French onion soup was probably existing before the USA. American have a weird way of using french words for the wrong things, like calling a main dish an 'entree'.
HE IS SUPPOSED TO SEAR THE MEAT NOT GRILL IT GOD GANG IT just kidding, i don’t know how to cook. And i don’t think french poeple like me are worsein french cooking videos than angry japanese poeple in katana videos
Well, it took almost 8 hours over all, but this was one of the most flavourful dishes i ate in my entire life. I went a little overboard with the four spices though, definitely will have to take care of that the next time. But it's amazing, i can't believe something made almost entirely from onions can be so sweet. I mean, it makes sense, onions store nutrients in the form of starch, and with heat that decomposes into sugar. But oh my god, this was almost onion jam. Incredible. Sadly, I'm too poor to buy cheese, so i probably lost one of the most important parts of the dish. But it mas amazing nonetheless
@@SuperSetright in some countries cheese is proportionally speaking pretty expensive. While onions and bread are generally very inexpensive. But yes most countries offer very cheap cheese. (Ethics not considered)
One suggestion for efficiency improvement. When straining the fat from stock prefer to put in fridge to allow fat to coagulate at top. Lose less of that magic stock that way. Love everything about your show btw! You always inspire me to get back in the kitchen!
myexplodingcat roux is good, but also making a flour slury or doing Alex style cuts out a step. Addaibg another flavor layer on an already heavy flavor dish can be too intense sometines
Salut Alex. Love your videos ! Chef by profession I would recommend this, for the stock roast your bones alone in the oven until well caramelized, then add your vegetables but most importantly your tomato paste should be cooked off with the bones and veggies, that will bring the flavor of your stock to a whole other level, if you add it raw like this it doesn't add much flavor and will make your stock a bit bitter. Maillard reaction everywhere for a stock ! Merci pour ces superbes video que tu fait. J'attend toujour avec impatience les prochaines !
Bonjour, Merci pour ces conseils ! Je me permets de demander encore quelques précisions pour être certain de le réaliser de la meilleure des manières. Vous commencez donc par caraméliser vos os avec du concentré de tomate ( combien de temps +ou- avant d'ajouter les légumes ? ) puis vous ajoutez vos légumes avant d'ajouter ça aux parures ( elles saisies dans la casserole directement ) si je comprends bien ? Merci d'avance pour votre réponse
Common misconception with thee onion soup. Many people think the flavours come from thee onions which is not exactly thee case! Next step: Add 6kg of ONIONS...
Idea for the stock. Instead of removing the fat immediately after straining put t he stock in the fridge/freezer. The stock and fat will gelatinize and the fat will rise to the top. Then you can just scrape it off the top.
Death Of Eden idea for a stock. left a fat there, it have so much flavour that its a tremendous difference and you will thank me for leaving all of it there
I make it with no alcohol and with veggies and sometimes meat if i really want to eat meat , but since i eat it as a side fresh desh I don't use meat and keep it light weight by adding rice flour instead of normal flour
5:01 ohh he's got a stainless steel muddler, that's pretty cool 3 seconds later: oh it's literally a baseball bat. yep, this is Alex, business as usual.
Easy way to get the fat off the stock if you don't need it right away (you should let it sit for at least a few hours anyway to let the flavors come together IMHO).. refrigerate for a few hours. The fat will solidify and you can just pick it off the top while minimizing removal of the actual stock. Love your videos btw! They've given me some great ideas and tips! Thank you!
Hi Alex, I experimented a lot with making stock takes more savory for making Tonkotsu Ramen brot. In the end the biggest taste change come form adding a few pureed mushrooms and a fresh tomato. And if you really want to go further you can take dried muschrooms and blend it into a powder and add that. And the stock does not taste like mushroom at all, just a deep savory flavor. You will be so surprised what a big change this makes in stock.
TIP! Freeze the leftover stock in an ice cube tray. Then can you can pick out a few little cubes of stock if you just need a bit of stock without having to thaw the entire block. Little cubes will also melt quicker.
Can I just say as someone with a bit of OCD, I appreciate your post-it-notes on the wall. Regardless of their use,. The organization is very appreciated in your kitchen...from notes to spices.
1:54 You need a drill speed reducer gearbox to keep the rpm low at the grinder while still having decent drill speed. It'll also help to achieve the proper torque at the grinder
Ma question est peut être stupide, mais quelle proportion des six kilos d'oignons à fini dans ce plat de soupe? 6 kilos d'oignons ça me semble énorme pour un si petit plat, même bien brunis et réduits. Perso, quand je fais une soupe à l'oignon , je compte 2 ou 3 beaux oignons gros comme le poing par tête, et je suis gros mangeur... PS: un réducteur de vitesse pour perçeuse, ça ne se vend pas spécialement couramment dans le commerce, mais les perceuses portatives en ont toutes consubstantiellement déjà un! Le moteur tourne à très grande vitesse, avec peu de couple, tandis que la mèche nécessite une vitesse relativement faible pour percer, mais surtout, un minimum de couple... Il y'à un train d'engrenages entre le moteur de la perceuse, et le mandrin qui reçoit la mèche, en général un réducteur épicycloïdal. Le "bon" côté des choses c'est que vu que vous avez flingué une perceuse, enfin son moteur, vous en avez un en rab, de train épicycloïdal! Ce n'est pas lui qui aura pris, à priori! Si vous ne l'avez pas encore jetée, désossez là, récupérez le, et avec un peu d'adaptation, vous pourrez faire fonctionner votre hachoir par le truchement de celui ci, avec une autre perceuse! Il vous faudra bidouiller un support pour maintenir le corps du motoréducteur stationnaire par rapport au hachoir, ou à la perceuse, mais sinon, c'est assez simple, et ça se prête à des tas de bidouilles! www.usinages.com/threads/dans-le-ventre-dune-perceuse-sans-fil.46091/
I wouldn't use any cruciferous veggies like broccoli or pok choi in broth. They become particularly bitter when simmered to make broths. The rest sound good, though I don't think sun dried tomatoes are necessary, you can get a great flavor from just using paste. Miso and kombu aren't bad ideas, but when I make vegetarian French onion soup (which I have done a lot!), I make a broth from just mushrooms that have been chopped and heavily browned (but not burnt) mixed with mushroom extract, a bit of tomato paste, herbs, white wine (from deglazing the onions) and a bit of salt. Most anyone who has tried it (meat eaters) say it's the best French onion soup they've had, though that's probably just because I spent some time to make the components from scratch. Damn, I gotta make some now after typing that up...
