I Had To Make French Onion Soup... (Better)

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  • Опубліковано 8 вер 2017
  • Everything from scratch. Onion soup is the most traditional and comforting dish ever in France, but did you know you could make Onion Soup better ? Tastier and more Efficient .
    Crispy bread, Homemade beef stock, Caramelized onions, Melted Cheese are the essential ingredients to make the best French Onion Soup. Support my work on : / frenchguycooking
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    Alex
  • Навчання та стиль

КОМЕНТАРІ • 2,5 тис.

  • @Ermude10
    @Ermude10 6 років тому +6815

    In this video we will make a traditional French dish the traditional way. You will need a drill and a baseball bat! ;)

    • @morningflowerB
      @morningflowerB 6 років тому +7

      Ermude10
      lol..

    • @crimsonfancy
      @crimsonfancy 6 років тому +17

      And for Soupe a l'Oignon we'll need more broth! The cocotte maybe too shallow with all that bread.

    • @opcn18
      @opcn18 6 років тому +17

      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.

    • @mkaspers1
      @mkaspers1 6 років тому +93

      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'.

    • @twist3d537
      @twist3d537 6 років тому +26

      french onion soup originates from paris

  • @JamieOliver
    @JamieOliver 6 років тому +1029

    Tres bien Monsieur. Nous t'aimons. x

    • @iceomistar4302
      @iceomistar4302 6 років тому +23

      Wow, Jamie, you and him should do a video together.

    • @Kihidokid
      @Kihidokid 6 років тому +20

      Theyve done plenty of videos together

    • @FrenchGuyCooking
      @FrenchGuyCooking  6 років тому +123

      And I love you more :)

    • @markitsche987
      @markitsche987 5 років тому +6

      @@FrenchGuyCooking I don't eat meat but I am loving this onion soup.

    • @blueteaI
      @blueteaI 3 роки тому +4

      Chilli jam moment

  • @mugensamurai
    @mugensamurai 6 років тому +2306

    Ya all know he did it right when you don't see any angry French comments.

    • @vqL3nt1n
      @vqL3nt1n 6 років тому +56

      I'm French and I approve by a big thumb up your comment!

    • @user-rc1gw9xn2c
      @user-rc1gw9xn2c 6 років тому +29

      French approved

    • @MrBaymeric
      @MrBaymeric 6 років тому +68

      It's because we don't understand English!

    • @legrandgaming7684
      @legrandgaming7684 5 років тому +19

      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

    • @redizdead666
      @redizdead666 5 років тому +10

      i'm french..
      AND IT'S NOT A SOUP GOD DAMNIT !!

  • @BlueEyesWhiteCinnamonRoll
    @BlueEyesWhiteCinnamonRoll 4 роки тому +405

    When my man said “aww yeah ouiiii” I tasted the broth through international borders and a screen

    • @ellenorbjornsdottir1166
      @ellenorbjornsdottir1166 4 роки тому

      Barle Nassau/Hertog?

    • @JoeMama-zz9hd
      @JoeMama-zz9hd 3 роки тому

      @@ellenorbjornsdottir1166 nope that’s the netherland and belgium, not france and belgium.

  • @paintedcrow
    @paintedcrow 5 років тому +418

    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.

    • @KainYusanagi
      @KainYusanagi 5 років тому +8

      Well, it's cheaper, that's for sure. :P

    • @dolphinboi-playmonsterranc9668
      @dolphinboi-playmonsterranc9668 5 років тому +30

      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?

    • @pwells1966
      @pwells1966 3 роки тому +3

      Do they even sell baseball bats in France?

    • @Soultergeist
      @Soultergeist 3 роки тому

      Less than a second later.

    • @Alaryk111
      @Alaryk111 2 роки тому

      @@pwells1966 I've got mine there.

  • @johndoe-zs6gf
    @johndoe-zs6gf 6 років тому +487

    This has to be the most beautiful dish of onion soup I've ever seen.

    • @rotaman03
      @rotaman03 6 років тому +1

      Agreed. I'm French and I think the same thing. Damn that looks delicious. Merci Alex!

