More About (French) Onion Soup Than You Need To Know

Подписаться 630 тыс.

Просмотров 76 тыс.

50% 1

French Onion Soup Recipe - Glen and Friends Cooking
"Welcome back, Friends! Today, I'm diving into the world of classic French Onion Soup, and we'll explore the evolution of this beloved dish over time. But first, a little backstory: I recently returned from a trip to Japan, feeling a bit jet-lagged and tired. So, I decided to make a hearty, comforting meal - French Onion Soup!
As I prepare this dish, I delve into the history of this iconic recipe. Did you know that traditional French Onion Soup recipes have evolved over time, from humble peasant meals to more elaborate post-World War II versions? In this video, we'll focus on the simple, classic version, emphasizing the delightful flavors of onions.
We'll cover everything from the choice of onions and the slow caramelization process to the type of stock and wine to use. Plus, I'll share some tips and tricks to make this soup your own, no matter your preferences.
So, whether you prefer a traditional French Onion Soup or like to add your unique twist, I invite you to join me on this culinary journey. It's all about savoring the wonderful taste of onions and finding your own delicious variation. Thanks for stopping by, and remember, cooking is all about making it your own. See you again soon!"
Ingredients:
45 mL (3 Tbsp) butter
2.25L (9 cups) sliced onions
Salt and pepper to taste
60 mL (¼ cup) white wine
1.5L (6 cups) beef stock
Toasted French bread, broken into bite sized pieces
Shredded melty cheese to taste
Method:
Preheat oven to 450ºF
In a heavy pot over medium-low heat, melt the butter, then add the onions and salt.
Cover and cook for 25-30 minutes, the lift the lid and stir.
Re-cover and cook another 20 minutes or so, the lift the lid and stir.
Leave the lid off and increase the heat, stirring often until the onions are a deep golden brown.
When the onions are brown; season with the pepper, add the wine and stir in the stock.
Place some of the croutons in the bottom of 6 soup crocks.
Transfer the soup to the crocks, top with more croutons and shredded cheese.
Place in oven for 15-20 minutes or until cheese is melted and bubbly.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9

Опубликовано:

28 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 277

@kriskehrer6410 10 месяцев назад

I think "It's a method, not a recipe." should be the official slogan of Glen and Friends Cooking.

@firehorsewoman414 10 месяцев назад

I like it!

@msjp81 10 месяцев назад

I thought it was? Thats why i'm here.

@rickm5271 10 месяцев назад

I make it my slogan for my kitchen. Essential!

@jaredheine4076 10 месяцев назад

It should really be on some merch!

@alanrainbow2664 10 месяцев назад

Yes

@lindadutko5721 10 месяцев назад

Glen, Wonderful video brought back old memories. I'm from Detroit and in the 60's and 70's we would go to Windsor, Ont. to "Ye Ole Steak House" for special dinners. They made the best onion soup in the world. My Mom who was a great cook start experimenting with onion soup recipes trying to duplicate it. After months of creating good soups sadly it wasn't it. She ran across a Time Life Book Series call "Foods Of The World" "The Cooking Of Provincial France", there was where the magic happened. The recipe is similar to yours with the exception of using a roux and adding 1 quart of beef stock and 1 quart of chicken stock to 7 cups of onions. The croutes were 1 inch slices of French bread toasted in the oven then brushed with a little olive oil and rubbed with a raw clove of garlic. She used both Sharp Cheddar and Swiss Cheese. 60 years later I still make the same soup. Thanks for the memories. Have a wonderful weekend.

@filipfaraci2751 10 месяцев назад

I have restaurant memories like these from when I was a kid during the same time period. Thanks for sharing, your memories sparked my memories.

@lorijones3294 10 месяцев назад

Always thought mom was being frugal. It was just stock to us. Thank you for reminding me of this lovely and belly warming soup.

@tessie7e777 10 месяцев назад

I agree about the herbs being largely unnecessary. However, I do like a splash of Worcestershire sauce. It brings a depth of flavor much like a splash of wine does. I forget which recipe book I got that from, but I haven’t gone back.