I used to use a drill on my pepper grinder when I made large amounts of spice rubs (2-3 dry gallons at a time) because fresh ground is always best when making a spice mix to be stored for use later.
A) This looks delicious. B) A mildly amusing anecdote: A decade or so back, I decided to run a Passover seder in my loft. Various people brought various dishes. Someone was providing matzoh balls, but not the soup in which to serve them. So, it fell on my mother to pick up the soup. My only request was that it had to be vegetarian, since a couple of the guests were lacto-ovo. She called me from a shop to confirm that vegetarian French onion soup would be acceptable. I told her that it would be, but that I doubted that such a substance existed. She double-checked with the shopkeeper, who swore that the potage was vegetarian. At the seder, I served the knaidlach in the soup, and it was a big hit. My veggie pals told me that it was the best matzoh ball soup they'd ever had. The next day, I took the leftovers out of the fridge. There was a quarter-inch-thick slab of beef fat that had solidified on top. I never told my herbivore friends, and probably never will.
I love the video, this is probably the most uncomplicated French Onion Soup I've seen. One thing I would do is rub tomato paste into the beef scraps so that the tomato paste browns with the beef scraps. Another thing I would do with the stock is let it cool off in a freezer so that the fat at the top hardens and then it can be removed without losing any good stock. The fat can then either thrown away, or incorporated in other dishes like oven baked potatoes... or even use the fat from the beef in with the onions to to caramelize them, instead of just oil or butter... that's how you can get more of that beef stock flavor into the soup :) I would also carefully add an additional small layer of cheese directly onto the soup before putting the bread that way there can be some separation between the bread and soup and so that the bread has less risk of getting soggy.
I would do the opposite. Putting tomato paste on the beef will prevent the beef from browning as the tomato would make a layer around. If I had to change something, it would be to use fresh tomatoes cooked into a puree beforehand so that I can turn the tomato puree into a paste at the same time than I brown everything (in a separate tray). I would put herbs into the tomato puree to give it a better taste, and a bit of sugar to fix acidity.
He is nearly perfect , the tomato paste have to go in the oven , when the beef is brown add the tomato paste 10-15 min ( when you cook it like that , the heat is fixing the acidity , no need of sugar )
I love making French onion soup, it's by far my favorite soup... but admittedly I have been limited a bit with the stock I used before... wich is usually concentrated potted stock i buy at the grocery store. I might have to check with the nearest butcher to see if they sell any good beef stock because for me its a bit of a hassle to make at home. i dont have much room in my tiny apartment, a tiiiny hot air oven and a electric stove. Thanks for the video, alex. i will do my best to increase the flavour of my favorite soup!
We always use pressure cook here in Brazil (for brazilian beans, usually). It's much faster and you can make meat ridiculously tender. It amazes me how other countries don't use it.
we use pressure cookers pretty frequently here in India as well! Especially for things like rice and lentils. I don't get why they're not a popular in other places though...
No that shit kills the flavour, Cheese contains a protein called Casein that binds to the same receptors in the brain as herion. It doesn't work, most Americans are just cheese junkies xD
it is almost a danish tradition to watch cooking and baking shows but never ever actually cook them because cooking shows are obviously just for leaning back, cozy up, and watching pleasant personalities have a nice time cooking. and then i discovered youtube
I was so happy to see Alex's knife in the beginning of the video. I've used many old knives just like it in my kitchen for the past few decades. There's something about a well made Sabatier that just feels right.
Great video. Also, don't throw that fat away- it's loaded with all the flavors of the stock! Use it to roast potatoes, or, if you've got a stockpile of it, add vegetables to a mason jar, cover with the fat, and pressure cook until tender. Bonus of doing that: You can drain the fat off your vegetable confit and reuse it again afterwards!
rock0052 the restaurant i work at, we use the fat from the beef tray for our Yorkshire pudding instead of using vegetable oil or canola oil. It gives a slight flavour for the Yorkshire.. nothing goes to waste :)
ce qui est vraiment sacrilège c'est le concentré de TOMATE beurk un bouillon clair est parfait votre recette est pour un resto a la maison une poêle et en 10 minutes la soupe est au four a gratiné j'ai comme vous du bouillon maison. sinon je regarde avidement vos vidéo continué super boulot
tomatoes give an acidic test and the stock will not last as long as a normal broth due to the acidity. but your right as long you find it good i don't for myself and i was just thinking off the usual way to do gratiné soup
Alex, as always, you make my life easier and my wife super duper happy with the results of my food..... you should have a legit TV show. You have the most underrated food channel of all. my top five you tube "ish" for food are You sorted food gordon ramsey yelling the meat show sous-vide everything| Why... simplicity, i am a man, and swearing.... WINNING cheers as always
A channel that may interest you is "Food Wishes". The guy do a wide range of dishes. There's also "Maangchi" for asian food (she's korean, so you may discover new dishes than japanese ones).
Kill3r 1345 Actually in Brazil we cook pretty much anything in this type of cooker. But it's great for cooking beans, sweet corn, any tipy of soup and stew.
Chef here- I love Alex's enthusiasm and his videos are entertaining, but that method of making beef stock is the most complicated process I've ever seen :D The best and easist way- get some cut beef bones from your butcher, carmelize the marrow sides in some olive oil, put them in a covered pot in water with carrots, onion, garlic (I like to add some tomato paste, thyme and bay leaf in a bouquet garni), salt, and peppercorns, then simmer it all day. French onion soup is really supposed to use beef consommé which involves adding egg whites to the stock to capture any particulates (it takes some practice to get this right- look at other videos on how to make).
I know this man is French. Let that be known. But, the onions are everything. Okay I understand the stock is very important and maybe the onions aren't everything, but the onions are everything. The onions should be sweated and caramelized over a long period of time with plenty of wine for moisture, along with thyme salt olive oil and butter and ofcourse brandy. The onions when carmelized will have a rediculace amount of flavour. This is a peasant dish and it is all about the onions. This was traditionally made with rotten and excess onions. Country "farm" folk didn't spend this much time on stock. They derived flavor from simple vegetables and herbs....along with vin ofcourse. The onions are everything!!!!!!! AMOUR ALEX
@@dg5450this is incorrect I'm sorry to say. Liquid smoke is just the steam collected from fire and being bottled and it has insane flavor. That being said when I have made many foods the steam escapes into the house and brings great aroma that is the basis of flavor meaning if it smells it will taste, although possibly not much. Saying that is like saying water doesnt taste like anything 0.o and well that's just obviously wrong.
omg you had me at onion --- love the use of the stainless steel bat lol...who knew it could be a kitchen utensil lol...as always love your dishes and I am so game to try this one out..thanks much
ALEX... YOU ARE KILLING IT... I LITTERALY just got thru eating a VERT pitiful version of this. IVE SHAMED MYSELF NOW !!( I was litterally 1 video away from making a masterpiece 😭
Ooooh, this is becoming my new favourite cooking channel. Just saw you with Alec Steel forging your meat hammer. I really like your attitude and probably going to watch the rest of your videos in one go. Cheers from Germany
500 points for that one. . .moved my ground, I will make this dish and be proud of it. thanks D Oktim So u know I will also give you credit for the dish . . .u deserve it!!!
