Chef Tom, I just have to say that I watch the majority of your videos on my Smart TV while I have my morning coffees for all sorts of inspiration so I don't get to comment. I have tried most of your suggestions and I must say they are ALL winners. You have made me a better cook. Your tutorials are fantastic, funny and full of tips tricks and suggestions. Keep doing what you are doing my friend. I love how you end your videos with the most simplest of requests.... "And let's be good to one another". Thanks for the positivity and the positively great food ideas! If this Canadian is ever in your area I will certainly hit up your shop!!
Just made this on my Weber kettle, the wife was doing holiday baking inside and I didn’t want to kill the holiday smell with onions! Turned out pretty good, it was a hit, thanks again for the inspiration!
This is such a wonderful soup! Holy moly. And you are like a human mandolin the way you sliced those onions!! Love the short rib meat added into the soup too. Makes me drool.
It's an amazing receipe, I did it very often in the past. What's new to me is your effort in making beef stock, I guess the gives a extra kick ... Thanks again for this receipe.
I love that you’re taking classic recipes and putting a bbq twist on them. Are you familiar with something called “rillons”? It’s a classic French preparation for pork belly that used to be pretty common in southeast Louisiana. It is not easy to find recipes for. It’s like pork belly candy. Basically, it’s pork belly burnt ends in a red wine caramel sauce.
Looks great, I often times add in some wine with the onions after they are cooking down. One other pro tip if you don't have the little bowls is popping them into a ceramic or glass bowl and putting it into the oven lets you cut the bread also into smaller chunks. We typically make two big bowls full. Yummy
Chef Tom, that almost inspires me to go to all the trouble to make this wonderful soup! I love Vidalia's! By the way, do you experience that the Yoder's are pretty 'rust-proof'? It's a concern I had that made me choose a REC-TEC, instead. Maybe I will be allowed to get another smoker some day, so I was curious. Yours certainly look great in every video, but it looks like you don't have them exposed to the elements. . . .? Love your videos!
I just did this recipe after using the leftover drippings from you Chicago Style Italian Beef Sandwich recipe, and this shit is off the rails. I never made french onion soup that had so much body in it, yet here it is. gg chef going in the cookbook
Awesome, It just really builds up my appetite as I'm a true lover of French Onion Soup. Do you keep the diffuser door open regularly? Or when you are working at 400 degree or higher temperatures? Thanks again, Don
ATBBQ - love the videos. Can we get one on wings in the Napoleon Rotisserie grill basket? I’m considering picking one up as playoffs and ‘the big game’ will be here before you know it.
A tip for anyone making this... all that brown gunk on the walls of your pot is pure flavor from your onions. When you’re adding your sherry, use it to deglaze your edges and scrape with a wooden spoon.
..... I'm not sure what kept you from just wadding up that rib after you squeezed it and swallowing it whole, lol. That in and of itself looked amazing. Now, the rest yeah...... nice!
I wish the provolone cheese didn't break down to an oily puddle but held a rubbery browned layer. Would gruyere have done that? Or is there an attribute of provolone or other cheese that can be selected to avoid being oily?
Je suis française et je suis choquée de voir que vous parlez de notre soupe à l'oignon alors que jamais au grand jamais on met du xerès, de la Worcestershire sauce et de la viande de boeuf ou autre dans notre plat national. Pas plus qu'on met de l'huile d'olive sur les tranches de baguette... Avec tous ces ajouts elle perd toutes ses vertues thérapeutiques. Sans parler du fait qu'elle perd aussi le goût qu'elle est supposée avoir.
The smile after tasting said it all!
Just like his pastrami video, looks like he hears the angels from heaven singing to him. LOL
The smirk during the taste says it all. Awesome job as always, chef.
Thanks for watching!
Chef Tom, I just have to say that I watch the majority of your videos on my Smart TV while I have my morning coffees for all sorts of inspiration so I don't get to comment. I have tried most of your suggestions and I must say they are ALL winners. You have made me a better cook. Your tutorials are fantastic, funny and full of tips tricks and suggestions. Keep doing what you are doing my friend. I love how you end your videos with the most simplest of requests.... "And let's be good to one another". Thanks for the positivity and the positively great food ideas! If this Canadian is ever in your area I will certainly hit up your shop!!
