Hi Adam. We're heading into winter in the land down under and last winter I made your French onion soup and it was amazeballs. Will be doing it again this winter. Love your style of cooking, is honest and real and proper :)
I've seen many so-called French onion soups, where the chef puts fresh onions into beef broth and let it cook for an hour. Then add mozzarella or provolone cheese and then croutons to it and call it French onion soup. That is not the authentic French onion soup recipe! This is my first search for French onion soup and it looks wonderful. I'll will be making your French onion soup recipe. Thank you for sharing.
Cheers Brian. It's a very simple soup, but it requires a lot of time and some knowledge to get it right. A 'chef' shoving raw onions into a broth has no idea what they are doing.
Hi Adam. I am Making your French onion soup again this week. You are so right about spending the time to properly caramelize the onions. Hands down the only way to go! Cheers!
Man I've been cooking onions for 30 minutes and I'm like this ain't right...then iclicked your video in my search for answers and you are right at lol... Thnks
Hiya Adam, Im really really enjoying working my way through your videos and trying your recipes. This one looks a beauty. Thank you for making these videos and i hope you tube proves to be a successful venture for you. Im going through a really dreadful time in my life right now and anything that makes me remotely happy makes a massive difference to my day. Keep up the good work mate.👍
I watch a lot of cooking videos never comment bc they r horrible.. you r for real I love it I enjoyed every minute.. wish me luck I am going to try this ❤
Haha Your opinion about the kitchen chores, it makes me laugh. I am the same one washing the dishes every day nonstop. I am not only learning cooking, but also philosophy here., thanks😁
Adam you can use a sprinkle bicarb (1/4 tspn) in a tablespoon of water to change the PH of the onion and they break down faster and caramelize faster Trust me on this. I adore french onion soup and ive had many bad ones served to me over the years
@@bellafaith3978 it happens almost immediately it’s great for French onion soup and keeping ground meats juicy too look up on America’s test kitchen 👍🏼
I just love your videos. I’m afraid that you will have to come to my house to make this delicious soup as I just can’t be doing with onions at all. I can’t see a thing after peeling half of one onion. Sufferin suckatash. Loved the clips of you when you started out on you tube. Thank you for all of your hard work. Much appreciated.
Oh Adam I just made a bowl for my daughter she loves French onion and orders it all the time this is what she said .. this is better than any restaurant .. it’s the best I have ever had. thank u for sharing and making me a very happy momma ❤
Lmao thank you for saying this! I just watched a video with the recipe and he was like alright let’s add the Sherri to deglaze but the onions were still white with just a little brown and I was just sitting there like ????? really? That’s what you’re using? Your onions looked amazing!
Oooo, you know how much I love soup. This is definitely on my to do list. Slicing 1kg of onions won't be a problem, I bought a mandolin in a local charity shop, back when we were allowed to go in them - I have the top corner of my little finger missing to prove it - ouch!!! Another fantastic recipe well presented mate 👍🏻👍🏻😊
Nice one Trev. I have this fear of mandolins for that very reason. I still have the clip of when Rick Stein clipped his finger on one, burned into my mind 😭😂
I used to use premade store bought stock, then I went to using store bought concentrated stock but now I make my own from scratch. It's not hard at all and better in my opinion. I especially won't use the Knorr brand (even though MarcoPW recommends them!) as they have way too much sodium in them. I use Chef J P's method for making my stock and there is no sodium or any other seasoning in the stock other than the chicken and vegetables for the chicken stock, beef and vegetables for the beef stock and only vegetables for the vegetable stock. I buy chickens from a farmer when I can, or get them from the store in bulk when they are on sale and butcher them into breasts, drums, thighs and wings, then I use the bones to make my broth. I even roast one whole chicken with the bones to make the "Roasted Chicken Broth from Chef J-P.s video. The seasonings are only used when I'm actually cooking the food.
