PERFECT FRENCH ONION SOUP (5 details that make it great)
ฝัง
- เผยแพร่เมื่อ 25 มิ.ย. 2024
- French onion soup is a classic. In this recipe, I hit the 5 things you need to make perfect french onion soup at home including the best cheese to use and a new take on the traditional baguette topper. This recipe cuts back on active cooking time, but tastes just as classy as the ones you spend all day stirring.
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RECIPE
FOR THE STOCK (This stock recipe makes 2x what you'll need for this soup recipe. I use 1/2 for the soup and freeze the other half. Nice store bought stock also works)
•3lb beef shanks, bone in
•2lb beef femur/marrow bones
•1lb 80/20 ground beef
•5000g or 5 liters water or add to the fill line of your pressure cooker. my instant pot is 8qt for reference
Lay out all meat products on sheet trays and roast in a 450°F/232°C oven for 20 minutes. After bones are roasted in the oven, add them into a large pressure cooker (making sure to include all juice and fond from the sheet trays), add water to the fill line of your pressure cooker, and pressure cook on low for 2 hours. If you don't have a pressure cooker, you can make this stock on the stovetop by simmering for 4-6 hours. Using a fine mesh strainer, strain stock into a large container and skim off some of the fat.
FOR THE SOUP
•5lbs or 2 1/4 kg yellow onions (not vidalia)
•15g or 2TBSP olive oil
•115g or 8 TBSP unsalted butter
•15g or 2.5tsp salt
•100g or 1 c water
•120g or 1/2 c dry sherry
•4-5 springs of time
•2 bay leaves
•25g or 1.5 TBSP Worcestershire
•5g or 2 tsp black pepper
•8g or 1.5 tsp salt
•2000g or 2 liters beef stock (recipe below)
Preheat oven to 400°F/204°C. Peel and chop onions, pole to pole. Into a large heavy bottomed pot or dutch oven, add in olive oil, chopped onions, butter, and salt. Load into a 400°F/204°C degree oven, covered, for 1 hour. After 1 hour, stir onions, making sure to scrape brown bits off bottom and sides. Cook for another 1hr 45min to 2 hours, with lid cracked, making sure to stir once half way through.
Remove pot from oven and deglaze with 50g or 1/2 cup of water, scraping up all the brown bits from the bottom and sides. Transfer pot to the stovetop to finish soup by caramelizing onions over high heat, stirring often. After 3-5 minutes or when the bottom of the pot begins to get brown and caramelize again, deglaze for a 2nd time with 50g or 1/2 cup of water, scraping the brown bits off the bottom and sides of the pot. When the onions begin to caramelize and brown on the bottom of the pot, this time deglaze for the 3rd and final time with Sherry. Scrape bottom and sides again to incorporate the brown caramelized onion and cook off alcohol then add in Worcestershire, followed by salt, pepper, bay, thyme, and 2000g/2L of beef stock. Stir and cover, turn heat to low and simmer for about 25-30 minutes.
Ladle finished soup into crock, top with croutons, a generous portion of shredded gruyere and a slice of provolone and broil on high for 20-40 seconds until the cheese is golden and bubbling.
GARNISH:
•French Gruyere, grated on largest holes box grater
•Thick sliced provolone
•1'x1' sourdough croutons
‣ to make your own croutons i cut half of a 1 kilo sourdough loaf into 1' cubes, toss with olive oil, salt, and garlic powder, and bake in a 350°F/175°C oven until golden and toasty
▶️Watch my No Knead Sourdough video here to make your own loaf: • NO KNEAD Tartine Sourd...
0:00-1:05 Intro + 5 keys that make it worth it!
1:06-1:39 Roasting Meat/Bones for Beef Stock
1:40-2:39 The onion part - not vidalias!
2:40-3:32 Pressure Cooking the Beef Stock
3:33-4:11 The First Onion Stir + #napcident
4:12-5:12 Finishing the Beef Stock
5:13-7:05 Deglazing the onions and final simmer
7:06-8:32 Garnishes (Bread + Cheese)
8:33 Finishing the Soup
#frenchonionsoup #comfortfood #comfortsoup
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As someone who is (a) just now learning to cook after being on this Earth for 26 years and (b) a french onion soup fanatic, this is definitely going in my "need to make" folder. Thanks for the great videos, Bri!
Mine’s called “YES”
I miss French Onion soup. My current roommate has an onion intolerance and it's usually not too big of a deal to omit onions from a recipe but obviously not this one. So I'll live vicariously through this video.
