French Onion Soup from 1651

[@TastingHistory]

Thanks Bright Cellars for sponsoring this video and for the limited-time offer! Go to brightcellars.com/tastinghistory to get 10% off my bundle.

[@beepboop204]

🙃🙂

[@danielsantiagourtado3430]

Thanks For making these videos Max! You deserve all your sponsors!

[@roguelorewind6029]

Thank you Bright Cellars, I can't drink wine do to an allergy to some ingredients. Thank you, Max for being you ❤. Always look forward to your videos.

[@Carnage7209]

Congratulations on your success! I'm looking forward to my own copy of the cookbook in the mail 😊

[@aresaurelian]

Congratulations Max Miller. Welcome to the league of extraordinary culinary gentlemen.

[@thebratqueen]

I appreciate how, unlike many recipes, you don't pretend that onions can be caramelized in 15 minutes or something ridiculous. That takes time, dang it!

[@djdissi]

I know right? They always say, "sautée onions for about 5 minutes until soft"... Like what is that? Eleven minutes later they're still far from soft, so caramelizing them in 15 is impossible. Takes a long time!

[@peggysue1725]

How low is your heat...

[@ekramer2478]

YES!

[@Checkmate1138]

You just need higher temperature on your stove

[@djdissi]

Yo! I know how to get higher temperatures on my stove. And it's the same as yours. It does the same thing

[@NekoArts]

"Mind your onions" made me think of a story I was told by the headmistress of my elementary school many many years ago. She was one of those people who seemed to have had a very rich life and as a result always had an abundance of stories to tell. We all adored her at school as well so she always had a willing audience. Anyway, so in this particular story, she was living in New York in the US (she's Swedish) with a dear friend of hers. Apparently, they were living in a semi-rough neighborhood at the time and her friend had been ambushed by a robber on her way home from the supermarket. Carrying two large grocery bags in her arms, she did what any normal person would do in such a moment of panic and shouted in a strong Skåne-accent (it's a very strong dialect from the south of Sweden) "Röööör inte mina potäter!!!" ("Don't touch my potatoes!"). The robber was obviously confused and caught completely off-guard by her actions, most likely having no idea what in the world this crazy woman was screaming so he left without taking anything. It must have been almost 30 years now since I first heard that story and it's still one of my all-time favorites. Mind your onions and don't touch my potatoes. Update: thank you for the likes and comments, everyone! I’m happy that Margareta’s story could bring a smile (and some laughs) to so many people. I’m sure she would be happy to know that her stories are still enjoyed even today as well. I don’t for a second miss school, but I really miss her stories. She was an amazing storyteller and just an all-around lovely person.

[@SisterMaryTatas]

That's fantastic! 😄

[@nikovanegas2735]

I love this so much

[@chezmoi42]

Terrific story. And yes, acting crazy is often a good tactic to get rid of attackers/stalkers/unwanted suitors.

[@Allovimo]

This is a fantastic story. Thank you for sharing it.

[@mammamiia08]

Potäter är allvarliga saker 😂 (translation: potatoes are serious business)

[@ChefBoyareB]

To see where this channel started to where you're at now, Max, is absolutely astonishing and so well deserved.

[@EntertainMeTV]

Hell yeah, it just really sucks we can't sort by oldest video anymore to make it easier to compare our favorite Tubers' progress.

[@tiegrsidesignsandstudio4794]

Agreed! I keep waiting for the day he tells us some tv network offered him a series.

[@kevinbrowndc]

Agreed, from the House of Mouse. Max, you win.

[@anvime739]

It is really admirable. To start from zero (but still look so professional) to become huge in a year or so.

[@Malusdarkblades11]

I am here from the beginning :D

[@desiredaniel9879]

What I really love is that you're still making videos of foods that will be in your cookbook; you're not hoarding them as a selling point- you're SHARING them as a selling point; so instead of a huge discovery of new recipes, it's like a sing-along for cooking. Though I have to say, it would be really cool when you mention new vs. Old recipes, if you made both and compared their flavor profiles for anyone who hasn't had that food before, or just to highlight differences in how the human palate has changed. So excited for your book release, and we're all so proud of how far this journey has taken you, and how much farther you can go- the sky's the limit!

[@johnb8190]

King Louis XV claiming he created French onion soup is like Kim Jong-un saying he created the hamburger.

[@leaflotus6726]

I know, I am glad we have people to thank for these foods and I'm glad people of such talents are/were in power! Reminds me of the time I invented the Tasting History Channel.

[@Regulator2000]

I don’t think it was him who made that claim.

