just found this a few days ago (trawling your back catalogue). I make something similar, but I add a good glug of oyster sauce and a couple of spoons of white miso paste - really rounds it out and bumps the umami.
Me encanta este video
Divino, adorei!
Great video - appreciate the attention to detail in your instructions! Just subscribed!
Thanks for the sub! Thanks for watching.
Nice recipe. Great broth. Good job!
yummmm thank you!
This is the content that I deserve.
Me encanta este video 😎👌
Looks delicious. I will make this sometime soon. And thank for the recipe in grams.
Of course! Thanks for watching!
I love your voice and your accent😍❤
A
M
A
Z
I
N
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!
Can't wait to make!!!
Thanks for watching!!!
I love how you eat your food at the end. So many videos end with the dish.... BRAVO! Recent subscriber, and from NYC. I know your from CHI TOWN, but somehow you make me miss the TRI-STATE
I learned to make French onion soup at 15 from a French Maître Restauranteur. This is the best since. New to channel and love your recipes. Schnuck’s rules!
Thank you for sharing
I don't remember what recipe I used in the past, but your recipes tend to come out amazing so we're going this route... Not to mention but two years ago I scored the same trip to the urgent Care when I burned my foot as well the last time I tried making beef broth because my dumb/lazy ass carried the slow cooker bag across the kitchen rather than the pot of slow cooker.
Just found this channel and watched every episode. Big fan. Where is he a chef? I live in Chicago.
I missed this episode somehow? I really like the idea of caramelizing the onions in the oven, pro tip Bri!!
I just found your videos in my recommendations and I had to subscribe! Really nice content :D
Thanks for the sub! Welcome.
Dry sherry spritzers with Sprite in a cold glass rubbed with rosemary is *nice*
You’re so adorable, I love your tempo and straight forward cooking with no BS, and you gave me a toothache 🥰
Thanks very much for watching!
I sent you and your wife a lil wine on ko-fi 🍷
looks good
Wonderful recipe, thank you. Please bear in mind that Gruyère is from Switzerland, not France (AOP classified, so it has to come from there). The packaging of the cheese you use also indicates it is from Switzerland and produced by Emmi, one of the larger dairy producer in the country.
I know I cant believe I messed that up. I truly am a poser.
Antoine... I've been there! You're right!
Ah, protectionism. Some of the most bullshit laws in the world.
Realmente se antoja esta sopa, el resultado final es fenomenal, muy rica receta, felicidades...
Muchas gracias!
Awww....bless him.
tried the soup - nice job
Thanks Marc
I'm from Belgium, that's right, that tiny country next to France and have tried some different receipes for this soup. But this one is hands down the easiest en very good tasting soup. Really love it and this is from now my only receipe I will follow! Big thanks and keep up the great vids. Love them
Thanks! Glad it was a winner for you.
So amazing. On my dinner menu 2nd or 3rd in October. I wish I knew how to eliminate that cheese burn from the first bite. Gotta eat it while it's hot😋✅
Godamn that looks so good when it's done!
FOS is my favorite soup to make each year as soon as the temperature outside starts to drop. my recipe is pretty similar but i also add a little bit of good quality steak sauce along with the worchestershire
I always find it awesome how you say cris instead of crisp. lol
I am the worlds laziest cook, so I’m trying this out by roasting some oxtail under the broiler and then putting everything in a slow cooker! It has all day to cook, so hopefully we’ll get somewhere. I appreciate how you do recipes a little differently, and I’m also using your French bread recipe (that I’ve already made twice!) for this 😋
I dreaded it from my first attempt 7 years ago (was annoying to make it and result was pretty disappointing) and finally made it with your recipe few weeks ago. And it went great, not too hard to make and result is amazing.
I really starting to understand what all that buzz about French cousine
Absolutely genius to do the onions in the oven first. It's very labor intensive doing them on top the stove the entire time.
Hitting all the STL food favorites! Awesome!
Amazing. Thank you for all the hard work you put into these. Truly great content
Going to my kitchen... right away!
awesome channel. ive been craving FOS for weeks, maybe months
thanks!
Adoro sopa de cebola, preciso fazer mais vezes.
Adorei o vídeo
Interesting idea to create fond and deglaze multiple times with the onions. I’ve done that with meat previously but I’ve always felt that caramelizing the onions was sufficient. I’ll give the technique a try.
I love the crouton idea instead of the whole slice of bread. Genius🤓
And Wow....Congrats on 12,000 subscribers!!!
Thanks and THANKS!
And now 1.33 million subs...
Otimo video!
i had an onion soup with balsamic vinegar in restaurant once and it was gorgeous. Sweet-sour taste was just top.
This is great! Me, coming just 20 km East of the French boarder (Living in Germany) this soup is also a classic over here. (You could call it "French Connection..lol). Love Onion Soup. Weel done! Now.. I guess I have to male one...:D
You did a fabulous job on the preparation. I absolutely love making French Onion Soup, but hate all the prep work. Your preparation is a bit mor then mine but the next time I make it I’ll drift a bit more towards your method. Again, great French Onion Soup. A great lesson to all. Ted
Another great episode!! Seeing this makes me wonder what your take on Potato soup (like from Outback Steakhouse) would turn out like... I'm guessing it would be killer!
You are a great commentator. Hope there is more from you.
This channel is excellent!👌 I get a lot out of your explanations and technique even though I'm vegan. I seriously never thought I would ever be giving a FOS soup like this a thumbs up but I appreciate the knowledge. Also, that apron is something I need. Also, also great editing on these videos, I've binged watched so many vids of yours and I have to say it's nice to watch a proper chef vs an amateur (no shade to the amateur cooks) or a celeb chef. Keep it up B this is going to lead somewhere awesome for you.
hey there, what a nice comment! thanks for watching and for the encouragement. so glad you're getting something from the videos. tbh, i'd like to do more veg recipes and hope to in the future. let me know if you have any suggestions.
@@BrianLagerstrom ok, I'm getting back to you on the veg options. You have a few taco videos on your channel so I thought you could try flautas aka tacos dorados aka taquitos. I would say depending where you are in Mexico flautas are longer than the taquitos you would normally get in the states. They can be filled with nearly anything, potatoes is standard issue BUT if you find them filled with flor de jamaica those are the best. It's hibiscus flower in the US and it is used in tacos and taco cousins here. It can be either sour/tangy or very meat like. They're super good and fun to work with. If you decide to take on this challenge try making your own tortillas, but please god use masa not corn flour! Nopales could be another dish to try, it's an art to cook them and not have them slimy. Best way is on a volcanic rock or clay comal...your pizza stone? Jajaja
I eat meat, but I use thick sliced big portobello mushrooms with cracked pepper and coarse salt for a meat "substitute" sometimes. What can we make with that??!
That's a looooot of work for a soup. I make onion soup using one pot and it's amazing.
Nice work B boy....growing subs fast...which you totally deserve!!
Thanks Keith! I appreciate all the support!
Awesome, I’m making this for Thanksgiving. I have the classic Julia Child recipe, but yours seems easier! 🙂
good soup