French Onion Soup - You Suck at Cooking (episode 152) 

French chef here, it's actually only french onion soup if the onions have citizenship. Otherwise, it's just hot onion water.

Things I did wrong: I sliced the onions too thin because my mind told me 1/8th of an inch thick instead of ¼ I crowded the pot with too man onions I was not French And in the end all I got was some super delicious soup. Lesson learned.

as a french guy living in france what you should've done was bring the soup to my house so i could enjoy it

For quick caramelized onions, drizzle some caramel into the pot.

I'm no longer capable of making food without repeating in my head "Salt; Pepper pepper pepper"

As the professional chef Rordon Gamsay, I hereby award your french onion soup 2 Michelin tires.

As a chef i have noticed a major mistake: Instead of pretending you are crying because your partner left you, you should pretend to be crying while watching the world cup final highligths so people will think you are french

As a French descendant living in Québec, you should have switched the onion soup for gravy, the bread croutons for french fries and the gruyère for cheese curds, making it a poutine instead.

The reason your onions fell apart is because you cut them cross grain rather than with the grain. Which is known as frenching an onion. You cut it for onion rings not onion soup. Still tastes delicious, different texture.

As a Swiss, I commend you for using Gruyère and thus turning this into a de-facto Swiss onion soup.

It's only French Onion soup if it comes from the Onion region of France, otherwise it's just sparkling Onion soup.

The problem is he used white onions instead of French onions. French onions come pre-caramelized. They’re only available in France and are too delicate to survive the trip over the Atlantic.

Fun fact: in France French onion soup is known as just onion soup.

Is anybody else impressed by the clear-paste onion skin bowl at 00:48?

If your onions won't cook down, don't sweat it.

As a totally legit and 100% real French chef, I rate this video four twenties ten nine out of a hundred.

As someone who knows France exists, you forgot to use a guillotine to remove the heads of the onions. That’s what makes the onions “French Onions”

As a Filipino who's living in a country with an onion scarcity problem, damn that is a very expensive soup

This channel is so comforting for me for some reason 😭

I work in a cheese shop and I can assure you, gruyere, is in fact, a cheese

As someone who knows a chef that knows French this is definitely a food

As somebody who never tasted, nor made French Onion Soup before, I can say that the onions needed more time to brown in the pan, and the bread should be crustier, and the beef stock should be made from grass fred French cow and that there should be more cheese that it will coat the whole bowl.

As a non-French and non-chef, I must say, you could have done it better... Somehow. Yes, somehow

You want to make sure the onions are Throngled before you cut them, otherwise they fall apart. Make sure you get a Throngler from France otherwise it’s not real French onion soup, it’s just 5 onions cut to .25 inch strips, softened in 2 tbsp butter until soft and caramelized, add in chicken or beef stock once simmering and cook for 30 minutes, near the end of cooking add a splash of balsamic vinegar to taste. Add bread and cheese and serve hot.

Nice recipe, worth learning, thank you for sharing! 💯

Maybe the real French onion soup was the friends we made along the way

Chef for 11 years, classically trained french, have "mise en place" tattooed on my body. Can confirm, wangjangling the sugar in there is the key

As the inventor of cooking, I must say this is definitely one of the french onion soups of all time

i might be wrong, but i'm pretty sure that out of all the people i'm subscribed to, you're the only one whose entire video catalogue i enjoy. i don't think you've done a single video that i haven't enjoyed. i think that's pretty cool. thanks for always working hard to entertain us!

1:52 Hey YSAC thanks for not pulling out a watch or alarm clock during that moment. I know that must have been pretty difficult for you.

As somebody who is Cajun, which is technically French, you didn't make nearly enough mistakes.

"And we will all be able to live together in ignorance and in harmony" this man can help achieve world peace through an onion soup video

I am actually a french shef and I say you should use those special bowls with the handles on them in every episode from now on

as a french chef how am I supposed to be as funny as you in the kitchen? all I do is cry from onions.

this is the first episode in a while that had me howling with laughter

I'm a little bit French-Canadian: substitute the butter with maple syrup

As someone who either is or isn't a french chef I can confidently say that the onion soup may or may not look perfectly fine and that there is a possibility that there's room for improvement, but maybe also not.

Can’t wait until you do American onion soup

I don't know why I watch so many cooking videos when the best culinary accomplishment I have is making a bowl of cereal.

Not a French chef not a chef not a French person not ever disappointed in the amount of humor in your videos 👏👏👏👏👏

"We don't want to crowd the pot to avoid steaming them" --> Proceeds to put the lid on.

As a non-french non-chef you should have used carrots instead of onions.

other things you did wrong: Did not scream "sacre bleu" at any point during cooking. uh, that's about it.

You just won the award! Not sure which award though… However, you are now my favorite RU-vidr. The only thing I would’ve done differently is fortify the beef stock that you used with extra veggies and maybe beef bouillon paste, and then strain that and use that as my stock. The other thing you forgot to do is to rub the bread down with garlic after baking it. But honestly, this looks amazing. Oh yeah, I’m not sure why you had the onions so thick… I use a mandolin for mine and get them extra thin, this also cuts down on the time they take the caramelize. I’ve always seen people using mandolin.

1:48 ~ universal sound from my intestines for being full, hungry, gassy, needing to use the john, and upset for no apparent reason.

To get the onions to brown quicker, you need to speak French to them while they are cooking. Another optional thing you can do is have French music playing in the background (I am partial to Debussy myself) and have a glass of Cabernet Sauvignon

Cut the onions with the grain and cook without the lid on. Cutting with a grain, from top to bottom keeps the slices of onion whole. Taking the lid off keeps steam from developing helps develop fondé -- which is like fondue but not really.