This channel is going somewhere. I suspect great success soon.
Fingers crossed DP
looks like every other cooking channel. will not be subscribing and will be downvoting every vid
@@BrianLagerstrom double penetration
Damn Russell. I scoped out your channel. 6 subs and some wack ass gaming videos. Hella sick. lol.
instablaster
Finally made this after wanting to for a while. Came back sick from vacation and decided to take the plunge. It was 100% worth it!
I love when I stumble across a cooking channel like this! A young guy that is at the very top of his cooking game! I can see this channel exploding once people find you! Glad I did. I'll be watching! Cheers!
Thanks for watching!! fingers crossed on the explode part haha.
@@BrianLagerstrom today’s the day. you’re featured to explode. this is the best broth method i’ve seen
I used different recipes for the stock and carmelized onions but used yours to put it all together... so good. Best I've made, and better than any I've had in restaurants. Thanks!
We've had the same French Onion soup recipe for 50 years. My wife got it out of a free cookbook she got with a box of detergent. The book's Onion Soup and also it's omelet recepies were both outstanding and we've used them ever since. The onion soup is better than you get in most restaurants.
Ah yes a classic french gruyere from the beautiful suburb of france, switzerland
My wife and I made this tonight and it was amazing. Absolutely restaurant quality and not a ton of work. Thanks Brian!
had a cool rainy day where i live yesterday so i made this soup, i used store bought broth because i had everything else i needed and didnt want to go to the store. it still hit the spot big time!
Hey, found your channel by accident and really like it. Straightforward, lighthearted, no unnecessary special effects and good information. Immediate subscribe.
Thanks Tucker! Thats what Im going for. Cheers.
Hyu
I just finished making this recipe tonight and it's Dope! The real deal, and as good or better than any French Onion I've tasted in Mtl. Thanks for the recipe and tips.
I have to say i‘m not only thankful for your recipes, i‘m so grateful for your gram and kilogram usage as well! i‘m always lost with cups, ounces etc. OMG gruyere 🤯 even here it’s very expensive. It has to cost a small fortune in the states!?
It wasnt that cheap, but it’s a special cheese and was worth it! Thanks for watching
about $12 for a block of that brand at safeway, my local gorceries have that brand for $10. Its not too pricy for how good it tastes!
haven't tried making the soup yet but as a fan of caramelized onions, I tried using your low effort oven method and wow, game changer!! made enough to freeze a few portions as well and I'll be able to enjoy them for a while, thank you for that!
I love your idea of smaller croutons making it easier to spoon it 😀 and I can't wait to make this.
My new favorite cooking channel. I can't wait to watch it take off
Thanks man! I really appreciate that. ✌️✌️✌️
This channel is going to blow up 🙂
Lol lo p CCD
I tried it a couple of times, my old recipe. Then I saw this!!! Oh my stars this looks sooooo good and is about 1000x better than the one I used. I can't wait to try this out and taste. I love the satisfying food dance at the end. I totally do the same thing when I make something delicious and taste test it.
Love when he eats his food 😊
Thank you for the recipe! I’ve casually watched different videos of yours over the past year, but this one hits different. My mother is a huge francophile and is quite picky about her French onion soup. Can’t wait to impress her!
i made french onion soup as the 1st course of Christmas dinner a few years back. My family thought i was trying to gas them from all the strong onion smell coming outta the kitchen. haha!
I appreciate you man. You have opened my eyes to new techniques. Can’t wait to see what more you have to share with us.
I made this for Easter and it was delicious!
Making this tonight! Stoked!
I made your baguette recipe and was so inspired that I made french onion soup however I didn't know you have a recipe for this amazing soup 🍲 I recently found your channel and I'm obsessed!!!
Wonderful recipe, thank you. Please bear in mind that Gruyère is from Switzerland, not France (AOP classified, so it has to come from there). The packaging of the cheese you use also indicates it is from Switzerland and produced by Emmi, one of the larger dairy producer in the country.
I know I cant believe I messed that up. I truly am a poser.
Antoine... I've been there! You're right!
Ah, protectionism. Some of the most bullshit laws in the world.
Mate... That looks freaking awesome. I'm exhausted from my finals this week, but I'm seriously considering getting off my arse and making this because I want it in my mouth. LOVING this channel!
Used to cook at a continental restaurant years ago. We made fos from scratch ....used brandy, dillweed and emmentaler.... your video is inspiration on this snowy day.
