@@he96765 I didn't say it was mystifying, I'm just relating to the experience of trying to make caramelized onions and always ending up with way less than you would want. By your response, I take it you never actually made your own caramelized onions 😆
This is exactly how Hollywood extended the whole everything is French. No French is a Mediterranean soup. Other countries have the exact same recipe and documented before the french
Yeah i still don’t know how they did it lol, like i guess his hand was in the same position during different times of the cooking process? I think basic Mitch is the editor he’s super good
@@Geldon12345i think he basically did the same rotating motion every time they did a cut and then they just picked out a few frames for each stage and edited it really well
@@pierreviguie Dans la version de Bocuse, c'est des couches successives uniquement 5-10 minutes à la fin de la cuisson. Et encore, comme tout ce qu'il cuisine, j'ai l'impression qu'il y a plus de beurre que de soupe ! La version de ma grand-mère, c'est pareil que dans la vidéo. Mais avec plus de Cognac, on aimait bien quand c'est bien caramélisé. Le seul truc où je pourrais râler sur la vidéo, c'est la gueule du pain. Nous, on utilisait uniquement le pain rassis de la veille. Et en bon français on n'en avait pas souvent. Tout le monde ne peut pas se targuer de recréer le tourin à l'ivrogne de Maïté ! (D'ailleurs il y avait des oignons frais, pas mijotés dans sa version... Mais j'aime moins, je préfère quand c'est bien caramélisé)
I make it quite often for my husband and myself, the secret is PATIENCE...to get a good carmelization on those onions is key. I use a combo of brown onions and sweet onions. Best soup ever!
I had to rewind to see if I saw what I thought I saw. Then came to the comments thinking “surely I’m not the only who saw how slick that was”. You sir did not disappoint.
you can speed throught it in like a third of the usual time by using high heat and constantly deglazing the pan with whatever liquid you want (can be plain water) but it apparentely has a slightly different taste. I wouldn't know, I've only ever made the quick version (gas is expensive)
@@yhavin A tip I've seen to speed the process is to add a bit of water and steam the onions until soft before caramelising as normal. This is because a good portion of the time in the normal method is simply getting the cells to break down and release their sugars, and this method speeds that up.
I’m legit arguing with my partner about it 😅 but how the f did they manage that. Partner thinks it’s cut but no Human can track their movements that well surely. I’m thinking it’s two videos cut in half but there’s a shot where the hand flows over the corner and it’s hard to tell if that’s edited over or not but well done.
@@janelle7736 The frame has been cut in half. the top half of frame is the take of him throwing the last piece of bread in. The bottom half has been edited the same as any other jump cut (think of it like stop motion). as he throws the last piece in it syncs back up just in time for the tray to be full and it's just the undoctored take by that point. If you look close you can see the changing light conditions between takes presumably from a window behind the camera.
The editing here is so good. Especially the sizzle moving smoothly down in pitch while the onions are being added and the shot of the pan filling up with bread while you stayed in real time
Normally i despise fast paced editing in cooking videos bc they trade clarity for style and flair, but this was just done so well, you can actually follow what's going on and the editing is skillful and beautiful, well done
I am working to learn to be a become a chef and yesterday I missed my first class that day we made French onion soup. I’m glad to know what I missed. Thank you.
what do you expect him to do? upload the entire raw video without any editing at all? he needs views my guy, the internet doesn't have that kind of attention span. stop being a knob
@@khalilullah2125 Some say that after returning from a hunt, Louis found his cupboards empty except for onions, butter, and Champagne, and came up with the recipe... yeaa its like he had nothing else to eat. like i said ,peasant food when there was nothing else to eat LMAOOOO. gimme some steak please.
I've wanted to make french onion soup for ages and finally got round to it today using this recipe. Had great fun and enjoyed spending a bunch of time watching onions reduce. Thanks
@@seanbrower4701 As long as it's stored properly (i.e. they're not breaking the law), they'll serve the whole batch before the flavour starts to suffer. Cooking one portion at a time makes no sense. If the soup doesn't taste good, it definitely didn't taste good when it was new either.