[@katrichardsonwriter]

Max's little smile after the first bite says it all. It's always the first-taste smile that makes these videos perfect.

[@gardnerhill9073]

Always watch Max's face journey to see what he thinks of the dish.

[@OneofInfinity.]

@@gardnerhill9073 And sharing the joy when he likes it.

[@pamelabratton2501]

Smile followed by a wiggle. Good food!

[@dawnarnold3176]

Yes, but there was one dish Max made - - dang, I don't remember what it was -- and his face said, before he did, "This is awful!" I told my fella he looked like Tom Hanks in Big, when he ate the caviar and wiped his tongue. We laughed ourselves silly.

[@Bigmike24743]

Maybe not the leather jerky

[@DiecastDreamCustoms]

My grandmother got stuck in Paris in 1940 (we all know what happened then, right?). A little Irish woman with a bad attitude would obviously stick out like a sore thumb, so she hid in a restaurant for most of the time she was there. She learned a LOT of recipes, not all of them French and brought them home with her. THIS WAS ONE OF THEM. I'm thrilled that you did this. I've learned a LOT watching your videos. Thank you for this. A lot of memories for me in that bowl. :) -Vic

[@jemm113]

Your grandmother sounds like a wonderful and strong-willed woman! Making the best of the worst time seen in modern history. Did she ever consider opening a restaurant when she got back?

[@DiecastDreamCustoms]

@@jemm113 Would you believe that she actually did? She called it 'Sarah's Red Bonnet'. It's lost to history, I'm afraid... She sold it for a pretty penny and retired with my grandfather to northern Michigan back in the mid-60's. She was an amazing cook, and I think it was due to her time in Paris... It's also probably a huge chunk of why I'm so...beefy, now. Lol. :)

[@tudoraragornofgreyscot8482]

@@DiecastDreamCustoms NOOOOOOOOOOOO, Sarah’s Red Bonnet is gone! Where is your grandnow?

[@DiecastDreamCustoms]

@@tudoraragornofgreyscot8482 Well, to put it bluntly, she passed away in 2001. She's buried in Gladwin, Michigan. I never got to say goodbye (my father was a... monster), but I have just one of her recipes memorized... One of the best ITALIAN dishes I've ever had. It's a phenomenal Alfredo. :)

[@tudoraragornofgreyscot8482]

@@DiecastDreamCustoms I’m so sorry for your loss, may you share the recipe? I love Alfredo!

[@kenyonhaff]

I made this tonight--it's delicious! As a historical reenactor I learn through doing, and I can definitely see why this would be popular: easy, simple easy to find ingredients, and makes do with stale bread. I love this channel--it neatly falls into the middle part of a Venn diagram of our love of history, food, and Pokemon.

[@ReggieArford]

As a (retired) Rev War reenactor (The German Reg't.), I can totally see this as camp food.

[@bornonthebattlefront4883]

History, Food and Pokémon That’s a wonderful combo

[@amiraa222]

❤❤

[@Brasc]

Max Used Hardttack! *CLACKCLACK* It's Super Effective!

[@tarajohnson488]

I think I'm going to make this tomorrow. 👍

[@michaeltuite5510]

My wife bought me your cookbook and when she realized this was in it, she got super excited. Modern french onion soup is one of her specialties.

[@frankfilippelli]

Man, your linguistic skills are absolutely impressive. I know this channel is about food but I can’t help but notice how precise and eloquent you speak in every language, English, French, Italian. It’s kind of crazy and almost seems a little super natural the way you can just switch like that and almost sound like a native speaker of the selected language 😆 great job 👍

[@nnass262]

Sometimes he misses the french pronunciation but it's already a feat that he can speak it as a native English speaker without destroying it

[@plaster.art.ho3]

I think he went to drama school so they prollyz had to learn these stuffs. He was prince charming too when he worked fr Disney so maybe that's where he learned different accents!

[@nicole-uo9cd]

@@plaster.art.ho3 Max worked for Disney? Wow, he doesn't appear to be psychologically traumatised by the experience. But who knows? Things aren't always as they appear...

[@azilbean]

True that!!!❤

[@Tyresio12]

Even Chinese! Shame that he completely mispronounces Polish. Maybe it's not a language worth putting his back into.

[@hungarianbaron9406]

In Hungary it is somewhat customary to serve french onion soup in a round bread loaf, and the other detail I noticed is that my own mother also creates this dish with milk!

[@RadarLakeKosh]

You can't go wrong with a bread bowl ❤

[@pawsedclaws]

That is interesting to know. Handed down recipes are the best.