Genious! I make killer onion soup too! Loved your recipe but I need more broth. All I'd do is put it in a deeper dish with more both because the bread is soaking most of it up. But i love the idea and the dish looked B-E-A-U-T-I-F-U-L. Bravo!
cook here. that was one of the simplest ways of making the soup using a pressure cooker. why dont I ever think of using those things? they are amazing. anyway, great results! love the family style set up. i remember when I was learning to make this soup my mentor at the time would go further with the browning of the onions. maybe 2-3 shades darker. he is an old world man though.
easiest way to remove fat from any stock = after it cools down, put them in the freezer for 15-30 minute. the fat will be solid and can easily be separated from the stock btw u need to teach us how to make bouillon stock from scratch
I love onion soup but , wow , how much work! I am so happy that you used baking soda ( which you didn't vocally say you used ..) I discovered the use of baking soda when frying onions in the Indian cuisine; it makes the onion melt faster and gives it yellowish color :)
This takes 5 hours max, when doing it right. 3 if you have a pressure cooker. How: Caramelise the onions while the broth is cooking. The browning of the meat and veggies take 30 mins max in the broiler on the highest setting. In a pressure cooker, the broth needs 1,5 hours total (5 mins on max heat, 65 on low heat, 20 to cool down and cook to the end), 3 hours otherwise. Onions, caramelised in large quantities take about an hour. Don't use a pressure cooker, just use a normal pan or even a pot. Lastly, the soup itself takes 30 mins to put together and cook. Another 30 mins in the oven for the last step. Pro tip: bake the sliced bread to make it drier, crunchier and more absorbant of liquid.
I will make this. In my dutch oven. Completely. Over a wood outdoor fire. And then enjoy it with a good glass of whatever and some excellent music! I love that moment already!
I just want to reiterate V.G.M Joey's idea for a video series on sauces. I think you would do a fantastic job with that! Mundus Aromaticus is my favorite series on your channel.
You know, building kitchen island modules and leaf blower wok stations is fun and stuff, but this is what I subscribed for. I miss a french guy cooking :(
Your channel already beats with onion cutting and this, all of those tv shows. For TV it has to fit the format, they film and cut the video so that there is no space for personal feel, just going through recipes with few tips here and there. Fun and fluid, with some of the pressure of the cooking, which maybe called interest and enthusiasm for cooking seeps out of your videos. Not sure if that is case, but its a reason why I had to sub.
why didn't you mix the tomato paste with the veggies and beef before you roasted? i thought most recipes for beef stock mix tomato paste with the bones before roasting. does it come out too acrid?
It will come out acrid if you burn the tomato paste. You are using the broiler, so the temperature is very high, maybe try a little further from the broiling element on a lower rack setting? It also appeared that you broiled for about 45 minuets, which is pretty long for such high heat. Maybe this combination is what is causing you to scorch the tomato paste? Traditionally, tomato paste is roasted on the trim and bones, which is at a lower temperature level, so it does not burn and turn the broth acrid. Also your pan looked a little crowded , so I wonder if you are actually maximizing your browning, or are you compensating by increasing the surface area via grinding and reducing burning by the crowding? Interesting idea about the increased surface area by grinding, however that would also cause the flavor to release very quickly into the stock
In culinary school we were taught to roast the tomato paste in a small pan instead of with the bones, which gives you more control of the colour. You can get rid of the orange tint without making it acrid by throwing it in with the roasting bones and accidentally burning it. By just putting it in the stock without cooking you'll get an orange colour instead of a deep brown, as you can see with alex's broth having an orange hue.
I’ve made French Onion soup once. 8 lbs of different onions cooked for like 8 hrs. Didn’t need beef stock there was so much flavor from just slow cooking the onions. Was sooo good
Just stumbled upon your channel Alex, this is one of the most amazing French soup recipes I've seen on youtube. I've never made homemade beef broth, but you have changed my mind forever. Amazing!
actually you wouldnt need to remove the fat on the surface of the stock. just chill them and it will solidify, making it very easy to remove as a block. less wastage as you tend to catch some of the stock as you skim and less mess. personally i use back some of those fats for browning the onions. save on the olive oil and more beefy flavour as well.
You speak of efficiency, but you do not address what you do with your beef stock "bits" - the vegetables and beef and fat you removed from the stock! Did you throw it out? Save it for another magnificent dish? I MUST KNOW!!!
If you have dogs, especially older dogs who have a harder time chewing, the vegetables in the stock make for awesome dog treats. Since its been cooked in beef they will love it!.
Save the fat for frying , but keep it in the freezer so it doesn’t go rancid. I puré the vegetables (and meat in this case) and use it as a base for soups and stews. I feed the bones and any other leftovers to the birds, dogs, pigs, rats or bury them in the rose garden or compost.
So glad I found this onion soup recipe!!! Hooked on the stuff since a recent trip to Franche-Comté! ... I WAS going to say that cheap Chinese power tools can't run slow for more than a few seconds ... but you found that out yourself. For those with the same problem: usually the TRIAC used is "de-soldering" itself (while dying of course). Popping in a new one can sometimes fix the issue for around 80 cents...
First time watching and I LOVED IT!!! Finally someone that speeds up the process of watching and also the the cooking time! GREAT JOB! (and now have time to make the sou[!) Tks much!
I wanted to scroll through the comments to see if someone else pointed this out. I'm rather dumbfounded that he would buy what appears to be (by the look of those boutique-y bags) expensive meat to make "stock" from, when what he needed were some bones! [Veal] knuckles are preferred, but shanks, and "ox tails" work very well. He would have gotten way more bang for his buck.
@@killerdank agreed. Veal bones and deffo no veg with bones at stage one. Roast the bones, set aside. A mirepoix of veg + herbs. Roast them off. Add the veg to the bones. Finally deglaze the trays with wine. We use a 50 ltr pot and use about 8 gastro trays of veal bones, sometimes, we'll add about 20 chicken carcasses, if it is specifically for a jus. Leave simmering for at least two days. When you arrive in the kitchen on day two, the smells are amazing. You just want to dunk your head in the pot. Kitchen porter hates us... Love his channel though!