Bake flour 1st and cook the wine before adding .but looks nice baking the flour gives flour a nuttier taste and you don't have to cook it out also the wine is mellow and alcohol already removed before you add ..Great tip from Raymond Blanc .looks good
When you add tender steak pieces to it it’s even better. In Gettysburg PA there’s historic restaurant and tavern called Dobbin House Tavern. They have the “Baked Kings Onion” soup that is AMAZING!!!
Thank you! This made me realize I could easily switch this to being vegetarian. I know beef broth is classic, but I've missed this soup so much since going vegetarian. Maybe I'll try to make it this weekend 😊
one of my most favorite comfort foods. I never quite new which liquor was used to make it truly taste upper deck. Now I know, its Brandy. YUMMY. And also I always thought it was mozzarela, guess because I buy half ass versions from pizza houses and two bit cafes. Will have to try it with Gruyere this winter. Thanx again
@DerMalerhatteRecht1933 the french revolution was pointless if it's currently evolving into a dictatorship. I don't know enough about parachutes or stethoscopes. Cinema can be debatable.
Thanks for including the recipe. Definitely going to give it a shot. The last time, maybe the only time, I had some really good French onion soup was around 1982 while on vacation in Montreal Canada.
Ahh, that feel when you cut 7846 onions and fill your pot to the top to get... a small bowl's amount of caramelized onions haha. A classic.
Wow who would've thought that a vegetable that is mostly water loses a lot of water if you heat it in a pot
Concentrated flavor though.
@@he96765 I didn't say it was mystifying, I'm just relating to the experience of trying to make caramelized onions and always ending up with way less than you would want.
By your response, I take it you never actually made your own caramelized onions 😆
@@he96765you’re Big Poopin mad, lol!
@@he96765damn, who pissed in your french onion soup lol
I can imagine a poor french onion farmer who had only onions and some stale bread, made this and was blown away at how good it was
Fun fact. Most french cuisines are derived from peasant dishes
He prolly hated it cuz he had to eat it constantly
@@Bigdookie1 would be funny if the farmer made it for someone else who didn't eat it all the time and they just loved it lol
They where pagans and had no spicy condiments untill the Asian arrived.
This is exactly how Hollywood extended the whole everything is French. No French is a Mediterranean soup. Other countries have the exact same recipe and documented before the french
That transition of the onions caramelising was smooth af
Yeah i still don’t know how they did it lol, like i guess his hand was in the same position during different times of the cooking process? I think basic Mitch is the editor he’s super good
The effect when laying the bread slices on the oven tray but 🤌
@@Geldon12345i think he basically did the same rotating motion every time they did a cut and then they just picked out a few frames for each stage and edited it really well
Thx Chinese for makin Tiktok😂.
No
I'm French and I just.... Na... Cannot even complain. Well done Monsieur, well done.
Si t'étais réellement français tu saurais que le pain et censé etre dans la soute pendant la cuisson
@@pierreviguie
Dans la version de Bocuse, c'est des couches successives uniquement 5-10 minutes à la fin de la cuisson. Et encore, comme tout ce qu'il cuisine, j'ai l'impression qu'il y a plus de beurre que de soupe !
La version de ma grand-mère, c'est pareil que dans la vidéo. Mais avec plus de Cognac, on aimait bien quand c'est bien caramélisé. Le seul truc où je pourrais râler sur la vidéo, c'est la gueule du pain. Nous, on utilisait uniquement le pain rassis de la veille. Et en bon français on n'en avait pas souvent. Tout le monde ne peut pas se targuer de recréer le tourin à l'ivrogne de Maïté !
