"it took everyone on set to convince her to lower the rack" i laughed so hard at that. French Onion is my absolute favorite soup. Can't wait to try this one.
Thank you Carla and the entire team. Really appreciate the oxtail bone broth recipe and detailed instructions. This will change stroganoff forever and take any gravy to a new level. Knowing how to make mother sauces and broths are foundation to great meals.
I love this! Procuring oxtail led me to go to a gem of a butcher near me that I didn't know about before. Serendipity! Would also totally love it if you did this same video concept for recipe that requires (or at least substantially benefits from) homemade chicken stock!!
This looks so delicious but also... I fucking lost it when she put the finished shabang in the broiler and the cheese just very sadly and predictably slid off... the combo of the immediate smoke from the top layer of cheese getting scorched and the captions "it was in fact not alright" almost made me pee myself laughing. I'm so glad your editor left this in. I'm dead in the best possible way.
Yum 😋Great tip about cutting the onions - Love a great french onions soup recipe. the onions turn to nothing if cut to small - I feel validated in my decision of the way I cut my onions after you sharing. Truly Thank you 🥂
I've made a lot of onion soup over the years but I've never liked using beef stock bc of all the bad restaurant onion soups I suffered in the 90s. I'm excited to try this!
This looks amazing for a rainy day... would it be blasphemous to put the oxtail meat in the soup? I might give it a blasphemous try. Thank you once again Carla!
Looks great--love french onion soup! Going to try this with some veggie stock as I have learned I have a family history of Cancer so need to avoid the BLV, Lead and pesticides in meat/bone broths. Thanks for sharing
Love how she mentioned about someone recommending not to put salt in the soup but she's just gone rogue and put all the salt and sauces to it. And I know the broth alone is gonna taste fantastic. 🎉
I know it's not part of an onion soup thing but that oxtail meat is good eating! some chunks of ginger & whole peppercorns in the broth & recover the meat & you got yourself a good oxtail soup!
The broiler part might have given me heart palpitations lol but I am making French onion soup gratinee tonight so taking lots of pointers, also just got a fresh batch of Urfa Biber so super excited to try it in the soup, thank you!
How were those oxtails roasted for an hour and the pan was *perfectly* clean when dumped into stock pot? I need to learn this trick 😅. The recipe looks amazing...i will try it!
The onions take as long to brown as they take. You spent how many hours on that stock, but once the onions are in the pan, we're on a schedule here people!!!
Fantastic episode! Can't wait to make this myself - but a question. I love onions - every kind of onion. I love the taste of French onion soup, but I HATE the way the onions feel when I eat them. If I caramelize them as you demonstrated, but then whirled them in a blender before continuing - is it still F O S? Maybe since I'm not French slicing the onion, it's just onion soup?
6:19 it’s star ANISE, CC. ANISE. The pressure cooker changed my stock game. Roast the bones (I usually do it in the pot on Sauté), add hot water from the kettle to get a hard boil to desanguinate the bones. 2 45 min pressure sessions with the veggies in it and you’re done. 15:30
Ok I’m just going to say it. You are robbing your son of the true college experience by giving him stellar cooking pots and pans. How can he truly experience college when he doesn’t have a crappy no handled pan to make his top Ramen in? He’s missing out man. It’s not going to taste the same.
I looked into your brand. Was shocked it was more than le Creuset. I thought they were the best. Let down, because I don’t see how they could be that much better based on the price differential. Really❓ I mean, you’re great, but you’re sacrificing your credibility here
Oh man, Carla.I know you mean no harm, and you make delicious deliciousness. But all y'all fancy internet cooks are taking our poor people food and making them popular. Which takes then right out of our poor people budget. I spoke to my butcher at the grocery store and he said Well yeah, offal is small portion so cost more. Holy fucking jeezuz. I can't make my poor grandma's recipes because we are still poor and tough shit, the rich people get our food and raise the prices so we can't have them. I keep telling the YT AND TV chefs, please save us, and you just keep promoting our traditional foods right out of our price range.
![[Watch Party] RoV Pro League 2024 Winter | with Moowan ( Bacon Time Vs Talon )](http://i.ytimg.com/vi/CCEDhu6dPN8/mqdefault.jpg)
Any John Mulaney fans get the "It's Tomorrow Now" reference? (11:39)
Hi Carla! You should ladle the broth into the quart container 🫣
I once spilled the entire pot of chicken broth on the kitchen floor. Forget about crying over spilled milk. 😢
"it took everyone on set to convince her to lower the rack" i laughed so hard at that. French Onion is my absolute favorite soup. Can't wait to try this one.
you can see burnt cheese dangling from the top of her oven looooooooool
Same here! Comedy gold.
a true leo
The shot of the broth being poured was indeed harrowing
I screamed in horror not gonna lie
Can we normalize large ladles over the large stock pot? Not the first time I’ve watched one of my YT faves do this…
@@dserdsing A larger chinois strainer would have made me not so screamie-weemie LOL
Cooked carrots from stock = my dog’s HEAVEN.
putting the cheese right underneath the broiler grill is crazy 😭
It was crazy
A perfect pour of the stock into the container! 😂
I don't think my parents have ever looked at me with as much pride as Carla looks at her stock @ 8:38
Carla, it is 2:05 am and I have placed my stock in the fridge after a long day’s simmering! Tomorrow the onions! Thanks for the ideas!
