The Best Technique for Rich and Flavorful French Onion Soup- Kitchen Conundrums with Thomas Joseph
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- Опубліковано 15 січ 2018
- There’s nothing much more comforting than a bowl of good French onion soup. Join Thomas Joseph as he shows you how to avoid a watery, bland soup with undercooked onions, and creates a rich and super flavorful dish that’s cooked to perfection.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Best recipe for French onion soup. Homemade beef bone broth makes all the difference in the world. I did notice the flour incorporates better if you add it to the onions and cook for a minute, before adding liquid.
My Mom makes an awesome French onion soup... She makes her own stock with beef short ribs... Then, she shreds the beef into the onion soup... Really hearty and flavorful... I know she doesn't cook her onions that long, but the soup is still to die for... I'm going to tell her about the long onion cooking method... Bet that would kick it up another notch...
JS Krawz that sounds amazing!!! Mind sharing the recipe?
Technically she doesn’t make her own stock, she makes her own broth.
That sounds delicious.
Ok
I love this guy more than everyone else in this channel :)
I love him more!
Hard for me to watch feminine males
Thank you Thomas, great video. I like the new music. Always learn from you.
Thank You ! I needed this recipe explained !
Forever wanting Thomas Joseph to have his own channel.. I would sub in a heart beat!
French Onion should never be rushed or just tossed together in a pot and left to boil to death. This soup is a classic; and deserves attention to detail, and proper technique. I think a lot of people fear overcooking onions or burning them. Allowing them to cook down on a Low heat setting will reap their reward in the end. Don't leave them unattended, stir every few minutes, and monitor the color as time passes. It's really not that hard. Patience will be rewarded.
Serve this with a nice Monte Cristo sandwich and we're talking!
This is truly awesome!! Thank you so much for this recipe XD
Yum! Thanks, I will be trying this soon!
Well done, I'm making this for dinner tonight. Thank you for sharing.
Looks great
Excellent. My favorite soup. 😚
Will try this soon..
French onion soup is the best, good tips!
Thanks!
Onion soup with garlic bread is great on a cold day 😋
simple.. love it :)
Thanks Thomas, awesom video! Love your tips on these kitchen cono drums-- Very informative. I was wondering if you guys could give us a tutorial on Buddha bowls? Thanks again.
Thomas Joseph, you keep turning up in my recommendations. Your videos are great. Since I have watched several I'll sub. Besides I need to learn to make french onion soup.
Caskas he needs his own channel...without Martha.
This is a good soup!
I really enjoy all the video with that guy, as someone who spend a lot of time in the kitchen, the video are really well done and explained :)
As always two thumbs up!
Martha Stewart is the best chef of Everyday food! 😍😄😊
God, that looks great!
I really had to convince myself that Thomas Joseph was gonna rock it, as usual, to resist stopping the video in the beginning. That buzzing sound is so annoying!
Recipe was great as usual.
Please address the sound issue
I want those soup bowls !!
Some of you seem mad at the Chef for the way the video is shot and produced. The chef is not the one shooting or editing these vids. There is an entire staff working to make these vids. This is a Martha Stewart production. Besides, the video is pretty clear an thorough if you ask me.
Very handsome chef cooking very tasty onion soup!
Yay thanks for teaching me an awesome French Onion soup recipe Thomas! Now you can teach me your tried and true French Kissing technique 😘😗😙😚
6:25 - "needs a little bit more salt" - (adds a crap ton of salt)
Mark Anthony was not really that much considering the size of the pot and the fact he is not adding table salt.
I THOUGHT THAT WAS FREAKING HILARIOUS TOO!!!
Mark Anthony boy likes it salty
Literally me
That wasn't a lot of salt you dirty jabroni.
lea and perrins worcestershire is a must IMHO
DocClark340 👍
If you've got the time, to thicken, toast or fry your flour in another pan, add a little of the soup, make sure it's an evenly mixed slurry, and add it back to the main pot. Nicer than raw flour, easier to make sure there are no lumps.
I noticed him tossing that flour into the soup... why he didn't add it to the fats with the onions and cook it out, then add the stock to it to make a little roux... Tossing that flour raw into the soup seemed strange coming from a chef.
Or just make a beurre manié, kneading equal amounts of butter and flour before adding to prevent lumps.
And for a gluten-free option, a _fond lie_ which is obtained by adding cornstarch to stock.
Simmering it gets rid of the raw flour flavor
I add the flour to the cooked onions, make sure it’s fully incorporated and then move on to adding liquids.
Hi - thanks for all your excellent videos - can you do one on how to make the beef stock that you're using here? I tried to make stock with beef bones but it didn't taste very good - Thanks!
Replace the cherry wine with a good dark beer. I
A lot of restaurants here in Quebec do it with black beer from local breweries and it's great!