(D'ailleurs il y avait des oignons frais, pas mijotés dans sa version... Mais j'aime moins, je préfère quand c'est bien caramélisé)
@@pierreviguie Recette approuvée mec. Là tu chipotes
Le pain a l’air horrible heureusement qu’ils l’as grillé
I make it quite often for my husband and myself, the secret is PATIENCE...to get a good carmelization on those onions is key. I use a combo of brown onions and sweet onions. Best soup ever!
That edit of filling the pan with bread while you stay in real time, incredibly well done. You or your editor deserve an award.
I had to rewind to see if I saw what I thought I saw. Then came to the comments thinking “surely I’m not the only who saw how slick that was”. You sir did not disappoint.
Same!
Isn't that Basic Mitch?
Was gonna say, I Really like the editing
Maybe Mitch isn't so basic after all.
Thank you for being honest about how long it takes to caramelise (1.5 hours). So many recipes online say 30-45 which is just straight up wrong.
Where does he say it takes 1 and a half hours?
@@lucia26 the recipe in the description
you can speed throught it in like a third of the usual time by using high heat and constantly deglazing the pan with whatever liquid you want (can be plain water) but it apparentely has a slightly different taste.
I wouldn't know, I've only ever made the quick version (gas is expensive)
@@nisnast definitely doesn't produce the same thing. That's more like what you get at on a burger at a fast food joint, "fried onions"
@@yhavin A tip I've seen to speed the process is to add a bit of water and steam the onions until soft before caramelising as normal. This is because a good portion of the time in the normal method is simply getting the cells to break down and release their sugars, and this method speeds that up.
That was some top notch editing when laying the bread out on the pan!
Man, I was so amazed👍🏾
I’m legit arguing with my partner about it 😅 but how the f did they manage that. Partner thinks it’s cut but no Human can track their movements that well surely. I’m thinking it’s two videos cut in half but there’s a shot where the hand flows over the corner and it’s hard to tell if that’s edited over or not but well done.
I'm hoping someone explains this black magic! I came to the comments so fast looking for it 😩
I dont lige when the cheese doesnt melt in the soup and form s crust almost ❤😂
@@janelle7736 The frame has been cut in half. the top half of frame is the take of him throwing the last piece of bread in. The bottom half has been edited the same as any other jump cut (think of it like stop motion). as he throws the last piece in it syncs back up just in time for the tray to be full and it's just the undoctored take by that point. If you look close you can see the changing light conditions between takes presumably from a window behind the camera.
The editing here is so good. Especially the sizzle moving smoothly down in pitch while the onions are being added and the shot of the pan filling up with bread while you stayed in real time
The amount of times he reduced the onions, I have no doubt in my tiny mind that it's just stupendously packed with (uncle rogger's voice) FLAVOR!!!
I’m a French guy
Your “soupe à l’oignon” looks really nice
Thank you for sharing this recipe
And enjoy it for your meals
I'm a big fan of your editing trick of plating something at normal speed but the dish itself fills up rapidly via jumpcut. Really cool effect!
That be Mitchell working, right?
French onion soup is my go to whenever I feel miserable. Something about the smell of it is just so comforting it makes my knees weak.
One of the best dishes ever invented
Can't believe it. This man is closing in on 5 million subs and I started watching him at like 250k. What a journey Andy.
Normally i despise fast paced editing in cooking videos bc they trade clarity for style and flair, but this was just done so well, you can actually follow what's going on and the editing is skillful and beautiful, well done
The videography and editing = fabulous. That soup??!! O.M.G.
It sure was!!!
This videography is next level
I am working to learn to be a become a chef and yesterday I missed my first class that day we made French onion soup. I’m glad to know what I missed. Thank you.
C'est bon! I bet that smell was amazing 😌
It never goes out of style - a classic! Great video!
🎶u got that james dean daydream look in ur eye🎶
sorry I couldn’t help it, pls get the reference :’)
10% cooking 90% editing what a great clip
More like 15% editing 20% cutting onions 65% crying from the onions
Can u cook onion soup with only 60 sec no edit dumdum?