I really love watching you cook! You’re such a sweetheart! My grandsons name is Adam Garrett!!! I now have 2 grandsons with the same name. I have adopted you into the family! ❤️❤️❤️
Hi Adam I have a quick recipe for you garlic butter spaghetti pasta its my favourite. Cook the spaghetti pasta till its al dente melt butter in a pan chop finely garlic and chop fresh parsley put the garlic in the butter don't let it burn then put the pasta in the butter and garlic mix till all the pasta is coated in the butter and garlic serve the pasta on a plate and sprinkle some parmesan cheese and fresh parsley on the top and then get ready to eat the most best pasta dish you have ever eaten yum yum
Very good video again. Both informative and funny. I have been doing this soup for many years in a different way but I'll try it the super long way. Thanks !
my eyes are really gonna regret peeling all those onions...but gotta take the risk...and nice to see a chef honestly using those jellypots...if I could make my own stocks all week for sure I would, but who actually has time and room for that...those are really not all that bad at all...nice one Adam
Hi Adam, I’ve never made or eaten French Onion Soup....mainly because my kids hate onion and if ever I make sauces I have to zap the onions into pulp....but I fancy making your version as it looks so yummy....thanks for this....👍🧅🧅
@@Adam_Garratt I made onion soup tonight....it was bloody delicious......and yes I ate the lot as my lovely family just look gob-smacked at the thought of me eating such things... 🤣🤣🤣👍
FWIW - I am a massive fan of the "Better than Bouillon" brand of starter stock bases in a jar...a massive variety of stocks you can make from their bases. roasted beef, roast chicken, garlic/onion, chili, veg--and a few more cool flavors. Just mix with water. Check them out mate!
Adam Garratt : Live in a closed hotel because of Corona.... Would have to vaccinate to leave this country. Am no Guinea Pig looking for side effects. A vaccination has to be tested at least 10 to 20 YEARS, not several months. Plus we live PROVEN at least 60 years with this virus. Death rates are the same since many years (percentage as society grew). ALSO SAME IN 2019 + 2020. Hope people inform a little more and don't fear governments. We pay tax to have politicians and police to lock us up and in. Please all give it that a thought. Time is our most precious good. ⌛️ 😍
I’m watching this as I’m waiting for 12 lb!!! of onions to caramelise (making them for Christmas Eve). Yep, not friends. It’s been 1.5 hours and it only just softened but hasn’t started to brown yet. Yep, I’m only making this once a year 😅
Great video, I like some of your older "cringier" shows, and especially the opening music. Pretty well put together video, great recipe, keep this up and you will be on top of the UA-cam
If you get a small desk fan and have it blow across the onions while you are chopping there will be no tears. The guy next to you may be weeping like a girlie but you will be dry eyed and happy. I am speaking from lots of personal experience. Cheers.
See in normal situations I'd agree. Ever had had a store bought sandwich where you pick it up and it's inexplicably wet? Yeah that's not good. But this is good, because you're prepared for it 😂
Brilliant! And THANK YOU! Caramelizing onions takes two hours not 20 minutes. I'll have to try this. It looks so crispity-crunchity and cozy. 😋 Just what I need nowadays!
Burn a candle close to where you peel onions and there are no tears. I love to cook but I hated washing up so much that I moved a woman in .. problem solved. Going to give this a go it has been yonks since I ate French onion soup. Any chance of an Ox tail recipe ? thanks
Oh my god Adam... your sweet gentle baby face 4 years ago... I suppose the past couple years haven’t been great for most of us aye? I know I’ve aged a decade in 4 years myself. Also I love “an unreasonable amount of cheese.” That’s the only way to use cheese!
Brother, bless yeah ! what do you drink before filming This charming shit ??! :) it must be some Good stuff...joking, you rock ! cheers, have a good Wednesday tomorrow !
Ou la la mon dieu... Looks tres boneroonie mon amis, much love it and will have to make sure I don't rush it... Merci loads as always... French kisses MWAH...lol.. :-)
See this illustrates my love/hate with youtube cooking vids. I've learned so much about cooking here but i always feel I'm failing when my cooks take twice as long as that smug twat over on Kitchen Sanctuary. 😄
Get yourself some swimming goggles!!! I make it weekly! I love french onion soup. Pre caramelize your onions! Then make your broth. Low and slow!!!!!! I make it for 9 people. I use 10 large onions!! Large pot... LMAO... It is a soup I start at noon. Ready for dinner by 5pm. 30 minutes 🤣😂😅🤣😂🤣 Yeah ok, maybe canned soup, French onion dry soup mix? Not real French onion soup!! Also add a little more depth, try 2 to 3 cloves of BLACK garlic. 🥰❤
You are absolutely spot on with about many cooks talking about caramelising onions in 20 minutes. Can't be done. I also like when they say "Fry the onion for 3 or 4 minutes until golden brown" - yeah..... Ramsay, however, is not one of those liars. There's an episode of Kitchen Nightmares where at lunchtime a chef stupidly says he'll knock up some onion soup and Gordon tells him he's an 'effin idiot, says it's impossible and screams "I take 4 hours to caramelise my onions, you moron!!!". And of course, he probably does.
