French Onion Soup - NoRecipeRequired.com
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- French onion soup is a classic, and one of my go to soup recipes. Unfortunately, many people seem a bit intimidated by it, but there's no reason to be. It does take a bit of time to cook down the onions, but there are only a few ingredients and the techniques are pretty simple. Once you get the basic recipe down, there several subtle twists to make on the main theme. And best of all, how can a soup covered in bread and cheese ever be wrong?
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Thanks, Dave! My mom learned to make this when we lived a couple hours northwest of Paris. She would add a little molasses instead of the tomato paste, always with beef stock, a bit more brandy, and worked in batches of 10 pounds of onions at a time. Now 60 years later, my grandson learned how delicious this is. He says "I wanna teach my kids to cook just like you, Grampa!" Food, family .. love.
I agree. Good food good family. Loving family. Merry Christmas from my family to yours.
@@lisaolson1176 And from our home to yours ... Merry Christmas!
Sheesh, Kay-run! If it’s for immediate family, no one cares. Family cooties are the best!
I had a grandpa who tutored me in Hungarian cuisine. I still cook something special about once a month.
@@buggemon3607 these moments help us remember the precious time we had with them
Some of my best dishes are no recipes, thanks for sharing your process, the world needs more good from scratch cooks in it.
put all my onions in the fridge the day before cooking - nice and cold = easier to cut and no crying. Cooking down onions with dark brown sugar and balsamic vinegar, plus fresh chopped sage when broth goes in is a nice touch w extra tang and woodsyness (not a word but should be). Carmelized shallots or green onions baked onto your bread, under and with the cheese is nice (consider pumpernickel crouton.)
Yep, always keep our onions in the fridge - no more tears :-)
I find the onions in the video know as spanish yellow onion is the most potent onion. The wonderful red onion does not make me tear, same with white onions. You will see the red onion in the store looking as if it was flattened at the root end and the leaf end, that shape is much sweeter than the rounder shaped red onion. As summer progresses the red onions will become rounder naturally from the farms.
Deborah Braman. I live off the grid, no refridge. My onions never make me tear because I start cuttinh them from the top, don't cut near the bottom until you're nearly done. Works every time.
@@thirdeye9106
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You add this while roasting the onions? Must be good!
very nice,my dad used to make the best onion soup i ever tasted,i think he used to put wine as well in it with maybe juniper berries and 3 different kinds of cheese,i know Gruyere was one and maybe the others were Swiss and Parmesan sprinkled on top we had these brown ceramic coated clay small pots with handles we put it in ,used to make choukroute as well and many other french dishes also he got ideas from a book called "au fils des saisons",those were good times
Sounds delicious! Cool story.
@@larrysmith2638 lol it was
Damn, Dave. I watched this twice and now I am starving. excellent material, and you are a great instructor. Thanks for putting this up.
The "recipe" rocks!
Hi Dave! Luv your tutorial for French Onion soup! Thanx so much. I’ve been cooking for over 45 years and here’s the solution to your “crying over onions” problem. You helped me with onion soup, now hope I can help you. Simply rinse the peeled onion and knife with cold tap water, especially both ends, slice in half, rinse again and you’re good to go! Slice n dice tears free! Thanx, hope this helps! 😉👍👵🏻
I never use store bought broth. I always buy oxtail, crock it til the bones turn chalky white, with quartered onion and carrot or two. Strain, cool in the frig, peel off the fat, then start making my french onion soup. I would definitely use tomato paste, molasses sounds just too sweet to me. But I prefer savory over sweet any day. (I won't even eat a dessert after a meal). I like to use Rusk for the bread, and a mix of gruyere and mozzarella, broil till the cheese gets a bit golden brown bubbles and eat. mm,mm, good.
@Sia rusk is a brown, twice baked bread that has been sliced. It can also be made of black rye bread, but is generally a brown bread. Have you ever eaten the snack Snackens? Its a mild savory flavored variety of bread sticks. In it has those little flat round slices of wheat. I've used those in a pinch for my french onion soup. After they soak up the broth, the retain some of its dried bread consistency....yummy.