Thank you for the feedback. Thank you for your continued viewership!
You just brought back child hood memories for me.
Grate job!!!
It is so great to see how chef Tom is smiling while he is tasting his own creation! Great work, great soup!
This is the kind of dish where the knuckle shaving mandolin works great. I have made a version of this soup and it makes the prep work go quick
Making this for the second time tomorrow. I LOVE this recipe, thanks Tom!
Thanks for watching and taking the time to comment!
Don't forget the fond on the sides of the pot! Flavor!
Truly the king of soups.
Thank you Chef Tom looks Delicious I've made onion soup a lot I like the idea of adding shredded beef.
You can see again and again that Chef Tom masters everything from good down-to-earth cuisine to haute cuisine - great respect 👍👍👍
Appreciate it. Thanks for watching!
Watching since 2017 really like the way he repurposes his ingredients. It's really creative
Thanks for watching!
Just made this on my Weber kettle, the wife was doing holiday baking inside and I didn’t want to kill the holiday smell with onions! Turned out pretty good, it was a hit, thanks again for the inspiration!
That's great! Thanks for watching!
LETS GET THIS CUP BABY
This is such a wonderful soup! Holy moly. And you are like a human mandolin the way you sliced those onions!! Love the short rib meat added into the soup too. Makes me drool.
Just did this except with some venison….. all I have to say is thanks chef Tom! Absolutely amazing
Awesome! Thanks for watching!
The crowd goes wild! I can smell it here in London. Haven't made this in a while! Will do soon!
It's an amazing receipe, I did it very often in the past. What's new to me is your effort in making beef stock, I guess the gives a extra kick ...
Thanks again for this receipe.
Who else was staring down that rogue onion on the grill grate? 😂😂
I came searching for my fellow kind of people. 😆
Oh my god it was driving me mad 😂
😂😂😂
I love that you’re taking classic recipes and putting a bbq twist on them. Are you familiar with something called “rillons”? It’s a classic French preparation for pork belly that used to be pretty common in southeast Louisiana. It is not easy to find recipes for. It’s like pork belly candy. Basically, it’s pork belly burnt ends in a red wine caramel sauce.
You seem like the type of friend that everyone needs to have in their lives, keep up the good work man your videos and recipes are awesome
Thanks for watching!
Just received my marching orders from the lady of the house. Time to do some shopping. Looking forward to trying this out!
Looks absolutely amazing Chef! Good job. Can't wait to try this out myself.
Thanks for watching! Enjoy!
Love your videos Tom. You rock. Really the best cooking channel out here. Greetings from NL
Thanks for watching!
One of the best soups ever.
love onion soup will be stealin this recipe
One of my favorite all time soups.
I’ve made this now 5 times. It’s a family favorite!!!
Good deal!! Thanks for watching!
Going to make this!
I can feel that burning the roof of my mouth...and I am ok with that! Looks amazing!
Chef Tom, I’m happy your happy. Looks good will have to put this on the menu!
Looks great, I often times add in some wine with the onions after they are cooking down.
One other pro tip if you don't have the little bowls is popping them into a ceramic or glass bowl and putting it into the oven lets you cut the bread also into smaller chunks. We typically make two big bowls full.
Yummy
We have a ugly chilly day here that just warmed me up
Love it! Great enhancements to a classic. Thank you for sharing!
This is outstanding
Nice ! Iam going to make some
Tomorrow!
Def a must have on a cold day!
That looks amazing great job
I love this guy. Amazing
Thanks for watching!
Tom, that’s absolutely insane.👌is it cold where you are matey?
Chef Tom, that almost inspires me to go to all the trouble to make this wonderful soup! I love Vidalia's! By the way, do you experience that the Yoder's are pretty 'rust-proof'? It's a concern I had that made me choose a REC-TEC, instead. Maybe I will be allowed to get another smoker some day, so I was curious. Yours certainly look great in every video, but it looks like you don't have them exposed to the elements. . . .? Love your videos!