As an onion this is my favorite form of cannibalism

I love your videos so much, I love how I could share these with my best friend or grandma and they still enjoy them just as much

This is not a guide for cooking, this is a guide for life.

I’m no chef, but I must say that this is definitely a perfect French onion soup with no errors at all.

When I make French onion soup as a non-French non-chef, I prefer to cut my onions longitudinally (tip to root) because they hold their shape better.

The problem was that he didn't make the soup in france, so it didnt get infused with that french air of superiority

French Chef here, You should used a 1 pound steak in place of the bread but over all you did a really good job.

I’ve been blessed to say: tomorrow is my birthday and so that’ll make it 7 years I’ve watched YSAC. I’ll forever love this channel so much 💕

Hearing Croque Monsieur talk made me laugh.

Nothing sucked more than being on caramelized onion duty when cooking in school for service. It was one of the most time demanding jobs. You had to get everything on early and just....stand there and watch. Especially because we used those massive shallow pans.

En tant que non français, non chef, je pense que tu as été parfait.

You can also add some hot water to the onions, which break it down faster. Then theres more surface area to brown easier, and it gives a softness headstart.

Home non-pro chef here: I brown my onions in a wide and shallow skillet and not in the soup pot. That'll let them breathe more. Also, a pinch of salt in the beginning instead of sugar is what you want. It draws moisture out and preseasons the onion mass.

Hey as a chef (i am not a chef) from france (i am german) you could have used red onions for the extra antioxidants

Michaelin Star chef here, should've used more spaghetti sauce

You cannot have harmony without ignorance is some dystopian saying

Omigosh … just stumbled onto your channel. This soup looks ridiculous to make, but you’re hilarious so I watched the entire video. Will watch more recipes, if not just for the humor! 😁👍🏻👏🏻

3:02 im still laughing at this and probably will continue to for the next 5 weeks

Good morning Mr. YSAC!! Chef here! I think as long as you make it for yourself and enjoy it, you can't go wrong! Have a nice day!

Those onions didn't look French to me... They weren't holding little baguettes or wearing little berets

Can we get a time travel episode to 2003 where you make Freedom Onion Soup?

"The steam will slow down the process." [proceeds to put the lid on the pot.]

I would legit watch him read a shopping list and be entertained regardless

Now I really want to know if that guy's wife leaving him made him cry onto his soggy onion sandwich, transforming it into a bowl of soup.

I was hoping for a French song at the end there, oh well another reason to cry I guess

3:35 The Story Of French Onion Soup The Ending Is Very Surprising 🤣🤣🤣🤣🤣

0:14 Take that metric system. Nothing can beat 1 foot being 10 inches and one mile being a 1000 foot

Strangest recipe for French Onion Soup I have ever seen started with 'open a can of onion soup ...' I stopped right there. And it was an iconic cook so shall go unnamed.

The true masters arrange their caramalized onions to spell "Hon hon" before pouring in the broth to really French the soup up.

Coming from a French-American adult from Italy, i gotta say, im a fan of the cheese part.

So, for people who are trying to caramalize onions on their own, I believe America's test kitchen did an experiment and found that using a little bit of water to boil the onions initially and letting the water evaporate will allow the onions to start caramelizing faster.

Hello, authentic french professional chef here with 10 years experience in a Michelin Star restaurant: You forgot to add garlic and a few snails to the onions (Like 1 snail per onion are more than enough), to realy improve the flavor and concistrency of the onions. Oh, and while Beefbroth works, a broth of Sheep and Game realy brings out the propper flavor of this dish. Best served cold. From Sweden with Love - Kami (P.S, no im not. But i would like to think i added something here. Something useless, just like me.)

1:42 this killed me💀🤣

The real star of the onion soup is actually the beef stock

You've put there so many onions I thought you were making a cheese soup.

As a non-chef who is also an onion, HOW DARE YOU! No wait, those onions were jerks, you did the world a service.

Hi, French chef here everything is perfect keep it cool

pulling the herbs through the grater was mind blowing despite this video being a joke you may have just revolutionized my herb prep game

I could have used this recipe last week when I made French onion soup for the first time by essentially the same exact method. I guess it's time to fire up the time machine... er, thyme machine?

As a Lithuanian, I can say that instead of caramelizing onions from the start, you should have fried potatoes first and just then add and caramelized onions on top.

As a Non French Amateur Chef this could've been improved by sacrificing a chicken to the king that crawls beneath. Also I put garlic in mine to stave off vampirism but that's a me thing

My husband is obsessed with your channel and I mocked him until I have to make this soup and your version is the only recipe thst makes any sense

This is the first video I've seen from this channel and I don't know what I should be more confused about, the video or the comments... But I like it here

I'm french, if it tasted good, then you did it right

Living together in ignorance might be the only way to live in harmony

To make the soup even better: Add cheese at EVERY step!

I can't believe you forgot the sadness and defeat, they're staples of French cuisine.

the iconic foods is one of the cutest bits you've ever done

This and creme brulee look hard until you make it, screw it up, and then realize it tastes amazing anyway.

Instructions unclear: Accidentally invaded France Edit: Guys! Don't worry they surrendered. I am declaring Danny Devito as the new ruler of France

4:27 @FrenchCookingAcademy you have been summoned!

I am a French Onion Soup researcher and expert. I would’ve done the complete opposite of everything you just did. I would’ve used raw onion, deglazed it with beer and made the croutons with potatoes. Oh yeah the Gruyère cheese was a bad call, blue cheese is much better, it’s known to be really delicious by most people. the more blue cheese on top the better!!

As a cannibal, I can say that you forgot to add a French person to the soup.