French Onion Soup - NoRecipeRequired.com
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- Опубліковано 25 вер 2010
- French onion soup is a classic, and one of my go to soup recipes. Unfortunately, many people seem a bit intimidated by it, but there's no reason to be. It does take a bit of time to cook down the onions, but there are only a few ingredients and the techniques are pretty simple. Once you get the basic recipe down, there several subtle twists to make on the main theme. And best of all, how can a soup covered in bread and cheese ever be wrong?
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Thanks, Dave! My mom learned to make this when we lived a couple hours northwest of Paris. She would add a little molasses instead of the tomato paste, always with beef stock, a bit more brandy, and worked in batches of 10 pounds of onions at a time. Now 60 years later, my grandson learned how delicious this is. He says "I wanna teach my kids to cook just like you, Grampa!" Food, family .. love.
I agree. Good food good family. Loving family. Merry Christmas from my family to yours.
@@lisaolson1176 And from our home to yours ... Merry Christmas!
Sheesh, Kay-run! If it’s for immediate family, no one cares. Family cooties are the best!
I had a grandpa who tutored me in Hungarian cuisine. I still cook something special about once a month.
@@buggemon3607 these moments help us remember the precious time we had with them
Some of my best dishes are no recipes, thanks for sharing your process, the world needs more good from scratch cooks in it.
Damn, Dave. I watched this twice and now I am starving. excellent material, and you are a great instructor. Thanks for putting this up.
The "recipe" rocks!
Thanks Dave, perfect recipe. Today was my 4th time making this..no fails..perfection
Wow thanks a million for sharing your knowledge, can't wait to try!!!!
I appreciate so many things about this video, especially those cute bowls and the fact that you talked about the fridge time! I call it "fridge cooking" and it would really make a huge difference - especially with something like this soup. Great video! - Paula
How To Make Dinner take a poop Paula
Sia that’s so nice if you. Thanks for that :) UA-cam needs more people like you!
Wow! Thank you so much for this recipe. Although I make French onion soup myself and EXTREMELY fond of the soup, you hit out of the park!! Thank you
That is exactly how I cut my onions! OMG that looks so good! Thanks for sharing!
Wonderful! Thanks for the sharing and the elaborate explaining+demonstration!
I intend to try it asap! Thanks again!
Looks wonderful. Can't wait to try.❤️
Looks great and easy. Will try this in a day or two for sure. Thank you
Really nice video and recipe!! TY!
Excellent! I can do that. Thanks for the recipe and showing me how it’s done.
Well, i WAS a bit daunted until I saw your video. I have all the ingredients in house and ready to go!
Hi Dave! Luv your tutorial for French Onion soup! Thanx so much. I’ve been cooking for over 45 years and here’s the solution to your “crying over onions” problem. You helped me with onion soup, now hope I can help you. Simply rinse the peeled onion and knife with cold tap water, especially both ends, slice in half, rinse again and you’re good to go! Slice n dice tears free! Thanx, hope this helps! 😉👍👵🏻
I liked this recipe and the chef gave excellent instructions. Thank you Chef for taking the time to share.
Can't wait to try. Thanks!
That's great , no need for the wine at all but it's great and easy explaining , thank you very much for your effort .
Magnifique! Very appreciative for your tutorial on one of my favorite soups. ❤
very nice,my dad used to make the best onion soup i ever tasted,i think he used to put wine as well in it with maybe juniper berries and 3 different kinds of cheese,i know Gruyere was one and maybe the others were Swiss and Parmesan sprinkled on top we had these brown ceramic coated clay small pots with handles we put it in ,used to make choukroute as well and many other french dishes also he got ideas from a book called "au fils des saisons",those were good times
Sounds delicious! Cool story.
@@larrysmith2638 lol it was
Love it! Never made onion soup before! Thank you!😊
Soo good.
Great recipe. French onion soup is the best.
SuperStrik9 qw
Onion soup is a comfort food for. This recipe looks very easy. I can't wait to try this!!
Thanks for posting. I have always loved Onion soup, but I have never made it myself. Now, with your recipe, I will be able to make it myself.
I could eat that entire pot of soup all by myself!!! I love French Onion Soup!!! That's just the way I was taught to make in my Food Sciences & Cookery Classes, back in 1972.
ethel newberry
Hahaha! I know! This looks so great it makes me hungry! 😋
Chemistry and art
French soup, French bread, French cream, French pastries, French wine, French poodles, French Chantilly Lace, French Twist (hairstyle) French cooking, French Kissing!!!
@Jim Battersbee French horn... French braids.
@Jim Battersbee Last but not least..
FRENCH safes! LOL. Nice meeting you eh.