@fnjesusfreak 10 месяцев назад

I can imagine it does.

@aszalai86 10 месяцев назад

I do that too - not from a recipe, just felt right :) Also, balsamic vinegar - if it works in onion jam, it should work in the soup to add acidity, too :)

@ClockworkRiot 10 месяцев назад

this is exactly what I needed, I also got a big 10lb bag of onions for dirt cheap. Thanks Glen!!

@Meggs23 10 месяцев назад

Lovely recipe. Also to mention the great Jacques Pepin... who also has the classic onion soup recipes. He has a great video with Julia Child as well. These two are why most Americans started with cooking at all and we have built on that experience for years. Always like to give them a listen when a french recipe comes up.

@EastSider48215 10 месяцев назад

I thoroughly enjoyed the deep dive into onion soup and recipe histories. It’s what I’m here for.

@wendydawe3874 10 месяцев назад

Jacques Pepin puts toasted bread on the bottom and more on the top with the cheese. Jacques is the cat’s meow in my world. Enjoyable video, thanks.

@midhudsonmarketing6484 10 месяцев назад

Glen, I've been watching your videos for years, many of which I've seen several times apiece. Every night I look forward to watching you and listening to you. I love your wonderfully educational presentation. I too am in marketing/advertising and know how much you do to personally create these videos. Bottom line, I LOVE your videos. Thank you so much!

@Marielm1 10 месяцев назад

Lovely to see. My mom made this for my birthday in a crock pot every year for my birthday. My favorite and a huge hit with my friends, teenage girls in the 70s, we thought it was so elegant. ( wrote that before Julie came out and said 70s dinner party which while true had me laughing.)

@itzel1735 10 месяцев назад

Toasted 1 inch croutons on top is the way to go. 👍🏽

@rebeccaturner5503 10 месяцев назад

Also....so much prefer the cut up crutons on bottom and top . It gives so much more body instead of the slice on top!

@asdisskagen6487 10 месяцев назад

Instead of cognac, I typically add a splash of sherry (simply because that's what I normally have in my pantry), but otherwise this is very close to my recipe for onion soup; no additional spices and I also use a beef stock. I'm with you, Glen in that I really want to taste the onions in my soup and the caramelization process brings out enough sweetness that additional sugar is unnecessary. Great episode, as always!

@TechBearSeattle 10 месяцев назад

I know this is kind of weird, but I make turkey stock after US Thanksgiving, then use that to make onion soup. Onion and mushroom soup is pretty tasty, too.

@TheDriftwoodlover 2 месяца назад

Sounds wonderful

@colinthompson3111 10 месяцев назад

Excellent video!!😊

@vlmellody51 10 месяцев назад

That soup looks so good! French onion soup was my absolute favorite when I was young. Now, I am allergic to onions and I can't eat it anymore.😢 😪 Maybe I can make it for my son, who still loves and can still eat decadent foods like this without many unfortunate consequences.

@andersonomo597 10 месяцев назад

I'd rather be allergic to chocolate than onions! An allergy to onions would be really difficult for so many reasons. You have my sincere sympathy!

@vlmellody51 10 месяцев назад

@andersonomo597 thanks! I really miss them. Years ago, before my allergy got to where it is today, I succumbed to eating a French fried onion ring. (I used to adore onion rings so much.) I got really sick from it to the point that I never did it again. 😪

@pattynabozny1503 10 месяцев назад

I can relate. I can’t eat onions any more, either. It took some adjusting, and I certainly miss them, especially when I see something like this.

@janmclain6301 9 месяцев назад

I love watching you and your wife, sir. Thank you for entertaining and educating this "older" lady!

@davemccracken3457 10 месяцев назад

The white wine adds a bit of acid which will brighten the existing flavors without masking them. An excellent idea.

@chungkingcansuckit6345 10 месяцев назад

Best French Onion Soup I've ever had.. Smithville Inn, New Jersey. Not only that the inn is super old and charismatic and there's a little village of 50 or 60 shops you can walk through. They decorate it during winter like a Dickens Village and there's a bridge over water, an old barn with rooms for rent, and a winery.