[@fabrisseterbrugghe8567]

Ew! Slimy bread. 😜

[@brokenglassshimmerlikestar3407]

Oh yes! I've seen that as well

[@MossyMozart]

@@fabrisseterbrugghe8567 - I, too, have a problem with wet, slimy bread. I blame my mother from when I was a little kid and she made me eat milque toast. >_

[@JustineJacot]

As a French person born in Paris and who has eaten countless onion soups at home and in restaurants, I can't tell you how happy this video makes me! Hearing you speak French must be my favorite thing in the whole world right now.

[@bostyt50]

why do yall freak out over hearing someone say a word or two

[@ViewingChaos]

​@@bostyt50 representation matters

[@Paksusuoli95]

@@bostyt50 Max puts in a lot of effort to get the pronunciation right, which is refreshing to see. It shows that he takes pride in his work.

[@billgrandone3552]

Justine , I love France, especially Paris . I have travelled from Nice to Paris through Leon as a teenager in the 1960s with a priest for whom i acted as an altar boy at Masses we said in Paris and along the way to there. I took my wife to Paris in 1999 to celebrate our 25th Wedding Anniversary and we were met by my oldest daughter on the last few days of our stay. Unfortunately I can no longer fly anywhere because of illness. But here in the States I have found an onion soup recipe that rivals anything you have had in France and as soon as I find it among all of my recipes I will post it for you and the people here.

[@bostyt50]

@@Paksusuoli95 he's sponsored by a language tutor website

[@acaliaaidras5012]

I just want to say a big thank you for taking the time to add captions for those of us who having hearing impairment. It's just another feature that adds to my enjoyment of your channel.

[@stargirl7646]

Seconded! They’re well-done too. Always appreciated!!

[@garyrowden7150]

yes, José does that for him. so a big thank you from me also José

[@jonesnori]

Me too. Thanks as always, José!

[@mrtoast244]

I just got my copy of Tasting History and I love the way it's laid out. It feels like I'm reading a history book instead of just a cookbook, with historical images and sources for where the recipe came from (including a bunch of info about the recipe's history. Just like the simulations!). All the recipes (except for the spartan black broth) look like ones I would actually like to try out. The french onion soup is super good.

[@TastingHistory]

Definitely history book first :D

[@coolblue5841]

memento mori ! (nice pfp ;)

[@yvettebowles9011]

​@@TastingHistoryCould you maybe pin the measurements in the comments?

[@osgargilbert6836]

Momento Mori

[@kulled]

​@@yvettebowles9011 apparently not

[@jakecavendish3470]

I made a long-forgotten onion dish I found in a book from 1667. It was apparently known in the 1300s as "Lady's Palfrey' and described then as "An Tyckke stewe of onyen rightly boilèd and none speedily groyned and gadrooked by nymberèd hyrbs dishèd in ye bodrundrum pot." The C17th recipe was similar and tasted more or less like eating raw onion despite being boiled in sherry for 10 hours. The person who wrote down the recipe added a poem: _Hebe's Lament, or, The Disparaged Maiden_ "I long to suckle on thy milk, O spicy tumour of the earth, fair trollop of the tillage realm, who can esteem thy fragrant worth?" It went on for 8 pages but with no cooking instructions.

[@lilac_hem]

i need to know the name of the author/book/recipe, please omg 😭

[@secretbaguette]

I'm having a stroke trying to read that because my brain recognizes the Danish and the English both at once and they just don't coexist well. The Dane can understand nothing of the surrounding English and the English doesn't have a clue what a 'stykke' is.

[@jaredf.6532]

Damn. So the online recipes stating their whole experience and dreams to how they came to know the dish was a thing back then too huh?

[@sangcoeurs]

omg a venture in the past history at it`s best

[@mommyhatesguns]

@@jaredf.6532🤣🤣🤣

[@janineduncan2190]

This recipe is almost identical to a family German-Swiss noodle recipe: boil egg noodles (probably spaetzle originally), pour over a sauce of caramelized onions and milk, sprinkle with caraway seeds, and serve. My German-Swiss grandmother made these often because they were a family favorite, although she eventually stopped sprinkling caraway seeds. And now I'm craving noodles. Thanks for sharing this recipe, Max!

[@sinocte]

That sounds absolutely delicious. I'm going to have to try it!

[@HomicidalRubberducky]

Sounds like a form of kässpätzle! :D

[@thanakonpraepanich4284]

So as long as you have a lump of carb dunk into the caramelizes onion soup then it is fine; white bread, rye, bread, black bread, pasta, noodle, doesn't matter. And I assume you need some type of dairy to cut the flavor of onion or it will become too strong. Milk, cheese, either would work.

