Exactly the way we make it. But we took it step further, we made a double batch and canned it in pint jars, along with 2 other type of soups , so all thru the winter we can soup any day Life is good 😊
First time I ever made French onion soup, I was amazed at the transformation of the onions and how sweet they became. I like adding a big handful of cheese on the bottom and on the crouton. I just love me that melty goodness! I need to make this again soon. I even bought some of those "special" bowls and they were worth it!
Not sure how this came across my feed but this made me so happy!!! Like so so refreshing from the types of cooking videos I normally see, thank you UA-cam gods for sharing this lovely channel with me ❤
@@hilarybareiss4646 I’d like to thank The UA-cam Algorithm for for adding this to Hilary’s feed. Without you Mr Algorithm, I would not have had this view and this comment. Seriously, thanks for watching and the kind words Hilary. (End UA-cam Play Button Awards Acceptance Speech) Cook, Eat, Repeat.
Secrets: 1) Caramelize onions for a really long time (3.5 hrs), 2) Toast bread (1 side face down in soup), 3) Add a lot of cheese. I like to add bits of toasted bread and a little cheese into empty bowl before adding broth, I also like to drape cheese over lip of bowl so that cheese remains stuck to sides of bowl when eaten. Thanks!
For the first time in my life I decided to properly caramelize onions in butter and it was one of the most "luxurious" tasting things I have experienced. My god I never knew onions could turn into that. It's pure savory, buttery, caramely bliss. I could totally see why people put it in grilled cheese or burgers. It's just such an amazing flavor that I think is honestly rare in everyday restaurants and meals. I could eat a bowl of it by itself and be happy.
I worked at a subway many years ago and had to do the daily prep work of slicing all the veggies. Put the onions in the freezer for 15-20 minutes and it significantly reduces the burn when slicing, not enough to freeze them but just to cool them
Imo most people don't get carmelizing the onions wrong, they don't use that same time they're doing that to roast the oxtails and soup bones which make the stock a good one in which to put those onions.
They don’t sting nearly as much if you chill them before slicing. I learned this from thinly slicing onions using a mandolin to make pickled onions from leftover dill pickle brine.
Hey Frank, thank you for the chilled onion tip, makes sense. I also wanted to pass on a trick my Mamaw used, chew on a nice round toothpick while you chop. Sounds insane but it actually works pretty good, can’t tell you why, but never question Mamaw. The key is to remember the toothpick before you start chopping. BTW, the whole pickled onion thing is just pretty awesome.
@ I like Vita brand pickled herring. They call their brine wine sauce but it tastes like sweetened vinegar. I strain it to make a sweeter version of pickled onions. I’m not sure what else is it, but it has a bit of spiciness.
We keep pickle brines from different pickles….freezes well for when you need it. We freeze olive brine for when it’s extra dirty martini time! Cook. Eat. Repeat.
@@LittleKitchenBigFoodExcellent idea on the olive juice. I usually buy Best Maid pickle juice by the gallon from Amazon. It has a bunch of uses. Bloody Mary’s, Pickle Back for whiskey, and sometimes I use a little as a moisturizing spray when I’m smoking pork ribs.
@ Anything that keeps the fumes out of your eyes is fine. I just happen to use snowboard goggles as that’s what I had handy and it worked perfectly, so that’s what I still use to this day. Hopefully this helps!
It’s hit and miss with me and onions making me cry. Depends on the onion I suppose. I have heard that having a bowl of water nearby and dunking your onion in water before slicing is supposed to help…but have not tested this “theory” yet. Please let me know how it turns out. Love hearing when someone tries something from our videos. Enjoy it! Cook. Eat. Repeat.
Is no secret to not crying just start cutting and your eyes adjust to the onions. After doing it everyday you still will cry but you recover faster and cut onions faster.
I thought I was cutting them pretty quick. Could be faster for sure but when the tears come, chopping blind risks loosing a digit. lol. Cook. Eat. Repeat.
The secret to a great onion soup is how you slice the onions. They taste different when you slice them differently. I do some sliced thin some sliced thick some diced and some chunky. It all adds to the flavor.
1. Low production value 2. Small kitchen 3. American accent (forgive me, it just doesn't instill confidence.) Then BOOM. He hits us with properly caramelised onion and even gets the brown bits. 10 out of 10. Take a fucking bow, Sir.
In this instance, you can see when I’m chopping the onions, in the background are the boxed chicken and beef stocks we used for this. Making stock is also something we do and is a video I need to make/remake.