Thank you Carla and the entire team. Really appreciate the oxtail bone broth recipe and detailed instructions. This will change stroganoff forever and take any gravy to a new level. Knowing how to make mother sauces and broths are foundation to great meals.
highly recomend coating the bones in tomatoe paste before roasting them.
Hahahahahaha she just kept shoving the soup in that toaster oven when it CLEARLY wasn’t fitting hahahaha. Love you, Carla.
Exactly! French onion soup really is mostly about the stock. There's no point in making it without a really good stock.
Would love to see a super-mushroom stock version of this recipe
This would be great! I'm vegetarian and have never had a good vegetarian version of French Onion soup
This is like Carla Lalli Music to my ears 😊
Thank you, Carla for going through the waves of recipe development on this one. My mouth was salivating at the end of the video.
I love this! Procuring oxtail led me to go to a gem of a butcher near me that I didn't know about before. Serendipity! Would also totally love it if you did this same video concept for recipe that requires (or at least substantially benefits from) homemade chicken stock!!
Pho has trained me in the art of the stock. 👌🏼 I love your content! The more the merrier I am!
This looks so delicious but also... I fucking lost it when she put the finished shabang in the broiler and the cheese just very sadly and predictably slid off... the combo of the immediate smoke from the top layer of cheese getting scorched and the captions "it was in fact not alright" almost made me pee myself laughing. I'm so glad your editor left this in. I'm dead in the best possible way.
Yum 😋Great tip about cutting the onions - Love a great french onions soup recipe. the onions turn to nothing if cut to small - I feel validated in my decision of the way I cut my onions after you sharing. Truly Thank you 🥂
I've made a lot of onion soup over the years but I've never liked using beef stock bc of all the bad restaurant onion soups I suffered in the 90s. I'm excited to try this!
Oxes and foxes ❤😂! Thanks for the great recipe, looks sooo good, going to the grocery store right away 😊
The slow motion shots were a nice touch
French onion and Oxtail soups are two of my favorite soups. I rarely eat them because I only eat them when I'm in a restaurant that has them.
Good to see Carla thriving ❤
This looks amazing for a rainy day... would it be blasphemous to put the oxtail meat in the soup? I might give it a blasphemous try. Thank you once again Carla!
This was the video I needed today. Thanks, Carla. Another fantastic recipe, replete with explanations and the ups and downs of recipe development.
Wow that's a trippy bowl...love the soup!
huh, just a few days ago i was looking for an onion soup recipe and was surprised to find you didn't have one on your channel…and here it is! amazing!
OMG, Carla, this is everything I love and everything I want to learn how to cook!!!
Looks great--love french onion soup! Going to try this with some veggie stock as I have learned I have a family history of Cancer so need to avoid the BLV, Lead and pesticides in meat/bone broths. Thanks for sharing
LOVE the detailed instructions as well as the riffs! ❤
You are a vision, Carla. Love this
The important part of cooking is to bring out the flavor. Especially when preparing food.
Made French Onion two days ago - alas, did not see this first. Next time it will be better, with new knowledge from Carla.
you read my MIND, I need this in my life!
Yum, very complex and deep flavors I imagine!
Most authentic ❤
i'm still here thinking carla is basically elaine benes with a spatula
big salad going on big soup energy
THANK YOU carla 💘
Love the nails Carla! I want to try thisss. Might make it before winter really ends in the city
Love how she mentioned about someone recommending not to put salt in the soup but she's just gone rogue and put all the salt and sauces to it. And I know the broth alone is gonna taste fantastic. 🎉
This looks absolutely delicious
this looks so flippin good
I know it's not part of an onion soup thing but that oxtail meat is good eating! some chunks of ginger & whole peppercorns in the broth & recover the meat & you got yourself a good oxtail soup!
The broiler part might have given me heart palpitations lol but I am making French onion soup gratinee tonight so taking lots of pointers, also just got a fresh batch of Urfa Biber so super excited to try it in the soup, thank you!
To avoid that monstrous spill of liquid gold, I would definitely ladle to stock from the bowl to the container
Very happy seeing the shake of MSG!
Ayyyyyee I got red boat in my fridge too! Its such a good fish juice
BRILLIANT!!
Love Goldilocks!