Good video and will follow instructions for my onion soup. Thank you
All those commenting about putting the onions in the Fridge to avoid shedding tear, the reason u tear up is coz u inhaling the onion as you cut. Its best you keep distance as you cut them and try to breath with your mouth slightly open. That's how i do it and i have never tear up. When i say mouth open i don't mean you open it wide just a little your lips should be 1/4" from touching each other. Try it out and give me your feed back. Anyway this one recipe i always love and thanks *Chef* 🍽☕
Thanks for sharing your technique.
This looks yummy, thank you!
Wow it looks so yummy thanks for sharing your recipe it look pretty easy 😍😍😍
it is, just needs some patience...try it, its really really good...
Excellent presentation! Appreciate your patience & recipe! Diehard French onion soup lover. Will definitely attempt to recreate yours, Soon!
Wow looks amazing, I wish I was there to taste it
Yum!! Totally delicious 😋😋😋
put all my onions in the fridge the day before cooking - nice and cold = easier to cut and no crying. Cooking down onions with dark brown sugar and balsamic vinegar, plus fresh chopped sage when broth goes in is a nice touch w extra tang and woodsyness (not a word but should be). Carmelized shallots or green onions baked onto your bread, under and with the cheese is nice (consider pumpernickel crouton.)
Yep, always keep our onions in the fridge - no more tears :-)
I find the onions in the video know as spanish yellow onion is the most potent onion. The wonderful red onion does not make me tear, same with white onions. You will see the red onion in the store looking as if it was flattened at the root end and the leaf end, that shape is much sweeter than the rounder shaped red onion. As summer progresses the red onions will become rounder naturally from the farms.
Deborah Braman. I live off the grid, no refridge. My onions never make me tear because I start cuttinh them from the top, don't cut near the bottom until you're nearly done. Works every time.
@@thirdeye9106
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You add this while roasting the onions? Must be good!
Wow! Could not have made my time better. Thank you so much! 💖🤗
Excellent presentation, thanks for sharing!
This is EXACTLY how I make mine. This is AMAZING.
@Sia I do not add a ton of it. Just a big spoonful. And I let it caramelize towards the end of cooking the onions to the bottom of the pan. Then I add the broth. It really adds a more complex flavor and a richness to the soup without a 🍅 flavor, because so little is used. Give it a try, you might like it!
@Sia I think you will enjoy it. Since I did it the first time...... I have never not done it without the tomato paste since!!!!
Ain't UA-cam the most underrated fantastic things today lmao
Looks amazing, can’t wait to try myself 👍
Looks wonderful, thank you
Very simple to follow. Thank you. I'm sure it was a hit with your dinner guests!!
I hope they passed on the onion spit!
Nice!!! I don't really know anything about the original French recepie, but this seems to me very fine and tasty!!! I will try this in a near future! Thanks man! And good luck!!!
THANK You! i’ve been looking for a recipe and this looks authentic😋
Unfortunatley this is NOT a traditional French onion soup, but an American fantasy of it. No French onion soup would have been made with olive oil. Butter is the main fat used for most preparations in traditional French cooking and MOST CERTAINLY for the traditional onion soup. The rest of it goes awry too; I have no idea why this man is popular; he has no clue about what he's doing.
I love this! I'm going to make it today 😀 Thanks for sharing!
I'm going to share it, thanks a million!
Nice. Thanks for posting.
Save the peels and ends, add to other "kitchen waste" ( potato and carrot peels, mushroom ends, cabbage hearts, etc) makes a wonderful veggie stock.
They also freeze well as you add to your stash of veggie waste. It does make a great stock!
A labor of love. Looks amazing ..
Top notch video, very inspiring. Thank you.
I can't stand it!!!!! WOW!!!! I'm hungry ,looks too delicious!!! Thank you.
just tried it,turned out great,really tasty and so easy,thanks for sharing
Veg
Love this soup! Friday's has the market cornered in restaurants, imo. However, nothing will ever beat homemade!!
Delicious. !! ........just like I make mine.. love to touch of T. Paste, ans thyme. Looks great. Good job. I LOVE IT.!!❤❤❤🥀🥀🥀🥀🥀🥀
Interesting...will give it a try
I really like French Onion Soup, but I don't think I have the patience to make that. Looks fantastic. Thanks, Dave.
He made too much work out of it! Fry onions in butter, add a box of beef broth, a shot glass of wine, simmer 10 minutes, pour over bread, top with cheese and bake at 425 for 10-15 minutes! Can't get any more simple!
Looks perfect!
Incredible, thanks so much for sharing!!!
Yum! Thank you.
wow that looks delicious
Cool
Very good easy to follow.Gets straight on with it .
John and I discovered how to keep onions from making us cry, just because we kept our onions in the veggie keeper.