@Sia also, as for timing.....put those bones and fat in your crock and let it cook for a couple days in that crock. No fuss cooking, just stop by it now and again and stir it up and check to see if the bones are beginning to turn a chalky white which indicates all the marrow has been cooked out of the bones. You can even plan the crock so that on a weekend or your next day off to remove the bones and excess fat..etc
I made a homemade stock with chicken carcass, neck and bones. First roast the bones in the oven until really dark about 40 minutes or so. Then roast mirepoix, adding tomato paste when mirepoix starts to brown. When paste turns rusty brown, scrape pan, add to the simmering bones in the stock pot. Add bay leaf, dried thyme, a whole clove, and peppercorns. Simmer for 3 hours making sure to skim the fat when needed. Cool it as fast as possible. An ice bath is best. Thought I share that. I am going to try your style sometime. Oxtail sounds like it would be great flavor!
@@dank4662 oh yeah!! Oh boy!! Same with leftover turkey broth. I can't do much else these days, but eatin good. I will due a happy woman.
Oxtail makes a thick bone broth. Ever try those chicken feet? They're best crispy. But they also make a thick jelly when cooked down. Clear bone broth. When my body is overtaken by metabolic acidosis, a good bone broth soup helps my body come around. You should see my Ramen noodles. Lol
This method will do fine thanks. My father experimented for years in the ktichen getting everything about french onion soup just right for his guests. Especially the cheese blend he came up with that got the cheese to stretch "JUST" enough to be traditional, but then break off without making a scene or creating a mess at the table by guests lifting the spoon a foot above the bowl and it's still not breaking.
I still have the heavy bowls with the side handles but lost the recipe.
A good restaurant in Québec City had excellent soup. My host said they put about a tablespoon of sherry directly in each serving bowl before filling it with the soup, etc. Just a thought.
Well, i WAS a bit daunted until I saw your video. I have all the ingredients in house and ready to go!
I could eat that entire pot of soup all by myself!!! I love French Onion Soup!!! That's just the way I was taught to make in my Food Sciences & Cookery Classes, back in 1972.
ethel newberry
Hahaha! I know! This looks so great it makes me hungry! 😋
Chemistry and art
French soup, French bread, French cream, French pastries, French wine, French poodles, French Chantilly Lace, French Twist (hairstyle) French cooking, French Kissing!!!
@Jim Battersbee French horn... French braids.
@Jim Battersbee Last but not least..
FRENCH safes! LOL. Nice meeting you eh.
Wow! Thank you so much for this recipe. Although I make French onion soup myself and EXTREMELY fond of the soup, you hit out of the park!! Thank you
John and I discovered how to keep onions from making us cry, just because we kept our onions in the veggie keeper.
We sliced them fresh from the cold and realized we never teared up when slicing them.
We watched a program one night that was a test to see how to keep onions from making you tear.
Guess what was the winner?
Keeping onions in the fridge👏👏👏👏👏👏👏👏👏
John thinks the gas in onions cannot be released when onions are cold.
Whatever, we have done this for decades and I have yet to luze😂 an eyelash to tearing💃🏻👏
I appreciate so many things about this video, especially those cute bowls and the fact that you talked about the fridge time! I call it "fridge cooking" and it would really make a huge difference - especially with something like this soup. Great video! - Paula
How To Make Dinner take a poop Paula
Sia that’s so nice if you. Thanks for that :) TH-cam needs more people like you!
Thanks Dave, perfect recipe. Today was my 4th time making this..no fails..perfection
Save the peels and ends, add to other "kitchen waste" ( potato and carrot peels, mushroom ends, cabbage hearts, etc) makes a wonderful veggie stock.
They also freeze well as you add to your stash of veggie waste. It does make a great stock!
All those commenting about putting the onions in the Fridge to avoid shedding tear, the reason u tear up is coz u inhaling the onion as you cut. Its best you keep distance as you cut them and try to breath with your mouth slightly open. That's how i do it and i have never tear up. When i say mouth open i don't mean you open it wide just a little your lips should be 1/4" from touching each other. Try it out and give me your feed back. Anyway this one recipe i always love and thanks *Chef* 🍽☕
it is a shame that there is something so tasty and good for most people, that is nothing more than a catalyst for me of the most fierce gastric reaction I have ever had the disadvantage to live through! French onion soup I had at a very nice place as a youth, and on the ride home, well...no one was pleased with me, and afterwards there were many lonely nights not going out with the folks, ...you know, just in case! loved the video, looks Great!
pat paulson
LOLOLOL. There’s always
other great soups tho.