In some parts of the world, soup does not need to be a thin liquid. Like, in France, Italy, Spain,... Then, in some parts of the world, it does. Like, in the UK, the USA,...
In this video we will make a traditional French dish the traditional way. You will need a drill and a baseball bat! ;)
Ermude10
lol..
And for Soupe a l'Oignon we'll need more broth! The cocotte maybe too shallow with all that bread.
I don't think that french onion soup is a French dish. The "french" in "french onion" is an American way to describe food that has been julienned.
French onion soup was probably existing before the USA. American have a weird way of using french words for the wrong things, like calling a main dish an 'entree'.
french onion soup originates from paris
Ya all know he did it right when you don't see any angry French comments.
I'm French and I approve by a big thumb up your comment!
French approved
It's because we don't understand English!
HE IS SUPPOSED TO SEAR THE MEAT NOT GRILL IT GOD GANG IT just kidding, i don’t know how to cook. And i don’t think french poeple like me are worsein french cooking videos than angry japanese poeple in katana videos
i'm french..
AND IT'S NOT A SOUP GOD DAMNIT !!
This has to be the most beautiful dish of onion soup I've ever seen.
Agreed. I'm French and I think the same thing. Damn that looks delicious. Merci Alex!
Tres bien Monsieur. Nous t'aimons. x
Wow, Jamie, you and him should do a video together.
Theyve done plenty of videos together
And I love you more :)
@@FrenchGuyCooking I don't eat meat but I am loving this onion soup.
Chilli jam moment
When my man said “aww yeah ouiiii” I tasted the broth through international borders and a screen
Barle Nassau/Hertog?
@@ellenorbjornsdottir1166 nope that’s the netherland and belgium, not france and belgium.
Well, it took almost 8 hours over all, but this was one of the most flavourful dishes i ate in my entire life. I went a little overboard with the four spices though, definitely will have to take care of that the next time. But it's amazing, i can't believe something made almost entirely from onions can be so sweet. I mean, it makes sense, onions store nutrients in the form of starch, and with heat that decomposes into sugar. But oh my god, this was almost onion jam. Incredible.
Sadly, I'm too poor to buy cheese, so i probably lost one of the most important parts of the dish. But it mas amazing nonetheless
''I'm too poor to buy cheese, s''....rubbish.
@@SuperSetright in some countries cheese is proportionally speaking pretty expensive. While onions and bread are generally very inexpensive.
But yes most countries offer very cheap cheese. (Ethics not considered)
There isn't any starch in an onion. healthyeating.sfgate.com/starch-potato-onion-9056.html They have papery skin so their sugars don't leach out
8 hours ?!
@@dmarsub most cheese in our stores is garbage, but still costs a lot. So I can understand.
"A bit of white wine" : everything left in a bottle, "Some brandy": like a 5th of the bottle of brandy
ratio, my friend. ratio.
And not only ratio, but is there something like too much brandy? ;-)
It's like that two shots of vodka vine
That's a bad habit of mine, although I tend to serve wine glasses this way too, so....
One shot of Vodka xD xD
One suggestion for efficiency improvement. When straining the fat from stock prefer to put in fridge to allow fat to coagulate at top. Lose less of that magic stock that way.
Love everything about your show btw! You always inspire me to get back in the kitchen!
Just made this for my parents and sister - they loved it! Just remember the flour must go in before the stock or it will curdle with the heat.
If you take a small bowl put it into cold water (hot a lot) then pour the flour water into the soup. No lumps.
Alternatively: make a quick roux, and don't deny yourself that toasty flavor!
myexplodingcat roux is good, but also making a flour slury or doing Alex style cuts out a step. Addaibg another flavor layer on an already heavy flavor dish can be too intense sometines
Salut Alex. Love your videos ! Chef by profession I would recommend this, for the stock roast your bones alone in the oven until well caramelized, then add your vegetables but most importantly your tomato paste should be cooked off with the bones and veggies, that will bring the flavor of your stock to a whole other level, if you add it raw like this it doesn't add much flavor and will make your stock a bit bitter. Maillard reaction everywhere for a stock ! Merci pour ces superbes video que tu fait. J'attend toujour avec impatience les prochaines !
Bonjour,
Merci pour ces conseils ! Je me permets de demander encore quelques précisions pour être certain de le réaliser de la meilleure des manières. Vous commencez donc par caraméliser vos os avec du concentré de tomate ( combien de temps +ou- avant d'ajouter les légumes ? ) puis vous ajoutez vos légumes avant d'ajouter ça aux parures ( elles saisies dans la casserole directement ) si je comprends bien ? Merci d'avance pour votre réponse
@Vamoo merci ;)
Thanks for your comment! Indeed, in my oven at 250*C I get my veggies almost burnt in like 20-25 minutes, so i guess next time i`ll add them later
Common misconception with thee onion soup.
Many people think the flavours come from thee onions which is not exactly thee case!
Next step: Add 6kg of ONIONS...
So what I'm hearing is it should be called 30 onion soup?
Idea for the stock. Instead of removing the fat immediately after straining put t he stock in the fridge/freezer. The stock and fat will gelatinize and the fat will rise to the top. Then you can just scrape it off the top.
Fight Club?
Death Of Eden idea for a stock.
left a fat there, it have so much flavour that its a tremendous difference and you will thank me for leaving all of it there
This is one soup that has fooled most, if not all vegetarians.
I make this with a mushroom base or vegetable base at home
@Wenceslao Futanaki he literally says in the video how you could change the ingredients of the stock for a vegetarian dish
if you use vegetarian cattle, you are still fine
I'm vegan too, but damn this looked great
I make it with no alcohol and with veggies and sometimes meat if i really want to eat meat , but since i eat it as a side fresh desh I don't use meat and keep it light weight by adding rice flour instead of normal flour
5:01 ohh he's got a stainless steel muddler, that's pretty cool
3 seconds later: oh it's literally a baseball bat. yep, this is Alex, business as usual.
Well, it's cheaper, that's for sure. :P
Why waste money on overly expensive metal cooking equipment when you can go to Dick's sporting goods and pick up one for a fraction of the price?
Do they even sell baseball bats in France?
Less than a second later.
@@pwells1966 I've got mine there.
I think I have never thought that in my life, I will see someone smashing frozen onions with an Aluminium bat in a cooking video.