Unfortunately it’s just takes that long. If I had a pressure cooker I’d experiment with that to speed up the initial part of the cook. Perhaps an initial microwaving of the onions until steamy would also help. It’s worth the wait for those of us that have the time (those retired/unemployed/house husbands). Thanks for watching brother. Cook, Eat, Repeat!
As a former chef, this was 100% on point! I worked at a French restaurant for about 4 yrs. This is exactly how u make it! Good job.
Thanks Raymond….the validation from someone from the profession gets me right in the feels…..thank you sir. Cook. Eat. Repeat.
Simple and very good! 🎉
I enjoyed this, thank you!
No…thank you for watching. So glad you enjoyed it. Perhaps you will make it? Cook. Eat. Repeat.
Exactly the way we make it. But we took it step further, we made a double batch and canned it in pint jars, along with 2 other type of soups , so all thru the winter we can soup any day
Life is good 😊
I think that’s a great idea….its not like onions are expensive….just need to double the size of the cooking vessel. Cook. Eat. Repeat.
First time I ever made French onion soup, I was amazed at the transformation of the onions and how sweet they became. I like adding a big handful of cheese on the bottom and on the crouton. I just love me that melty goodness! I need to make this again soon. I even bought some of those "special" bowls and they were worth it!
Love to hear it. Yeah we need to get the bowls too. Cook eat. Repeat!!!
You gotta have the right bowls!
So true
Not sure how this came across my feed but this made me so happy!!! Like so so refreshing from the types of cooking videos I normally see, thank you UA-cam gods for sharing this lovely channel with me ❤
@@hilarybareiss4646 I’d like to thank The UA-cam Algorithm for for adding this to Hilary’s feed. Without you Mr Algorithm, I would not have had this view and this comment. Seriously, thanks for watching and the kind words Hilary. (End UA-cam Play Button Awards Acceptance Speech)
Cook, Eat, Repeat.
Secrets: 1) Caramelize onions for a really long time (3.5 hrs), 2) Toast bread (1 side face down in soup), 3) Add a lot of cheese. I like to add bits of toasted bread and a little cheese into empty bowl before adding broth, I also like to drape cheese over lip of bowl so that cheese remains stuck to sides of bowl when eaten. Thanks!
Sounds perfect!
Finally someone saying the true time it takes!! Love it man !
Wish it didn’t take so long but to do it right, it takes time. I tell people all the time Good Food Takes Time. Cook. Eat. Repeat.
This is awesome 😎
Thank you so much for your kind words. We try to publish good food content as frequently as possible. Cook. Eat. Repeat.
For the first time in my life I decided to properly caramelize onions in butter and it was one of the most "luxurious" tasting things I have experienced.
My god I never knew onions could turn into that. It's pure savory, buttery, caramely bliss. I could totally see why people put it in grilled cheese or burgers. It's just such an amazing flavor that I think is honestly rare in everyday restaurants and meals.
I could eat a bowl of it by itself and be happy.
Takes a long time to do right but when done right….life changing. Cook. Eat. Repeat.
I realize you did use some sherry. However, i also add a splash of brandy near the end. Just another elevation. Your soup is very tasty looking❤
Brandy works for sure…..maybe even a nice whiskey if that’s all someone has. Thanks for watching. Cook. Eat. Repeat!
I worked at a subway many years ago and had to do the daily prep work of slicing all the veggies. Put the onions in the freezer for 15-20 minutes and it significantly reduces the burn when slicing, not enough to freeze them but just to cool them
That’s a trick I will try!
Great minds think alike. I just posted a comment on this idea.
@ freeze the onion for how long….im still crying over here. :)
Imo most people don't get carmelizing the onions wrong, they don't use that same time they're doing that to roast the oxtails and soup bones which make the stock a good one in which to put those onions.
They don’t sting nearly as much if you chill them before slicing. I learned this from thinly slicing onions using a mandolin to make pickled onions from leftover dill pickle brine.
Hey Frank, thank you for the chilled onion tip, makes sense. I also wanted to pass on a trick my Mamaw used, chew on a nice round toothpick while you chop. Sounds insane but it actually works pretty good, can’t tell you why, but never question Mamaw. The key is to remember the toothpick before you start chopping. BTW, the whole pickled onion thing is just pretty awesome.
@
I like Vita brand pickled herring. They call their brine wine sauce but it tastes like sweetened vinegar. I strain it to make a sweeter version of pickled onions. I’m not sure what else is it, but it has a bit of spiciness.
We keep pickle brines from different pickles….freezes well for when you need it. We freeze olive brine for when it’s extra dirty martini time! Cook. Eat. Repeat.