Over the years I’ve picked up a few cooking pointers that have helped. To avoid tearing up while cutting up onions, it’s pretty simple. You breathe through your mouth, not your nose. It works! If that doesn’t appeal to you a very old cookbook said to hold a piece of bread in your mouth which absorbs the onion vapors.
In another YT video a commenter said to cut the onions in a lengthwise fashion instead of into rounds (across the equator). It keeps the onion cells intact and gives a better product. I’ve never heard that before but will try it along with few drops of tomato paste. Yumm!
This is EXACTLY how I make mine. This is AMAZING.
@Sia I do not add a ton of it. Just a big spoonful. And I let it caramelize towards the end of cooking the onions to the bottom of the pan. Then I add the broth. It really adds a more complex flavor and a richness to the soup without a 🍅 flavor, because so little is used. Give it a try, you might like it!
@Sia I think you will enjoy it. Since I did it the first time...... I have never not done it without the tomato paste since!!!!
I use my snorkel/dive mask when I cut up a bunch of onions.works awesome!
That's great , no need for the wine at all but it's great and easy explaining , thank you very much for your effort .
I make smaller, spoon size onion slices. Less messy eating it that way. And I chop the bread
into spoon size croutons, then I add the cheese on top. So much easier to eat this way.
WOW, looks, and I am sure it tastes out of this world. I am 75 year old man and going to do it.
Me too!! I love these onion soups at those Japanese steak houses so frekin good!!!
Very good onionsoup thanks
Running the onions through the slicer on the food processor works great. Super fast and no tears.
My maid doesn't like cleaning it afterwards...
wiibaron
I like the word maid. So many ppl changed it to house cleaner. That’s not a title now, it’s what they do.
So stupid!
Thanks for posting. I have always loved Onion soup, but I have never made it myself. Now, with your recipe, I will be able to make it myself.
I add a little bit of brown sugar to my onions. It gives you the brown caramelization. I also use salted butter instead of oil. Adding tomato paste is a no no. My kids use sunglasses when cutting onions. Protects the eyes!
Why no tomato paste, please explain why, I'm interested in what it does to the soup.
Jenn W I thought sunglasses protected from UV radiation, not airborne pathogens and asymmetric weapons.
@@MargaretMargaretMargaret IKR. That small amount isn't going to make a damn bit of difference either way, so I'd definitely add it, if not partially for the coloration. I guess the "no no" commenter has some tomato issues. Whatever...
Good video and will follow instructions for my onion soup. Thank you
Ain't TH-cam the most underrated fantastic things today lmao
Very good easy to follow.Gets straight on with it .
Nice looking soup ! Well done.
And I love a French Onion soup with the chicken stock. I did it once out of necessity and have never looked back. Also....the cognac isn't something I would ever leave out. It really makes a huge difference. It seems to make it mellow and 'glowy' in your mouth. I did it once without and it just wasn't the same.
It's one of my faves for a dinner party, because it's so easy...it's make-ahead, for the most part...and it's always impressive. (and super inexpensive...especially if you grow your own onions)
Thank-you for sharing.
I take my bread rounds and after I slice them, I butter each slice and put garlic powder and grated Parmesan on the rounds and place them in a 250 degree oven until the bread has become a dried crunchy oversized crouton. It floats very nicely on the soup and makes sure that your grated gruyere cheese doesn’t melt into the soup but melts onto the crouton and stays on top, allowing you to toast the cheese if you desire. Also by using the garlic and Parmesan on the bread slices develops a more complex & deeper flavors for the soup.
just tried it,turned out great,really tasty and so easy,thanks for sharing
Veg
That is exactly how I cut my onions! OMG that looks so good! Thanks for sharing!
I use 3 kinds of large onions. Wine and cherry whiskey or brandy. Leek. More garlic.
