More About (French) Onion Soup Than You Need To Know
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- เผยแพร่เมื่อ 3 พ.ย. 2023
- 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.
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I think "It's a method, not a recipe." should be the official slogan of Glen and Friends Cooking.
I like it!
I thought it was? Thats why i'm here.
I make it my slogan for my kitchen. Essential!
It should really be on some merch!
Yes
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".
How’d Glen end up with your mum’s bowl.
Always thought mom was being frugal. It was just stock to us. Thank you for reminding me of this lovely and belly warming soup.
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.
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.
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.
Wow, that sounds really good. How long for the lentils to cook through?
Lentils are fairly quick cooking… about 1/2 hour
Ooohh, I love lentils. That sounds quite yummy. Thanks!
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...
this is exactly what I needed, I also got a big 10lb bag of onions for dirt cheap. Thanks Glen!!
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.
I can imagine it does.
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 :)
really love your banter ... it makes the experience so much nicer than a "cooking show"... and always enjoy Jules just "stopping by"
I don't know about you but the way that Jules “stops by” gives Glen’s show a mild Mr. Rogers vibe.
@@balthizarlucienclan Also, the "Welcome / Hello friends!" 🙂
Came here to say pretty much the same thing.
The simple, pure essence of soup, and a noble thing it is
I thoroughly enjoyed the deep dive into onion soup and recipe histories. It’s what I’m here for.
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.
Gruyère really is the better choice.
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.
Toasted 1 inch croutons on top is the way to go. 👍🏽
Also....so much prefer the cut up crutons on bottom and top . It gives so much more body instead of the slice on top!
Second Stock!!!! who knew!!
yeah, I never thought about it but it makes so much sense.
Glad this recipe has measurements for CUPS of sliced onions. Always keep in mind that in odle recipes, if it says "1 large onion". A large onion 50 years ago was about the size of a tennis ball, when today, a large onion is about the size of a softball.
🤣 So true. It's odd to see just how different the cup size is across history and in different countries.
@@theritchie2173 "You need to get the french language recipe book" but uses volumetric measurements of onions
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!
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.)
French Onion is probably my favorite soup ... I'm looking forward to trying this more traditional method.
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!
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!
Congratulations Glen on a Master Class on 'French Onion Soup'! You are the new Gloria Childs. Your understanding of recipes from Peasantry to Royalty knows no bounds.
Did you mean “Julia” Child’s?
I like using Shaoxing wine. It’s Sherry adjacent but I think it tastes cleaner and slightly more mineral.
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.
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.
A splash of Sherry gives it a marvelous flavor!
One of my favorite soups. The Zen of sitting in front of the stove occasionally stirring the onions for an hour or so is very relaxing. I had never used alcohol in this soup until the last time I made it after seeing another TH-camr do it a few weeks ago. I did like it but go very light with cognac as it can easily overpower the dish. This was the first(successful) soup I made when learning to cook and I still make it quite often.
Excellent video!!😊
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.
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!
@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. 😪
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.
We had fondue for dinner just two weeks ago! Not a party - just dinner. We enjoy the way it slows the meal down.
I would say that I am much more likely to make French Onion Soup now that I watched you do it. Thanks.
Have had a bag of onions for weeks. Been wanting to make this soup for weeks. Today is the day!
I'll just add that Chef Frank Proto prefers toasting the bread. He says its purpose is to float on top of the soup and hold up the cheese.
@@DuelScreen aren't the croutons here toasted?
My daughter absolutely loves this soup. I make giant batches and freeze individual portions for a quick weekday meal.
Some of your videography is like poetry in motion!
Love your outlook, attitude, and passion on the history of cooking Glen!
Love to learn the history and evolution of recipes from you.
It looks so good.
Excellent episode. I liked the longer format and the history and commentary
Lol, I love that look you two gave each other at the end! Great soup for those upcoming wintery nights. Thanks, Glen!