  • @Zelarius
    @Zelarius 6 років тому +693

    "A bit of white wine" : everything left in a bottle, "Some brandy": like a 5th of the bottle of brandy

    • @ChefMitter
      @ChefMitter 6 років тому +37

      ratio, my friend. ratio.

    •  6 років тому +8

      And not only ratio, but is there something like too much brandy? ;-)

    • @catherine8233
      @catherine8233 6 років тому +6

      It's like that two shots of vodka vine

    • @FrenchGuyCooking
      @FrenchGuyCooking  6 років тому +159

      That's a bad habit of mine, although I tend to serve wine glasses this way too, so....

    • @gnaedigerfels
      @gnaedigerfels 6 років тому +3

      One shot of Vodka xD xD

  • @lartisanfmc5888
    @lartisanfmc5888 5 років тому +123

    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 !

    • @remybeublet3234
      @remybeublet3234 3 роки тому +1

      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

    • @remybeublet3234
      @remybeublet3234 3 роки тому +1

      @Vamoo merci ;)

    • @qw_wq3597
      @qw_wq3597 3 роки тому +2

      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

  • @carbonsiliconnn
    @carbonsiliconnn 4 роки тому +137

    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...

  • @Leo000
    @Leo000 6 років тому +170

    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.

    • @ThePaullett
      @ThePaullett 5 років тому +25

      If you take a small bowl put it into cold water (hot a lot) then pour the flour water into the soup. No lumps.

    • @paintedcrow
      @paintedcrow 5 років тому +20

      Alternatively: make a quick roux, and don't deny yourself that toasty flavor!

    • @VashTS7
      @VashTS7 5 років тому +8

      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

  • @chorizodealer
    @chorizodealer 5 років тому +704

    3:28 Pretty sure 9/10 dudes (including myself) would've still went for it.

    • @shashankiyer5751
      @shashankiyer5751 5 років тому +8

      Amen

    • @devcs9474
      @devcs9474 5 років тому +17

      If he knew how to do it, it WOULD’VE worked 😂

    • @lancec1463
      @lancec1463 4 роки тому +4

      Yep, but because I always cook a little buzzed (I'm Cajun)

    • @N8rBeans
      @N8rBeans 4 роки тому +2

      We'd all just find a way to *make* it work

    • @CostasAn
      @CostasAn 4 роки тому +28

      And 10/10 wives of those dudes would be furious.

  • @mikeltxo11
    @mikeltxo11 5 років тому +724

    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
      @SuperSetright 4 роки тому +24

      ''I'm too poor to buy cheese, s''....rubbish.

    • @dmarsub
      @dmarsub 4 роки тому +121

      @@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)

    • @haroldfrogspawn
      @haroldfrogspawn 4 роки тому +12

      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

    • @Exekutioncro
      @Exekutioncro 4 роки тому +3

      8 hours ?!

    • @Psycorde
      @Psycorde 4 роки тому +21

      @@dmarsub most cheese in our stores is garbage, but still costs a lot. So I can understand.

  • @danielbogin
    @danielbogin 6 років тому +29

    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!

  • @Opuskrokus
    @Opuskrokus 6 років тому +535

    Ok, the bat sealed it! This is my favourite youtube cooking channel!

    • @pamelaknight6187
      @pamelaknight6187 6 років тому +2

      Awesome love it thank you !

    • @TheChillimouse
      @TheChillimouse 6 років тому +4

      Yes, and always a great excuse to have a bat... it is for the onion soup

    • @celticlass8573
      @celticlass8573 6 років тому +2

      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. ;)

    • @suyashmallik118
      @suyashmallik118 5 років тому

      I'm torn between Alex and YSAC

    • @bentosan
      @bentosan 5 років тому

      You could say he knocked it out of the park

  • @Enemji
    @Enemji 5 років тому +2110

    This is one soup that has fooled most, if not all vegetarians.

