How to Make the Best French Onion Soup | Easy Step-by-Step Recipe

[@Emma-S369]

Thank you!

[@online-culinary-school]

You’re welcome!

[@RobertSababady]

As usual Eric teaches this recipe in a manner that helps me feel that I can make this beautiful French Onion Soup. I love the way Eric answers all the questions that come to mind as I watch the step to step process of cooking a dish. Luv this channel! Thank you Eric!

[@online-culinary-school]

Our pleasure!

[@waynehanley72]

Great video. One of the best variations I've seen deals with the croutons. If you cube them and toast them, then you'll have bite size croutons when you eat the soup. The frustrating thing about French Onion Soup is trying to cut the traditional crouton in the bowl ... it can get messy.

[@stog3617]

The legend is back in KZbin ♥️♥️♥️🇫🇷 love you Chef from Romania 🇷🇴

[@campster5280]

. I took your course(s) many years ago in Vancouver - I can't thank you enough for giving me the skills to make AMAZING food. .

[@online-culinary-school]

Wow! That's so great to hear, thank you for sharing that.

[@anapardu4262]

Looks delicious! Thank you Chef…

[@online-culinary-school]

Enjoy!

[@adelavillalobos8171]

I love yours recipes

[@online-culinary-school]

Glad you enjoy them!

[@Midorikonokami]

Something new for me to try!

[@Midorikonokami]

Got too excited and pressed send. Also wanted to say, thank you for teaching us, chef! And may you and yours all have happy holidays 💗

[@denisalmeida1221]

Nice vídeo!

[@online-culinary-school]

Thanks for watching!

[@dagelijksekots7374]

Merci!

[@LBdevereux]

Good to see you back in action chef

[@online-culinary-school]

Thank you kindly

[@markkindermannart4028]

Interesting recipe. I've watched many, many recipes, and made countless batches of onion soup over decades, but have never seen it done with tomato paste and red wine. I have always used sherry. I will try this!

[@online-culinary-school]

It's a twist on a classic, I hope you enjoy it!

[@shooting26gaming28]

Hello sir good to see you 😊 ❤

[@online-culinary-school]

Hello there!

[@knutmariusudduskjerve5671]

Thank you for the interesting video, as always. Though I must say: this was a strange recipe for onion soup! I have never used or seen anyone use red wine, tomatoe past or basil in an onion soup. Is this a local recipe?

[@online-culinary-school]

Hope you enjoy

[@ericfilteau4476]

Chef Eric, you placed a special emphasis on the use of a white beef stock, but nearly every recipe I’ve seen before this has used a brown stock. One of the best such soups I’ve ever made was made with a brown venison stock. Is there a reason to prefer the white stock, or is it ultimately a subjective preference?

[@online-culinary-school]

The reason I’m using white stock is that this is how I learned in school. After making a white stock, we called it a marmite, and we used some of it to make onion soup. Nowadays, people often use brown stock to add color to the soup, but the color should come from the caramelization of the onions, which also develops the full flavor profile of the soup. That’s why we use white stock-the color comes from the browning of the onions, enhancing all the flavors.