Classic French Onion Soup

[@danielbowerssr6272]

I'm not a person that comments much but I have to say I was incredibly sad when I found out Jack Chaplin passed away in May 2021. I spent 13 years in the New London area and was planning a trip to come see him and thank him for sharing his art! As the previous comment states - he was a breath of fresh air! Being a chef myself it was nice to see someone share his kitchen and recipes! RIP Jack

[@totallycv2388]

I just found out now, bless him and his family.

[@horseplop9]

I miss him toom he's a legend

[@leflopjames5628]

Apparently he had terminal diabetes

[@HazHarpo]

Dude is my favorite chef. I love watching him. Sad to hear he’s gone. But he’s not forgotten!!

[@leflopjames5628]

@@HazHarpo who isn't forgotten?

[@styleemusic]

I came across this channel by luck, I’m happy I found it. Watching him cook is fantastic, they don’t make guys like this anymore. Rest well sir.

[@Sneakers8b]

I just opened up the comment section, to say how awesome it is to see some one so reminiscent of watching my father cook in the kitchen. I don’t have videos of my father in the kitchen, so this is immediately special to me. It’s cool to know that on KZbin there exists a reminder of cooking with my dad. I’m deeply sorry that new videos can’t come from this channel, like how I can’t make new memories with my father.

[@psychotogether5114]

Your dad is the man! Inspires me on here and makes me look like a chef while I cook for my wife! I love that man.

[@pmcook1979]

Recreate some of his dishes - in your own way, see if you can do them justice 🙂 These vids pop up on my feed from time to time, always enjoy watching them. Then you have Daddy Jacks and Kiddy Jacks :-)

[@jackphillips1042]

Condolences.

[@alexisfrancis8562]

Totally relate:(

[@ShaggyOtis]

Dude, Jack is such a breath of fresh air from all the high cuisine celebrity chefs out there. There's nothing wrong with high cuisine and I thoroughly enjoy Gordon Ramsay and Jamie Oliver and such, but sometimes I just wanna watch a real person cooking for other real people without all the smoke and mirrors. It's much closer to how any of us might cook at home. Keep it up man 👍

[@jondoe384]

Perfectly said, I was thinking the same thing!

[@creativegegnius]

Can we get an AMEN to that ^^^^^^^^^^^^

[@mnichols180]

@@creativegegnius AMEN!!!

[@joejoelesh1197]

Go check out Jacques Pépin. Simple down to earth and 1000% better than this guy.

[@muffy8917]

He just needed to focus on food safety. Cross contamination all over the place. Surprised no one hasn't died

[@zoeemiko8149]

I had the joy of visiting Daddy Jack's a few years ago. The food is even better than it looks in the videos. When you walk in the door the amazing aromas hit you full on. I didn't get the impression Jack was there that day but the place ran like a well oiled machine and the food just incredible! We were in town 3 days and ate there every single one of them. I even took soup home with me on my last visit.

[@MFJoneser]

Much gratitude for what you gave us Mr. Chaplin. You live on so well. We love you.

[@teresakryvenchuk6205]

I just read where he was my age 62. He passed on May 11 2021 on my Mom's birthday. I will keep watching. He was a 👍 chef.

[@angeladavis2010]

Who's following and doing this recipe in 2023? This man is a culinary genius 👏 This was delicious 😋 😍

[@Yaravis]

So I got like red wine whatever...whatever I got open... That's a cook right there!

[@horseaphoenix1016]

@meaturama The wine is just for the deglazing and coloring, you wouldn't taste it in the final product anyhow. Don't be an ignorant snob.

[@clausejoke1985]

@@horseaphoenix1016 " you wouldn't taste it in the final product anyhow" you have no clue what you are talking about right?

[@fart4192]

@@clausejoke1985 He is absolutely clueless

[@MelonHead1848]

@@clausejoke1985 That small amount wouldn't leave any recognizable flavor. You're just a fuck up is all

[@meandro83]

@@horseaphoenix1016 you are so wrong...