They’re still cringe
😂😂😂
Your content is GREAT Adam. The soup movie is great too!!! I agree with the LIES concept, thanks for taking the time. Comte for the win...
Be kind to the young you , he grew into the person you are. ❤️
I love the throwback old video. I liked the old intro myself but I can appreciate you wanting to refresh your brand.
Cheers fella 😉
Hi Adam. We're heading into winter in the land down under and last winter I made your French onion soup and it was amazeballs. Will be doing it again this winter. Love your style of cooking, is honest and real and proper :)
Yummy. Never regret things like old videos. When you know better you do better. But without seeing the old one i will still bet it was fantastic.
I have to agree with you regarding Knorr stock pots. The BEST commercial jelly stock pots ever!
Thanks for all the giggles!
I like your style! Love French onion soup ....
I've seen many so-called French onion soups, where the chef puts fresh onions into beef broth and let it cook for an hour. Then add mozzarella or provolone cheese and then croutons to it and call it French onion soup. That is not the authentic French onion soup recipe! This is my first search for French onion soup and it looks wonderful. I'll will be making your French onion soup recipe. Thank you for sharing.
Cheers Brian. It's a very simple soup, but it requires a lot of time and some knowledge to get it right. A 'chef' shoving raw onions into a broth has no idea what they are doing.
My favourite soup . Definitely lots of time for this soup but well worth it. Fab video x
Hi Adam. I am
Making your French onion soup again this week. You are so right about spending the time to properly caramelize the onions. Hands down the only way to go! Cheers!
It was sooooooo yummy!
Man I've been cooking onions for 30 minutes and I'm like this ain't right...then iclicked your video in my search for answers and you are right at lol... Thnks
Tears are easily wiped away.
A bad soup never.
So it pays to suffer.
Great recipe.
Thanks mate
And I've had some bad soups. You never forget 😂
Going to make that for my dad. Thanks!
Hiya Adam, Im really really enjoying working my way through your videos and trying your recipes. This one looks a beauty. Thank you for making these videos and i hope you tube proves to be a successful venture for you. Im going through a really dreadful time in my life right now and anything that makes me remotely happy makes a massive difference to my day. Keep up the good work mate.👍
Oh bless you mate, I hope there's better times ahead for you, but happy the videos are helping you.
I watch a lot of cooking videos never comment bc they r horrible.. you r for real I love it I enjoyed every minute.. wish me luck I am going to try this ❤
Thank you Coraline! And enjoy the soup, you can use whatever onions you like to get different flavours
There’s nothing wrong with the last video I loved it 😍
“Is it good content?”
It’s some of the best. 🍻
Keep at it! I have like a million dinners to make for friends after COVID. 🤩
😂😂. Thank you for the support my friend.
Awesome video Adam. Not every person starts a UA-cam channel perfect, trial and error my friend. Good to see you.
Cheers Russell mate
Your early videos aren't as cringy as mine lol. Great cook my brother
Haha cheers brother. 😂
Ooo I want that me. Thanks Adam. ❤. Aussie Bob 😊
Haha Your opinion about the kitchen chores, it makes me laugh. I am the same one washing the dishes every day nonstop. I am not only learning cooking, but also philosophy here., thanks😁
Haha you're welcome mate
Love your humour Adam..Thanks for recipe..❤️
Thank you 😊
Best video yet. Two rants for the price of none!
Hear Satan's bum crack is asking where his shout out is!
😂😂🔥
Adam you can use a sprinkle bicarb (1/4 tspn) in a tablespoon of water to change the PH of the onion and they break down faster and caramelize faster Trust me on this. I adore french onion soup and ive had many bad ones served to me over the years
Ooh I'll have to give that a go Aunty Brenda! ❤️
How long do the onions take to caramelize when you do this generally?
@@bellafaith3978 it happens almost immediately it’s great for French onion soup and keeping ground meats juicy too look up on America’s test kitchen 👍🏼
I just love your videos. I’m afraid that you will have to come to my house to make this delicious soup as I just can’t be doing with onions at all. I can’t see a thing after peeling half of one onion. Sufferin suckatash. Loved the clips of you when you started out on you tube. Thank you for all of your hard work. Much appreciated.
Thank you! Yep, onions are a nightmare 😂
Parece deliciosa,preciso fazer esta sopa
I love it ❤❤ had the best one ever in America 👍🏻 dripping in cheese and generous with the croutons , I was lovely .