Own preference. Good basic guidelines
Have you tried dry Sherry? I like it in this too.
All I want to know is cheese preferences
Great recipe. French onion soup is the best.
SuperStrik9 qw
Wow thanks a million for sharing your knowledge, can't wait to try!!!!
Very nice cooking . Onion soup is one of my favorite soup. I subscribed to see more. Thanks for sharing friend
Put the onions 🧅 in the freezer for about 10-15 minutes & you won’t get tears
Tried that before & it worked perfectly well!
Chilling onions for 24 hrs does work, but sometimes I forget so I just run them (after cutting them in half) under cold water. Really helps with no tears. Good recipe.
Tip: after taking the skin off the onion rinse the onion in cold water and then cut; no more tears...love this recipe😋
never rinse an onion, shitty tip buddy , i never cry , you must be a one of those softies. its okay, but never rinse an onion, you will remove all the goodness Princess, hehehe,
@@zoltanvacsi5135. N
looks so good thanks
Wow it looks so yummy thanks for sharing your recipe it look pretty easy 😍😍😍
it is, just needs some patience...try it, its really really good...
Excellent Vid, thanks, will be making it as you do
Thanks Dave! Going to make this for my family. I need to redeem myself from when I tried this as a new wife in 1996. Hubby at time was being polite but this soup I had made comes up and we roll with laughs. I will keep you posted.
Well the family and I just finished eating this fine dish and It was very good. Very good indeed. with the leftover sauce in the pan I added pasta and had a meal and a side all in one. Thank you for the recipe.
Great idea!!
Very simple to follow. Thank you. I'm sure it was a hit with your dinner guests!!
I hope they passed on the onion spit!
Magnifique! Very appreciative for your tutorial on one of my favorite soups. ❤
if you don't want cry while you are cutting onions light a candle. it works for even the strongest onions. light it and keep it next to your cutting board. it works for me everytime. I think I cut up 30 strong onions yesterday and not 1 tear.
lily rose I'm gonna try this. I love onions but I hate cutting them up. Ugh. Tfs
lily rose
I d rather cry
lily rose interesting tip. Must try that one. Thanks
If you wear contacts they block the vapors & I haven’t cried from onions in 20 years. No help though with hot peppers but that’s from rubbing once & I’ll never do that again!
I totally agree. Burning a candle next to the cutting board has worked for me for years.
To help your eyes from watering when cutting onions , breath through your mouth not your nose keep mouth open and I have tried it and it works, discovered this in a book I was reading
If I'm not mistaken the boiling sterilizes the spoon. I think Dave did that to increase the number of comments.
how much broth?
....and didn't realize he would ALSO get, so far, 949 thumbs down on the video for it???? That soup was NOT BOILING after he put the spoon back. And there's a reason restaurants can be fined for doing that and not being able to claim their boiled spit is ok to put in the soup: BOILING it may get some but doesn't ALWAYS get ALL the "germs." I'd like for people who don't agree with this to give this a thought: Would you eat that soup if you saw the cook collect a little spit on his lips and spit it into the soup? it's the same thing as putting a used spoon in there as far as YOU'RE conconcerned because the hot soup "kills germs." It's not only about GERMS here, but UNAPPETIZING PREPARATION and general all-around DISGUSTING HABITS that "cooks" have NO RIGHT to inflict on OTHER PEOPLE who may not agree with the cook's level of cleanliness. I actually saw one day a family that was preparting some kind of meatloaf thing for a party and thought it was a good idea to have the kids mix the meat to get them "involved." I watched as they came in from playing outside and instantly stuck their hands in the meat without even washing them, the mother not even caring about that. What is the world coming to when people think it's too much trouble or a bother to practice cleanliness rules we ALL KNOW ABOUT, particularly when the food that is going to be eaten is for OTHER PEOPLE? Truth be told, I actually saw Jacque Pepin do the dirty spoon dip several weeks ago when a super incredibly old rerun of his show was airing. I know that's actually his house and his family there, but we all know he offers the CREW some of the food, and why should his family deserve anything less than what the HEALTH DEPARTMENT would have otherwise made him do IN HIS RESTAURANT? God only knows what he did when cooking for others over the past 40 years. When you're cooking for others, it should be time to put those cleanliness rules into practice, and if your guests aren't worth the trouble or don't deserve your respect, then don't invite them in the first place.