[@jcsully24]

I just discovered this guy today in December 2023. I grew up 20 minutes from his restaurant. Weird how the internet works. Binging on hi vids now and sad to learn that he passed. Clearly a legend.

[@lubinlud8855]

Hi Daddy Jacks. I'm so glad you said that about the croutons. My dad was a chef (62 years) and never put croutons in, he said the same as you 'if people want it in they can choose but if they don't they are both happy '. Love your videos! Regards Luke uk

[@steveum8724]

I love Jacks style of cooking. I am hardwood flooring and stair guy from California that enjoys cooking.Jack has giving me a fresh air in cooking. Sad to hear he passed. Rest In Peace and GOD BLESS > You and your cooking live on forever

[@b41ts2late]

I love how this guy can basically cook anything. You can tell he loves cooking.

[@bronsplan2683]

Cuz he big eshit

[@Keebrev]

Mikael he has another very successful restaurant in new London now lmao

[@Keebrev]

Mikael daddy jacks look it up

[@truckingd6259]

Hey am a trucker, from Louisiana, an that's the best version of French onion soup I've ever seen,got my mouth watering.

[@paulvest3157]

Man oh man. I love watching chefs cook, and I can't get enough of these vids. So enticing how he moves and speaks as he works. Train sounds in the background, phone ringing, engaging people around him. I love it. This to me beats the regular food stuff I see in the mainstream food networks. Authentic, sensual and hyper engaging. Puleeeze keep it coming Sir Chaplin!

[@cliffordclark4048]

This isn't anything close to authentic

[@jamiehoover9348]

@@cliffordclark4048 asshole

[@joshuagumpert8910]

It was like ten ingredients. Can’t get any more authentic than that.

[@stevenlamb8726]

Amazing recipe! Thank you for this

[@cameron1975williams]

2013 this guy was putting out videos! He was ahead of the curve. I hope he got the business he craved. God knows he deserves it.

[@chaplinsrestaurant]

Hi cameron, I actually started doing videos in 2009, check out my other channel, chaplinsrestaurant. Many more videos. Jack

[@oentilson1720]

Went to reply, read about his passing. So sorry. My comment was about how he made me laugh. I couldn't help but chuckle when he made the " that's nasty " comment about the bread in the soup. Nothing fake about this guy. Truly spoke from the heart.

[@neurochubby5028]

Made this today and it was fantastic. This guy is a treasure trove of knowledge!

[@JaimeGonzalez-714]

Was because he's dead

[@BG-su6gx]

RIP....Jack still watching in 2023...this soup looks amazing

[@jbrown9778]

That smell when you're making the stock. It's gotta be next level. Great stuff Jack. I am going to try this this weekend.

[@jackglossop4859]

One of the most naturally talented food creators I’ve ever seen working.

[@justhadtosay680]

His cooking is soooo good!! Real heart warming quality genuine food!!

[@leisahadley2936]

My new favorite chef, Seeing you in this one for the 1st time. I love your take on the soup! You have style and authenticity, love you already.

[@ivyandroses4373]

OMG. I made this recipe for a diiner party and one of the guests put this on their main menu at the Coronado hotel. ITS EPIC

[@chaplinsrestaurant]

Ivy, I plan to come out to San Diego and visit Coronado. All The Best, Jack

[@hillbillydelux]

@@chaplinsrestaurant you're a good guy my friend and your food looks awesome

[@gpslightlock1422]

Awesome stove. Awesome chef! Great video. Thanks for sharing your art.

[@cookingprof]

One word...."WOW" ! Your version on this classic kicks it thru the stratosphere!

[@dougobrien4877]

What a wonderful gentleman. Love watching his instructions for cooking.