Ok Adam I made my soup just like u did and whoop whoop it was fantastic ty ty ty
Great to hear Coraline! X
Oh Adam I just made a bowl for my daughter she loves French onion and orders it all the time this is what she said ..
this is better than any restaurant .. it’s the best I have ever had.
thank u for sharing and making me a very happy momma ❤
Thanks Adam been wanting to make this for ages will give it a go this week.
Nice one Rob. It's a pleasure
That looked so good banger of a vlog Adam well done xx
Thank you Helen! ❤️
Lmao thank you for saying this! I just watched a video with the recipe and he was like alright let’s add the Sherri to deglaze but the onions were still white with just a little brown and I was just sitting there like ????? really? That’s what you’re using? Your onions looked amazing!
Lying ba*tards aren't they! 🤣
Oooo, you know how much I love soup. This is definitely on my to do list. Slicing 1kg of onions won't be a problem, I bought a mandolin in a local charity shop, back when we were allowed to go in them - I have the top corner of my little finger missing to prove it - ouch!!!
Another fantastic recipe well presented mate 👍🏻👍🏻😊
Nice one Trev. I have this fear of mandolins for that very reason. I still have the clip of when Rick Stein clipped his finger on one, burned into my mind 😭😂
That looks amazing!!!!
Great info Adam and I will try it. You should be on food on demand
This is the best I made it and my daughter keeps asking for it again.. the best I ever had
That's good to hear 😊
I used to use premade store bought stock, then I went to using store bought concentrated stock but now I make my own from scratch. It's not hard at all and better in my opinion. I especially won't use the Knorr brand (even though MarcoPW recommends them!) as they have way too much sodium in them. I use Chef J P's method for making my stock and there is no sodium or any other seasoning in the stock other than the chicken and vegetables for the chicken stock, beef and vegetables for the beef stock and only vegetables for the vegetable stock. I buy chickens from a farmer when I can, or get them from the store in bulk when they are on sale and butcher them into breasts, drums, thighs and wings, then I use the bones to make my broth. I even roast one whole chicken with the bones to make the "Roasted Chicken Broth from Chef J-P.s video. The seasonings are only used when I'm actually cooking the food.
Looks bloody lovely!
I really love watching you cook! You’re such a sweetheart! My grandsons name is Adam Garrett!!! I now have 2 grandsons with the same name. I have adopted you into the family! ❤️❤️❤️
Oh wow what a coincidence! I'll happily be adopted 😂
@@Adam_Garratt ❤️❤️❤️
I'm making this one on Wednesday. Cheers Adam, it looks so good.
Hope you enjoy it buddy
yep ive always thought that good point with times !
Adding water is a good way to caramelising onlons quicker. Definitely worked at my Easter BBQ for the family last week.
Hi Adam I have a quick recipe for you garlic butter spaghetti pasta its my favourite. Cook the spaghetti pasta till its al dente melt butter in a pan chop finely garlic and chop fresh parsley put the garlic in the butter don't let it burn then put the pasta in the butter and garlic mix till all the pasta is coated in the butter and garlic serve the pasta on a plate and sprinkle some parmesan cheese and fresh parsley on the top and then get ready to eat the most best pasta dish you have ever eaten yum yum
I make something similar. It's amazing isn't it, so simple yet so good. Cheers brother
Delicious😊
Very good video again. Both informative and funny. I have been doing this soup for many years in a different way but I'll try it the super long way. Thanks !
Cheers bud!
Spot on I’m working from home at the moment so 2 hours cooking onions isn’t much of a problem 👍👍👍
That's good thing about being at home a lot I guess. Hope you are well mate
Adam Garratt yer good just watching Masterchef Do you not fancy a go on that !!!!!
my eyes are really gonna regret peeling all those onions...but gotta take the risk...and nice to see a chef honestly using those jellypots...if I could make my own stocks all week for sure I would, but who actually has time and room for that...those are really not all that bad at all...nice one Adam
They a great in a pinch. Cheers bud
Great looking dish Adam
Bet that was super tasty
I ate the whole thing in 2 days 😂. So good
I love onions and this soup looks amazing ! I have always wanted to try this so thanks for the tips! Xx
You're welcome Marie 😚
Hi Adam, I’ve never made or eaten French Onion Soup....mainly because my kids hate onion and if ever I make sauces I have to zap the onions into pulp....but I fancy making your version as it looks so yummy....thanks for this....👍🧅🧅
Just eat it all yourself. 😉😂
@@Adam_Garratt I made onion soup tonight....it was bloody delicious......and yes I ate the lot as my lovely family just look gob-smacked at the thought of me eating such things...
