REAL Classic French Onion Soup - THE FULL MONTY! (professional Michelin Star restaurant recipe)
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- Опубліковано 29 вер 2024
- Please be sure to have your ANNOTATIONS turned on so that you can read the ingredients and other step-by-step tips that will appear throughout this video.
finally someone who does the proper recipe.
+Sky Vins great to see this from a top-chef....I'm learning to cook, thanks to internet/ UA-cam.
Kin news live
I enjoyed the fact that you were clearly frustrated with other methods of making french onion soup while you were discussing the recipe, it shows you are truly passionate about the quality of your food. You earned yourself a subscriber.
Thank you. That is often the case with recipes, especially in this age of the Internet when every housewife thinks they are qualified to teach on UA-cam and the general public can't tell the difference between a trained Michelin star chef and a rank amateur.
Well, I dont have enough words to tell you how much I learned from this video, not just about this soup, but about cooking in general. I will never look at a french onion soup video the same ever again. I will have to try this when I can make a beef stock like the one in your previous video. This looks amazing, it really really does.
I made this following your clear and somewhat entertaining tutorial and it turned out ro be the most delicous onion soup I have ever tasted! The braised onions are absolutley divine. I couldn't stop "ooh!"ing and "ahh"ing after every gulp. I found your channel about a month ago and subscribed. You are my favorite and clearly the best chef teacher on UA-cam as well as on the planet. I bought all 3 of your books last week and cannot wait to read these treasures. Meanwhile, I have tried out several of your recipes with great success. I made notes as I watched and rewatched each video (no computer for annotations) but I think I can improve on it after I learn more from your books. Your videos also have the most positive and informative viewer feedback which is enjoyable to read. Wishing you a great success at the new restaurant you now are at and I hope you now and then may find time to continue your invaluable tutorials. Meanwhile I have over 200 videos that I am looking forward to watching. Aloha and mahalo nui loa!
Thank you. That is very nice to hear!
I have made this Soup many times, I have researched this Soup many times. Only to find out I was doing it wrong all of the time. Chef, this is a beauty well done and thank you.
+Lumpy Q Thank you. I appreciate that!
+CookinginRussia I bought your book vol.2 but it's out of stock at amazon. When is your book up and running? I love those books
army guy Thank you. Unfortunately I have no idea about the shipping, so I can't tell you. I can say that it won't be very long, but I realize that doesn't help you much. You should contact Amazon and ask them.
+army guy Could you please tell me the name of the book?
Chester Puffington "Cooking in Russia" - here's a link for more information...
ua-cam.com/video/Cg4uwKGVSi0/v-deo.html
I've taken cooking classes and never heard this about onions. Definitely something to look into. Thanks for the wonderful video
It doesn't seem to have any real scientific support, but to each their own! I personally don't like to waste so much of the onions so I'll use more of it.
The reason for "deep peeling" would be to eliminate the more fibrous part of the onion, thus enhancing texture and mouthfeel. The reason for making fewer cuts in the onions would be to reduce the amount of oxidation of sulfurous components thereby decreasing acridity or bitterness that would detract from the onions' natural sweetness. Thus, no need for extra sugar.
Sound 'bout right, Chef?
Anywho, you don't have to throw those extraneous onion parts out. Use them in stock or another recipe.
No offence but when I saw your cutting board and your knife I thought ok heres a kitchen Cook. but after watching 3 videos from you (this being my third) you have taught me things I never knew. Cutting onions this way for french onion soup is such an overlooked process thank you!!!
ANNOTATIONS
0:01.000
(The Full Monty)
0:10.400
Also, this video will show you how to cut the onion so that you will not add any sugar. In fact, you will add some vinegar instead. The beef stock used for this is the finest quality, as it must be for authentic French Onion Soup, as served in the best restaurants.
0:10.400
CLICK HERE TO OPEN THE BEEF STOCK RECIPE IN ANOTHER WINDOW.
0:10.400
This is a professional restaurant recipe. The methods will seem unorthodox, but the results are far superior. When we have to make 20 gallons of French Onion soup in a restaurant, we can't have 10 cooks are standing over 20 pots of onions stirring for hours. There are more efficient ways.