[@sta.c]

Thank You for keeping your Fathers YT channel going - this man is my cooking inspiration - never let His videos go! I make this Onion Soup every year, everytime…I give this recipe to everyone I know who likes Soup! Way to Go Daddy Jack!! 🎉❤RIP my long distance Friend x

[@grantsmith505]

I really enjoy Jacks cooking If you like onion soup, I'll give you a simple french version Cut 4lb of brown onion into strips 2lb leek Some garlic Pinch of salt Sweat it down really slowly In a closed pot. When it has released its water ( 45-60 mins )uncover it and let it reduce This will take at least another 3 and up to 5 hours You only need to stir it every 30-45 mins, so doesn't need a lot of attention When the onions are totally reduced, deglaze the pan with sherry. When the sherry has reduced, deglaze it with white wine vinegar. Add pure water only, and season with pepper and more salt if needed. Slice your bread while stock was still cooking, and cook the slices of in a moderate oven until they become rusks. Add the soup to your bowl, top with the rusks and top with liberal amount of grated Swiss cheese. Gratinate it under a grill Try not to cook the onions quickly at any stage If reduced slowly, the complex sugars will simplify, and sweeten. If reduced quickly, the onions will become more complex and caramelise. This is a traditional peasant version, as onion cheese and bread were available. Meat was not a common food for peasants. I hope you give the recipe a go, it is a very simple soup with an incredible depth of flavour

[@sta.c]

@@grantsmith505 yes i most certainly will indeed Grant HPNY for 2023 all the lest to you and yours thanks for taking the time to message me 👍🏼😎😎

[@grantsmith505]

@@sta.c Happy new year to you too. Good luck and stay healthy

[@R.J.1]

Pretty sure any and everyone would have loved to know this guy.

[@stinkyfrenchcheese]

As a French man who had a few soupes à l'oignon (usually cooked at the end of a heavy drinking session/party at home with the family/friends), I would definitely eat that! It goes straight to your guts when you are tired, warm you up. Nothing better to eat at 5 or 6 o'clock in the morning. Then you sleep like a baby.

[@joshuagumpert8910]

Big piece of French bread with it I’m guessing? I’m from New Orleans and we have a massive French influence. French bread is our go to bread, from po boys to on the side of gumbo or stew

[@stinkyfrenchcheese]

@@joshuagumpert8910 Oh yes! Always with bread! We slice the baguettes, toast them and rub some garlic cloves on. With the onion soup and the garlic bread, people tend to stay away from you. Then you're free to do whatever you like for the rest of the day without being bothered. I never had the chance to try Louisiana food but for what I watched so far it looks amazing! Lucky you!

[@joelove1987]

I know that's right boo thang 😘

[@mathew3267]

Man Tommy was one hell of an assistant.

[@ericwilliams2056]

Daddy Jacks will live on through his cooking videos!!

[@connielahman5725]

Gosh you make everything look so easy.Thank You for sharing ur talents. Great tip on the bread👍🏼

[@lolitah028]

When I wanna learn how to cook something the right way, I come to this mans channel. He can cook his ass off.

[@yannic4633]

same

[@paulcanbefoundhere]

This guy is probably the best chef in the world.

[@chaplinsrestaurant]

Just maybe in my house Paul is good enough! Jack

[@ashleighjaimaosborne3966]

Oxtail bones added to the beef are also amazing in a good Onion soup.🇨🇦

[@randibgood]

I'm sure they are. Ox tails are wonderful all on their own. But down here in the States, the butcher gave them away when I was a kid, NOW they are almost $10 a pound! I haven't had any ox tails in years. Too much money for what was formerly a "waste" product.

[@karlparsons4861]

Grew up with a second dad ( dads military brother ) that you could be a twin of him!!! And Da*n you both cook the same doggone way! My mother even loved his meals. He did not hunt or fish but went along to do the cooking of whatever we harvested. We were happy to do dishes and clean up . God Bless him. How did I not find your channel before?

[@cvgreycat4]

I love this chef! I’m going to try this out. Yummy

[@mikewaddington3693]

I keep running into this Chef, I took his advice and got. 6” knife. Simple straightforward instructions, thanks . Backed up with knowledge,experience.