@@LittleKitchenBigFoodExcellent idea on the olive juice. I usually buy Best Maid pickle juice by the gallon from Amazon. It has a bunch of uses. Bloody Mary’s, Pickle Back for whiskey, and sometimes I use a little as a moisturizing spray when I’m smoking pork ribs.
As I read this I thought you were going to say you use it as moisturizer….missed the ribs part at first. lol.
❤
I wanted to forget they were onions at the end. But I'not french either did it. Thanks for sharing.
I’m the farthest from French but figuring I did cuss at the onions…excuse my French. Cook. Eat. Repeat!
Adding chicken stock to the beef is a game changer.
Especially for us vegans. Not going to happen.
@Dean-t9g vegetable stock would work as well or even mushroom stock.
I wear snowboard goggles and never shed a tear.
@@christophermitchell7925 I guess I could wear swimming goggles….or a welding helmet? :)
@ Anything that keeps the fumes out of your eyes is fine. I just happen to use snowboard goggles as that’s what I had handy and it worked perfectly, so that’s what I still use to this day. Hopefully this helps!
Onions never make me cry, never have: I know, lucky me.
I’m looking forward to trying this recipe tonight.
It’s hit and miss with me and onions making me cry. Depends on the onion I suppose. I have heard that having a bowl of water nearby and dunking your onion in water before slicing is supposed to help…but have not tested this “theory” yet. Please let me know how it turns out. Love hearing when someone tries something from our videos. Enjoy it! Cook. Eat. Repeat.
You clearly never come across a mean onion
Lol
Same here -- I slice them with no tears at all.
Something that may help next time hold a slice of bread in your mouth as you cut the onions, helps with the tears.
I have heard this and tried this before….i just ended up with wet bread from saliva and tears. lol. Cook. Eat. Repeat.
Is no secret to not crying just start cutting and your eyes adjust to the onions. After doing it everyday you still will cry but you recover faster and cut onions faster.
I thought I was cutting them pretty quick. Could be faster for sure but when the tears come, chopping blind risks loosing a digit. lol. Cook. Eat. Repeat.
The secret to a great onion soup is how you slice the onions. They taste different when you slice them differently. I do some sliced thin some sliced thick some diced and some chunky. It all adds to the flavor.
It will definitely add to mouth feel for sure.
🤤 I always want to eat this but for the cheese …. ☠️
You can hear your arteries slam shut with every bite…..and lactose medicine is your friend. So good. Cook. Eat. Repeat.
Put a little bit of celery root in your stock to turn it up a notch
Great idea!
🧅🧅🧀🧈🧂🍞🌿Wow , great video 🧅You make it simple and easy to prepare this delicious onion soup 🧅Thank you 🧅🧅
@@RetiredSchoolCook it’s one long cook for sure…but so easy….just takes 8 or so hours.
1. Low production value
2. Small kitchen
3. American accent (forgive me, it just doesn't instill confidence.)
Then BOOM. He hits us with properly caramelised onion and even gets the brown bits.
10 out of 10. Take a fucking bow, Sir.
Thank you sir (Fucking Bow font not available). Cook. Eat. Repeat.
Is there a written recipe? Particularly interested in how the stocks are made. Thank you!
You don't need a written recipe. If you know what a stock is, you know how a stock is made.
In this instance, you can see when I’m chopping the onions, in the background are the boxed chicken and beef stocks we used for this. Making stock is also something we do and is a video I need to make/remake.
Fuckin onions 😂😂
@@agentvenom8692 they were killing me. I think I won the battle. Cook. Eat. Repeat.
Very cool, my friend but I think I would go INSANE if it took me a whole day to cook one meal. I'm way too impatient for that noise! :)
Unfortunately it’s just takes that long. If I had a pressure cooker I’d experiment with that to speed up the initial part of the cook. Perhaps an initial microwaving of the onions until steamy would also help. It’s worth the wait for those of us that have the time (those retired/unemployed/house husbands). Thanks for watching brother. Cook, Eat, Repeat!
That's why IMO it's a luxury item. If someone makes you caramelized onions they care about you.
@@hhjhj393 Onion soup was peasant food, historically. It's not luxury. You're just broken, addicted to impatience.
You're allowed to eat other things before it's done...
Unfortunately, it takes 3 to 4 hours to caramelize onions to perfection. But it is definitely worth it.
...Right, so that's french onion soup.
Where were the secrets?
@@Tvaikah secret 1. Take your time…low and slow,
Secret 2. Toast one side of your giant crouton
Secret 3. Grueyre cheese
3.5 hours with the onions. THAT'S the real secret! Any recipe that says it only takes an hour to caramelize onions is full of shit.
Agreed…and in all actuality, this took about 6 hours.