Easy way to get the fat off the stock if you don't need it right away (you should let it sit for at least a few hours anyway to let the flavors come together IMHO).. refrigerate for a few hours. The fat will solidify and you can just pick it off the top while minimizing removal of the actual stock. Love your videos btw! They've given me some great ideas and tips! Thank you!
Hi Alex, I experimented a lot with making stock takes more savory for making Tonkotsu Ramen brot. In the end the biggest taste change come form adding a few pureed mushrooms and a fresh tomato. And if you really want to go further you can take dried muschrooms and blend it into a powder and add that. And the stock does not taste like mushroom at all, just a deep savory flavor. You will be so surprised what a big change this makes in stock.
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TIP! Freeze the leftover stock in an ice cube tray. Then can you can pick out a few little cubes of stock if you just need a bit of stock without having to thaw the entire block. Little cubes will also melt quicker.
People in the comments:
Ohh! French onion soup!
Me:
That is the sexiest kitchen timer i have ever seen.
2:26
A man (or lady) of culture I see. :p
Spent a little more time than I would have liked looking for it...
Soriace Stainless Steel 60 Minutes Manual Kitchen Countdown Timer (Black)
@@LEMEOIN27 a true hero
@@LEMEOIN27 cheers
Thank you! This is what caught my attention and I came to the comments to look for it.
A link in the description wouldn't hurt either.
Can I just say as someone with a bit of OCD, I appreciate your post-it-notes on the wall. Regardless of their use,. The organization is very appreciated in your kitchen...from notes to spices.
Ok, the bat sealed it! This is my favourite youtube cooking channel!
Awesome love it thank you !
Yes, and always a great excuse to have a bat... it is for the onion soup
As it said in that chef skills video--it's all about adjusting! lol We'd still be waiting for that block to unfreeze otherwise. ;)
I'm torn between Alex and YSAC
You could say he knocked it out of the park
1:54 You need a drill speed reducer gearbox to keep the rpm low at the grinder while still having decent drill speed. It'll also help to achieve the proper torque at the grinder
Mister16V Clever. I never thought about regearing a drill.
+Mister16V Cool, didn't even know such tings existed
Ma question est peut être stupide, mais quelle proportion des six kilos d'oignons à fini dans ce plat de soupe?
6 kilos d'oignons ça me semble énorme pour un si petit plat, même bien brunis et réduits.
Perso, quand je fais une soupe à l'oignon , je compte 2 ou 3 beaux oignons gros comme le poing par tête, et je suis gros mangeur...
PS: un réducteur de vitesse pour perçeuse, ça ne se vend pas spécialement couramment dans le commerce, mais les perceuses portatives en ont toutes consubstantiellement déjà un!
Le moteur tourne à très grande vitesse, avec peu de couple, tandis que la mèche nécessite une vitesse relativement faible pour percer, mais surtout, un minimum de couple...
Il y'à un train d'engrenages entre le moteur de la perceuse, et le mandrin qui reçoit la mèche, en général un réducteur épicycloïdal.
Le "bon" côté des choses c'est que vu que vous avez flingué une perceuse, enfin son moteur, vous en avez un en rab, de train épicycloïdal! Ce n'est pas lui qui aura pris, à priori!
Si vous ne l'avez pas encore jetée, désossez là, récupérez le, et avec un peu d'adaptation, vous pourrez faire fonctionner votre hachoir par le truchement de celui ci, avec une autre perceuse!
Il vous faudra bidouiller un support pour maintenir le corps du motoréducteur stationnaire par rapport au hachoir, ou à la perceuse, mais sinon, c'est assez simple, et ça se prête à des tas de bidouilles!
www.usinages.com/threads/dans-le-ventre-dune-perceuse-sans-fil.46091/
you said about veg stock. Use misso, kombu, mushrooms, pok choi, broccoli and sun dried tomatoes, all have high glutamine, gaving umami flavors
Any delicious broth or stock will provide a delicious french onion soup. It's all up to one's tastes :)
you are insane probably almost a god jajaja
Yes this!
I wouldn't use any cruciferous veggies like broccoli or pok choi in broth. They become particularly bitter when simmered to make broths. The rest sound good, though I don't think sun dried tomatoes are necessary, you can get a great flavor from just using paste. Miso and kombu aren't bad ideas, but when I make vegetarian French onion soup (which I have done a lot!), I make a broth from just mushrooms that have been chopped and heavily browned (but not burnt) mixed with mushroom extract, a bit of tomato paste, herbs, white wine (from deglazing the onions) and a bit of salt. Most anyone who has tried it (meat eaters) say it's the best French onion soup they've had, though that's probably just because I spent some time to make the components from scratch. Damn, I gotta make some now after typing that up...
I love watching this guy not only because of the cooking but also his accent
So do I and I'm french.
I used to use a drill on my pepper grinder when I made large amounts of spice rubs (2-3 dry gallons at a time) because fresh ground is always best when making a spice mix to be stored for use later.
Christopher Fortney dude, just use a blender. If you make multiple gallons by the time you’re down to the last of it it won’t taste fresh.
I use a magic bullet... works great
A) This looks delicious.
B) A mildly amusing anecdote:
A decade or so back, I decided to run a Passover seder in my loft. Various people brought various dishes. Someone was providing matzoh balls, but not the soup in which to serve them. So, it fell on my mother to pick up the soup. My only request was that it had to be vegetarian, since a couple of the guests were lacto-ovo. She called me from a shop to confirm that vegetarian French onion soup would be acceptable. I told her that it would be, but that I doubted that such a substance existed. She double-checked with the shopkeeper, who swore that the potage was vegetarian. At the seder, I served the knaidlach in the soup, and it was a big hit. My veggie pals told me that it was the best matzoh ball soup they'd ever had.
The next day, I took the leftovers out of the fridge. There was a quarter-inch-thick slab of beef fat that had solidified on top. I never told my herbivore friends, and probably never will.
the vegetarians' skepticisms would be reassured about why the meal tasted so good.....
I love hearing your alternatives for vegetarians and vegans. Your process is fascinating to watch.
I love the video, this is probably the most uncomplicated French Onion Soup I've seen. One thing I would do is rub tomato paste into the beef scraps so that the tomato paste browns with the beef scraps. Another thing I would do with the stock is let it cool off in a freezer so that the fat at the top hardens and then it can be removed without losing any good stock. The fat can then either thrown away, or incorporated in other dishes like oven baked potatoes... or even use the fat from the beef in with the onions to to caramelize them, instead of just oil or butter... that's how you can get more of that beef stock flavor into the soup :) I would also carefully add an additional small layer of cheese directly onto the soup before putting the bread that way there can be some separation between the bread and soup and so that the bread has less risk of getting soggy.