🤣🤣🤣👍
@@myles7522 let them look at you strange, you're eating the good stuff 😂. Glad you enjoyed it pal
Hi Adam. I love a good onion soup. And leftovers is great after a long day.
This soip was gone in 2 days. So good
Yes! 💙 👍🏻
Brilliant!
Cheers Garry!
Love all your work and the cat!
The BBC cocking website, Jamie and Gordon can go and do one as far as I’m concerned!
Keep up the great work!
Great video Adam looking forward to giving this one ago Stay classy!
Cheers Kevin!
We can't get those little knorr stock pots in the U.S. I have to use Amazon to purchase them from the U.K. 😢
Sounds yummy!
It was gooooood
Fantastic mate, you nailed the original recipe. Just open the bedroom window for safety reasons.
Cheers
Explosive farts incoming! 😂💣
How am I only the 500th person to like this?! SUBSCRIBED!!!!
Welcome Shaneta and thank you ❤️
Hi Adam, my name is John and I think you are amazing x
Thank you pal
Nice advice on the onions needing slow "caremalization" (after the great Chef Careme). Missed the gratuitous shots of Mugsy, though!
He was pre occupied with the treats a subscriber sent him 😂
Oh yummy
FWIW - I am a massive fan of the "Better than Bouillon" brand of starter stock bases in a jar...a massive variety of stocks you can make from their bases. roasted beef, roast chicken, garlic/onion, chili, veg--and a few more cool flavors. Just mix with water. Check them out mate!
Oooh I've not heard of that brand! I'll definitely check them out pal. Cheers
Hey Adam 👋 another tasty Adam's way treat for me to saliva over 🤤
Thank you! ❤️
GORGEOUS MOUTHWATERING .... It's horrible to only SEE this Art Of Work 😋❤️👍
(Have no kitchen since one year, and the restaurants all closed now)
Oh jeese that must suck not having a kitchen for so long, are you having it renovated?
Adam Garratt : Live in a closed hotel because of Corona....
Would have to vaccinate to leave this country. Am no Guinea Pig looking for side effects. A vaccination has to be tested at least 10 to 20 YEARS, not several months. Plus we live PROVEN at least 60 years with this virus.
Death rates are the same since many years (percentage as society grew). ALSO SAME IN 2019 + 2020.
Hope people inform a little more and don't fear governments. We pay tax to have politicians and police to lock us up and in. Please all give it that a thought. Time is our most precious good. ⌛️ 😍
I’m watching this as I’m waiting for 12 lb!!! of onions to caramelise (making them for Christmas Eve). Yep, not friends. It’s been 1.5 hours and it only just softened but hasn’t started to brown yet. Yep, I’m only making this once a year 😅
Haha its a long wait isn't it. I hope it came out good
Great video, I like some of your older "cringier" shows, and especially the opening music. Pretty well put together video, great recipe, keep this up and you will be on top of the UA-cam
Thank you ❤️🙏
adam
could you make a big batch in a slow cooker perhaps
You could, but I don't think you'd get the intensity of flavour because slow cookers don't reduce liquids down all that much.
If you get a small desk fan and have it blow across the onions while you are chopping there will be no tears. The guy next to you may be weeping like a girlie but you will be dry eyed and happy. I am speaking from lots of personal experience. Cheers.
How to donate to the channel when not live?!?
My partners arse is lethal even after a normal amount of onions, I'd be sentencing myself to death if I made this 😂 it does look amazing though!
Maybe class it as an experiment on him. See what happens. Wear a hazmat suit obviously
This looks delicious but I have always had a tough time with the bread on top. Wet bread texture bothers me a lot
See in normal situations I'd agree. Ever had had a store bought sandwich where you pick it up and it's inexplicably wet? Yeah that's not good. But this is good, because you're prepared for it 😂
OMG Adam that looks lush!
And how cute were you? Lol Not that you're not still a cutie xx
I am very cute 😂❤️
@@Adam_Garratt oh I know. Pity I'm so old lol xx
You look like Jez in Peep Show in the old vid, Adam. Not a bad look to be fair. Thanks for the video!
🤣🤣
Yea I remember when u made this video a few years ago... hehe
Cringe as hell it was 😂
The best cure for crying cutting onions is a very sharp knife.