@@amerphartriple7320 → I invite you to search youtube for George Carlin's "You are all diseased". There is a reason so many people today have allergies and food intolerances that barely existed in our parent's days. If you sterilize everything you will have defense against NOTHING.
@@wilhelmtaylor9863 Surely scientists today can find a more palatable way to introduce any low-level beneficial bacteria into my immune system without having to have anyone spit into my soup to do so.
Excellent presentation, thanks for sharing!
0:14 Light a single candle and set it next to the cutting board. A miracle solution for tearing when peeling onions. Just simply light a candle just before, during, until done cutting and just let it sit there while you cut.
Hi. About trying to avoid crying when peeling and cutting onions, well leaving the root on will not prevent you from crying nor any other ridiculous antics people suggest the reason you cry is because when the knife cuts into the onion it sprays a very fine mist similar to the spray when peeling an orange that goes airborne and and goes into your eyes , there’s no avoiding it unless you cover you head or a space suit would work.so tell your “3 star “chef the only way to avoid this discomfort is to peel and chop them quickly. Plus there are also some variety’s of onions that aren’t as strong so they won’t make you cry at all . Trust me I’ve been a chef for 38 years.
Why are you keeping it a secret, the kinds of onions that aren't as strong? Tell us!
keep an onion or two in refrigerator . All liquids and volatile oils evaporate MUCH slower when cold . (I rarely have tears )
Top tip thank you!
But wouldn’t this suffuse onion flavor into butter 🧈, etc.?
thank you sir ...you made my day ..now I will start cocking onion soup with confidence...CHEERS
Taste with separate clean spoons if it it is for others, too. Great recipe. Love a man who cooks. Lol
Agree. Taste and put spoon down not back in the pot. Soup looks delicious
I know... Disgusting!
I know that's right. Anybody in my family would fall out if they saw this.
B
Phyllis Wurm p
Looks great one tip if you cut the bread and place it on an oven tray and put the cheese on top of the bread and then put the tray in the oven keep it there until the cheese melts you don't have a soggy bread - that is of course unless you do :)
Love it! Never made onion soup before! Thank you!😊
Soo good.
Onion soup is a comfort food for. This recipe looks very easy. I can't wait to try this!!
Looks amazing. I have made french onion a dozen times, but definitely not as good as this. I can't wait to make this!! My boys will love this version more, no doubt. Thank you.
Looks wonderful, thank you
Excellent! I can do that. Thanks for the recipe and showing me how it’s done.
I dont even mess with your recipe, It's PERFECT as it is. Good Job. Just simple, classic, great onion soup.
what recipe ?
I really like French Onion Soup, but I don't think I have the patience to make that. Looks fantastic. Thanks, Dave.
He made too much work out of it! Fry onions in butter, add a box of beef broth, a shot glass of wine, simmer 10 minutes, pour over bread, top with cheese and bake at 425 for 10-15 minutes! Can't get any more simple!
Beautiful onion caramelisation
When cutting an onion ..open your mouth for onion spray to enter instead of entering your eyes making you cry ...it works !
I liked this recipe and the chef gave excellent instructions. Thank you Chef for taking the time to share.
Nice. Thanks for posting.
Excellent presentation! Appreciate your patience & recipe! Diehard French onion soup lover. Will definitely attempt to recreate yours, Soon!
I can't stand it!!!!! WOW!!!! I'm hungry ,looks too delicious!!! Thank you.
Keeping a little fan to the side keeps the fumes from getting to your eyes but some of those still a bit green ones get to you anyway :) RUN cold water spray from the tap and get your eyes close to the spray if it gets bad , creats a little moister in the immediate air :)
Really nice video and recipe!! TY!
I love French onion soup, this look good. God bless
Thanks!
Looks great and easy. Will try this in a day or two for sure. Thank you
I love this
I'm anxious to try this recipe (French Onion soup has always been a mystery to me). One general question; I hear more and more, that one should pour oil into a cold pot, not a heated one.