@CDMatt94 10 месяцев назад

Got a recipe for French onion soup from the chef at he Chateau Champlain in Montreal in the 70's he used half beef and half chicken broth some white wine and a splash of Cognac the rest of the recipe is the same. Love this soup

@Benni-rp9or 10 месяцев назад

Great video as always. I make a batch of caramelized onions every few months, using 10-15 lbs of onions. I freeze them and use them in a lot of dishes. I need to do the same with beef stock, I rarely have that on hand.

@cherylchristian5673 10 месяцев назад

Yes, Glen, they still make electric skillets. I use mine a lot. It’s much less messy than cooking on the stove top and good for large quantities and controlled heat.

@CathyMiller0711 10 месяцев назад

Love to learn the history and evolution of recipes from you.

@boeyone 10 месяцев назад

I was also thinking about making this and it’s funny right before your video came out I just finished watching a Jacque Pepin video on onion soup. He said that when he was young they would finish the soup by mixing an egg yolk with port wine and mix a hole in the middle and pour it in. They made one big bowl instead of individual servings

@cindymichaud7111 10 месяцев назад

I've made your soupe à l'oignon many times, it too is my favorite and I appreciate your sticking with the original method. Thanks and have a blessed day.

@lynnjasen9727 10 месяцев назад

Had to laugh when you said “if your mother had one, you probably have one”! My electric frying pan is identical to the one my mother had. Just this week someone asked me what you would use it for, and I said I use it like a crock pot, which I don’t own. Been considering taking it to Value Village, but now maybe I won’t! This method is so much simpler, easier, and less destructive of my personal energy reserves than the one in the recipe I’ve been using. And onion soup with or without cheese is so good! 💕🇨🇦

@AnnAmbler 10 месяцев назад

Agree completely. I remember pancakes and beef stroganoff the most, but it could cook so much more.

@barbb 10 месяцев назад

This was an excellent video. I have been wanting to make french (or not) onion soup. Going to try this your way. Thank you

@boofyhalfpint8559 6 месяцев назад

So THAT is where my little crocks disappeared too????? LOL! I only have 2 identical to these, out of 4 left (2 busted in our move from Melbourne to up near Dubbo Australia). these are oldies, but I do enjoy using them for soups. Thanks for all the 'permissions' to do our own thing. I have used sparkling white & red wine in many dishes lately (particularly a splash in Pizza dough). I love the idea of the bread thickening up the soup too....would be good for a watery casserole too I bet. Go get some sleep Glen and catch you next time! Boofy😴

@Chris-yo4ks 10 месяцев назад

I will definitely be watching this video again.......my mouth is watering just watching it.

@TamarLitvot 10 месяцев назад

Now I'm dying for "French Onion Soup" made the way Glen did! When I go shopping on Tuesday, I'm going to look for cheap onions.

@mckenziew.1816 2 месяца назад

Yes they still have plug in skillets. I got one for a wedding present lasted till our fire. The moment I could I bought another one. Great for camping in a trailer

@6r4metroman 10 месяцев назад

This is certainly one I will try...

@PanAmStyle 8 месяцев назад

My first ever French onion soup was at Chateau Laurier, 1974. The bowls were *exactly* the same!

@ahoneyman 9 месяцев назад

Onions in the crock pot work surprisingly well. Flavor packets from ramen work for stock in a pinch. Leftover garlic bread adds a new dimension to the dish both good and bad. There's something so satisfying about french onion soup when you're absolutely polluted.

@makingcookingfixing 10 месяцев назад

Watched your video last night, and tonight again :-) AND bought the Larousse Gastronomique from 1938 !! Thans for the video.

@jeraldbaxter3532 10 месяцев назад

The Tao of Glen: know the rules of cooking, but do not be a slave to them. Now that is a philosophy I can follow!

@robinmanchur601 10 месяцев назад

1 of my favorites,great rendition,I like a dash of balsamic vinegar in mine

@sbutler0305 10 месяцев назад

Any leftover soup can be thickened into a delicious gravy. Doing that today

@TheDriftwoodlover 2 месяца назад

Marvelous idea!