Wine sub?
@ 4:54. Me; I like it as well m8, we will keep coming back
I say old boy Jolly Good job
Brilliant! And THANK YOU! Caramelizing onions takes two hours not 20 minutes. I'll have to try this. It looks so crispity-crunchity and cozy. 😋 Just what I need nowadays!
It's one of the greatest soups ever when made properly. Have a great day mate
Hmm.. in the UK do they have Shallot Bananas?
If they don't, they should! 😂
Don't self-deprecate, Sir Adam. Everyone starts somewhere. And moves on :-)
Its all good, just my sense of humour mate 😂
Burn a candle close to where you peel onions and there are no tears. I love to cook but I hated washing up so much that I moved a woman in .. problem solved. Going to give this a go it has been yonks since I ate French onion soup. Any chance of an Ox tail recipe ? thanks
Well, I've actually got an ox tail stew on the channel. Ox tail is life! 🤤
Is this recipie sponsored by EDF Energy? The gas bill alone would make my eyes water! 😜
😂😂😂🔥
You need to add all the garlic in your kitchen. All of it 😁
Every single clove! That's 3 bulbs worth. In down for that 😂
@@Adam_Garratt hmm, that might be enough
Oh my god Adam... your sweet gentle baby face 4 years ago... I suppose the past couple years haven’t been great for most of us aye? I know I’ve aged a decade in 4 years myself.
Also I love “an unreasonable amount of cheese.” That’s the only way to use cheese!
Need some oil of olay 😂
I was so concerned thought I was going to have to go overseas to find the cook
Yes, apologies for that. Got set back a bit this week 😂
@@Adam_Garratt I worked petro stations for about 15 years I understand
The girl who finds you will be lucky
YIKES!!! Those SHARP knives were down in the dish water!!!???? Oh - NO!!!
I am a liability to myself 😂
How many people does this recipe serve?
4 hungry people I'd say
@@Adam_Garratt perfect! Thank you, will be making for my family of 4 tomorrow :)
Brother, bless yeah ! what do you drink before filming This charming shit ??! :) it must be some Good stuff...joking, you rock ! cheers, have a good Wednesday tomorrow !
Aww thank you!
Howdy mate....
Howdy brother!
That's just food porn 😂 I've been meaning to make your original one for a while now but think I'll just jump straight to this 2.0 version.
Both are great. But this version just tops it for me. Much sweeter onion flavour 😋
Ou la la mon dieu... Looks tres boneroonie mon amis, much love it and will have to make sure I don't rush it... Merci loads as always... French kisses MWAH...lol.. :-)
Bonjour Is about my limit but thanks bud 😂
I loathe doing the dishes!!! But this soup looks like it might be worth some dirty dishes!
See this illustrates my love/hate with youtube cooking vids. I've learned so much about cooking here but i always feel I'm failing when my cooks take twice as long as that smug twat over on Kitchen Sanctuary. 😄
Get yourself some swimming goggles!!! I make it weekly! I love french onion soup. Pre caramelize your onions! Then make your broth. Low and slow!!!!!! I make it for 9 people. I use 10 large onions!! Large pot...
LMAO... It is a soup I start at noon. Ready for dinner by 5pm. 30 minutes 🤣😂😅🤣😂🤣 Yeah ok, maybe canned soup, French onion dry soup mix? Not real French onion soup!!
Also add a little more depth, try 2 to 3 cloves of BLACK garlic. 🥰❤
Breath out of you mouth only, onions won't make you tear up
Thanks, I'll try that next time
Every time I eat French onion soup over here in America, it’s always abysmal. Even at high end restaurants. Suppose I’ll try this recipe.
Mallardy???😂😂😂
Well spotted 😂
You are absolutely spot on with about many cooks talking about caramelising onions in 20 minutes. Can't be done. I also like when they say "Fry the onion for 3 or 4 minutes until golden brown" - yeah.....
Ramsay, however, is not one of those liars. There's an episode of Kitchen Nightmares where at lunchtime a chef stupidly says he'll knock up some onion soup and Gordon tells him he's an 'effin idiot, says it's impossible and screams "I take 4 hours to caramelise my onions, you moron!!!".
And of course, he probably does.
Oh I think I remember that episode! He knows his stuff our Gordon. Except carbonara! 😂
a chef once told me
if you arn t cleaning your equipment and utensils while going thru the steps of your recipe
youre not doing it right