@@hieuphanthanh5959 who hurt u bro
The comments above@@k1j1j1j
what do you expect him to do? upload the entire raw video without any editing at all? he needs views my guy, the internet doesn't have that kind of attention span. stop being a knob
Yes, I love French onion soup too ❤
And good editing !
Nothing better than a freshly made onion soup at the end of a wedding party... 4, 5 AM is the best moment.
I miss my country at times 😊
La base !
The shot of you laying the bread in the tray with you adding the final slice is really nice.
'Soupe à l'oignon y croûtons" my childhood souvenir 👍🏽✌🏽🇨🇵🇸🇳🙏🏽❤️
I absolutely love fresh onion soup
it looks like food for peasants when there was nothing else to eat. wow its very sad the only nutritional value is the cheese.
@@amandaburleson2035what's with you looking down your nose at French onion soup?
@@vickismith peaseant food.
@@amandaburleson2035it was made by king louis XV, also, do you have a hate against onions? if so, i can see the reason why you would hate this.
@@khalilullah2125 Some say that after returning from a hunt, Louis found his cupboards empty except for onions, butter, and Champagne, and came up with the recipe... yeaa its like he had nothing else to eat. like i said ,peasant food when there was nothing else to eat LMAOOOO. gimme some steak please.
Next level editing through and through
Andy you are truly gifted wow so good!
I've wanted to make french onion soup for ages and finally got round to it today using this recipe. Had great fun and enjoyed spending a bunch of time watching onions reduce. Thanks
Mitch is anything but basic! Fine short *chefs kiss editing!
Didn’t realise that this was recipe I’ve been waiting for!!!! ❤❤❤
YUM!!!!! Our boy does it again😁
Yum yum cooking recipes is very simple 😋 but for you is good
Yay we love French onion soup!! Real quick though, what is maggi seasoning that is needed in your recipe? Blessings!!🇺🇸✝️👏👏👏🤓
French onion soup, the hottest substance known to man. So many places get this wrong but done right it is superb!
Careful ordering at places. Never know how old the soup your getting is. They makes buckets of the stuff at a time
@@seanbrower4701
As long as it's stored properly (i.e. they're not breaking the law), they'll serve the whole batch before the flavour starts to suffer. Cooking one portion at a time makes no sense.
If the soup doesn't taste good, it definitely didn't taste good when it was new either.
@@Hwyadylaw I'm not here to argue. I'm just here to say they cook one batch like once a month. You take that how you want
Perfect timing with the Olympic Games coming up, Chef
Memories of paris 💖 .
French onion soup is soooo good
Bake flour 1st and cook the wine before adding .but looks nice baking the flour gives flour a nuttier taste and you don't have to cook it out also the wine is mellow and alcohol already removed before you add ..Great tip from Raymond Blanc .looks good
I love potato soup with garlic, ginger and onion!!
Ginger sounds weird in there, but okay, you're from India and it goes into everything probably. What is that soup called?
@@l3138 you're actually right hint of ginger that you can't really catch!!
Just for zing
@@l3138 ginger doesnt sound weird anywhere when you cant make anything anywhere
@@l3138
Ginger doesn't sound weird at all. It used to be pretty common in similar dishes in Europe for those who could afford it.
I LOVE IT! 😉😋😎
"CAN I GET A FRENCH ONION SOUP, PLEASE!!!"
Good
I was looking for this comment
Cultured
I have made so many people fall in love with vegetables this dish is one of them
I love French onion soup
I love French onion soup but more cheese please. I love it melting and dripping down the sides. ❤❤❤
No, not more!!
The 🐐 with another great meal. looks great!
Europe: 35°C or more
Andy: lets make some hot soup 😅
Winter in July feels so strange to me
Meh. Barely breaking 20ºC over here in the Netherlands. We have only had a weeks worth of 25+ until now, this year.