A heating pot will change the flavor of the oil, and by extension, the taste of the soup. Not a big thing, but does this sound reasonable? Thanks.
this isnt true .by heating pot then adding oil onions will not stick to pan
Odd, this videos 9 years old and it just popped up on my feed. Great video! Looking forward to making it!
Dip onion in lemon juice before you cut. No tears. Your soup sounds delicious!
I made this and it is fantastic...nothing easier than onion soup...thanks!
The easy-peasy way to cook the onions is to start the night before you want the soup, fill a slow cooker with the cut onions - and I mean really fill it - heaping is ok - and then lay a whole stick of real butter right on top of the pile. Put on the lid, set the cooker on high, and go to bed. No peeking, no stirring. In the morning, you have a lovely pile of perfectly tender cooked golden-brown onions. Add your thyme and broth, and you're done.
Great doable recipe , thank you
Looks delicious and very easy, too. I use mozzarella in mine.
A. McK - Try gruyere, it’s similar to mozzarella but tastier😁
mozzarella often gets rubbery. fontina, or mixture of fontina and gruyere.
That looks FANTASTIC!
To facilitate cleanup, you should either spread butter or spray outside of ramekins lightly with cooking spray . Believe me, trying to scrape the melted cheese off the outside is NOT fun 😆
Can't believe you taste the soup and then place the same spoon back in the soup! 9:28
awesome! I like that you are gentle with the onions. I try to get through keeping the onions as they were cut. As someone commented about eating all of it, I use 4 onions and end up with 2 ramekins of soup. 5 stars
O
Wonderful! Thanks for the sharing and the elaborate explaining+demonstration!
I intend to try it asap! Thanks again!
the "flip it down" maneuver is the all time best advice, to keep all your digits in place, ever given!! Particularly when cutting any round-ish vegetable that starts to run our of thickness near the end!! Nice looking soup too!!
Great little course! It de-intimidated me, and I'm gonna try this with a good homemade veggie stock (I don't eat meat.) But i was sorry to see you ditching the ends and vees of the onions. Save 'em for stock! They have lots of flavor. And of course, save the skins (papery stuff included) to add color to stocks or, if you're craftsy, for dyeing the world's prettiest Easter eggs..
Made this tonight from scant ingredients. Had to substitute toast bagels slices, ramen packet for boulion, cornstarch for flour and american cheddar and parm shavings. Still came out bomb.
I’ll have my onion soup non-puréed. Thank you.
Hint 1. Yes always slice onions cold. 2. Peel under running water - peels much easier -actually gets softer. Wash knife hands onion under cold water frequently. 3. Turn on a fan slow fumes away from you. Do all three and you can slice for hours and won’t cry.
Thank you, looks fabulous, WalMart makes a good organic bone broth,it has more flavor than the chicken stock one,I will definitely be trying your version.
That was the first time I saw a recipe for the French onion soup.
My aunt whom is French made it for me while I was visiting in Colorado. It was amazing and I could
Never remember the cheese that was used. Thank you so very much!
I use sweet onions and never cry.
Lots of times they say sweet but aren't,(one of my pet peeves} only "true" Sweet, are Vidalias!
onions don't make you cry - they make your eyes water. there is a difference
*I ordered in a nearby Restaurant and was waiting 1½ hours, now I see why.*
I use my diving mask. Works like a dream. Especially when you have to cut a lot of onions. I also go to the store and buy a couple of bags of uncooked dog bone in the freezer section. Roast them and other vegetable trimmings you’ve collected over time in the freezer. I simmer everything in water for a couple hours. Strain and cool in fridge. Take fat off the top and season. Home made beef stock. Better than anything in a store.
Can't wait to try. Thanks!
Here's another way to cut down on crying when you chop onions -- hold your mouth WIDE open and breathe deeply during the time that you're chopping. That way the air you're breathing stays away from your sinuses. Also, use the sharpest knife you have -- that way you cut the onion instead of crushing it and making it spray as much. Third thing that helps is keeping onions in an open bowl in the fridge, but this can vary depending on the humidity in your fridge.