    • @hudmond
      @hudmond 5 років тому +184

      I make this with a mushroom base or vegetable base at home

    • @sargasm169
      @sargasm169 5 років тому +123

      @Wenceslao Futanaki he literally says in the video how you could change the ingredients of the stock for a vegetarian dish

    • @rabenklang7
      @rabenklang7 5 років тому +205

      if you use vegetarian cattle, you are still fine

    • @MrShinta786
      @MrShinta786 5 років тому +24

      I'm vegan too, but damn this looked great

    • @touttarmy6158
      @touttarmy6158 5 років тому +10

      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

  • @ErikAdalbertvanNagel
    @ErikAdalbertvanNagel 5 років тому +40

    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.

  • @alyssehallali
    @alyssehallali 6 років тому +434

    idea for a next video, what to do with all that Beef stock. guess it's endless ! Great work

    • @fatherofdragons5477
      @fatherofdragons5477 6 років тому +1

      .

    • @user-emptyspace
      @user-emptyspace 6 років тому +6

      Alysse Hallali Chinese style beef noodles

    • @gregormiller4037
      @gregormiller4037 6 років тому +1

      ...im hoping he does a beef stew, would enjoy to see his take.

    • @someenthusiast
      @someenthusiast 6 років тому

      make videos where the beef stock is the accompanying ingredients. Make 5-6 dishes where you enhance the flavor with stock.

    • @batschi12
      @batschi12 6 років тому

      oh, i'd love to see that

  • @lejardine
    @lejardine 6 років тому +66

    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.

    • @jwade8080
      @jwade8080 6 років тому +4

      Fight Club?

    • @HidekiShinichi
      @HidekiShinichi 6 років тому +2

      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

  • @aurel724
    @aurel724 4 роки тому +737

    People in the comments:
    Ohh! French onion soup!
    Me:
    That is the sexiest kitchen timer i have ever seen.
    2:26

    • @lexguttman
      @lexguttman 4 роки тому +9

      A man (or lady) of culture I see. :p

    • @LEMEOIN27
      @LEMEOIN27 4 роки тому +41

      Spent a little more time than I would have liked looking for it...
      Soriace Stainless Steel 60 Minutes Manual Kitchen Countdown Timer (Black)

    • @marietoutsimplement.9442
      @marietoutsimplement.9442 4 роки тому +2

      @@LEMEOIN27 a true hero

    • @mauz791
      @mauz791 4 роки тому

      @@LEMEOIN27 cheers

    • @steffenfrost995
      @steffenfrost995 4 роки тому

      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.

  • @ryand6822
    @ryand6822 4 роки тому

    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!

  • @cirefrance
    @cirefrance 6 років тому +55

    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.

  • @ianthebee8158
    @ianthebee8158 6 років тому +15

    I love hearing your alternatives for vegetarians and vegans. Your process is fascinating to watch.

  • @alaisdair
    @alaisdair 5 років тому +2

    This is amazing!! I cannot wait to try and make this.

  • @nancymchugh2028
    @nancymchugh2028 5 років тому +1

    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!

  • @PaulaJBean
    @PaulaJBean 6 років тому +9

    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.

  • @HenriqueSadaoKajino
    @HenriqueSadaoKajino 6 років тому +89

    you said about veg stock. Use misso, kombu, mushrooms, pok choi, broccoli and sun dried tomatoes, all have high glutamine, gaving umami flavors

    • @spinetribal
      @spinetribal 5 років тому

      Any delicious broth or stock will provide a delicious french onion soup. It's all up to one's tastes :)

    • @jorgecd2255
      @jorgecd2255 5 років тому

      you are insane probably almost a god jajaja

    • @purplegill10
      @purplegill10 5 років тому

      Yes this!

    • @thismessismine
      @thismessismine 5 років тому +1

      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...

  • @danieltaylor3625
    @danieltaylor3625 5 років тому +48

    HUGE SHOUT OUT FOR SAVING ALL THE ONION , very cool seeing that

  • @avicennitegh1377
    @avicennitegh1377 4 роки тому

    You made the best onion soup ever. Great energy, verve, style, flair. I'm a fan now. Thanks you for making everything intresting!