Thanks for watching and for the nice commment.
Love your style and the tempo of your videos. Addicted already!
Thanks so much!
I've been making onion soup constantly in quarantine (with chicken soup instead of beef, and definitely not with the same amount of effort you put into your soup) so I'm really glad to have come across this video! I'm very excited to up my onion soup game :)
Good luck, let me know how it goes. thanks for watching.
Interesting variation for sure 😊
This is the content that I deserve.
I just found this a few days ago (trawling your back catalogue). I make something similar, but I add a good glug of oyster sauce and a couple of spoons of white miso paste - really rounds it out and bumps the umami.
Realmente se antoja esta sopa, el resultado final es fenomenal, muy rica receta, felicidades...
Muchas gracias!
Looks SO GOOD!!!
I am the worlds laziest cook, so I’m trying this out by roasting some oxtail under the broiler and then putting everything in a slow cooker! It has all day to cook, so hopefully we’ll get somewhere. I appreciate how you do recipes a little differently, and I’m also using your French bread recipe (that I’ve already made twice!) for this 😋
Yum! Memories of first bowl with my mum in Famous Barr Soupçon.
This is my favorite soup! I'm so trying this
Good luck!
Ill admit it! I love you Brian!
I'm from Belgium, that's right, that tiny country next to France and have tried some different receipes for this soup. But this one is hands down the easiest en very good tasting soup. Really love it and this is from now my only receipe I will follow! Big thanks and keep up the great vids. Love them
Thanks! Glad it was a winner for you.
The quality!!! My eyes are satisfied 😙👌🏼
This looks great.
Awww....bless him.
Thank you you’re the best!!!!!!
I dreaded it from my first attempt 7 years ago (was annoying to make it and result was pretty disappointing) and finally made it with your recipe few weeks ago. And it went great, not too hard to make and result is amazing.
I really starting to understand what all that buzz about French cousine
i don’t usually like watching vids like this but u make it so interesting and entertaining. already one of my fav youtubers
Love this channel! Very informative!
Glad you enjoy it!
Nice -- great recipe! French onion soup is my favorite!
Looks awesome!!! 👍
I don't remember what recipe I used in the past, but your recipes tend to come out amazing so we're going this route... Not to mention but two years ago I scored the same trip to the urgent Care when I burned my foot as well the last time I tried making beef broth because my dumb/lazy ass carried the slow cooker bag across the kitchen rather than the pot of slow cooker.
I like onions so this looks delicious to me.
my fav soup
FOS is my favorite soup to make each year as soon as the temperature outside starts to drop. my recipe is pretty similar but i also add a little bit of good quality steak sauce along with the worchestershire
10K HOLY COW! We knew you were gonna blow up but that fast! You deserve it man! Keep it up!
It’s pretty wild. Thank youuu
Thank you for sharing
Divino, adorei!
Me encanta este video
Wow crazy good flavor. Thanks for the technique keep it rolling. My favorite channel.
Looks delicious. I will make this sometime soon. And thank for the recipe in grams.
Of course! Thanks for watching!
I learned to make French onion soup at 15 from a French Maître Restauranteur. This is the best since. New to channel and love your recipes. Schnuck’s rules!
Thanks dude!!!
A
M
A
Z
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Can't wait to make!!!
Thanks for watching!!!
So amazing. On my dinner menu 2nd or 3rd in October. I wish I knew how to eliminate that cheese burn from the first bite. Gotta eat it while it's hot😋✅
Your pronunciation of Woostershear cracks me up. Love the recipes and the levity. Thamks.
Great video - appreciate the attention to detail in your instructions! Just subscribed!
Thanks for the sub! Thanks for watching.
Dry sherry spritzers with Sprite in a cold glass rubbed with rosemary is *nice*
Did it Bry...made my parents happy ❤
Thanks God I found you! You’re amazing and so so talented! Your channel is gonna be something I guarantee!
I missed this episode somehow? I really like the idea of caramelizing the onions in the oven, pro tip Bri!!
Ohhh My...you are AMAZING!!!
Absolutely genius to do the onions in the oven first. It's very labor intensive doing them on top the stove the entire time.
yummmm thank you!
Adoro sopa de cebola, preciso fazer mais vezes.
i had an onion soup with balsamic vinegar in restaurant once and it was gorgeous. Sweet-sour taste was just top.
Nice recipe. Great broth. Good job!
I love your voice and your accent😍❤
Just found this channel and watched every episode. Big fan. Where is he a chef? I live in Chicago.