0:26.800
INGREDIENTS
750g (26 oz) Beef Stock
1.2kg (2.6 lbs) Yellow Onions
2 Bay Leaves
1 Garlic clove
Sherry Wine, dry -- not sweet
Balsamic Vinegar, good quality
Thyme (ideally fresh, but dried is okay)
Gruyere Cheese and Bread for croutons
Butter, Olive Oil, Salt, Pepper
0:35.900
Use the best quality of onions you can find.
10:14.700
Additional note: I suggest adding some Gruyere (and ONLY Gruyere) cheese to the top of the soup OVER the crouton. Let the cheese melt into the soup as well as more being on the crouton. It won't look as good, but the flavor will be divine!
10:20.200
Photo courtesy of Chef Robert Span
2:12.597
By ONLY cutting the onion like this, and using your fingers (not a knife) to remove the core, then braising, the onions will be naturally very sweet without adding any sugar.
3:01.588
Melt 30 grams (1 oz) butter + 1 T olive oil, as shown.
4:11.088
Return to the oven (same temperature) for 30 minutes more, then stir again, and cook a final 30 minutes, for a total cooking time of 4 hours.
4:43.921
NOW you can cut them up without causing them to become harsh tasting.
4:55.555
You will use a total of 750g (1.6 lb) of the beef stock made in the other video. I'm adding only a little of that now to help the onions cut evenly.
5:30.222
You will also add one clove of garlic, finely cut. Don't use a garlic press to crush it. Cut it by hand for this recipe. You want it very finely cut.
6:19.100
Then spread butter - ideally garlic butter you made yourself - onto one side of the croutons (day old bread slices). You will cook these slowly.
7:23.349
That is, the side you buttered is the one that you will put down on the pan, and you will melt the Gruyere cheese on the other side now.
9:49.632
Here's a general rule of thumb to keep in mind - whenever a savory dish has a lot of natural sweetness to it, adding salt must be undertaken with the utmost care. This is when the salt balance is the most critical of all.
I want to thank you again for adding the annotations. I lost the link I had to them when my windows updated recently and wiped out my favorites bar.
Yum - I wish I had a nice bowl of this right now! That is nice to know about the method for cutting the onions.
BEST ONION SOUP YOU WILL EVER MAKE!!! Thats my review of this soup.
Good sir, I found this recipe about 5 years ago and haven't looked back since. I love it, my loves it and my kids live it. Its an absolute favorite all around.
I had no idea about how to cut the onions and now I know. Ive watched a few other videos on Frensh Onion soup and they all cut the onions wrong! lmao. Not that Im a trained chef and KNOW, but this recipe is si damn good I dont even want to bother with, what i precive to be, sub par advice. Im SO happy to have found this recipe that I also bought one of your cook books.
it's 11:30 at night and I've already watched 3 videos. my new favorite channel. subscribed. I'm trying to become a better cook for family and friends. thanks for the great videos!
Thank you very much. I appreciate your enthusiasm. If you have any questions, feel free to ask.
Chef, I am trying this recipe today. I will let you know how it turns out. Thanks for all your UA-cam content, it's great!
I can't wait to make this Chef. Much thanks, French onion soup has always been my favorite, and i can't wait to taste it the way it's meant to be.
This is great. French onion soup is my favorite soup.
Another awesome recipe & video, thank you for sharing that.
+shramj Thank you for taking the time to leave feedback. I appreciate it! More videos are coming soon.
So I'd never had French Onion Soup in my life but I'd heard a few of my overseas friends going on about it. Found this recipe and made it.
WHAT
A
REVELATION
At the very end I was trying the soup in between each addition and holy crap! I kept thinking it couldn't possibly get better - and then it did!
I need to quadruple this recipe next time - that might just be enough for me. My flatmate will be shit out of luck!
Thank you. I appreciate you taking the time to leave feedback. Be sure to check out some of my other recipes here, if you haven't already. Cheers!
Thank you very much. I sincerely appreciate it, and I hope you will continue to find my new videos interesting.
Wow, this looks so good. I love French Onion soup. I made Tyler Florence's version a month or so ago and was not impressed. The onions turned into a gummy mush, I'm guessing because his version calls for a dusting of a healthy amount of flour. I'm so looking forward to this. Thank you
+Josh.A Mendelsohn Beware television "chefs", they are primarily actors reading scripts from amateur cook writers. This recipe will not disappoint. Cheers!