  • @srinathselvadurai9812
    @srinathselvadurai9812 6 років тому +19

    Damn the casual use of the baseball bat had me in tears

  • @georgiydavydov3144
    @georgiydavydov3144 5 років тому +3

    C'est magnifique. Grand mercies pour ca!

  • @allykatt1849
    @allykatt1849 4 роки тому

    Wow! Magnificent! I would love to try this beautiful dish! Thank you for sharing! 👍❤️

  • @anitachristian136
    @anitachristian136 5 років тому

    Love your sense of humor, skills, resourcefulness... passion for good food. You've got a new subscriber. I'll try your sourdough recipe soon. I'm in the process of perfecting it, and loving it. Thank You Alex.

  • @laraasimic1250
    @laraasimic1250 6 років тому +65

    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 ;)

    • @FrenchGuyCooking
      @FrenchGuyCooking  6 років тому +19

      +Laraa Simic It is ❤️

    • @szepmiklos-mihaj4160
      @szepmiklos-mihaj4160 6 років тому +1

      same here =))

    • @Crosshill
      @Crosshill 6 років тому +4

      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

    • @theHickalock
      @theHickalock 6 років тому

      Entraya Crosshill how is that especially danish??🤔🤔🤔

    • @UnbreakableRukawa
      @UnbreakableRukawa 6 років тому

      I dont cook, but i must have watched a dozen of his videos ¯\_(ツ)_/¯

  • @dannyoktim9628
    @dannyoktim9628 6 років тому +18

    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!!!

  • @sparkeyjones6261
    @sparkeyjones6261 3 роки тому

    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.

  • @fergheinman394
    @fergheinman394 5 років тому +8

    I love watching this guy not only because of the cooking but also his accent

    • @tomf3150
      @tomf3150 4 роки тому +1

      So do I and I'm french.

  • @KD-lu1se
    @KD-lu1se 6 років тому +3

    One of the best chefs with incredible knowledge of food

  • @williammurphy666
    @williammurphy666 6 років тому +115

    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

    • @FrenchGuyCooking
      @FrenchGuyCooking  6 років тому +6

      +William Murphy 🙏

    • @vukkulvar9769
      @vukkulvar9769 6 років тому +8

      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).

    • @literatious308
      @literatious308 6 років тому +2

      William Murphy try AlmazanKitchen

    • @ALHeLaLe357
      @ALHeLaLe357 6 років тому

      Almazan Kitchen and sous-vide everything

    • @noradalmy6389
      @noradalmy6389 6 років тому +1

      William Murphy happy wife, happy life haha

  • @holmestactical4434
    @holmestactical4434 6 років тому

    I love your kitchen workshop.

  • @sarahh9903
    @sarahh9903 5 років тому

    Just wow, looks absolutely fantastic

  • @wuda2001
    @wuda2001 5 років тому +14

    Watching this at midnight, already really hungry before clicking on to it, now even more so

  • @kellymcgrath5541
    @kellymcgrath5541 6 років тому +44

    subbed when u pulled the counter out lol

  • @watchit.cookit.eatit.4563
    @watchit.cookit.eatit.4563 4 роки тому +1

    WOW This looks lovely - I've never made french onion soup before

  • @Abdega
    @Abdega 5 років тому +225

    6:45 “A *GUILLOTINE* amount of cheese”
    Wow, that _is_ French!

  • @labatt
    @labatt 3 роки тому +6

    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!

  • @thebigh4752
    @thebigh4752 4 роки тому +3

    Why does this only have 2.2 Million views? It deserves at least 10!

  • @pknlpr
    @pknlpr 5 років тому

    It's my favorite soup. Thanks Chef, you knocked out of the park.

  • @rodmckenzie9089
    @rodmckenzie9089 3 роки тому

    Great idea about using the pressure cooker. That was a beautiful large onion soup. I had never thought of doing onion soup family style.

  • @DavidFSloneEsq
    @DavidFSloneEsq 6 років тому +78

    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.