[@annearchy98]

Spätzli is absolutely one of my favourite autumnal noodles, especially with a mushroom cream sauce and some braised red cabbage!!

[@janineduncan2190]

@@HomicidalRubberducky That makes sense. And I'm craving noodles again!

[@PokhrajRoy.]

Max has decided to be as French as Onion Soup. I love It! Also, nice to see us return to a milk soup recipe again.

[@NavyDood21]

I just made a ham and potato soup where half the liquid is milk. It is so good, and I am totally doing this!

[@AixlaachenPax1801]

I swear I heard an Austrian cry in the back because of this recipe

[@WobblesandBean]

I wanna make that dessert milk soup that he said tasted like cinnamon toast crunch!

[@crystalh450]

Well, maybe less so for those of us with lactose issues. I would have to make the chicken broth version and leave out the cheese, but I do like a good onion soup.

[@mypal1990]

I love how the bowl shrank but the slice of baguette is consistent when this soup evolved over the centuries.

[@serena_91]

Hello😊 Baguette cant be consistently evolving with the soupe à l'oignon. If the legend is true baguette was made for the 1st time whenthzy dig the Subway in Paris. It was a work safety rule. Workers used to have their knives with them and cut their bread loaf. Amont many people from régions that could not stand each other, fights occured and ended with balade injuries. To avoid that, à solution was found. A break that does not need à knife to be cet ; our baguette was born

[@cherrybutterflyproductions6795]

@@serena_91 While this legend is likely a fabrication, I love the idea that the baguette was invented as a safety device. It's just so quintessentially French.

[@cherrybutterflyproductions6795]

History shows us that one does not want to get between the French and their bread. Heads rolled last time.

[@mattkuhn6634]

Bread was, throughout Europe, a highly regulated product, so it’s not surprising that the size and shape of bread would stay consistent - it was ensured by the force of law

[@n8pls543]

Well, the baguette changed significantly when steam baking was introduced to France from Vienna in the 1830s, which also led to the development of ciabatta in Italy, due to the improvement in texture.

[@ladyofthemasque]

That is the quietest I have heard our host ever be during the first 2 mouthfuls of ANY dish. He certainly knows how to show true appreciation, letting the food speak for itself!

[@g.b.s.5587]

Max - in a world full of division and derision, it warms the heck out of my heart to see someone like you just absolutely crush it while educating and enlightening. Super pumped for the cook book and thank you so much for bringing a few extra rays of sunshine in these darkening times. Keep kicking a$$ homie.

[@otyugsdisplacerbeasts7943]

You’ve definitely become my favorite channel on youtube. I can confidently say that. Sometimes they feel less like KZbin videos and more like an episode of a well produced TV show. Keep it up Max!

[@jarredschenke3837]

You have no idea how happy it makes me to see how successful you've become. I'm extremely jaded at my age, but you remain a personal inspiration.

[@katiestott1449]

My French host mother in Brittany told me that onion soup had been a hangover food in the region for hundreds of years. I don't know if that's true (though it very well could be), but that's definitely how a lot of Breton people think of it, now. We used to always make it for lunch the day after a fest-noz (traditional Breton music and dancing festival).

[@anonvideo738]

I knew an Irish guy who is an electrochemist who swore by onion soup as a hangover cure. He said it was because it replenishes your electrolytes, and since he is an electrochemist I have to agree.

[@katiestott1449]

@@anonvideo738 I have to think the only real downside would be having to cook it while hungover. It's a lot of onions to chop and takes a while to cook.

[@anonvideo738]

@@katiestott1449 Maybe you have a kindhearted partner or parent who makes some.

[@kxstia]

@@anonvideo738 i can back it up :) same reason why power/gatorade is a good hangover cure drink. miso soup is one of the best dishes you can get for hangover cure.

[@daphnepearce9411]

Does it work??

[@victoriagossani8523]

In my French family, it's a tradition to make an oignon soup at 4/5am the first January after a night of alcool for avoid a possible hangover. It's also a way to begin the year with something traditional, comforting and that bring all the family (and friends) in the kitchen around the cook, speaking (loud) about food. The typical French way of life. By the way, thank you for this History lesson and I will definitely give a try to this recipe.

[@patriot139]

So I've followed your channel since about a month or 2 after you started it and I've seen every video you've made. I just made this recipe and it is absolutely amazing and I plan on buying your book Wednesday. Thank you so much for everything you've done with this channel. From one culinary history buff to another, thank you and I wish you the utmost prosperity in the future.