I would do the opposite. Putting tomato paste on the beef will prevent the beef from browning as the tomato would make a layer around. If I had to change something, it would be to use fresh tomatoes cooked into a puree beforehand so that I can turn the tomato puree into a paste at the same time than I brown everything (in a separate tray). I would put herbs into the tomato puree to give it a better taste, and a bit of sugar to fix acidity.
That's a good idea with browning the tomatoes in herbs! :)
Star anise in tomato instead of sugar, just a little for a few minutes to fix acidity. Tom Stobart's trick.
I think I have heard of that before. Good call!
He is nearly perfect , the tomato paste have to go in the oven , when the beef is brown add the tomato paste 10-15 min ( when you cook it like that , the heat is fixing the acidity , no need of sugar )
I love making French onion soup, it's by far my favorite soup... but admittedly I have been limited a bit with the stock I used before... wich is usually concentrated potted stock i buy at the grocery store. I might have to check with the nearest butcher to see if they sell any good beef stock because for me its a bit of a hassle to make at home. i dont have much room in my tiny apartment, a tiiiny hot air oven and a electric stove.
Thanks for the video, alex. i will do my best to increase the flavour of my favorite soup!
Great share! I loved it, but where was the soup!? You turned it into a really cool bread casserole! Amazing! Thanks for sharing, take care!
We always use pressure cook here in Brazil (for brazilian beans, usually). It's much faster and you can make meat ridiculously tender. It amazes me how other countries don't use it.
Gustavo Silveira same here (Peru btw)
I thought everyone uses them...(Panamá)
+Gustavo Silveira YES ! and you are so right about this, but it's not that commonly used here.
We use them daily, other countries don't? (I'm from Colombia) from this message seams to me is a Latin american thing.
we use pressure cookers pretty frequently here in India as well! Especially for things like rice and lentils. I don't get why they're not a popular in other places though...
that is not a good enough amount of cheese. it needs to have about 2 metric tonnes more cheese.
RANDOMANONYMOUSDude No only americans do that.
and it fucking works lol
No that shit kills the flavour,
Cheese contains a protein called Casein that binds to the same receptors in the brain as herion.
It doesn't work, most Americans are just cheese junkies xD
@@libraryofpangea7018 i am from cheese land (wisconsin) and it is addictive and doesnt ruin anything XD
@@dakotadeswarte5421 cheese land is france
I watch your videos as soon as i get the notification, even tho i know i'll never do half of the stuff you post. guess you can call that love ;)
+Laraa Simic It is ❤️
same here =))
it is almost a danish tradition to watch cooking and baking shows but never ever actually cook them because cooking shows are obviously just for leaning back, cozy up, and watching pleasant personalities have a nice time cooking. and then i discovered youtube
Entraya Crosshill how is that especially danish??🤔🤔🤔
I dont cook, but i must have watched a dozen of his videos ¯\_(ツ)_/¯
I was so happy to see Alex's knife in the beginning of the video. I've used many old knives just like it in my kitchen for the past few decades. There's something about a well made Sabatier that just feels right.
simply THE BEST RECIPE of French onion soup in UA-cam. Thanks Alex!
Great video. Also, don't throw that fat away- it's loaded with all the flavors of the stock! Use it to roast potatoes, or, if you've got a stockpile of it, add vegetables to a mason jar, cover with the fat, and pressure cook until tender. Bonus of doing that: You can drain the fat off your vegetable confit and reuse it again afterwards!
rock0052 the restaurant i work at, we use the fat from the beef tray for our Yorkshire pudding instead of using vegetable oil or canola oil. It gives a slight flavour for the Yorkshire.. nothing goes to waste :)
Waste not, want not :) Yorkshire puddings are another awesome use for it
rock0052 completely agree!
I would have just ground it all up and put it in the soup
I put it as tomato sauce mix for my pizza
Looks lovely. I know it's sacrilege to the French, but I make an amazing French Onion Soup with vegetarian stock.
I'm French and it's no sacrilege to me . I never made onion soup using beef stock. ☺
It's not a sacrilege. Only stubborn old fashioned chefs would give a f. I don't :)
ce qui est vraiment sacrilège c'est le concentré de TOMATE beurk un bouillon clair est parfait
votre recette est pour un resto a la maison une poêle et en 10 minutes la soupe est au four a gratiné j'ai comme vous du bouillon maison.
sinon je regarde avidement vos vidéo continué super boulot
chibanix if it tastes good, who cares about the tomato paste?
tomatoes give an acidic test and the stock will not last as long as a normal broth due to the acidity.
but your right as long you find it good i don't for myself and i was just thinking off the usual way to do gratiné soup
idea for a next video, what to do with all that Beef stock. guess it's endless ! Great work
.
Alysse Hallali Chinese style beef noodles
...im hoping he does a beef stew, would enjoy to see his take.
make videos where the beef stock is the accompanying ingredients. Make 5-6 dishes where you enhance the flavor with stock.
oh, i'd love to see that
6:45 “A *GUILLOTINE* amount of cheese”
Wow, that _is_ French!
Guilty*
IT GOES IT GOES IT GOES
@@darkwolfx2037 Guilehty*
@@user-qn9ku2fl2b gitlety
Gilty
HUGE SHOUT OUT FOR SAVING ALL THE ONION , very cool seeing that
Alex, as always, you make my life easier and my wife super duper happy with the results of my food..... you should have a legit TV show. You have the most underrated food channel of all.
my top five you tube "ish" for food are
You
sorted food
gordon ramsey yelling
the meat show
sous-vide everything|
Why... simplicity, i am a man, and swearing.... WINNING
cheers as always
+William Murphy 🙏
A channel that may interest you is "Food Wishes". The guy do a wide range of dishes. There's also "Maangchi" for asian food (she's korean, so you may discover new dishes than japanese ones).
William Murphy try AlmazanKitchen
Almazan Kitchen and sous-vide everything
William Murphy happy wife, happy life haha
Damn the casual use of the baseball bat had me in tears
Me: “Mom I need a pressure cooker!”
Mom:”why?”
Me:”well how else am I suppose to make a shitload of French Onion Soup?”
Kill3r 1345 Actually in Brazil we cook pretty much anything in this type of cooker. But it's great for cooking beans, sweet corn, any tipy of soup and stew.
@@nunseik Same in India. Faster than an open wok.