I have a feeling this'll be mighty fine with a prime rib sammy. And I was thinking right. edit a few hours later.....Man that is an amazing soup! My father in law owns the Kamakurayama restaurants in Japan, heck you might even know him and the ol' lady was impressed so thumbs up! Thanks Chef.
As far as cooking is concerned, I learned from your videos more than from my mother's teaching. However, I will not tell her that. ;)
Thank you!
Wonderful
I agree completely with DannoCrutch. Your channel is amazing.
Wow... I'm making this one next. I don't know if this a good thing, or not because I'll probably end up gaining like 500 lbs. from all of your delicious recipes. :D
+Froggy Wizard Puppet Actually, that's rather unlikely because you'll do a lot of work making this recipe. What makes people fat is eating junk food and not walking. Ten years ago there was almost no such thing as a fat person in Russia (except for some very old grandmothers). Then cars became common, stores started selling junk food and fast food restaurants appeared. Now you see overweight people everywhere, although still nothing remotely like the United States. Those people who need an electric cart to get around in don't exist here, or pretty much anywhere else in Europe or Asia. So I wouldn't worry about this food. I'd worry about what you snack on while you're watching UA-cam videos. :)
+CookinginRussia I think she was joking
Did youtube remove the annotations? I'm trying to find ingredients and amounts but it doesn't seem to be working
my onions are braising in the oven as i speak(type?)...... cant wait tasting the finished soup
This looked wonderful. definitely going to make this. (ps. loved the way you sliced up the garlic) What what the cheese? was it Swiss?
peterhobit Thank you. Swiss cheese is the most common, but you can use other cheese such as Comte.
CookinginRussia what about gruere cheese?
GrandKielbasa3 Right - Gruyère is in the Swiss cheese family along with Emmentaler, and a few other lesser known varieties.
As I type, the onions are braising in the oven. Two questions: all I have is a big stainless-lined copper pan with lid. Do I have to modify the oven temp or worry more about the onions burning than if I had a glass pan? Also, what about other cheeses misses the mark compared to Gruyere? I've had some disasters that way, but Comte seems to be pretty good taste-wise. OTOH, I haven't trying really browning the cheese on top (can't wait that long).
The metal pan may cause excessive browning or even burning at the bottom. This will depend on the onions themselves (there is a lot of variation) and the convection of your oven. Glass or ceramic is much safer. You could lower the temperature and increase the time to try and help, but too late now.
As for the cheese, Gruyere is traditional, but you can use whatever you like. Definitely wait another minute for the cheese to brown. I mean, you put all of this time into it, so what's another few seconds?
Hi, great video, thanks very much. Just wondering, would using vegetable stock make a big difference to the overall outcome of the soup? I'm only asking as sometimes I cook for friends who are vegan. Cheers.
Yes - a huge difference. It will be edible, of course, but it is like making pizza without cheese. It is a pale shadow of what it should be.
Beautiful. I would definitely make & eat this... if only it didn't give me 3 hours of smelly farts afterwards :(
Serious question - is there any detriment to using jarred, minced garlic in recipes like this (where the garlic is not part of the presentation) as opposed to cutting it fresh? The jars certainly seem to be full of flavor...
The jarrred pre-minced garlic is "garlic" in the same way that American "cheese" is cheese. No serious chef uses that stuff. It takes only a few seconds to slice up some garlic. If you don't like the smell on your hands afterwards, then just touch anything stainless steel and the smell will instantly disappear from your fingers. Also, in regard to the soup, once the onions have been properly braised like this, there shouldn't be any intestinal gas, unless you have some gastrointestinal disorder.
yum
This is a professional restaurant recipe. The methods will seem unorthodox, but the results are far superior. When we have to make 20 gallons of French Onion soup in a restaurant, we can't have 10 cooks are standing over 20 pots of onions stirring for hours. There are more efficient ways.
0:01.000
(The Full Monty)
0:10.400
Also, this video will show you how to cut the onion so that you will not add any sugar. In fact, you will add some vinegar instead. The beef stock used for this is the finest quality, as it must be for authentic French Onion Soup, as served in the best restaurants.