[@sergeantpete6295]

lol I have been watching a lot of Daddy Jack's recent videos. I love his style and taste. It cracks me up. He could show us how to make "green onion pesto" and still sprinkle chopped green onions on it at the end!

[@tylero8595]

I like this chef. Hes the real deal.

[@skyelyte1699]

I just found the channel and did a marathon yesterday of watching videos. I am dying to know how he makes the chicken stock when I don't see veggies in it and it appears to be his magic ingredient to so much of what he makes. I live in CT, so I told my husband the next time we are going to have a nice dinner out and on a day there is a time for a trip, going to dinner at Jack's restaurant is the plan!

[@kee7678]

He's got a video making it..and yea used celery, carrots and onions etc.

[@alanlescorbeau9224]

RIP jack love your videos the young cooks,chefs can learn a lot from you 🙏👍

[@JaimeGonzalez-714]

He ain't reading this shit 🤣

[@matteoj226]

Always with the green onions, lol!

[@marleahstout2395]

Don't forget a handful of garlic.

[@owenswamp]

It makes sense here tho

[@sudhirraghubir]

@@marleahstout2395 😂🤞

[@RuneAlstars]

Hi from England want to say thank you I followed your method as close as I could and wow than you it was very good and really nice eating thank you again.

[@theangrycardwolf436]

You’re the man Jack! Keep up the good work! Watching here in California.

[@billrey8221]

Awesome!! Wish I had a cup. Thanks for posting.

[@Code_Rapper]

Wow I cannot believe I'm just finding out about you! You'd be loved in Texas, that's a promise. Home cooked meals are a delight.

[@johnbuckton5656]

I love all your recipes Chef Jack. This looks SO amazing! My wife and I had a New England golf vacation last year and drove right past your town. We are definitely coming back that way and coming to visit. Great stuff, you are the real deal. 😊

[@chaplinsrestaurant]

Good Gravy, John. Southeast CT is a great area. Call ahead and see if we are open! Take Good Care and Stay Well. - Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues?fan_landing=true

[@RightToSelfDefense]

I love watching a Master Artist do his work. He did a great Onion Soup. Question: Have you done a similar soup with Mushrooms? Mushroom Soup. Yum.

[@gilbertzimmerman2173]

Jack! Thanks for all you do. You bring a lot of joy to many. 🇺🇸

[@sthompson4049]

he reminds me of a railroad chef,tthe guy that cooked for the crews,or a lumberjack crew,feed them well and let them work.

[@shawncovey2401]

Chuckwagon Jack. I love it !! : )

[@PSBrathwaite]

Tf nigga

[@jumpieva]

Same as in the military. Some guys make fun of people like this that are not door kickers or infantryman but in the end these are the guys that save lives, keep morale up, and you do not want to piss off when deployed. Same with commo

[@NealTK]

So many of these comments note his "comfort food" style, but this guy REALLY knows what he's doing from a gourmet standpoint. I would LOVE to see him cook side by side with Gordon Ramsay. I think they would both enjoy it and have a blast!!

[@theresabollman8061]

Great looking soup...I love the way the bread is done.

[@misterree1443]

Wow definitely going to try your take on one of my favourite dishes.

[@g3everex]

I wish I could have ate at Daddy Jacks restaurant. Everything he cooked looked delicious!

[@Rahchasportstalk]

His videos will live forever

[@tonyz7189]

Gotta love a guy who starts a simple onion soup with effing short ribs and then empties all his open Booze bottles in the pot

[@catherinemurphy3194]

You amaze me every time I watch your channel you put your heart in cooking thank your for your fine recipes I enjoy watching all god bless❤️💕🙏

[@chaplinsrestaurant]

Thank you so much Catherine, glad you like the videos, Jack

[@georgethomas9436]

Yes my hats off to Tommy W. He's the oil that makes everything run smoothly. I am going to make this onion soup. I too, think its better serving the bread on the side. I like the option.