South east asia at 45 degrees: ☕️☕️
Australia is winter......
Ok. It’s pissing with rain and about 15C in Cornwall. Don’t rub your summer in!
20°C outside London today.
One of my favourites again chef
This video is a work of art! 😊
When you add tender steak pieces to it it’s even better.
In Gettysburg PA there’s historic restaurant and tavern called Dobbin House Tavern. They have the “Baked Kings Onion” soup that is AMAZING!!!
Yum! 🤤
C 'est plus la soupe à l'oignon alors !!!!😮
French onion soup❌️
Fresh onion soup ✅️
No... FRENCH !!!!!
@@anniejolu7641 you know im just messing around right? Its never fresh if you boiled the onion for few hours.
@@anniejolu7641 Jour Meillur
The editing on your videos is seriously top notch
Never tried it, but that looks very good. Thank you for sharing.
Thank you! This made me realize I could easily switch this to being vegetarian. I know beef broth is classic, but I've missed this soup so much since going vegetarian. Maybe I'll try to make it this weekend 😊
vegetarianism is a fraud
cooking vids always have the best editing
One of my favorite soups !😮
I love french onion soup but I never made it at home... I guess this is my cue to try and make it at home.... Looks delicious!!!
My favorite soup ❤
That absolute sorcery that was the bread transition. So subtle but so fun to watch, I love it
Trés belle réalisation et bon appétit 🇫🇷
One of my favorite dish
French onion soup is one of my go-to soups whenever I see it on a nenu... delicious!!😊❤❤
Wow that looks Sooooo good 😊🧅🥣
That looks super delicious!!!! I love French onion soup, 👍👍👍👊.
Looks luscious
one of my most favorite comfort foods. I never quite new which liquor was used to make it truly taste upper deck. Now I know, its Brandy. YUMMY. And also I always thought it was mozzarela, guess because I buy half ass versions from pizza houses and two bit cafes. Will have to try it with Gruyere this winter. Thanx again
My favorite soup
Love me some French onion! This looks outstanding.
so comforting
It’s literally my favorite soup of all time
Best French accomplishment
@DerMalerhatteRecht1933 the french revolution was pointless if it's currently evolving into a dictatorship.
I don't know enough about parachutes or stethoscopes.
Cinema can be debatable.
Cutting them onions is no joke ...respect for that
Andy, that shot putting the fresh sliced bread in the pan was excellent! Nicely done editors
It smells amazing
Honestly one of my favorites. So simple and comforting yet elegant
the editing when you were laying the sliced bread out was so slick
The editing is world-class. Also, that's a lot of onions! Looks delicious as always. 🧅
I bet the soup is as great as the awesome transitions! 👏👏
Omgggg…… I wish I had the talent & patience!! 🙋🏻♀️🙏💜💚
Such a simple soup that has so much room for experimenting. Plus it makes the house smell amazing
That's a lovely bowl
Looks sick!
My all time favorite soup I like to enjoy it for my birthday around Christmas. Especially in Northern America where winters can be brutal🤤
I think i havent seen you make french onion soup yet, classical dish, sweet and savoury and cheesy, well worth it.
I think you should give it a try
That looks incredible
Love French Onion soup!
Looks delish and so economical …Plain puréed Onion soup with miso and seaweed … is actually also delish surprisingly
That bread to tray transition was incredible!! Props to the editor! (And the chef 👨🍳)
that looks so good
Thanks for including the recipe. Definitely going to give it a shot. The last time, maybe the only time, I had some really good French onion soup was around 1982 while on vacation in Montreal Canada.
That looks so tasty
I’ll never get tired of watching this guy.
Warms your soul 💫
I love French onion soup on a cold day.
This is beatiful
My dogs used to love onion soup ❤️🩹
Great soup.
I wish I had your passion for cooking 😍
I know the cooking is the star of the show, but man I’m always admiring Andy’s ceramic vessels!