0:10.400
CLICK HERE TO OPEN THE BEEF STOCK RECIPE IN ANOTHER WINDOW.
ua-cam.com/video/cmWeaL2TNWs/v-deo.html
0:26.800
INGREDIENTS
750g (26 oz) Beef Stock
1.2kg (2.6 lbs) Yellow Onions
2 Bay Leaves
1 Garlic clove
Sherry Wine, dry -- not sweet
Balsamic Vinegar, good quality
Thyme (ideally fresh, but dried is okay)
Gruyere Cheese and Bread for croutons
Butter, Olive Oil, Salt, Pepper
0:35.900
Use the best quality of onions you can find.
2:12.597
By ONLY cutting the onion like this, and using your fingers (not a knife) to remove the core, then braising, the onions will be naturally very sweet without adding any sugar.
3:01.588
Melt 30 grams (1 oz) butter + 1 T olive oil, as shown.
4:11.088
Return to the oven (same temperature) for 30 minutes more, then stir again, and cook a final 30 minutes, for a total cooking time of 4 hours.
4:43.921
NOW you can cut them up without causing them to become harsh tasting.
4:55.555
You will use a total of 750g (1.6 lb) of the beef stock made in the other video. I'm adding only a little of that now to help the onions cut evenly.
5:30.222
You will also add one clove of garlic, finely cut. Don't use a garlic press to crush it. Cut it by hand for this recipe. You want it very finely cut.
6:19.100
Then spread butter - ideally garlic butter you made yourself - onto one side of the croutons (day old bread slices). You will cook these slowly.
7:23.349
That is, the side you buttered is the one that you will put down on the pan, and you will melt the Gruyere cheese on the other side now.
9:49.632
Here's a general rule of thumb to keep in mind - whenever a savory dish has a lot of natural sweetness to it, adding salt must be undertaken with the utmost care. This is when the salt balance is the most critical of all.
10:14.700
Additional note: I suggest adding some Gruyere (and ONLY Gruyere) cheese to the top of the soup OVER the crouton. Let the cheese melt into the soup as well as more being on the crouton. It won't look as good, but the flavor will be divine!
10:20.200
Photo courtesy of Chef Robert Span
Chef, I have a question, if you could get vidialia onions, which are considered sweet onions by nature, would you use those in this recipe, or would it matter because of the braising? I have a date next saturday night and I want to impress her with this recipe. Im starting the beef stock on Sunday night. Thanks Chef...
I would stick with ordinary onions. Otherwise you could end up with something sugary sweet, which would be disgusting. The recipe is balanced for regular yellow onions. When you make a substitution in a recipe, you should have a reason. Was this soup sour last time? Then maybe use a sweeter onion - but we know that wasn't an issue!
chef, I don't have access to the Shelly wine. Would you think using some red dry wine instead is going to be just fine or what else would you recommend? Thank you very much
Sherry wine, which is obviously what you meant to say, is a fortified sweet white wine. It is pretty much the exact opposite of a dry red wine. I'm wondering where you could be that you can't find sherry? Even Russia makes their own sherry, and I've never been anywhere that it isn't in a store - even in New Guinea.
CookinginRussia I live in a small town in Italy, I'll buy it from Amazon then. Thank you very much chef
You could use Vin Santo, which should be very easy for you to fine. Especially, Bianco della Valdinievole, which would be quite close.
How to make beef stock and is it fine.... if I don't add sherry or any other liquor?
Nazia Khan Do you eat ripe fruit? There is more alcohol in a piece of ripe fruit than there is in a bowl of this soup with the sherry in it. You can leave it out, but there is no rational reason to.
what was the ingredient after the balsamic vinegar?
At what point of time in the video?
Flour was used in the original recipe from 1801
First, there is no "original recipe" because this dish goes back centuries. Second, the recipe I have provided here is delicious - and that's what counts. Try looking at the other comments left here.
(continued) the kind of food people at over 200 years ago would be disgusting to people in this age if you were to actually reproduce it authentically. Instead of trying to find fault, try actually cooking it.
oops, sorry, edited my comment to let you know I shared this with a few hundred folks. :-)
MY HORRIBLE grocer didnt have fresh beets. Onions on sale, making this soup your way. Peeling away. I always took that first layer of onion off, just because it was a pain my butt to try and get that skin off by itself.