[@TastingHistory]

Thanks for the early support up to now, and the book too!

[@aariley2]

😂🤣😂🤣 French onion soup always reminds me of a hilarious family story. When my dad was a teen, he and his best friend and their girlfriends went to the local drive-in. They had q very diverse restaurant and onion soup was one of those choices. My dad got the soup. Well it caused a hideous case of gas, but of course he didn't want to pass gas when he was on a hot date, so for two hours he held it in. His friend was driving, they dropped off their dates. Then dad let it rip. It was so bad his friend pulled the car over and threw up. You might be curious as to what movie was playing.....I kid you not...it was "Gone With the Wind!" 😂😂

[@aariley2]

I swear this is the total truth!

[@Jess-T]

I laughed so hard at this I was in tears 😅

[@waverlyglenn9964]

Dang that seems like something my dad would do

[@maomaobean]

currently pregnant and my husband has indeed farted so bad it triggered my morning sickness so i believe it 😭😭

[@Afett111]

My dad didn't wait on the 2nd date with my mom and just rolled down the window and said "good food" and she didn't get it for years until he was telling us kids and her 20 year delayed reaction was hilarious!

[@traceypotter7669]

I have a bed in a community garden, and the chairman became a very good friend. He grew the best and biggest onions I've ever seen, one of his onions would have more than filled that pot! French Onion soup was his favourite soup. Sadly we lost Davie last December, so seeing this version makes me wish I could have made it for him. My goal this year is to grow onions half as well as he did, and make French onion soup with them in his memory.

[@davidmoore2445]

Please...this needs to be a vlog. Do it for Davie.

[@traceypotter7669]

@David Moore thank you, that is actually a great idea. We are having a memorial day later in the year, so maybe a huge big pot for all the members. Davies family will be there, so I have to make it special.

[@mehere337]

Really...one of his onions would've filled the pot... really?

[@traceypotter7669]

@@mehere337 yes, really! These onions were incredible, a variety called Kelso, I wish I could upload a photo of them to show you.

[@mehere337]

@@traceypotter7669 You mean Kelsae sweet onions. But, I wouldn't have gotten there without your incorrect word, thanks. Now I see what you mean.

[@alemilano5576]

Max is one of the most colorful people I have even seen in my life. Keep going Max, you are a legend

[@weltvonalex]

Max is awesome!

[@momkatmax]

He even does interesting commercials!

[@goldenknight578]

Max is definitely one of those people I'd love to meet in person some day because he seems like he'd be a lot of fun just to chat with.

[@davegreenlaw5654]

You just *know* the dish is good when Max whispers "It's soo good." after taking the first bite. I've never really been a fan of onions, but this is tempting me to try the dish.

[@SuperJJ09]

Félicitation Max pour la sortie du livre !! Le mélange entre la cuisine et l'histoire est digne d'une recette ! Congrats to you Max for the book ! The mix between cooking and history is a recipe in itself :)

[@DarkSiv]

Congratulations on the book release and your success over the years! I have watched so many of your videos and each one is just as good or even better than the last. You inspire so many people to do recipes they never thought they could. Including myself! Getting people back into the kitchen is a great thing. Too many nights of takeout lol and not enough knowledge in the kitchen. But you provide that knowledge and excitement to get back into the kitchen and cook. So, thank you so much for your content and the inspiration you bring.

[@ShiawaseNoIro]

I'm from Poland and the concept of french soup topped with baguette and melted gruyere cheese is new to me. In my house we put gouda cheese in the bowl and then pour soup over it + sometimes top it off with home-made bread rusks

[@LaraParallel]

Doesn’t the cheese stick to the bowl? Seems like a nightmare to clean!

[@TheMAmeph]

That's how my grandmother made the soup, but she used mountaincheese-style-cheese (so rather similar to Gruyere). (She's from Germany with German, French and Italian roots.)

[@jamesonia716]

I have sensory issues involving food and onions are the biggest offenders. I do like the onion flavor so I usually stick with onion powder. However I recently discovered that I can eat onion if it is cooked down to the point where it’s soft and falling apart. No crunch at all. With this new discovery, I can actually give this soup a try

[@DuelScreen]

Similarly, I do not eat raw onions but I love cooked onions. You might try using vidalia or sweet onions in your recipes as these require a much lower tolerance level. Their taste is not as strong though.

[@meh_lady]

My sister doesn’t like the onion part of the soup so strains them out. 😊

[@OompaL0ompa]

Trust me, just do it like he showed here and you will love it without any problems. I was skeptical too the first time.