We sliced them fresh from the cold and realized we never teared up when slicing them.
We watched a program one night that was a test to see how to keep onions from making you tear.
Guess what was the winner?
Keeping onions in the fridge👏👏👏👏👏👏👏👏👏
John thinks the gas in onions cannot be released when onions are cold.
Whatever, we have done this for decades and I have yet to luze😂 an eyelash to tearing💃🏻👏
Nice looking soup ! Well done.
And I love a French Onion soup with the chicken stock. I did it once out of necessity and have never looked back. Also....the cognac isn't something I would ever leave out. It really makes a huge difference. It seems to make it mellow and 'glowy' in your mouth. I did it once without and it just wasn't the same.
It's one of my faves for a dinner party, because it's so easy...it's make-ahead, for the most part...and it's always impressive. (and super inexpensive...especially if you grow your own onions)
Thank-you for sharing.
Thanks Dave! Going to make this for my family. I need to redeem myself from when I tried this as a new wife in 1996. Hubby at time was being polite but this soup I had made comes up and we roll with laughs. I will keep you posted.
Odd, this videos 9 years old and it just popped up on my feed. Great video! Looking forward to making it!
OMG! 😲 I almost started to lick the screen. Well I did, a little bit 😜 French Onion Soup is my ABSOLUTE fave!
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Why am I looking at this and I need to start Sunday Dinner??!! Dave, I need to know what you're up to next. New Sub, with notification.
I never use store bought broth. I always buy oxtail, crock it til the bones turn chalky white, with quartered onion and carrot or two. Strain, cool in the frig, peel off the fat, then start making my french onion soup. I would definitely use tomato paste, molasses sounds just too sweet to me. But I prefer savory over sweet any day. (I won't even eat a dessert after a meal). I like to use Rusk for the bread, and a mix of gruyere and mozzarella, broil till the cheese gets a bit golden brown bubbles and eat. mm,mm, good.
@Sia rusk is a brown, twice baked bread that has been sliced. It can also be made of black rye bread, but is generally a brown bread. Have you ever eaten the snack Snackens? Its a mild savory flavored variety of bread sticks. In it has those little flat round slices of wheat. I've used those in a pinch for my french onion soup. After they soak up the broth, the retain some of its dried bread consistency....yummy.
@Sia also, as for timing.....put those bones and fat in your crock and let it cook for a couple days in that crock. No fuss cooking, just stop by it now and again and stir it up and check to see if the bones are beginning to turn a chalky white which indicates all the marrow has been cooked out of the bones. You can even plan the crock so that on a weekend or your next day off to remove the bones and excess fat..etc
I made a homemade stock with chicken carcass, neck and bones. First roast the bones in the oven until really dark about 40 minutes or so. Then roast mirepoix, adding tomato paste when mirepoix starts to brown. When paste turns rusty brown, scrape pan, add to the simmering bones in the stock pot. Add bay leaf, dried thyme, a whole clove, and peppercorns. Simmer for 3 hours making sure to skim the fat when needed. Cool it as fast as possible. An ice bath is best. Thought I share that. I am going to try your style sometime. Oxtail sounds like it would be great flavor!
@@dank4662 oh yeah!! Oh boy!! Same with leftover turkey broth. I can't do much else these days, but eatin good. I will due a happy woman.
Oxtail makes a thick bone broth. Ever try those chicken feet? They're best crispy. But they also make a thick jelly when cooked down. Clear bone broth. When my body is overtaken by metabolic acidosis, a good bone broth soup helps my body come around. You should see my Ramen noodles. Lol
Good video. Ty for taking us step by step.
Yummy yummy delicious 😋 thanks for your recipe 😉. Your instructions are perfect 👌 clearly. I love soups 😊
WOW! I mean...Who would have thought? You have incredible creative imagination for some gourmet recipe ingredients and such fantastic expert style! What know how!!...And again super-experienced and creativity!! All the love and time you put into it too! INTO the best taste imaginabe!! I saved this! And subscribed!! THANK YOU!! SO! What else have you got for us!!?? I will need a lot of room to save it all! Many blessings and so much gratitude! Have a great day!!!!!! The BEST ever...And some Really Good Luck...OUT of Nowhere!! Unexpected and wonderful!! WONDERFUL!! Cause you deserve it!!
This is either the most grateful comment I've ever read, or it wins for most sarcastic. I just don't know which one.😄😄😄😄
Ok, I've read it again. Definitely sarcastic. Not as funny the second time reading it. On behalf of the cook, let me apologize for not sufficiently challenging your culinary desires.
Looks amazing. I have made french onion a dozen times, but definitely not as good as this. I can't wait to make this!! My boys will love this version more, no doubt. Thank you.