Hi - i decided to make this today because its one of my favorite things but I don't really cook (Im learning though). I saw your simmer had a lot of bubbles; is this how I should do it? my wife says a simmer has much less bubbles. I told her I would defer to your video but need to settle a friendly debate. THANKS
The amount of bubbling depends on what is in the pot mostly. Go by the temperature, aiming for 80-85°C (180°F).
Thanks. I'm goin t make the stock too! Looks so good. I wish I didn't have to write all this down from the videos.... Thanks
pgreenx My book will take some of the pressure off (there is a comprehensive shopping list of ingredients for every recipe online) - but the step-by-step directions are only given for a few of the older recipes, because I wanted to keep the book affordable to everyone and it is already nearly 300 pages as it is.
So I take it its not out. Looking forward to it. Cooking for me is a lot of work but I like to eat quality food and starting to cook. Love watching your channel. Thanks again
pgreenx Thank you! It should be available in about another 4-6 weeks. I'll be announcing it on this channel, of course.
I never used sugar!
Dude...u need a drink!!!!
is this who they modeled the computer voice after!??
+Don Nabio I'd like to think so. :) Among other things, I was a radio announcer for a jazz station for a while. When a microphone is on, I often start sounding like that.
+CookinginRussia hahaha, OK! I did give you a like! I'm already cooking your recipe as we speak ;)
je vous voudrais d ongnions, si vous plait
je voudrais bien les oignons trop manquer
Did you work for gordon ramsay?
Giancarlo Gatti No. The photo of the finished soup here is Ramsay's presentation, though. I served Gordon Ramsay a meal in Los Angeles many years ago. We exchanged emails for a while. He strongly advised me against going to Russia in his own inimitable style. LOL In some ways he was right, but not in others.
CookinginRussia Wow he must have really liked his meal. Would you say you are the same caliber chef as Ramsay and do you think he is the real deal? I actually really look up to Ramsay .
Giancarlo Gatti He enjoyed the meal very much. I have a funny story about that, but it is long and I'm putting it in one of my next books. I've cooked more than twice as many years as Ramsay (not counting his TV career), but there is no direct comparison. I definitely have a far better knowledge and vastly more experience than him in international cuisines. I base that statement not only on the history of his career, but also from watching some of his shows where he visits places and obviously knows nothing. I cringe every time I see him trying to make something Asian. No Chinese dish begins with olive oil. Right from square one he's ruined it. Anyway, as for him being the real deal. He WAS a real chef. He worked in 3-Michelin starred restaurants and paid his dues, as the saying goes. But that's not who he is today. That ended many years ago. He's a celebrity who gets scripts handed to him. He's highly controlled by his management as far as how much time he can spend showing anything, and it's never enough to impart very much useful information. But that's what the marketing people have determined people want. You can be sure that if surveys said that viewers wanted two hour tutorials on boning and stuffing quails with truffles, you would be seeing that on every channel around the clock. They give people what they want, not what they should get to become better cooks.
CookinginRussia Haha you make me scared sometimes chef. I feel like I can't trust anything anymore. Any recommendations on how to learn from the beginning (note i am not in culinary school)? Seems so difficult to learn the "proper" way because you're so critical of so many sources, and understandably so.
Giancarlo Gatti One of the best series ever done was "Great Chefs", which is still available on DVD's and probably a lot of episodes are free on UA-cam. These are actual chefs working in restaurant kitchens, and all of their techniques are just fine to learn from. The only real problem is that the series is damned old now - like 30 years - so the style of food that they are making is way behind the times, and the seasoning is super-mild compared to what we eat these days. But when it comes to basic cooking skills, there is a lot you can pick up there - and none if it scripted by producers like it is for celebrity chefs such as Ramsay.
Nice..Wasted onion zup
Dried herbs my arse ........ sorry but that's a massive red flag, I'm sure Raymond Blanc would pick some fresh ones for you from his herb garden
There is no advantage to fresh herbs in something that is going to be cooked for a long time. The same process that dries the herbs is going on in the long-cooking process. Study some food chemistry before complaining.
The moment you used the food processor I realised this recipe is not authentic, as well as the balsamic vinegar.
No.