    • @sleepydog9968
      @sleepydog9968 5 років тому +3

      the vegetarians' skepticisms would be reassured about why the meal tasted so good.....

  • @Nosceteipsum166
    @Nosceteipsum166 6 років тому +329

    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.

    • @alexandracristmed
      @alexandracristmed 6 років тому +3

      Gustavo Silveira same here (Peru btw)

    • @brendalee2383
      @brendalee2383 6 років тому +9

      I thought everyone uses them...(Panamá)

    • @FrenchGuyCooking
      @FrenchGuyCooking  6 років тому +47

      +Gustavo Silveira YES ! and you are so right about this, but it's not that commonly used here.

    • @Juanchomancho
      @Juanchomancho 6 років тому +13

      We use them daily, other countries don't? (I'm from Colombia) from this message seams to me is a Latin american thing.

    • @manasim.9936
      @manasim.9936 6 років тому +19

      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...

  • @cd1168
    @cd1168 5 років тому +1

    The best end product of onion soup ever. Especially done in home style manner. Excellent

    • @MrUnrealreal
      @MrUnrealreal 4 роки тому

      Never! That was no Soup, it was a bunch of moist, toasted bread.

  • @tud455
    @tud455 4 роки тому

    Amazing work you did there! Tastes even better than usually 🧚‍♀️

  • @Fizzlefuse
    @Fizzlefuse 2 роки тому +4

    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!

  • @Mister16V
    @Mister16V 6 років тому +5

    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

    • @benjaminfreiman9430
      @benjaminfreiman9430 6 років тому +1

      Mister16V Clever. I never thought about regearing a drill.

    • @FrenchGuyCooking
      @FrenchGuyCooking  6 років тому +1

      +Mister16V Cool, didn't even know such tings existed

    • @siouxsettewerks
      @siouxsettewerks 6 років тому

      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/

  • @NathanHarrison7
    @NathanHarrison7 2 роки тому

    Excellent video. Can’t wait to try it. And love the music.

  • @Jeffersonyuvens
    @Jeffersonyuvens 4 роки тому

    measurement in the metric system really helps, that's one of the thing why I love this channel

    • @lethean1757
      @lethean1757 2 роки тому

      Well that because he is french xD

  • @gkpeduli6087
    @gkpeduli6087 6 років тому +12

    I laughed my ass off when he said 'ah wee' when he was smelling the scent from the stock

  • @ShayanGivehchian
    @ShayanGivehchian 6 років тому +4

    I was running out of things to watch so basically Alex you have saved my life.

  • @EvilMadBombr
    @EvilMadBombr 10 місяців тому

    Thank you for this Alex. Love your stuff sir.

  • @mattymoose3827
    @mattymoose3827 5 років тому

    You are a proper master. Thank you so much for your efforts and dedication! Se Magnifique

  • @ardith11
    @ardith11 6 років тому +22

    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

    • @ari9531
      @ari9531 6 років тому

      Shao 210 lol just wack those onions

    • @TheytellToomanylies
      @TheytellToomanylies 6 років тому

      Shao 210 the "traditional french method"

    • @rich1051414
      @rich1051414 6 років тому

      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 :)

  • @catalinacatoi653
    @catalinacatoi653 5 років тому +5

    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 :)

  • @mariannetfinches
    @mariannetfinches Рік тому

    Ça l'air delicieux! J'ai hâte d'essayer ta recette chez moi. Merci pour les counsels, j'adore ton style 🧅

  • @andreasweber5638
    @andreasweber5638 6 років тому +2

    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

  • @rock0052
    @rock0052 6 років тому +90

    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!

    • @stereos182
      @stereos182 6 років тому +19

      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 :)

    • @rock0052
      @rock0052 6 років тому +8

      Waste not, want not :) Yorkshire puddings are another awesome use for it

    • @pmedema
      @pmedema 6 років тому +1

      rock0052 completely agree!