@sgmarr 10 месяцев назад

Pretty sure I would like your version!

@barbb 10 месяцев назад

I made this for supper tonight. Maybe should have cooked the onions a bit more, but it was very good. Thank you for showing me how easily it can be made. Thank you!

@darrellbedford4857 10 месяцев назад

Again not a recipe from Glen. It is a method of making the soup. These method videos are great. I am starting to use Glenn's method system due to dietary requirements. Keep them coming.

@jkbrown5496 10 месяцев назад

I've been playing with steam melted cheese from the CT steamed cheese burger videos. My favorite way for melted cheese these days. I bet it would be good on the soup, browned if desired, but all the melting done in steam. I uses. a little dish for the cheese in a pot with water in the bottom.

@alvareo92 10 месяцев назад

Amazing, thank you for all the secrets of traditional cooking! I'll be sure to try this out whenever I can make some homemade beef stock. I'll definitely be adding a splash of white wine too, feels preposterous not to add it because it will add such a necessary complimentary flavour

@jbloodwo 10 месяцев назад

A nice sherry drizzle to finish at the table is a nice touch

@kenmore01 10 месяцев назад

Last time I made onion soup, I followed a recipe which wanted deeply caramelized onions. I learned from that that I don't want my onions too caramelized. It was sickly sweet in my opinion. Next time I make it, I'll cook them until they are just starting to brown. I didn't use a thickener, which I think would be an improvement. I also didn't have oven safe bowls, so I toasted the bread, melted on the cheese in the oven, and just put it atop the hot soup in my regular bowl. Regarding your Emmental cheese turning into Gruyere lol, I have had similar things happen. Usually, it involves something like sour cream turning into nonfat, much to my chagrin!

@bsquires7927 10 месяцев назад

So wish I was in your kitchen, I will have to try making this great soup.❤

@curtk8715 10 месяцев назад

who is getting the other two bowls of soup?

@fbussier80 8 месяцев назад

You can also use Beer (red, blonde or black) to make it if you want. Also, Try some smoked Havarti cheese on it. It's great.

@justmutantjed 10 месяцев назад

Ooooh, I love a good French Onion Soup (and I'm easy to please, LOL). The bread in the bottom part was a new thing to me, but I see where it's going. Definitely can't fault you, because yours looked absolutely fantastic! The last time my mother prepared it, I think the recipe suggested Gruyere. Turned out great, IMO. I'm not super picky about the cheese on top, but I reckon the Gruyere was a solid choice.

@fnjesusfreak 10 месяцев назад

This is certainly more in line with my interpretation of French onion soup. The oddity in my take is that for some reason I like to use mozzarella as the cheese - but the other elements, barebones recipe, plain croutons...that's exactly how I make it.

@fernnewell6032 10 месяцев назад

It looks so good.

@janicemartin1580 10 месяцев назад

Great video, thanks. Onion soup is a favorite of mine. I do 10 lbs or more at a time and use my turkey roaster. I like to use the browned beef stock and a bottle of dark beer. But as you say, it is delicious without any alcohol. I like the croutons on the bottom idea. The thick layer of croutons on top, then the cheese has always annoyed me! But the bread does help thicken the soup. Henceforth, I am using the bottom layer. Thanks.

@lizhaydon2250 10 месяцев назад

Looks so good. Funny I pulled out my Julia Childs book when you mentioned French cooking.

@flyboy13131 10 месяцев назад

Personally , I love dry sherry as the alcohol component . One of the best soups around !

@felixxtcat 10 месяцев назад

If you don't want to use booze (or are too cheap to like me), a splash of vinegar helps round out the flavour in a similar way, but you don't get all the flavanoids that would be unleashed by alcohol.

@pflick13 10 месяцев назад

Glenn, your mane is fantastic also!