Siegfried Pretsch - there is nothing holy about a knife over a food processor. If you were served both side by side, you could not tell. If you are looking for something to complain about, try any OTHER video on UA-cam. LOL
Dr. Easter, I made this last weekend using your Beef stock recipe. Needless to say it turned out ridiculously good. Kids and wife loved it. My 6 year old thinks daddy is a better cook than mommy. This is my first victory in about 8 years :)
Just out of curiosity, honest question, why does it matter which way ya cut the onion if you ya end up pureeing them in the end?
It doesn't at all. The particular lengthways cut referenced in recipes is only important if you leave actual caramelised onions in tact.
Great. I apprentice as a sauciere with French Chefs 35 yrs ago. Now retired but do
volunteer work at rest. The new Gen of chefs I beliee must have forgot their culinary classes etc. I bring your video and my old classic info verifying what I try to explain.
The Rest. Owners believe the young gen. and constantly I watch their frustration on
consistency and quality. The chefs don't share info, hide their recipie specials, I hope
to bring your quality to their table.
Tres Bien mon ami.
Somewhere around 15-20 years ago, the culinary arts made a sudden abrupt turn in which looks became more important than taste in haute cuisine. Most younger chefs now are either fry cooks or frustrated artists who know much more about painting and design than they do about cooking, unfortunately.
Robert Cook
Thanks! did not know about the onion cutting driections impact on the sweetness.
LOL "nature's a bitch" Making it YOUR way dude. If you're going to do it, do it RIGHT. Love it, Thank You.
I just want to tell you that I find your videos very informative, educational, and unpretentious. Thank you very much!
Him giggling while commenting that he thought everyone knew the center of the onion can taste bitter and should be removed, that is the definition of pretentious.
I just made this for my dad today and it was AMAZING. My dad loved it so much, he had 2 servings and skipped the main course! You wont believe how sweet the onions get with the braising method.
THANK YOU!
-Martin
+martikol Thank you. I appreciate you taking the time to leave feedback! Be sure to try some of my other recipes here, if you haven't already.
+CookinginRussia i have tried your other recipes however it took me a while to do this particular as it takes a lot of time and effort. Plus, the last time i tried making french onion soup, i burned the onions trying to caramelize them (homecook blunders ) so i figured your method was worth a try
I followed your advice and made the soup, absolutely perfect. My husband was seriously impressed. Thank you.
Thank you for taking time to leave feedback. I appreciate it! Be sure to check out some of my other videos, if you haven't already - now approaching nearly 300 of them!
Chef, this soup is amazing. Your approach makes so much sense once you understand the nature of the food and cooking. I tried to make this soup before using the methods everyone else uses, the "chop and stir, stir, stir" method, and the final product never matched the effort that went into it. Your technique is something only a professional knows, so I am grateful to you for sharing this "trade secret"! Thanks!
Thank you for taking the time to leave feedback. I appreciate it! Be sure to look through some of my other recipe videos if you haven't already. I include little-known professional methods in all of them.
you know chef, when I make this soup, I am going to try not to be paranoid. When I mess up on the garlic dipping sauce or the cabbage dumplings, there is not a large amount of time invested, but the stock alone for this awesome French onion soup takes 3 days. I will add about 1/8 teaspoon of salt at a time to ensure i do not ruin this. It is so amazing how the Chefs of yesterday took so much pride in the final product. I sure hope we find our way back to what culinary used to be and should be as well.....
+shair00 They still take pride in the finished product, but the difference is that today about 90% of the attention is on the look of a dish rather than the flavor.
+CookinginRussia I heartily agree with you - way too much effort is being paid on presentation
I finally made this recipe step by step this weekend, and not only was I pleased, but my friends (who came to visit from Europe) said it was the best French onion soup they ever had. Thanks.
Mark Burgh thank you for leaving feedback. I appreciate it!
Made this with your Classic French "Best Quality" Brown Beef Stock, as recommended. Wow. Your technique of braising the onions produced magical results. The aroma in my apartment went from harsh onions after an hour braising to sweet and mellow wonder after three hours. The final result was outstanding. After returning to the US after 4 years in Paris, expectations for my French Onion Soup were quite high. This definitely delivered!! Thanks!
+Michelle Anthony Thank you. I appreciate you taking time to leave feedback! Please take a look at some of my other videos if you haven't already. Cheers!
Chef, is the 2.6 lbs. of yellow onions the weight before you deep peel or after? I'm trying to adjust the recipe for more people.
Thank you.