@@nunseik Same in India. Faster than an open wok.
good for sterilizing substrate as well ;)
Well you can cook in any deep stuff dude it's sweating technique
Chef here- I love Alex's enthusiasm and his videos are entertaining, but that method of making beef stock is the most complicated process I've ever seen :D
The best and easist way- get some cut beef bones from your butcher, carmelize the marrow sides in some olive oil, put them in a covered pot in water with carrots, onion, garlic (I like to add some tomato paste, thyme and bay leaf in a bouquet garni), salt, and peppercorns, then simmer it all day. French onion soup is really supposed to use beef consommé which involves adding egg whites to the stock to capture any particulates (it takes some practice to get this right- look at other videos on how to make).
I know this man is French. Let that be known. But, the onions are everything. Okay I understand the stock is very important and maybe the onions aren't everything, but the onions are everything. The onions should be sweated and caramelized over a long period of time with plenty of wine for moisture, along with thyme salt olive oil and butter and ofcourse brandy. The onions when carmelized will have a rediculace amount of flavour. This is a peasant dish and it is all about the onions. This was traditionally made with rotten and excess onions. Country "farm" folk didn't spend this much time on stock. They derived flavor from simple vegetables and herbs....along with vin ofcourse. The onions are everything!!!!!!! AMOUR ALEX
Why does this only have 2.2 Million views? It deserves at least 10!
Watching this at midnight, already really hungry before clicking on to it, now even more so
You wasted the steam from the pressure cooker. Im very dissapointed
Lol
There is no flavour in that steam
@@dg5450 Cause he forgot to flavour it!
@@dg5450 He could've hooked it up to a steam turbine and used it to power the oven timer. Gosh.
@@dg5450this is incorrect I'm sorry to say. Liquid smoke is just the steam collected from fire and being bottled and it has insane flavor. That being said when I have made many foods the steam escapes into the house and brings great aroma that is the basis of flavor meaning if it smells it will taste, although possibly not much. Saying that is like saying water doesnt taste like anything 0.o and well that's just obviously wrong.
Am I the only one who thinks that your studio/ kitchen is cool
measurement in the metric system really helps, that's one of the thing why I love this channel
Well that because he is french xD
I laughed my ass off when he said 'ah wee' when he was smelling the scent from the stock
He actually said "Ah, oui!" which is basically oh yes
subbed when u pulled the counter out lol
Kelly Mcgrath same haha
omg you had me at onion --- love the use of the stainless steel bat lol...who knew it could be a kitchen utensil lol...as always love your dishes and I am so game to try this one out..thanks much
Shao 210 lol just wack those onions
Shao 210 the "traditional french method"
I have an aluminum mallet I made in high school, made as a meat tenderizer. I still have it at 33 years old, and gets regular use :)
ALEX... YOU ARE KILLING IT... I LITTERALY just got thru eating a VERT pitiful version of this. IVE SHAMED MYSELF NOW !!(
I was litterally 1 video away from making a masterpiece 😭
Ooooh, this is becoming my new favourite cooking channel. Just saw you with Alec Steel forging your meat hammer.
I really like your attitude and probably going to watch the rest of your videos in one go.
Cheers from Germany
500 points for that one. . .moved my ground, I will make this dish and be proud of it. thanks
D Oktim So u know I will also give you credit for the dish . . .u deserve it!!!
I was running out of things to watch so basically Alex you have saved my life.
White wine, onions and cheese. What more can you ask for?
More wine :D
Genious! I make killer onion soup too! Loved your recipe but I need more broth. All I'd do is put it in a deeper dish with more both because the bread is soaking most of it up. But i love the idea and the dish looked B-E-A-U-T-I-F-U-L. Bravo!
cook here. that was one of the simplest ways of making the soup using a pressure cooker. why dont I ever think of using those things? they are amazing. anyway, great results! love the family style set up. i remember when I was learning to make this soup my mentor at the time would go further with the browning of the onions. maybe 2-3 shades darker. he is an old world man though.
easiest way to remove fat from any stock = after it cools down, put them in the freezer for 15-30 minute. the fat will be solid and can easily be separated from the stock
btw u need to teach us how to make bouillon stock from scratch
he just did.. ?!
"Pop it in the oven until its nicely charred." He must have seen my cooking. :)
I love onion soup but , wow , how much work! I am so happy that you used baking soda ( which you didn't vocally say you used ..) I discovered the use of baking soda when frying onions in the Indian cuisine; it makes the onion melt faster and gives it yellowish color :)
WOW This looks lovely - I've never made french onion soup before
I could listen to this dude speak all day, I love the way his French accent sounds.
I am currently in the process of making this alongside your homemade bread! 5 hours in, 3 more to go... I feel so many things right now 🤣
Yes confinement rocks. I was looking for a super long recipe also to kill time. Falafel works also. Ot takes 3 days
This takes 5 hours max, when doing it right. 3 if you have a pressure cooker. How:
Caramelise the onions while the broth is cooking. The browning of the meat and veggies take 30 mins max in the broiler on the highest setting. In a pressure cooker, the broth needs 1,5 hours total
(5 mins on max heat, 65 on low heat, 20 to cool down and cook to the end), 3 hours otherwise. Onions, caramelised in large quantities take about an hour. Don't use a pressure cooker, just use a normal pan or even a pot. Lastly, the soup itself takes 30 mins to put together and cook. Another 30 mins in the oven for the last step.
Pro tip: bake the sliced bread to make it drier, crunchier and more absorbant of liquid.
C'est magnifique. Grand mercies pour ca!
This channel is so easily bingeable. I lose hours on this content lmao
You kinda invested imo !
You made the best onion soup ever. Great energy, verve, style, flair. I'm a fan now. Thanks you for making everything intresting!
I will make this. In my dutch oven. Completely. Over a wood outdoor fire. And then enjoy it with a good glass of whatever and some excellent music! I love that moment already!
Alex why you don’t fried and dried the onions to use it as topping or in your cooking process to add a tasty flavor ?
Because there is absolutely no need to. Garlic spreaded on crusty bread do the trick. Simply awesome.
I just want to reiterate V.G.M Joey's idea for a video series on sauces. I think you would do a fantastic job with that! Mundus Aromaticus is my favorite series on your channel.
Bonjour Alex! Just found your channel last week and I feel like you have watched Mythbusters and Good Eats when you were younger
The best end product of onion soup ever. Especially done in home style manner. Excellent
Never! That was no Soup, it was a bunch of moist, toasted bread.
You know, building kitchen island modules and leaf blower wok stations is fun and stuff, but this is what I subscribed for.
I miss a french guy cooking :(
You are the Mcgyver of the kitchen. Love the random experiments! hahaha
Your channel already beats with onion cutting and this, all of those tv shows.
