Best FO soup recipe (and process) I've seen. Cannot wait to try it. I've made FO soup from several YT recipes, with results ranging from ho-hum, to yuk. Always looking for that breakthrough recipe, so here's hoping.
i absolutely love french onion soup so this will go into my recipe book i really like it cause it is veggie and gives me a break on those cold winter nights when you usually have a a meat laden stew of some kind
my absolute most favorite soup ever! and you, sir, did it justice! I've seen probably every French onion soup recipe on RU-vid cus I'm obsessed. ;) Trying to perfect my recipe. But I've found that the simple, classic way is the best. You nailed it!
It tastes a lot better if you have the time to do it with just onions. It's doesn't have to be complicated either. Put a lot of onions in a crockpot with oil or butter. If you want a beef of chicken soup with some onions, then this video is spot on.
I made my first French onion soup today! Turned out great! Thank you! People that make nasty comments should get their own channel to get disgusting comments in return!
Try letting the onions sit still when you first introduce them to the pot. This will actually expedite the cooking process. The bottom of the pot is hot, then the onions (when introduced) cool the pot somewhat. By stirring them immediately cool onions on top cool the pot even more. Stir after some initial steam has risen enough to at least warm the onions on top.
I've never stuck with it and followed through to real caramelization. THAT is what's been missing. I've gotta try it this way, and soon. Looks incredible!
I just used normal stuff, in a cast iron dutch oven on the grill dome I smoked the chuck roast cut in to 1" cubes, added the veggies. I used beef stock and beef consumme instead of water. Tyme, Worcestershire sauce, Bad Byron's butt rub and a little flour. You want stew not soup. I left the lid off of the dutch oven for a while so the veggies would get smoke too. Then covered and let it simmer for an hour and half or two hours. Good stuff!
I have made this very similarly for years. But I have never used swiss cheese in mine. I am definitely going to try that. And I've used no wine or a white wine. Will try the red as well. Yum Yum...
I should have watched this video earlier! My onion soup was not caramelized enough, it was still white before I add stock !!!! But it tastes 👍! Ty I will use your way to cook next time
Ricky, if you know how to caramelize the onions, no sugar is needed. You have to stir the onions during the process to keep them from burning. It typically takes at least 30 to 40 minutes to properly caramelize, so patience is not a problem. News flash. You have to add broth sometime. When would you add it?
White wine is more appropriate due to the sweetness of the caramelized onion. I know traditionally beef stock is used, however chicken stock is a good substitute if you want the onions to shine a bit more and have a lighter tasting result.
Looks great and been a fan of your channel for quite some time now but a small suggestion/tip. When you added the butter to the dutch oven, you should say what type of butter you are using, like for example salted or unsalted. Anyways thanks again for a great recipe/idea and cheers.
yeah the ancient peasant soup we are talking about the modern day french onion soup, which was originally made with half chicken broth and half beef broth
I just made this (finished eating it couple of minutes ago). I have to say that it was damn good but, as I haven't tasted any other onion soup I can't say whether it turned out good or bad. Didn't had the beef broth nor wine so I had to improvise but as I already said, I liked it. Thank you. :)
Beautifully done Dave! Very Instructional! This is one of my favorite soups! Will give it a go now.... thanks so much for the video! :) (Subscribed) ps... was that a 13.1 "Mile Marker" magnate on your fridge? lol
I googled your question. "Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water." Personally, I would first look for non-alcoholic wine. My second choice would be to try a combo of Grape juice with a little red wine vinegar to give it a little bite. Maybe a 5 parts juice to 1 part vinegar. Let me know how things turn out.
I have been recently looking into the way others prepare their french onion soup, and I think the most interesting thing I've seen is the thin slicing of onions. For me personally, I always love to halve an onion and cut the halves into quarters for some really large chunks of onions, though I'm curious how a thin-sliced onion would taste now. A few things you may want to consider trying (depending on your taste and if you want a different spin on your recipe), is I personally add some thyme leaves to the broth and soak a couple bay leaves in it as well while the onions/broth simmer together. I also personally don't like swiss, so I use a couple sliced of provolone instead, which I know is sacrilege to some. The only other thing I would recommend trying out is to find some of that bouillon paste (such as Better-Than-Bouillon or any of those other brands) as I have found the beef flavor to be far superior than a box of broth, and it also allows you to control the strength of the broth very well. Most beef broths by law contain much less beef product than say a chicken broth, hence why some recipes will use a mixture of the two, but if you use one of the jarred bouillon pastes you will be pleasantly surprised. Nice video, now I'm hungry. lol
You started perfectly. But the original French peasant soup had no beef broth - they couldn't afford it. The original is just lots of caramelised onions - it makes its own broth.
Hi there! I'm planning on trying out this recipe. I would just like to ask what kind of onions you used? and if the kind of onion used will make a huge difference with the flavor? :)
Mine needs tweaking so I will try it your way, will use cooking sherry what I got for mine. I cut the onions lengthwise, then cut off blossom end, then pulled back a couple layers, then sliced w/my meat slicer. I like a very dark robust broth like some I had in Paris. What brand was yours? It's not dark enough (I'll add an OXO cube and reduce the salt) but mine was Swanson's and too light. Do not use smoked Gruyere which was all the store had. Next time I'll use what you did. Thanks.
BBQMyWay It lasted 3 me days plus (I'd already made mine, a crockpot rustic version I did in the oven slowly). The third day I went to the store and got grated swiss and grated parmesan, toasted on little slices of courgette loaves. Much more satisfying. I had not quite a full serving left so decided to try the OXO cube dissolved in about 3/4 cup water first. Deep brown, just like Paris and didn't make it too salty. So next time I make a full batch, I will use a couple or more cubes and cut back the salt after the onions are carmelized and when you add the broth. Consomme might be good, too. American bullion would work. It did not alter the taste at all of the carmelized onions I had left. It's all history for now ;-)
This is a classic recipe we have been doing for over 20 years. Haven't changed a thing. I did forget to mention that I hit it with freshly cracked pepper. No salt is needed as the beef broth can be salty.
This one looks good. Normally I don't cook onion very much because of its strong smell. I still remember a terrible onion soup that I had at a fancy steak restaurant some years ago. The soup tasted so bitter or salty that I had to complain and the replacement tasted the same. I still wonder why it tasted so bitter. Maybe they burned the onion instead of caramelizing, otherwise it doesn't explain.
Looking at this very carefully, I think that there should be more liquid and less mass. Otherwise I think that what you have done is great! Thank you so.... much!
Re: The Robert Goss comment just below this one. I guess I should tell you that yes, I've tried several FO soup recipes, but I'm not a very good cook. In fact, my wife thinks I'm dangerous.
It soaks through too quickly, unless one reduces the soup to a thick (!) consistency and toasts the whole bread bowl before putting in the soup. Another way to do it is to make your own bread bowl -- roll bread dough out to be maybe 1/4" thick and lay it over a small, buttered, upside-down Corelle dish to bake. Once baked, the bread bowl will have an interior surface that can resist the soup soaking in too much, esp if you toast the bread bowl or broil a thin layer of cheese on it before adding the soup.
The onions should be mahonghany brown. You deglaze the pan before adding broth and you dont add flour! Holy crap! Where the salt and pepper? Where's the thyme?this is just fried onions in beef broth. You deglaze with cognac. Then add your thyme. Gruyere cheese isvthe cheese to use. Nope! Not recommended.
I guess that’s a hillbilly version of French Onion Soup. It’s just onion and broth with toasted with bread and any cheese he could find. Stick to bbq buddy