[@Gremalkin1979]

If you still have issue with the texture, you can use a blender to make it smooth before adding the milk.

[@bostyt50]

What kind of sensory issue do you have

[@MC-xw1pm]

I made this today from your book! The crazy thing to me is just how sweet it is without any added sugar, just the cooked onions and milk made it almost like dessert.

[@Valonia_Nightingale]

Hi Max! I'm currently referring to this video as I attempt this recipe. My first ever French Onion soup cooked at home! It truly smells AMAZING! The constant stirring to avoid burning the onions is giving me a workout hahah! Love your videos! :)

[@batt3ryac1d]

I love the vibe of Max's videos they're like an old pbs show so good.

[@TastingHistory]

That's the goal :)

[@cassiablack1094]

Pro tip: you can caramelize the onions in 30 minutes by, at the start of cooking add a splash of water and cover the pot. Let the onions steam for a few minutes until soft. Then uncover and cook as normal. It’s a great shortcut!

[@ruthbennett7563]

You can also freeze portions of carmelized onions made ahead of time to be able to make this soup (among other things) quickly on a work night.

[@theConquerersMama]

Pro tip: spend the extra time to do it right.

[@lisahinton9682]

@@theConquerersMama You know, you're very rude. I forget the source of this tip, but it is not some shortcut that gives inferior results! If you think through the very simple physics of what the start of the caremalization of onions process is, it is simply rendering off water from the onions, and softening them down. So, adding a splash of water and covering the pot, thereby steaming and wilting down the onions, *_yields the exact same results, genius!_* Once the onions have wilted, take off the pot's lid and continue on. You've just saved yourself 15 minutes of time *_and_* 15 minutes of fuel. Your rudeness only leaves you looking ugly. @Ruth Bennett Thank you, Ruth, for having taken the time to add this pro-tip. Because the tip did, indeed, come from a pro. (And if I can find the source, I'll come back and edit my comment. I just remember it was a female chef but I don't recall the name at the moment, darn it.)

[@lammymammy1]

​@@lisahinton9682 💀

[@Just_Sara]

@@lisahinton9682 America's Test Kitchen did it! :)

[@Teaniinja]

I am so happy for you, Max. Your channel remains 1 of the few great things to have come from the pandemic. Congratulations 🎊

[@Davmm96]

Interesting how "a lot of things together" also reflected in music: with polyphony constantly hitting the top of the charts. Then changing to the exposure of a single melody (ingredient) with the backup of the rythm section/basso continuo (complementary accompaniment).

[@olddognewtricks2017]

This is such an awesome channel! I don’t know how Max finds all the details and old references, but he does and then does a fantastic job at sharing it in an interesting way. Mixing history with tasty recipes makes great entertainment!!!

[@mayedwards5557]

I applaud the care you take to well pronounce foreign words, bravo my dear, bravo 👏👏👏!!!!

[@TastingHistory]

Thank you! 😃

[@DragonsAndDragons777]

​@@TastingHistory it is all those Babble sponsorships that made you speak French so well lol

[@krasnamerah1926]

@@TastingHistory, even your pronounciation of "Batik" is as fluent as us Indonesians are. Salute!

[@vane909090]

Yeah Max nails this so well and it's nice that he puts in the effort. Most people on KZbin butcher foreign words.

[@beepboop204]

i dont have many connects to, or really even interest in, for that matter, food. but one time i had to fast for a blood test and i ended up passing out while they were drawing blood and all the nurses were freaking out because i just thought i was gonna have a nap, but they thought i was dying or something. then i went to a local bar and ate a bowl of french onion soup. that is one food event that remains vivid like 15 years later.

[@AGMundy]

Entertaining and informative as ever. Max's pulling in of his shoulders as he took a taste was cute. As a fan of Emile Zola I was pleased with the reference to him. I rather smiled at the picture of the market with the restaurant called "The Smoking Dog". I am looking forward to the arrival of the cookbook ordered months ago and wish Max every success with it.

[@0neDoomedSpaceMarine]

Man, the onion is just one of the best things in the world. Bursting with complex and appealing flavor, with a crunchy and juicy texture in its raw form, that you can transform into an incredibly tender texture which adds a subtle sweetness, in addition to having very roastable qualities. On top of this, it's filling, nutritious, and VERY cheap.

[@Ash__7]

I remember when this channel had a couple of thousand subs but incredibly well-made videos, now Max is approaching 2 million subs and it doesn't surprise me one bit

[@IssaMas]

It brought me so much joy to watch you sink into how good it tasted after that first taste or two. You looked so happy and cozy. I love that you bring joy to others with your own joy.