If you use a slice of cheese underneath your shredded cheese ( the restaurant I work at uses a swiss slice and shredded mozzarella) It'll give you an almost entire layer of cheese on top instead of burning your bread on the outside like that
What a cute chef :3
I was trained to cook the onions in an oven for 4-5 hours until they properly caramelize. Seems like this is a quick work-around, but it's not going to give the same taste as a slow-cooked traditional French onion soup. When I worked as a chef we would put the onions on in two batches- one at 7am for lunch and one at 1pm for dinner service.
Doug Zbikowski can you provide more details on how to do this? I’m assuming sliced onions drizzled with oil? What temp for the oven?
@@Yesim730 It was Spanish onions (don't use sweet- they're flavorless in soup). You melted butter in a dutch oven, quartered the onions, then added a pinch of salt, pepper, and some sprigs of thyme and a couple of bay leaves. We would bake it at 325 for 2-3 hours until the onions were very dark brown (there's a certain smell you get used to that tells you when they're ready). After that, we would deglaze the pan with sherry--an essential flavor! We then added beef consume to create the soup. Top with top-notch Gruyere cheese and bake in a ramekin until the cheese starts to carmelize. In a pinch you could use Swiss or even Muenster cheese, but Gruyere is traditional. We would make our own croutons out of day-old baguettes baked with olive oil and thyme.
I never actually wrote down a recipe because I "just do it" :D If you look up 'traditional French onion soup' it should guide you in the right direction. Avoid recipes that say "add sugar" as they're not using good technique to get the flavor from the onions.
Typo on the title. But great video...looks delicious.
The host is a fine example of humanity.
In France beef stock is not always used. Sometime they use chicken stock and sometimes a vegetable stock. I’d say this is the American version.
Add that flour BEFORE the beef stock and let that raw flour flavor to cook off a bit. It will prevent lumps as well. Otherwise, this is a wonderful and straight forward demonstration.
Herbs and flour before stock
Antoine Braid ...Don’t need the flour.
how do you make your beef stock?
Thomas, you are just a light in my life--a superior human being!
Many tks Thomas but I like Tom Sparks remarks below.Nice Video.
I've found using the onion skins and ends with one stalk of celery, to prepare the stock makes for an intense and vegan French onion soup !
I make a mushroom broth from dried assorted mushrooms; it provides a “meatyness” that even my carnivore family members enjoy
Wow, I'll try it.
Vegan onion soup is NOT French Onion soup
Do you have any videos on different kinds of cheeses?
Love it! But I need an alternate for the Sherri wine. Thanks a million😁
Sherry vinegar, but not as much. Maybe a few drops in each bowl before adding the croutons and cheese.
You can just leave out the sherry. I don't use any wine in my recipe and it tastes great!
Can you use white wine, even if you're using beef stock?
Can one use a toaster oven for the bread and cheese?
Wouldn’t it be better to add the flour before the liquid? Cook out the rough flavour? (Not a criticism, loved the video!)
Not only that, but it would prevent the flour from lumping as well.
Robert Alessi ...Don’t even need the flour.
@@phillipsmom6252 And neither does it need sugar. And the sherry was added way to soon. Usually you add sherry or vinegar after its done cooking & taste to see if you need to balance out the richness with a bit of acidity. Just like in goulash, onions serve as a binder in this soup as well.
CUTE chef :)
can you please do a kitchen conundrums video on cooking with mushrooms?
tbh i always cook the onions in the oven and then transfer them into the pot after, because i'm scared they'll get burnt otherwise - and it also gives me time to make the stock with the same pot, so i don't have a ton of washing up to do afterwards.
I'd add the flour before the liquids and cook it for a couple of minutes, like making a roux.
tonkaslim ...Don’t even need the flour
Thomas, I love you, keep going -- you're getting the camera, deleting unnecessary steps. My comment here is, and what I've always learned in working in restaurants and making this classic soup, is, add your flour, cook off, then the alcohol before the stock. Fat, thickener/ roux; then, alcohol, then stock. Am I wrong?
Martin Daynorowicz I do the same and haven’t worked in a restaurant. Every time I service this soup to family and friends they tell me it’s the best version they’ve ever had.
Senond time in all the series that he tries something
Y far one of the best soups ever in my opinion 😆💯👏👐😍💙 #KitchenCunundruns
I can't believe you didn't get an overhead shot showing how much the onions had reduced. smh
I think you'll survive.
Says "most people don't cook their onions enough"; never shows what "enough" looks like. But, hey, we get to see his face a lot, and THAT'S the most important part of cooking instruction.
@@mrivers6068 he showed you the color and texture of the onions on the spoon. i'm guessing you missed that.
Always cook Oinons with a pinch of Salt helping to get them dehydrated.
😋😋😋
What other wine can you use in French onion soup?
How do you prepare beef stock?
How do you make a homemade beef stock
Where can I get that apron ?
#KitchenConundrum What's a better way of making Jollof or Mexican Red Rice?
You should be using cognac instead of sherry. It is much more traditional.
Cognac is SO expensive, would brandy be an acceptable substitute?
Julia Child's choice for French Onion Soup was Vermouth.
🌺
#Everyday Food Can you make some Beignets?