For TV it has to fit the format, they film and cut the video so that there is no space for personal feel, just going through recipes with few tips here and there.
Fun and fluid, with some of the pressure of the cooking, which maybe called interest and enthusiasm for cooking seeps out of your videos.
Not sure if that is case, but its a reason why I had to sub.
why didn't you mix the tomato paste with the veggies and beef before you roasted? i thought most recipes for beef stock mix tomato paste with the bones before roasting. does it come out too acrid?
+chocho12321 Exactly I always find it develops a weird flavor, but acrid could be a more appropriate term :)
It will come out acrid if you burn the tomato paste. You are using the broiler, so the temperature is very high, maybe try a little further from the broiling element on a lower rack setting? It also appeared that you broiled for about 45 minuets, which is pretty long for such high heat. Maybe this combination is what is causing you to scorch the tomato paste? Traditionally, tomato paste is roasted on the trim and bones, which is at a lower temperature level, so it does not burn and turn the broth acrid. Also your pan looked a little crowded , so I wonder if you are actually maximizing your browning, or are you compensating by increasing the surface area via grinding and reducing burning by the crowding? Interesting idea about the increased surface area by grinding, however that would also cause the flavor to release very quickly into the stock
In culinary school we were taught to roast the tomato paste in a small pan instead of with the bones, which gives you more control of the colour. You can get rid of the orange tint without making it acrid by throwing it in with the roasting bones and accidentally burning it. By just putting it in the stock without cooking you'll get an orange colour instead of a deep brown, as you can see with alex's broth having an orange hue.
Cooking is definitely an art. I'm not sure I could go to that level of effort to make a stock but I bet the end result is amazing.
@Barber of Seville well I do apologise, sir, how I must have offended you. Please do forgive me... Pedantic Pete.
I’ve made French Onion soup once. 8 lbs of different onions cooked for like 8 hrs. Didn’t need beef stock there was so much flavor from just slow cooking the onions. Was sooo good
Awesome! Worth every Patreon penny!
+Ev Hervey ❤️
“Does it look safe.........no. Are we still going to do it???😁” priceless
That looked like the bread soaked up most of the moisture and it wasn’t very soup-like. Was that true when you tasted it?
Just stumbled upon your channel Alex, this is one of the most amazing French soup recipes I've seen on youtube. I've never made homemade beef broth, but you have changed my mind forever. Amazing!
actually you wouldnt need to remove the fat on the surface of the stock. just chill them and it will solidify, making it very easy to remove as a block. less wastage as you tend to catch some of the stock as you skim and less mess. personally i use back some of those fats for browning the onions. save on the olive oil and more beefy flavour as well.
Oh my, you are the French version of Alton Brown!
When he said we need to improve this I knew he was gonna take out the drill 😂
You speak of efficiency, but you do not address what you do with your beef stock "bits" - the vegetables and beef and fat you removed from the stock! Did you throw it out? Save it for another magnificent dish? I MUST KNOW!!!
you through it out it has no flavour left and is good for nothing but the garden.
not really. In Italy for example, we serve broth meat with vegetables and salsa verde and it's pretty damn good
If you have dogs, especially older dogs who have a harder time chewing, the vegetables in the stock make for awesome dog treats. Since its been cooked in beef they will love it!.
You eat it - indirectly.
Feed it to chickens. Eat the chickens.
Save the fat for frying , but keep it in the freezer so it doesn’t go rancid.
I puré the vegetables (and meat in this case) and use it as a base for soups and stews.
I feed the bones and any other leftovers to the birds, dogs, pigs, rats or bury them in the rose garden or compost.
if you want a meatier vegan broth try using something that'll give it a funk like miso or asafoetida (indian spice) or if vegetarian use parmesan rind
So glad I found this onion soup recipe!!! Hooked on the stuff since a recent trip to Franche-Comté!
...
I WAS going to say that cheap Chinese power tools can't run slow for more than a few seconds ... but you found that out yourself. For those with the same problem: usually the TRIAC used is "de-soldering" itself (while dying of course). Popping in a new one can sometimes fix the issue for around 80 cents...
Like how this dude just calls it onion soup. He’s in franc so it’s just onion soup there.
That is a beautiful onion casserole, however not onion soup. In order to be soup you would definitely have to add that other tub of broth
Agree, however I wanted to eat those pieces of cheesy onion bread desperately
I agree, where's the soup part!
I literally made French onion soup yesterday 😂 wish I had known this
Yours is better
I am a terrible cook and i subbed because this guy has some serious high end production skills..
First time watching and I LOVED IT!!! Finally someone that speeds up the process of watching and also the the cooking time! GREAT JOB! (and now have time to make the sou[!) Tks much!
this is a broth not a stock
broth = bouillon
stock = fond
I wanted to scroll through the comments to see if someone else pointed this out. I'm rather dumbfounded that he would buy what appears to be (by the look of those boutique-y bags) expensive meat to make "stock" from, when what he needed were some bones! [Veal] knuckles are preferred, but shanks, and "ox tails" work very well. He would have gotten way more bang for his buck.
@@killerdank agreed. Veal bones and deffo no veg with bones at stage one. Roast the bones, set aside. A mirepoix of veg + herbs. Roast them off. Add the veg to the bones. Finally deglaze the trays with wine. We use a 50 ltr pot and use about 8 gastro trays of veal bones, sometimes, we'll add about 20 chicken carcasses, if it is specifically for a jus. Leave simmering for at least two days. When you arrive in the kitchen on day two, the smells are amazing. You just want to dunk your head in the pot. Kitchen porter hates us...
Love his channel though!
what does that mean?
@@TaoNaomi which bit? Not being rude, just genuinely curious about "what does that mean"!
@@BadYossa he said "broth = bouillon stock = fond" what does that mean
Hey Alex! I'm in Paris with my wife, who is a vegetarian and she wants to try an onion soup!
Do you know any place that could make it vegetarian?
your kitchen - get moving, lazy
So onion soup is not really ONION soup - it is rich consummé with oinions.
No, it's onion soup.
I thought the same thing.. where was the soup. it looked like a thick goop of onion and bread... I still love you Alex.
In some parts of the world, soup does not need to be a thin liquid. Like, in France, Italy, Spain,...
Then, in some parts of the world, it does. Like, in the UK, the USA,...
Great idea about using the pressure cooker. That was a beautiful large onion soup. I had never thought of doing onion soup family style.
Ça l'air delicieux! J'ai hâte d'essayer ta recette chez moi. Merci pour les counsels, j'adore ton style 🧅