[@danielsantiagourtado3430]

Yay! I love Onion Soup! It brings me such comfort and warmth! Like You and your affable charm Max! Keep the amazing videos!

[@saraayotte]

As a French-Canadian, it's so awesome to hear where one of my family's most beloved sayings seems to have stemmed from, though it definitely retains the same meaning! Older France French is ' S'occuper de ses oignons' and we say 'Méles touais d'tes oignons' ( a.k.a direct translation meaning -Mix yourself up with your own onions-) So funny!

[@chezmoi42]

Which reminds me of another very French retort to busybodies, "de quoi je me mêle?" Looks almost as if your Canadian version is a mashup of the two.

[@Elvalliant]

Or the less elegant version "se mêler de ses fesses".

[@plumebrise4801]

We still have "Mêle toi de tes oignons" in France ,and we also have "Occupe toi de tes oignons" too as a variations .

[@plumebrise4801]

@@Elvalliant Yeah the "Mêle toi de tes fesses" but there is also "Mêle toi de ton cul" so the word Ass replacing the word Butt

[@TheVoodooMaker]

Se mêler et s'occuper sont synonymes. Mêle-toi de tes affaires/de tes oignons/de ce qui te regarde/de quoi je me mêle etc.

[@samsprague2846]

When I was a teen, I worked at a continental restaurant. We ground large blocks of swiss, used the slicer with an attachment to also prep 50lb bags of onions, and were taught the croutons had to be cut evenly from yesterday's bread so they would all be done toasting at the same time. It was a privilege to work with real chefs (as a dishwasher and prep assistant).

[@Orangesjesus]

Plongeur...(down&out, in Paris and London...pa r is sounded like a better place to live in poverty,..that austerity thing, seems built in to the Brits?).

[@samsprague2846]

@@Orangesjesus I could be confused about the story, or simply incorrect. The Brits had workhouses and other horrible solutions, yes if that is what you mean. If I recall correctly, the quote actually said in London it was "much less likely you would starve to death". One of the chefs insisted I read Down and Out. Yes I guess I was a Plongeur. It was in the US in the 1970s.

[@Orangesjesus]

@@samsprague2846 no-one can do austerity like the Brits?...( the novel is set in a depression ?, more economic activity meant ppl ate out, I guess, at least they ate, working in sawdust floored restaurants in Paris...England was grim).

[@chefmarcos]

Onion caramelization time depends on some things: Size, width and depth of pot used vs amount of onion being used. Taller, deeper pot with a lot of onions will take a longer time compared to a lot of onions in a wide and shallower pot. Lower temps the better. You aren’t looking for surface caramelization. You are looking for a homogenous caramelization of the interior/exterior and all the natural sugars released during the process. I like to start my onions in a wide and shallower pot and put a couple tablespoons of water and a 1/2 tsp or so of sugar. Then put on a lid. About medium/high heat simmering. About 8-10 minutes later the onions should wilt/melt/soften enough and most importantly, releases a lot of juices. Then remove the cover and let it simmer on very low while stirring occasionally. Every 10mins or so. For about 1.5-2 hours. Deglaze up to 4-5 times with a little white wine (or water) and let reduce/caramelize again. Always manage dark browning/burning with spritzes of water. Finish with a strong beef stock and simmer 15 minutes low. Then taste and adjust seasoning.

[@borisdevilboon8064]

Congrats on the book release!! I cant wait to get a copy! French onion soup is nostalgic for me, reminds me of sunday afternoons with my mom and grandma getting lunch at ruby tuesdays back when they still had tiffany lamps

[@G_Okr]

The moment I will see you recreating the sculpted sugar castles served in medieval festive dinners, I'll know this channel is complete

[@dragonbutt]

Why would you wish that on him xD

[@yesfinallygot1]

@@dragonbutt give the people what they want!

[@G_Okr]

@@dragonbutt because I like to imagine this as his magnum opus. Not just a mere dessert, like they used to make it, but a full, 1-1 scale sugar castle (in collaboration with MrBeast for funding, and Shadivercity, to verify the castle's historical accuracy). It would be a fitting finale to this man's youtube career.

[@computerbonusfreak]

It’s so cool to see your growth Max! Found you probably at the sub 100 subscriber mark right at the start of the pandemic. Now you have an incredible channel, following and a book on the way. Hats off to you!! Keep the great work coming!