@figmo397 10 месяцев назад

FYI, yes, they still sell electric frying pans. I managed to get one that has a ceramic liner so you can sort of use it as a shallow crock pot. My favorite use for mine has been as a heating and serving device at parties I've thrown where there is no kitchen available, such as in a hotel room at a convention. Your onion soup recipe is pretty much the only kind of onion soup recipe I know. I've never heard of putting sugar (eeeuw) or baking soda (eeeuw) in it. The only thing *I* wonder is whether there's a very old version that just uses the onions, water, butter (for sautéing the onions), salt, and pepper. I also use gruyere cheese, and I prefer the croutons cut up.

@RedKittieKat 10 месяцев назад

That looks amazing! 🧡

@little_forest 10 месяцев назад

Totally agree regarding the bread! But then again, sometimes I am just too lazy to make croutons and I just toast the entire bread and through it in… and when I feel even more lazy, I don’t even toast it! ;)

@derekh989 10 месяцев назад

So good.

@jsimes1 10 месяцев назад

... and thus ends my TED Talk! - Glen 😂

@danfadden4788 10 месяцев назад

French teacher in the US here, and I can't agree more, Glen. When I see English translations of recipes, there are always flaws. The cookbooks I cherish most are the ones I have in the original French.

@alvareo92 10 месяцев назад

Translations used to not be very good back then!

@Beachdudeca 10 месяцев назад

You should add some water or stock at the start if just to speed up the sweating of the onions

@Paul_Me_Once 10 месяцев назад

Talking about celebrating the onion, you could make an onion wine or cider and use that in place of wine.

@sandragoodman2059 8 месяцев назад

Onions, stock, croutons, cheese - nothing could be simpler. P.S. I know you don't do sponsorships, but I would buy a tee shirt that said "It's a method, not a recipe."

@observer-effect 10 месяцев назад

I think that Brie would be the Ne Plus Ultra replacement for the Swiss cheese.

@senorjp21 10 месяцев назад

New camera? Super sharp video

@Schecter1989 10 месяцев назад

Fuckin love this guy. Glen is the man!

@TheDevnul 10 месяцев назад

Ohhh myyyy 🤤

@Magius61 10 месяцев назад

I don’t mind red wine but agree it is overbearing. My last choice. I like a splash pf port, and agree with Julia on the cognac or brandy. A clean profile that supports the magical depth gained by caramelizing so many alliums. I also like a little shallot. A solid decision. A dark chicken stock is adequately rich for my palate but a bit less intense than beef.

@joansamuels3241 10 месяцев назад

Once! Once! Made onion soup. Started by roasting beef bones to make the stock...then simmered the liquid the bones simmered in, with mire pois, for hours... Took forever to caramelize the onions... ...and I'm not a huge fan of onion soup but my ex was... Think I even bought a very low cost version of soup crocks to serve it... ONCE!

@ubombogirl 10 месяцев назад

Glen: i wanna taste the onion. ...exactly! it IS onion soup so let the onion shine 😁😋

@SuHu62 10 месяцев назад

This is what I want 😋

@kurtisburtis 10 месяцев назад

Me: pausing the video to read the French … Glen: “you should try to find a copy in French …” Me: 😊

@jeffhe1701 10 месяцев назад

i do the same with croutons instead of the piece of bread. It's my savory cereal lmao. But back to og basics always has it's benefits. When I cook meat these days, I find myself cutting back on sauces cause salt and pepper does wonders and you get more of the beef flavor

@yvonnerogers6429 10 месяцев назад

👍🏻

@tvisitor 10 месяцев назад

@GlenAndFriendsCooking, what size pot is that you're cooking in? Just curuious.

@martinblouin3639 8 месяцев назад

i prefer pecorino too! MY BOY!! 😅

@lisacraze1 10 месяцев назад

Now all I’m going to think about is French Onion Soup. Thank goodness Trader Joe’s has a frozen version that I can microwave in 8 minutes.

@my_granny 10 месяцев назад

Glen @ people who want red wine in their onion soup: 😬

@jeannecastellano7181 26 дней назад

Looks great, but I do think thyme would have given those sweet onions some herbal earthiness. Wine and thyme, in my French onion soup experience, helps to dampen down the cloying sweetness stewed onions.

@3kids2cats1dog 10 месяцев назад

Does this counts as Old Cookbook Show?