Me encanta este video 😎👌
looks good
I just found your videos in my recommendations and I had to subscribe! Really nice content :D
Thanks for the sub! Welcome.
It is funny that many people commented about the Swiss/Gruyere vs. French/Emmental "faux pas". While this recipe sounds absolutely delicious, my French heart screams at the idea of having Worcestershire sauce in such a French classic. How can we use a condiment in a French recipe that no French can pronounce.... ;-) For me, onion soup is a poor man's dish. In my family, at the end of the month, when the bank account is in overdraft mode, and you only have a few onions and stale bread in your cupboards, is when onion soup becomes the best dinner you can offer your family. Sauter the onion in butter until blond, deglaze with water, salt, pepper, simmer for 30 minutes. If you have alphabet letters pasta, or vermicelli, or orzo, any tiny pasta, add them for the last few minutes before serving hot, and you have a feast. If you don't have pasta, toasted stale bread at the bottom of a soup bowl sprinkled with swiss cheese and pour the hot soup on top. Beware, this very simple recipe will taste bland to an American palate used to the very rich French onion soups served in the US. In France, there are probably as many onion soup recipes as there are families. You can make it as simple or as elaborate as you feel like. For more information about this traditional dish (in French): www.mariages.net/articles/la-tradition-de-la-soupe-a-loignon--c4902
As a point on the onions taking time - with a heavy bottomed pan, if you put a lid on them, they can go on full flame for a good 5-10 minutes and really smush up and start browning nice and fast.. I usually reduce heat after 10 a bit, and take the lid off after 15-20 to get that caramelising going strong though. Saw it on a curry channel (they need a lot of onion!), and the blonde in me was impressed, as I had been methodically standing and stirring them for 20-30 minutes to do what a lid does in 10!
Interesting idea to create fond and deglaze multiple times with the onions. I’ve done that with meat previously but I’ve always felt that caramelizing the onions was sufficient. I’ll give the technique a try.
Just made this today and it was delightful 👌. I used a Dutch oven, but decided to make it on the stove top the whole way. I also had to sub cognac as I didn't have any dry sherry. Also didn't have the soup crock so I had to brulee the cheese with a torch. All turned out great!
Sounds great! thanks for giving it a try. So glad it worked out. This is the time of year to be eating this soup.
@@BrianLagerstrom yeah, was minus 25 today in SD. Soup and a large fire were mandatory
How much soup did the recipe end up making?
Godamn that looks so good when it's done!
Going to my kitchen... right away!
Amazing. Thank you for all the hard work you put into these. Truly great content
Good show !
You’re so adorable, I love your tempo and straight forward cooking with no BS, and you gave me a toothache 🥰
Thanks very much for watching!
I sent you and your wife a lil wine on ko-fi 🍷
hmm the version i've made we did a small roux to thicken it a bit, and also added red wine for a deglaze. I think i really appreciated the wine flavor in the end.
I love how you eat your food at the end. So many videos end with the dish.... BRAVO! Recent subscriber, and from NYC. I know your from CHI TOWN, but somehow you make me miss the TRI-STATE
I always find it awesome how you say cris instead of crisp. lol
Another great episode!! Seeing this makes me wonder what your take on Potato soup (like from Outback Steakhouse) would turn out like... I'm guessing it would be killer!
tried the soup - nice job
Thanks Marc
This dude is already a certified legend. I'm definitely sticking around for more. This actually made me want to cook again.
Jhj
+4+?+6!++
I jij
@@LocalSquigmaOrk wat?
thanks man! that makes me stoked to keep it up!
You did a fabulous job on the preparation. I absolutely love making French Onion Soup, but hate all the prep work. Your preparation is a bit mor then mine but the next time I make it I’ll drift a bit more towards your method. Again, great French Onion Soup. A great lesson to all. Ted
awesome channel. ive been craving FOS for weeks, maybe months
thanks!
Hitting all the STL food favorites! Awesome!
This is great! Me, coming just 20 km East of the French boarder (Living in Germany) this soup is also a classic over here. (You could call it "French Connection..lol). Love Onion Soup. Weel done! Now.. I guess I have to male one...:D
That's a looooot of work for a soup. I make onion soup using one pot and it's amazing.
One more little trick. Once you’ve made the soup, added the croutons and cheese and broiled, once you break through the cheese the first time, add about two teaspoons of your sherry to the soup. That little kick magnifies the soup a hundredfold.
Yeah!!! French Onion 😁🍘💄