    • @Lockdeath
      @Lockdeath 6 років тому +1

      I would have just ground it all up and put it in the soup

    • @ilham7345
      @ilham7345 6 років тому

      I put it as tomato sauce mix for my pizza

  • @AB-vn2jc
    @AB-vn2jc 5 років тому +196

    Me: “Mom I need a pressure cooker!”
    Mom:”why?”
    Me:”well how else am I suppose to make a shitload of French Onion Soup?”

    • @nunseik
      @nunseik 4 роки тому +9

      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.

    • @OfficialSilverMoon
      @OfficialSilverMoon 4 роки тому +2

      @@nunseik Same in India. Faster than an open wok.

    • @OfficialSilverMoon
      @OfficialSilverMoon 4 роки тому +1

      @@nunseik Same in India. Faster than an open wok.

    • @maxwellohagan1734
      @maxwellohagan1734 3 роки тому

      good for sterilizing substrate as well ;)

    • @lethean1757
      @lethean1757 2 роки тому

      Well you can cook in any deep stuff dude it's sweating technique

  • @Atomkukac1
    @Atomkukac1 4 роки тому

    I started watching this video in a very sceptical way, but then : HOLY COW!
    Really good cooking and funny guy. Thumbs up.

  • @DDoubleDrew
    @DDoubleDrew 3 роки тому

    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.

  • @mr.smileytm
    @mr.smileytm 6 років тому +4

    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.

  • @aratrevino4607
    @aratrevino4607 6 років тому +3

    I'm officially in love with this garçon.

  • @shonitagarcia3222
    @shonitagarcia3222 4 роки тому +1

    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!

  • @Dumpweed971
    @Dumpweed971 3 роки тому

    Your original onion soup video became my go to recipe for dates...it worked very well. I use vegetable bouillon instead of beef stock and i find that to be a better taste personally.

  • @EvHervey
    @EvHervey 6 років тому +16

    Awesome! Worth every Patreon penny!

  • @santiagoperez5431
    @santiagoperez5431 5 років тому +4

    Bonjour Alex! Just found your channel last week and I feel like you have watched Mythbusters and Good Eats when you were younger

  • @hmmmjamz9348
    @hmmmjamz9348 Рік тому

    Absolutely loved it. Love from the uk

  • @suziperret468
    @suziperret468 3 роки тому

    Yum! I’m always trying to make the perfect French onion soup.

  • @dcgfmb
    @dcgfmb 6 років тому +3

    C'est bon! Tres Magnifique

    • @jqa16
      @jqa16 6 років тому

      dcgfmb merci

  • @Maazzzo
    @Maazzzo 6 років тому +94

    Looks lovely. I know it's sacrilege to the French, but I make an amazing French Onion Soup with vegetarian stock.

    • @chantalwhite73
      @chantalwhite73 6 років тому +32

      I'm French and it's no sacrilege to me . I never made onion soup using beef stock. ☺

    • @FrenchGuyCooking
      @FrenchGuyCooking  6 років тому +37

      It's not a sacrilege. Only stubborn old fashioned chefs would give a f. I don't :)

    • @chibanix1347
      @chibanix1347 6 років тому +2

      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

    • @lovecinnamonxx
      @lovecinnamonxx 6 років тому

      chibanix if it tastes good, who cares about the tomato paste?

    • @chibanix1347
      @chibanix1347 6 років тому +1

      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

  • @FabiolaMacabre
    @FabiolaMacabre 3 роки тому

    I could listen to this dude speak all day, I love the way his French accent sounds.

  • @alexEi4o
    @alexEi4o 5 років тому

    You're crazy man I like that.This is the first video of your channel I came across it won't be the last. Love your kitchen lab,also we're namesakes.Salute

  • @noor-al-deenp8439
    @noor-al-deenp8439 6 років тому +17

    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.

    • @vukkulvar9769
      @vukkulvar9769 6 років тому +2

      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.

    • @noor-al-deenp8439
      @noor-al-deenp8439 6 років тому

      That's a good idea with browning the tomatoes in herbs! :)

    • @danielporter8481
      @danielporter8481 6 років тому +2

      Star anise in tomato instead of sugar, just a little for a few minutes to fix acidity. Tom Stobart's trick.