+atleiker Weights of vegetables are always after peeling in professional recipes. Thank you for checking, too!
I saw Gordon Ramsay criticizing a French onion soup. The owner said "do you want us to make you another one?" And Gordon looked at him with a confused look and said with his typical attitude "it takes 4 hours to carmelize the onions!" That's when I knew that if a recipe doesn't take 4 hours to carmelize the onions, then its not a legit recipe. This one looks legit.
The photo at the end is actually taken in one of Gordon's restaurants in England by a former sous of mine who landed a job there and is still using my recipe. This is how they make it.
people mercilessly knock accordion music but in the right hands it's sublime.
I use the Marco pierre knorr stock pod things and it turned out great . Ok but not as good as this. Question chef. Given natural stock has lovely gelatinous nature would it be entirely pointless to add gelatin to stock made via knorr pods etc? My thinking being does this aid thickening and could you cheat in this way to avoid cornflour/ other thickening? Great to see you back btw. This channel is a gem.
Thank you. I get this question surprisingly often. Adding gelatine is not at all the same. If you have read my cookbook series (particularly Volume 3), you should know why. Cheers!
@@CookinginRussia yeah you’ve got a smart business model anyway. Leave out that vital 10% of magic. Note : I’m leaving thyme out of this next time because I got horrible musty flavour and odd background note. Probably just old but i was never a fan anyway.
@@cannibalholocaust3015 - Thyme only has a "musty flavor" if it is rotted or you have some odd allergy.
It's 4:41am n m watching this n drooling over it n making myself hungry 😐😢
POWERFUL🎈🎈🎈🎈🎈 AMAZING🍲 ONIONS SOUP AMAZING🍞 NICE RUSSIA THANKS FOR YOUR TIME AND SHARING😊 YOUR GIFT.● BROWN FAMILY DAPHNE COTTON 💜
I made your French Onion Soup for dinner this evening and it was wonderful! Never will I cut onions the way I use to. Your tips make all the difference in making a meal go from being good to being fantastic! Thank you so much!
Thank you. I appreciate you taking the time to leave feedback, too!
Amazing! that looks delicious. Sending my full support to your lovely channel. Hope to see you around brother!
I made this yesterday, it was superb.. I had made this dish only once before using the standard short-cut recipes commonly seen on youtube --- harsh and too rich..your advice on the correct way to cut onions for this dish made ALL the difference
Thank you! Please have a look through my other videos, if you haven't already. ua-cam.com/users/CookinginRussia
I just wanted to finally leave a comment . I come here every time I go to prepare this soup . Here are a few things I have done at my home. Once we had French onion that had ox tail meat and it was delicious. Since I use the beef stock I strain off a roast I make In my pressure cooker for this recipie I keep the smallest amount of actual meat in the stock before I freeze it. It's the only thing I have ever done different than the exact way he makes this. It is a huge hit here and the absolute best recipie I have found . Honestly it's nice no to have to babysit onions either.
Thank you for leaving feedback. I appreciate it! Be sure to check out some of my other 300+ video recipes (if you haven't already).
WOW! I signed into a youtube account for possibly the first time ever, just to leave this comment. This soup tastes like a thousand angels gallivanting through meadows of thyme in the French countryside underscored by the gentle bouquet of a standing rib roast sizzling over a fire off in the distance. Bravo! I didn't think that any soup could possibly justify the 3 days of effort to make the brown stock -- but I was wrong. The effort was more than worth it. Thank you!
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Just did today! Delicious! Thank you for recipe!
+Jana Pravdova Thank you for taking the time to leave feedback. I appreciate it!
I've just recently become interested in cooking and I have to say it's very intimidating for someone like me who has no experience. Even terminology and getting ingredients together can seem overwhelming. It's hard to coordinate the timing when making multiple dishes as well because I don't know how long anything really takes to cook to perfection. Maybe it's really as easy as you make it look. I know it takes practice, but you should see me chop up an onion. Still a bit brutal. Thanks for the video.