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😴
Looks amazing!
My favorite soup. Excited to watch this!
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.
Great info! Loving your show. 💜🥘💜
Cooking good food for you and your family dies not have to be difficult or expensive… thank you glen!
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.
That looks amazing! 🧡
I love watching you and your wife, sir. Thank you for entertaining and educating this "older" lady!
Ooh that looks heavenly. Onion soup is one of my favorites. Your must be very good as neither of you stopped enjoying eating your soup for the rest of the video. That’s a mark of a great recipe on your videos. I’ll have to try this.
I will definitely be watching this video again.......my mouth is watering just watching it.
Amazing story telling!
Excellent method. I am not a soup person but you are convincing me to try to make it may own
I always loved that style of pottery, & 3 weeks ago I bought 2 of those very bowls at a fleatique store! Definitely plan to make French onion soup now that the weather has cooled! 😋
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.
This was an excellent video. I have been wanting to make french (or not) onion soup. Going to try this your way. Thank you
So good.
Those are the best bowls and they are very practical for oven cooking
So wish I was in your kitchen, I will have to try making this great soup.❤
Country kids shopping for big bags of onions, bought on instinct, now I know what to do . ❤a tired Glenn is a chatty Glenn. great history lesson 😊
This is certainly one I will try...
Oh my, you've mentioned verjus and all of a sudden gone all Maggie Beer!
Love it!
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
Thanks for the receipt. As you point out these recipes started with whatever ya got. Onions that are getting sprouty and need to be cooked, broth from the back of the stove, those bits of bread from the deep recesses of the breadbox, and the bits of cheese that are each too small to use.
Welcome back. The topic of electric skillets reminded me of a similar electric wok I saw used at a Japanese restaurant near Seattle. Set on warm it was perfect for keeping the oshibori hot.
Hope the trip was fun! Can hear / feel that you’re tired. I’ll have to try this one.
Loved this episode! I grew up on my mum's onion soup which was also "old school" - just onions, butter, salt, pepper and home made stock. In France now, soupe a l'oignon gratinee is served at the end of a wedding party - at three or four in the morning, to sober people up.
Wow, that looks delicious!
This is one of the traditional peasant foods, which has been greatly “fancified” over time. Croutons were a way to use up bread which was a day or two old. The “green juice”, is made from the green grapes thinned from the vine to increase the yield, and sugar content of the grapes left growing. As Glen said, onions were plentiful and inexpensive. The generations before us were very frugal.
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
Second stock! Yes! Last month I'd just done that in my 6 qt.Instant Pot, with the turkey carcass. Now i wish I'd kept some back for the soup (squash) today. Thanks for reassuring us its still tasty to be stripped back and cheap. I too am Canadian(Mb.)and its refreshing to watch your awesome videos.
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
Need to call it glen and friends method cooking. I'm going to need to try this method. Sounds amazing.
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!
Pretty sure I would like your version!
Hey Glen!
Love this, I was thinking about making some this winter and wasn't sure how to go about it, but going back to bases and spiking it with whatever I feel like sounds best indeed!
I've noticed that the recipe in the Larousse mentions adding some flour to the onions once they're almost done
I can guess this is to mix with the melted butter on the onions, and form some sort of roux on them during the final browning, but I imagine this would change the final result quite a bit; not as clear or thin! (which is the only way I've had it until now)
One of my all-time faves. I plan on having some this week. I like a drop of sherry in onion soup.
All you need now is a piece of onion pie to finish up that bag of onions LOL Thanks for sharing .
I absolutely love a good onion soup with bread and melted cheese on top. It is so simple, yummy, filling and warming during cooler weather. We've had a bit of a cold (for us) snap and soups and stews have ruled this past week. Beef stew, chili, and chicken noodle soups but I still want a good onion soup. I've seen other cooks use sugar and like you I steer away and take the time to let the onions do their own thing and caramelize on their own.