This was a cool recipe to watch! :D
def gotta try this recipe 😮❤
Thank you
That’s such a cute cutting board! Where might one find it?
I love those nails!
Carla's toxic trait of forcing things to fit in places that don't fit strikes again. I love her too much.
Looks delicious. 😮❤
you're the coolest
You made your own beef stock…ily.
that’s dry vermouth, not white (aka blanc) vermouth, which is worth mentioning because blanc vermouth has added sugar and can affect the flavor
Love your hair! ❤
How were those oxtails roasted for an hour and the pan was *perfectly* clean when dumped into stock pot? I need to learn this trick 😅. The recipe looks amazing...i will try it!
The onions take as long to brown as they take. You spent how many hours on that stock, but once the onions are in the pan, we're on a schedule here people!!!
Browntown FTW
I’ll admit the toaster oven rack issue gave me a little anxiety 😬 but the end result looked fabulous!
The way I screamed at your toaster oven abuse! oof.
it was so intense IRL too
Have to to say your souper saucey girl!! in this set.
We have energy bills Carla.
Fantastic episode! Can't wait to make this myself - but a question. I love onions - every kind of onion. I love the taste of French onion soup, but I HATE the way the onions feel when I eat them. If I caramelize them as you demonstrated, but then whirled them in a blender before continuing - is it still F O S? Maybe since I'm not French slicing the onion, it's just onion soup?
I think it's totally still FOS and might make the soup a little thicker/creamier but is absolutely worth trying!
@@CarlaLalliMusic123 Thank you so much! I can't wait to make it!
6:19 it’s star ANISE, CC. ANISE.
The pressure cooker changed my stock game. Roast the bones (I usually do it in the pot on Sauté), add hot water from the kettle to get a hard boil to desanguinate the bones. 2 45 min pressure sessions with the veggies in it and you’re done. 15:30
I spy with my little eye, Molly's wine on your counter top! Drink This Wine!
are you "capturing more juices" when roasting the bones due to less evaporation/surface area than a baking sheet?
Possibly, yes, depending on the size of your baking sheet. It's also easier to deglaze a skillet if anything sticks, and easier to clean afterwards.
Can the stock be made in a pressure cooker with the same flavor results?
Ok I’m just going to say it. You are robbing your son of the true college experience by giving him stellar cooking pots and pans. How can he truly experience college when he doesn’t have a crappy no handled pan to make his top Ramen in? He’s missing out man. It’s not going to taste the same.
I was thinking the same thing. I had to use a glorified empty coffee can.
grilled cheese sandwiches made with an iron. classic college experience.
@@judithcoloma613 and I bet it tasted amazing!
@@idaslapter5987 classic! Have done that.
What temp to roast the bones?
‘Fools’ is key. Maybe a Freudian slip
I do. I have cognac.
Delish!!!
I could almost smell the beef stock through my screen. Oxtails are a bit pricey where I live, Bremerton, WA. Any sub for them?
Is the bread from Bread Alone?
Is it coincidence I asked you about oxtail on Instagram several days ago or am I psychic?
Carla I love you to pieces and this is rich coming from someone who doesn’t own one but jeezy peets please use a ladle 😂.
You just turned to Aunte Roger. This is Asian soup
OF?
Less than 60 seconds into this video and I am *so* on board
Mommy ❣️
😍😍😍😍🙌🙌🙌🙌
Oxtail soup with no oxtail
Oxtail is up to $9/lb near me 😢
It got more popular 😢 I'd get just 1 lb if I were making this
Common sense rules the day- lower the rack in the broiler perhaps?🤔
I looked into your brand. Was shocked it was more than le Creuset. I thought they were the best. Let down, because I don’t see how they could be that much better based on the price differential.
Really❓
I mean, you’re great, but you’re sacrificing your credibility here
It almost pains me to see her not using the oxtail meat.
😳😲🤯😵☠️ no olive oil!!! 😄🤣
🧅 🍲
I barfed at the stock pouring part
That's is too close to the grill!! Me nerves!
wtf! how could you over poor that stock?! your a pro girl! come on now! your better than that clip!
but what is an oxtail? why aren't they call they cowtails?
If we love fat so much why do we skim the broth 🤔?
Still eating meat, using cow milk and cheese is just crazy in 2024...
Oh man, Carla.I know you mean no harm, and you make delicious deliciousness. But all y'all fancy internet cooks are taking our poor people food and making them popular. Which takes then right out of our poor people budget. I spoke to my butcher at the grocery store and he said Well yeah, offal is small portion so cost more. Holy fucking jeezuz. I can't make my poor grandma's recipes because we are still poor and tough shit, the rich people get our food and raise the prices so we can't have them. I keep telling the YT AND TV chefs, please save us, and you just keep promoting our traditional foods right out of our price range.
You're a wizard.