Just pay attention to what you are doing and try to get a little better every time. You eat at least a couple of times a day, so you have plenty of reason to practice. The timing of multiple dishes and having them all be hot at the same instant will take a lot of time. If you think that's difficult, imagine how much practice it takes for a chef in a restaurant who has to coordinate several different orders for different tables all at the same time on a perpetual basis, hour after hour. After a few years of that, cooking a meal at home and having everything finish at the same instant is as easy as breathing, but obviously you can't start out that way.
do as me make saturday a bit special ..make the plan.. go shoping ..prep the the stuff ...when its time to make the food have nice glass of wine and just enjoy the time ..it is an addicting and a real fun hobbie "saturday is my day free from any duty ":)
You are such a show-off with that garlic! LOL. So jealous! Just teasing. I am going to try your method the next time I make this soup. So far I haven't had any trouble with it being too sweet, but have had to add some sugar at the end because it became a bit 'tangy' at the end. Thank for your videos. I really enjoy learning from them.
Thank you for your comment! You won't need any sugar if you do it this way.
Excellent going to the kitchen now. Just cold enough for my favorite soup. But I will order it out any time ☺
That's fucking beautiful. "Nirvana Onion Soup".
+Alexa M Heying Thank you. I appreciate it! Be sure to check out some of my other videos if you haven't already - over 200 now, and more every week.
Oh I will Chef. Having a YOU marathon today. Lol
Thank you! I sincerely hope you enjoy it.
That's good to hear. Hopefully you were able to locate Gruyere cheese in your area. This whole recipe is designed to compliment that particular cheese.
unfortunately didn't have time to do stock as instructed, had to make do with some pre-made stuff but the soup was still superb, absolutely loved it, the way you do onions is just so easy and croutons were great. I have got to say, there's a lot of people on the internet giving you their best take on how things should be done, it's refreshing to be instructed by an expert and it makes ALL the difference. Practice makes perfect..as they say.
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This was absolutely delicious. Thank you.
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I'm out os sheri , what can substitute for it , making tomorrow
that is a very good way to that soup...old but good!
Can I do this soup 3 days ahead and keep it in the fridge?
I made this yesterday and was amazing! It was even better the second day, ( removed the fat from the top) I made the stock with beef ribs and was wonderful as well. Thank you for sharing the knowledge, I never knew onions could be so good!
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Very nice video. I'm going to make this for sure.
Wish you talked about the stock seems like a main part
Made this a few days ago... awesome!
love the passion chef. long cooks on these onions is key. congrats and thank you again
This is it. Takes forever, but this IS it. Just 2 or 3 pinches of salt because it had so much flavor already.
+BJR F. Thank you. Be sure to check out some of my other videos, if you haven't already. I have another classic French recipe that will be posted within the next two days, too.
Great method . I will have to do that . Thanks for the information.
Does anyone know how much beef stock was used??
You are truly a proper cook. Nice.
Thank you chef. Making your better way tonight
Thank you once again. I look forward to hearing back what you thought of it.
nice to learn something new,, I didn't know about the root of the onion. GREAT VIDEO
Thank you!
i've made this soup a dozen times by now. it's the best recipe.
I've been wondering why I've seen people add sugar? You're CARAMELIZING the onions...bringing out the natural sugars of the onions. Also I did not know about the onion cutting!
Too true. You can always add seasonings, but it is difficult to take away, so you must add a little, taste, add a little and taste. Sometimes I'm not careful about adding the ingredients, so I usually take out a bowl of the soup from the pot and add a little seasoning to the bowl before adding it into the pot. That way if the bowl of soup tastes nasty, I can throw away the bowl of soup and not a big pot of soup that I've been slaving away at for hours.
Exactly. Always think ahead and you will avoid disasters almost every time. Although there is little one can do about the occasional meteor crashing through the ceiling and landing square in the middle of the stock pot.
Those damn meteors. Oh well, at least my dish will taste a little meteor.
This is a must try recipe .... Looks super delicious ....
Question, Chef. I made this yesterday but I did not have that many hours to allocate to baking the onions. Instead I french chopped them as you demonstrated and cooked slowly on the stove. It came out great, but I was wondering if you think it is actually possible to over-carmelize the onions? I mean they were not just sweet, they tasted like candy! My wife could not believe that I didn't add any sugar (tasted before adding wine). Is this the intent, or is this actually a mistake on my part?
Made it today. But first, I drove to the city to buy sherry. I wanted no exceptions from your recipe. The result was extremely satisfying. I can't wait my husband goes back from work and tries this soup. Thank you Chef for this recipe!