[@Garth2011]

Yes I agree but I think the bowl needs a slice of cheese or two in it then broiled to a light brown. That way the bread can stay crispy until the customer actually dips it to their preferred liking. Seems to be a good recipe for the broth and this is way more onions than other recipes which is good. Garlic too.

[@drewflanagan4296]

Just stumbled on this channel today - I've watched quite a few videos and I really like the way you cook.

[@TheRusscarr]

I can almost taste it . Great teaching videos. I gotta try this recipe. This will be a great lunch on this -35 below zero day here in the Maine Mtns.

[@Scottstunts]

Russell Carr I’ve never experienced cold like that. The coldest I’ve seen is 13 degrees here in the Mojave desert, kind of a rare thing though.

[@DirtyAstronaut]

Never seen or heard of this dude in my life but he reminds me of the old school (funny saying that now) Chef's I worked with growing up in the industry. Most underrated humans ever.

[@chaplinsrestaurant]

Old School MFs Dirty, Down and Dirty! OCCGs, Old Cripple Culinary Gangsters!

[@DisrespectfulRob]

“Swiss cheese, or whatever best cheese you got.” Land o Lakes American, baby! lol

[@domenickeller2564]

"some gruyere" noo good no its emmentaler, thats the one with the holes...

[@bigtravis6159]

LandOlakes is fake cheese , check the label

[@brucelee7283]

You killed him

[@raymondyates6148]

Miss you Jack.

[@oldrustycars]

A chef who has probably never measured anything and never put his hand in a pot holder. We can learn a lot from this man.

[@TheBigdog6554]

Found your videos a couple of weeks ago and its awesome that you show people what a real kitchen looks like. Its not all this fancy crap they show on the food network.

[@ramseygilbert5451]

French dip onion soup looks like a winner. When I order this soup at restaurants it tastes like a salt bucket with sponges of gooo in the past Those short ribs looked key to the recipe. Interesting you use chicken over beef stock. Great flavorful twist.

[@Dov_ben-Maccabee]

I wish I would have given Daddy Jack mom's recipe for onion soup to try. Because of these vids, Daddy Jack is immortal... God rest ye gentle, Jack.

[@chairlesnicol672]

Jack wasn't immortal, I believe he recently passed away!

[@crackedbrainOG]

Looks good! Only thing I would do different is slow cook the onions longer so they get really caramelized. I agree with him on the bread, I don't care for it to be soggy.

[@ryanbrown3177]

I agree, too many undercooked onions. Yeah they needed a lot more caramelizing for me too! Gruyere Cheese is a must as well.

[@ryanbrown3177]

Caramelized flavorful mushy onions is what makes it good!

[@markhooren5530]

This guy can cook anything he is the real deal.

[@tompainter7327]

I love how he goes through every step. Made me a better cook

[@jeanducheamps7697]

Forget what you saw and heard. This is bot cooking. This guy has no idea what he’s doing

[@eganc1976]

@@jeanducheamps7697 your mom is a bot

[@robertfutch4012]

Great way for the toast im impressed this way you can get it to the texture that's appreciated by you

[@760LAKERS]

The classic, “a lil’ bit of green onion.”

[@dTRONIC18]

RIP Jack! Thanks for all the lessons.

[@rolandcunington9447]

Proper food big fella thanks for the vid

[@alpham777]

If I can every go back in time I am coming straight to this kitchen on this day to eat this soup.

[@willyb933]

I love onion soup...now..I know how to make it even better!! :)

[@eckankar7756]

I've been making onion soup wrong for a long time, not any more. This sounds delicious.

[@growingtomatoesfroms]

Great recipe show....you guys rule the world.

[@meyergaelle8108]

If ever I make a trip to USA I would make an effort to go to his restaurant to eat 🙏🙏🙏

[@juxbertrand]

c'est exactement ce que je vais faire cet été - le rencontrer (parmi tous mes projets de découverte des Etats Unis). God Bless America.