The cooker is on a covered patio. As long as you keep it clean after cooks, it'll stay in good shape!
Like the extra twist on the stock
Tom,
Absolutely insane as usual and thank you so much for sharing!!🤗
Ohhhh I just have to try your version of this.. :)
Oh man you know your stuff, I can also smell this in London, you're gonna have to come down and cook for us one time.
Thank you
Can you keep the French theme going. To see you make a Cassoulet would be amazing :)
Wow! Very nice!
Never get anything as good as this in France 😂. 👏👏👏
I just did this recipe after using the leftover drippings from you Chicago Style Italian Beef Sandwich recipe, and this shit is off the rails. I never made french onion soup that had so much body in it, yet here it is. gg chef going in the cookbook
I've been waiting months for you to do this! Had some last night at a restaurant but I will be making my own batch tonight!
ILOVE FRENCH ONION SOUP 🍜 DELICIOUS 😋 FRENCH ONION SOUP COMING UP!!!
👍🏾🔥🙏🏾
Awesome, It just really builds up my appetite as I'm a true lover of French Onion Soup. Do you keep the diffuser door open regularly? Or when you are working at 400 degree or higher temperatures?
Thanks again,
Don
Looks so good!
ATBBQ - love the videos. Can we get one on wings in the Napoleon Rotisserie grill basket? I’m considering picking one up as playoffs and ‘the big game’ will be here before you know it.
A tip for anyone making this... all that brown gunk on the walls of your pot is pure flavor from your onions.
When you’re adding your sherry, use it to deglaze your edges and scrape with a wooden spoon.
Great video
Do you feel using the pellet grill imparted some smoke into the onions for a better taste than a stovetop method?
I'm salivating....
Of course I’ll be your taste tester!
that LOOKS Amazing :)
Thanks for watching!
9:24 bro so good
I want Union soup now. My mom makes a killer union soup as well. Gonna ask her for the recipe mnomnomnomnom
Goodness gracious
..... I'm not sure what kept you from just wadding up that rib after you squeezed it and swallowing it whole, lol. That in and of itself looked amazing. Now, the rest yeah...... nice!
Sensacional!👏🏻👏🏻👏🏻
2nd comment- THAT IS A ACTION PACKED POT OF FRENCH ONION SOUP, MAN I WISH I COULD HAVE A CUP OF THAT!!!! Wooooooow!!!!!!😋👍🏾🙏🏾
Thanks for watching!
Another idea for that short rib meat would be to top off the baguette before topping with the cheese...just a thought.
I wish the provolone cheese didn't break down to an oily puddle but held a rubbery browned layer. Would gruyere have done that? Or is there an attribute of provolone or other cheese that can be selected to avoid being oily?
Go timbers! MLS Cup tomorrow. Chef Tom, hopefully you are able to catch the game tomorrow. #RCTID
Tricks from chef Tom for chopping onions and avoiding the eye burn?
Was just given 12 lbs of yellow onions by a neighbor... Thanks for the inspiration for what to do with them...
Wow
You should make Chico tacos
I would eat that ;-)
Scrape that side fond back into the stock pot!
Might I suggest using Wagu Tallow rather than just Beef Tallow.
I can not believe he left all of that fond on the side of the oven.
i think this is one that using the stove top might be slightly more practical. Good soup.
Is it Eiffel tower peaking on you t-shirt?
Dude. You missed so much flavor by not scraping the sides of that Dutch oven. I’ll still take a bowl or two tho
No doubt best farts ever.
Chinois strainer?
Chinese strainer?
faaack
Why add store bought beef stock? You just undid all your prep, homemade stock is so much better.
Je suis française et je suis choquée de voir que vous parlez de notre soupe à l'oignon alors que jamais au grand jamais on met du xerès, de la Worcestershire sauce et de la viande de boeuf ou autre dans notre plat national. Pas plus qu'on met de l'huile d'olive sur les tranches de baguette...
Avec tous ces ajouts elle perd toutes ses vertues thérapeutiques. Sans parler du fait qu'elle perd aussi le goût qu'elle est supposée avoir.