@tammykennedy7217 10 месяцев назад

What type of wine did you use exactly? I only have Moscato.

@Tinkering902 10 месяцев назад

I forgot how much the gracefulness factor matters to Julie 😂

@TheScratchingKiwi 10 месяцев назад

I love a couple tablespoons of sherry thrown in each bowl just before serving... aah!

@donklesa6040 10 месяцев назад

They still sell those bowls in sets of 4.

@rcrawford42 10 месяцев назад

Sorted Foods has had a few episodes where they cooked from LaRousse or similar. They had to bounce back and forth to find the proper steps and ingredients -- I can see chefs and those seriously into cooking getting into it, but it's not for me.

@unclefrogy743 10 месяцев назад

clearly the focus is bread and onions. it would be known in egypt

@micheleforgione150 10 месяцев назад

Add Madeira !!!!

@MrDdaland 10 месяцев назад

Of course it is essentially peasant food- another example of how poor rural folks made the most of what they had Onions ( either cultivated or grown wild) ,leftover bread from the previous day- add in some broth/ drippings/ bone stock,etc. Toss a bit of cheese on top and you have fixed a filling supper for veey low cost....

@veronicagullickson319 10 месяцев назад

We basically pay a dollar a pound for onions in West Central Wisconsin

@derkohler2380 10 месяцев назад

gruyere is a way better choice than emmentaler.. bravo! and in no way is gruyere a lesser swiss cheese than emmentaler. from a swiss perspective, emmentaler is for sure the lesser choice!

@derkohler2380 10 месяцев назад

by the way: onions, white wine and cheese are a match made in heaven! just look at fondue, raclette, tartiflette, etc..

@BearMeat4Dinner 10 месяцев назад

Glenn welcome back home!Might be a close neighbor soon!

@michaelcook8056 10 месяцев назад

The bowl the Glen ate out of is the same one my mom used to have and only used when she made French Onion Soup. Really brought back memories and put a smile on my face. Glad to see you have one in the "collection".

@jaredheine4076 7 месяцев назад

How’d Glen end up with your mum’s bowl.

@jamestboehm6450 10 месяцев назад

Onion soup and lentils is one of my absolute favorite meals. Make the soup and then simmer lentils in the soup. Cheap, flavorful and healthy for the body.

@TamarLitvot 10 месяцев назад

Wow, that sounds really good. How long for the lentils to cook through?

@emilybilbow4990 10 месяцев назад

Lentils are fairly quick cooking… about 1/2 hour

@lsrx101 10 месяцев назад

Ooohh, I love lentils. That sounds quite yummy. Thanks!

@bartofilms 6 месяцев назад

My Italian grandfather's favorite dish: lentils prepared that way. Also, lentils are a traditional New Year's Eve dish in parts of Italy. 😋. Yum...

@brianmurphy4702 10 месяцев назад

really love your banter ... it makes the experience so much nicer than a "cooking show"... and always enjoy Jules just "stopping by"

@balthizarlucienclan 10 месяцев назад

I don't know about you but the way that Jules “stops by” gives Glen’s show a mild Mr. Rogers vibe.

@georgewitte3548 10 месяцев назад

@@balthizarlucienclan Also, the "Welcome / Hello friends!" 🙂

@matthewtoohey4103 6 месяцев назад

Came here to say pretty much the same thing.

@custardo 10 месяцев назад

Gruyère really is the better choice.

@williamwatson7489 10 месяцев назад

I like using Shaoxing wine. It’s Sherry adjacent but I think it tastes cleaner and slightly more mineral.

@AxidentalDM 10 месяцев назад

French Onion is probably my favorite soup ... I'm looking forward to trying this more traditional method.

@cindyglass5827 10 месяцев назад

Glen, I totally agree w/ your approach to ''not'' adding all these 'extras' ~ Sometimes ''less is best'' & thus, one gets to enjoy the 'real' - Star of this Show - The HUMBLE ONION : ) Thank-you for sharing, I may make this tomorrow ! P.S. Should put that on a Bumper Sticker OR if you write a Cook Book ... "It's a Method, not a Recipe" : ) Love it!