So delicious, I will follow all yr steps, tks for sharing v Singapore ❤❤❤😊
Great doable recipe , thank you
Put the onions 🧅 in the freezer for about 10-15 minutes & you won’t get tears
Tried that before & it worked perfectly well!
it is a shame that there is something so tasty and good for most people, that is nothing more than a catalyst for me of the most fierce gastric reaction I have ever had the disadvantage to live through! French onion soup I had at a very nice place as a youth, and on the ride home, well...no one was pleased with me, and afterwards there were many lonely nights not going out with the folks, ...you know, just in case! loved the video, looks Great!
pat paulson
LOLOLOL. There’s always
other great soups tho.
Outstanding! glad I found this ! Thanks!
I love what you are doing bro.
WOW, looks, and I am sure it tastes out of this world. I am 75 year old man and going to do it.
Me too!! I love these onion soups at those Japanese steak houses so frekin good!!!
I dont even mess with your recipe, It's PERFECT as it is. Good Job. Just simple, classic, great onion soup.
what recipe ?
looks good... Thanks for sharing with us!
You're welcome!
I love French onion soup, this look good. God bless
Thanks!
Running the onions through the slicer on the food processor works great. Super fast and no tears.
My maid doesn't like cleaning it afterwards...
wiibaron
I like the word maid. So many ppl changed it to house cleaner. That’s not a title now, it’s what they do.
So stupid!
I use sweet onions and never cry.
Lots of times they say sweet but aren't,(one of my pet peeves} only "true" Sweet, are Vidalias!
Happened upon this video...watched when I saw you started with onions that you allowed to cook for 45 min. (How considerate! ) now I’m hooked on the rest. Good cooking! Thank you for sing, liked & subscribed.
I made this and it is fantastic...nothing easier than onion soup...thanks!
When cutting an onion ..open your mouth for onion spray to enter instead of entering your eyes making you cry ...it works !
Loved your video, I’m getting ready to make this for my daughter! B’day request! 🙂
how much chicken stock? thanx!
thank you sir ...you made my day ..now I will start cocking onion soup with confidence...CHEERS
Thanks! I love French Onion soup!
This is my all time favorite soup! Thank you for doing this and making it not so intimidating! I cant wait to try it. Liked and subscribed and excited to see what else you can help me make for my family! Oodles of Thanks !
Looks great! He uses cognac - did you use that? I always heard dry white wine Pino Grigio, etc.
I love 💘 me some French Onion Soup❤❤❤❤❤❤
the "flip it down" maneuver is the all time best advice, to keep all your digits in place, ever given!! Particularly when cutting any round-ish vegetable that starts to run our of thickness near the end!! Nice looking soup too!!
Very good onionsoup thanks
Hi bro
That onion soup was awsome.
Goingto.make it.
Thanks for sharing .😘👍💗
Tip: after taking the skin off the onion rinse the onion in cold water and then cut; no more tears...love this recipe😋
never rinse an onion, shitty tip buddy , i never cry , you must be a one of those softies. its okay, but never rinse an onion, you will remove all the goodness Princess, hehehe,
@@zoltanvacsi5135. N
I make smaller, spoon size onion slices. Less messy eating it that way. And I chop the bread
into spoon size croutons, then I add the cheese on top. So much easier to eat this way.
Perfect! I do like to use brandy in mine and a rich beef base with provolone on top. Yummy! Will take the chill right out of your bones on a cold winter day.
I’ll have my onion soup non-puréed. Thank you.
Thank you, looks fabulous, WalMart makes a good organic bone broth,it has more flavor than the chicken stock one,I will definitely be trying your version.
Looks yummy wish I had some right now 😋
Over the years I’ve picked up a few cooking pointers that have helped. To avoid tearing up while cutting up onions, it’s pretty simple. You breathe through your mouth, not your nose. It works! If that doesn’t appeal to you a very old cookbook said to hold a piece of bread in your mouth which absorbs the onion vapors.
In another YT video a commenter said to cut the onions in a lengthwise fashion instead of into rounds (across the equator). It keeps the onion cells intact and gives a better product. I’ve never heard that before but will try it along with few drops of tomato paste. Yumm!
I add a little bit of brown sugar to my onions. It gives you the brown caramelization. I also use salted butter instead of oil. Adding tomato paste is a no no. My kids use sunglasses when cutting onions. Protects the eyes!
Why no tomato paste, please explain why, I'm interested in what it does to the soup.
Jenn W I thought sunglasses protected from UV radiation, not airborne pathogens and asymmetric weapons.
@@MargaretMargaretMargaret IKR. That small amount isn't going to make a damn bit of difference either way, so I'd definitely add it, if not partially for the coloration. I guess the "no no" commenter has some tomato issues. Whatever...