    • @noor-al-deenp8439
      @noor-al-deenp8439 6 років тому

      I think I have heard of that before. Good call!

    • @kevindeligny1166
      @kevindeligny1166 6 років тому

      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 )

  • @kellyv6075
    @kellyv6075 4 роки тому +4

    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 🤣

    • @nikibineri3675
      @nikibineri3675 3 роки тому +1

      Yes confinement rocks. I was looking for a super long recipe also to kill time. Falafel works also. Ot takes 3 days

    • @rudolfdirks9253
      @rudolfdirks9253 11 місяців тому

      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.

  • @livetotravelworldd3382
    @livetotravelworldd3382 5 років тому

    Ohhh! This soup looks sooo appetizing!!!!

  • @snoopylovez
    @snoopylovez 4 роки тому

    The best onion soup ever ,:) thank ypu for taking time to make this video

  • @bhgtree
    @bhgtree 4 роки тому +7

    "Pop it in the oven until its nicely charred." He must have seen my cooking. :)

  • @yols5
    @yols5 6 років тому +15

    You are the Mcgyver of the kitchen. Love the random experiments! hahaha

  • @weeverob
    @weeverob 5 років тому

    As always, a great video...and a great tune, too

  • @bdufka
    @bdufka 6 років тому

    I could just watch you eat/taste food for hours. If anyone will make a compilation, please let me know!

  • @chromeskater5982
    @chromeskater5982 4 роки тому +3

    This channel is so easily bingeable. I lose hours on this content lmao

  • @Jokervision744
    @Jokervision744 6 років тому +4

    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.

  • @bbqgoodwill
    @bbqgoodwill 3 роки тому

    Love the recipe, I added extra beef broth to thin it back to a soup over a paste. I also use a good Swiss cheese with a little mozzarella just for the stretchy stringy fun eating it.

  • @havinjlo09
    @havinjlo09 4 роки тому

    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.

    • @havinjlo09
      @havinjlo09 4 роки тому

      @Barber of Seville well I do apologise, sir, how I must have offended you. Please do forgive me... Pedantic Pete.

  • @genericembarrassingusernam7843
    @genericembarrassingusernam7843 6 років тому +137

    that is not a good enough amount of cheese. it needs to have about 2 metric tonnes more cheese.

    • @dontlookatmyprofilepicxp2532
      @dontlookatmyprofilepicxp2532 6 років тому +6

      RANDOMANONYMOUSDude No only americans do that.

    • @Aria0101
      @Aria0101 6 років тому +12

      and it fucking works lol

    • @libraryofpangea7018
      @libraryofpangea7018 5 років тому +1

      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

    • @dakotadeswarte5421
      @dakotadeswarte5421 5 років тому +3

      @@libraryofpangea7018 i am from cheese land (wisconsin) and it is addictive and doesnt ruin anything XD

    • @hellois3910
      @hellois3910 5 років тому +3

      @@dakotadeswarte5421 cheese land is france

  • @rfldss89
    @rfldss89 6 років тому +9

    White wine, onions and cheese. What more can you ask for?

  • @lukethreatt6187
    @lukethreatt6187 4 роки тому

    Could almost taste it. Will definitely be trying the recipe

  • @cb5974
    @cb5974 2 роки тому

    Cooked and ate it the first time in my life today and omg thx Alex for this video - sooo good 🤪😋

  • @BigBoyLies
    @BigBoyLies 6 років тому +11

    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

    • @domonly
      @domonly 5 років тому

      he just did.. ?!

  • @haagjohnson2773
    @haagjohnson2773 6 років тому +10

    I literally made French onion soup yesterday 😂 wish I had known this

  • @anmax
    @anmax 5 років тому

    This looks crazy delicious

  • @mskitty666
    @mskitty666 4 роки тому +1

    I've recently started watching your channel and I love that even though you don't cook vegan you give suggestions 😁