The tasting portion of this video was probably my favorite tasting to date! Hilarious and informative all at once! Looks super delicious, nice work! Love your videos 🤩
It's almost That time of the year.
It's Texas, so That time of the year is a bit later.
I'm certainly going to do this recipe this winter!
Thanks for all of the entertainment & ideas.
You two do great work!
1 of my favorites,great rendition,I like a dash of balsamic vinegar in mine
This is a very laid back video, which is exactly the mood to be in when cooking something like this that takes a while. It makes me miss a since gone restaurant which served this with so much cheese that it literally coated the entire crock. Picking away that golden brown cheese was the best part!
Ohhhh yum!! I could almost smell it! I have to make some now - can never find it made properly in a restaurant. Thx.
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!
As a lover of French Onion Soup, my mouth is watering! I do mine just like you did today except I had a splash of Cognac only because I keep a bottle in my pantry cupboard instead of with the liquor, which is more difficult to reach. Thanks for making me change my menu for today…..can’t wait!
Nothing beats the comfort of a (French) Onion Soup - my Dad used to use the same bowls and with croutons❤ he used the Good Housekeeping recipe, & I still have the 40 year old cookbook he used🤗he also made cheese fondues too 🤣This is great recipe Glen - thanks for sharing!
I used to shy away from large amounts of produce on sale until I learnt that many can be stored/preserved in the freezer. 10lbs of onions was one of them. Now I dice up some & place in freezer, make an onion gravy and caramelized onions also to freeze and make Gratin Onion Soup 😋 Onions can provide such an Unami of flavor.
Glen or anyone else, have you ever tried Gratin Leek Soup? Found a recipe by Ricardo in his recipe book Vegetables First truly delicious using buttered leeks. When leeks are in season I do buy extra, chop up and freeze both light and dark green parts, make some buttered leeks also freeze. Depending the season if the leeks have a lot of green but not so nice - we use this for leek stock - oh my heaven the flavor is amazing - just water and dark green parts, once done we'll literally squeeze all the liquid from the leek one of the best tasting stocks I've ever had. I'll use that stock for the Gratin Leek Soup and the flavors are the bomb❤
My first ever French onion soup was at Chateau Laurier, 1974. The bowls were *exactly* the same!
Watched your video last night, and tonight again :-) AND bought the Larousse Gastronomique from 1938 !! Thans for the video.
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! 💕🇨🇦
Agree completely. I remember pancakes and beef stroganoff the most, but it could cook so much more.
Electric skillets are still available, and the handles still loosen over time and fall off the damn things. Wonderful show on my favorite vegetable! Thanks for explaining about using a lighter stock. I will try that! Welcome home!
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.
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.
Looks so good. Funny I pulled out my Julia Childs book when you mentioned French cooking.
Thanks Glen!! The timing of this was perfect as I'm down to the last kgs of a 10kg bag that was a real bargain as the onions weren't top quality - it was use them, or compost them in a few weeks time so I trimmed, sliced and fried them in a pan first to reduce the volume and now they are caramelizing away in my baby-sized slow cooker!! And I agree with the KISS approach - tried the brandy etc last time and wasn't impressed. Cheers from Oz!
Damn, this looked so good! Perfect soup for this fall weather with a hint of coldness and end of summer warmth gusts.
"Are we having fondue too?" Well, there's plenty of gruyere on top, so you are halfway there :) What a great video. I enjoy all of your research-laden videos of this sort, but French onion soup is one of my all-time favorite dishes, and I agree with so many of your opinions/choices (although I probably would have added a bay leaf or two). I can't wait to make this, I think next Sunday this will be dinner.
A nice sherry drizzle to finish at the table is a nice touch
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!
My “FOS” has morphed over the years to the point where it now contains white miso and oyster sauce. For service, I put cheese both under and on top of the crouton, and I float a tablespoon of Armagnac on top! People seem to like it!
This is what I want 😋