[@davidderoberts1466]

Miss you Jack. Wish we could have met. Rest In Peace.

[@joew717]

"never trust a skinny chef" -modern proverb

[@UDubFootballFan]

I was just going to post this. 100%. Everything about this man says that food is going to be good.

[@patisschef]

Bollocks , im a skinny patisserie chef , with the trust of 6 in my brigade !!!!!

[@alipuk]

Add "never trust a bald barber"

[@cultofmalgus1310]

actually I have been losing weight by just eating smart. Food still tastes amazing, just make wiser decisions. You can have a treat 1-2 times a week but try to keep the calorie count low throughout. Everything in moderation is key and showing self restraint builds strength of character.

[@jimbehr2291]

It's not "modern" by a very long shot. Stop talking shit.

[@knockitofff]

Getting hungry now, RIP Jack and thanks

[@bootlegger1974]

love this guys style

[@youchilled]

2023 and im still making this recipe its a family fave, loved jacks videos

[@frankkolton1780]

You could also call it - French Onion Soup Avec Du Boeuf (with beef) and charge 2 dollars more.

[@Druidlover]

​@kenny kliff Gotta visit your restaurant sometime.

[@seancallahan6525]

kenny kliff so why don’t you post a video then? You’re the expert obviously

[@lseul8812]

Sean Callahan dont be a dick. Posting a video does by no means make this guy the expert. Frankly the above commenter is right. This guy is a meme or a railroad cook or something not a chef

[@paulandlesson]

one of my all-time favorite recipes. Very different and very nice.

[@JaimeGonzalez-714]

He won't see this since he's dead

[@marneycohen9165]

This recipe could be the best French onion ever…Also Chef you look like Billy Joel...

[@marneycohen9165]

@Godzilla - God bless his soul….

[@marneycohen9165]

@Godzilla - I love French onion soup and was looking for a good recipes and I found him by accident. Making the broth is key to a good French onion soup.

[@4Hisglory68]

He's still alive. He's doing well. There were several articles written about him this past year.

[@marneycohen9165]

@@4Hisglory68 Thanks for posting what is Godzilla up to?

[@jenniferwhitewolf3784]

Bravo... Your legacy lives on..

[@vikinghex]

the mans a class act use his way of cooking myself at 76 taste about all I have left so I make it count bless

[@iconoclast137]

this man does not screw around when it comes to chopping onions

[@PuristicRaver]

Whoa...what a nice take on that famous classic. I would never done this, this way....but somehow I have the feeling thats a good one, so I will give it a try! Thanks for the inspiration! Haha by the way..I actually love the bread on top soggy on the downside and crispy on the upside. That way I can taste the cheese together with the broth.. it is a terrible mess, but its worth it! :D

[@beardwierd2783]

SR yeah the French chef I trained under would have a fit if he saw this recipe.

[@markangelo4491]

I wish I knew this man I’d ask him 100 questions about the simplest things when it comes to his craft...🙌👌 I’m Mexican American when he made those croutons I almost backflipped out of my chair! Thinking those ain’t the same squared cubes I been eating out the box😵 His are the real deal Holyfield!

[@williamhendrix3253]

the only change I’d make is actually caramelize the onions, haha

[@davidpaola6207]

I wouldn't cross contaminate lmao

[@mt-015]

I always agreed with you. Soggy mess when the bread is in!! This is the way it should be done!

[@tonyzzz098]

I want to fly out from Los Angeles just to try his food!

[@woogaboogawiththegreenteet8436]

hes in new london, connecticut

[@jamiehoover9348]

@fearlesslegend stfu loser

[@nintendude1988]

Its a shame he passed. Seemed like a good guy

[@kodiedelisle7863]

This man deserves nothing but the best quality life for his hard work and efforts

[@barbsnyder480]

I am gaining weight just watching! Hahaha wow that looks great!

[@kmslegal7808]

RIP Daddy Jack. You are missed