I’m going to make this. Think I’ll search on UA-cam for a homemade beef broth recipe.
Mix the cheese, always a good idea.
What can I use if I don't have Sherry? Also, If its just me at home can I refrigerate the other crock to bake the next day? (I cut the recipe in half to just make 2 portions)
Bonnie Dedrick use wine and / or cognac instead of sherry. I would spoon the soup into the bowl and add the bread plus cheese when you’re ready to eat it. No need to spoon into the small bowls before hand.
I slowly cook the onions down for about 45 minutes. I can't get that nice brown color on my onions that you do. The flavor of the soup is fine but I wish I could get that brown color. What do I do?
Jospeh
Mmmmmm....
temperatur and thyme is key
Secret Onion, Secret Broth, Secret Dry Sherry + Lots of Salt and Pepper = Flavorful Onion Soup
Kitchen Conundrums, please help! Good lunch meat is so expensive...Turkey breast is anywhere from $10 per pound up to $15 per pound. Roast beef is anywhere from $13 per pound to $18 per pound. I refuse to buy pre packaged or mass produced lunch meat. I don't want any of those preservatives in my food. I do support local business that makes wonderful homemade no preservatives all natural lunch meat, but it is expensive. How do I make my own lunch meat at home? Turkey, roast beef, and ham. As always, great video Thomas! I'm looking forward to making that french onion soup soon.
You can make any of those meats for meals and buy enough to have leftovers. They are easier to slice thinly when cold so refrigerate the leftovers overnight, then thinly slice them and store in zipper bags.
#kitcheconundrums difference between broth and stock
In France, my soup was topped with croutons, not slice from a baguette
Please I have a question for you if am Muslim and I can't use wine what can I to make my French onion soup
Mike French onion soup always seems to get more on the sweet side. I make my own stock, I don’t add sugar, wine or use sweet onions. How can I Make it less sweet
Could it be from adding carrots to my stock?
I would think not as carrots are full of sugar.
Balsamico , a little vinegar goes a long way .
the new intro music is not as good as the original one, just saying
Where can I buy a "Thomas Joseph" pencil to keep behind my ear?!
Gerry Warwick ...Walmart
Why do I feel like they have done French onion soup in the past?
Daredevil cooks now wow
Take a shot every time he says onion.
Did he use dry or sweet sherry?
Thomas Ciesla dry...the recipe is linked as well for reference.
It was probably hard for him to make the bad onion soup lol
Watch Jaques Peppin if you need to learn French onion soup.
Great living in a country where finding a broiler in store is a non-existent situation
Agusontoro you should have a broil setting on your oven
a blow-torch would do the trick aswell
Please bring the crispy chicken thighs video back :( I didn't get to watch it before it went away.
my chicken thighs are soggy. please help!
Until they do, bake them on a rack so that the air circulates around them (or anything you are baking).
See the channel *StoveTopKisses* for THE best fried chicken recipe you’ll ever make! Pancake batter! Thats what makes the difference!!!
Hmmm.... No sweet onions but we should add sugar? Point not taken
But very simple and easy recipe
What if u don’t have oven safe bowls
Lightning Mccoy thrift shops always have these little crock bowls on the shelves.
If the croutons were toasted just one side and put them toasted side down over the soup, they wouldn't have been burnt after melting the cheese.
Is there another approach to take if I don't want to use alcohol?
So don't add the cherry, it's just a nice touch, but in no way mandatory
The Sherry is not necessary just ads some flavour. But why do you not want to use it? The alcohol evaporates during the cooking process so there is no alcohol in the soup in the end
Add a few drops of sherry vinagar or red wine vinegar to each bowl before adding croutons and cheese
Equal amounts of white vinegar and chicken broth. Works very well. Or just Apple Cider. Replace quarter of the measurement with water tho.
DonSchokie
No idea why OP specifically doesn't, but there are various reasons people might not want to use alcohol ranging from inability to metabolize it, to allergies, to personal or religious avoidance, etc.
Also it won't entirely evaporate- most of it will, but generally speaking most people aren't going to cook it for long enough at a high enough temp to completely evaporate all of the alcohol content.
Onion soup is originally made by workers in the mines, so basically it is destinate to the poor class of the French society,... Nowadays, it is taken to a whole new level...
Sugar is a wives tale, you don't need it unless you like the soup to taste sweet. Salt helps the water leave the onions faster.
Also, deglaze with sherry not just a boozy addition? And no bay leaves?
Sophie Sampson if you don't want sugar
you'll have to leave the onions to caramelize for 4 hours
Rub those croutons with a garlic clove when they come out, and you will thank me.
Actually, the way you slice the onion does matter . Cutting across the onion cells will produce a stronger onion flavor which is actually not desirable in this dish. Lastly, under no condition should you ever add raw flour to soup. No classic onion soup recipe uses flour and if you insist on using flour for some insane reason at least add it to the rendered onions to cook the raw flour flavor out and to avoid clumping.
Agreed no flour .
Can you make some Beignets?