[@cynthiavalenzuela5149]

When I was a kid, back in the 70's, there was a French cafe by the Mall in Flint, Michigan. I first tasted french onion soup there and I have loved it ever since. I would beg my grandmother to go there for lunch every weekend. They used to serve it with the cheese on the bread, in the bottom of the bowl. And I could taste the sherry my grandmother would use in her kitchen too. It's funny that I saw this today, as I bought everything yesterday to make french onion soup for dinner tonight. Thank you for the food history, two of my favorite things as well lol

[@krisnadiimam4556]

i gave your recipe a try, and i did use white wine to deglaze the pan, added chicken bullion before the milk and finally thicken the soup a bit with flour, i have to say your recipe is MARVELOUS! so simple and satisfying at the same time! thank you.

[@terryt.1643]

I am so glad it’s in the cookbook because I preordered the book. Congratulations on being a published author! Thanks, Max. I can’t wait to try this recipe and have my house smell delicious. 🥰💕👍

[@rhinopoley]

For anyone making this or modern french onion soup at home: you can cook down onions faster by adding a bit of water after sweating them and covering them until the water evaporates. I usually add two tablespoons of water, leave them until it’s gone, stir, and then repeat until my onions are totally soft. It makes browning them go a lot faster. (Would recommend babysitting them the first few times you do it. Took me awhile to be able to guesstimate when I’d need to go stir them)

[@Narkissos_1]

Is it better to use white or red onions ? I hear that if I add some white wine I can increase the heat without burning the onions, do u agree?

[@theConquerersMama]

🙄

[@theConquerersMama]

🙄

[@rhinopoley]

@@Narkissos_1 I usually use white but I don’t see why you couldn’t use red! The flavor might be a little different but as far as I’m aware they cook about the same. I’ve never tried using the wine trick but if you plan to I’d just recommend watching it to make sure they don’t start burning :)

[@Taedrin]

Today I learned that I have never had properly caramelized onions before. I was completely surprised at how sweet they were - without any sugar, to boot!

[@trevorstewart8]

I have a fantasy if ever I was on a sinking ship at sea. Before heading for the life raft, I would go to the ship's kitchen, grab a bag of onions, and then disembark. Now I am equipped to make my shipwreck desert island into a home with hearty food and can even grow more if there for a long stay. LOL

[@FalkorsTale]

I have binged every single video. I have even ordered the cookbook. Did I mention I don't really cook? Thank you for making both history and cooking so entertaining. You were made for this, Max!

[@HerLadyship1800]

Mmm, I absolutely love French onion soup! It is without doubt my most favorite soup!

[@DragonsAndDragons777]

Dear Max, I am a South African and it would make me very happy if you could cover some of our historic food, like what would've been eaten during "Die Groot Trek"

[@schrire39]

If I were doing historic South African food, I’d start first with the Malay cuisine of the Cape.

[@nicolakunz231]

​@schrire39 I'm Capetownian and I support this comment!!

[@acomingextinction]

If I were doing historic South African food, I'd start with San and Bantu cooking.

[@schrire39]

@@acomingextinction For sure.

[@lipstickzombie4981]

​@@schrire39 Cape Malay food is very fitting right now since it's Ramadhan. I've been missing a coworker's koesister for several years now..🧕🏽

[@JCNoodlehead]

Congratulations on becoming a published author, Max! What an amazing accomplishment. And thank you for your lovely videos. I'm a fellow historian and foodie so I appreciate the lessons, but mostly, your videos are a happy place for me, free from all the drama of modern times.

[@midnightchannel111]

La Coupole is the Left Bank restaurant where the 'modern' version originated, well known for this soup and also well known being "The" place where richer French ladies past their prime could discretely pick up young men. 53 years ago a slightly older French friend of mine took me here and explained the history of that resuaturant, and the 'business' conducted there. This was when Paris was still Paris, and Parisians still Parisian... We ordered soup and my friend, who was/is a petite woman, brought up very proper in the proper French way, would cut her eyes left and right, flicking a finger out here, there, to point out the women who were on the look out. It was hilarious...

[@MeganOliveri]

You said “Stanislaw Leszcynski” like it was nothing! I’m always so impressed by how you try to pronounce things well/accurately. Also, the wine pairing is genius. Congrats, Max! Can’t wait to receive the book!

[@Paddzr]

Except it's nowhere near what it should be, he also misspelled it, it's Stanisław Leszczyński. Given, this is exceptionally difficult name and he has done a better job with previous Polish names.

[@MeganOliveri]

@@Paddzr 🤷🏻‍♀️ I wouldn’t have known haha

[@kaczkinson]

@@Paddzr hehe, I had to say the same, but you already done that ;)

[@dominika3762]

Then why did you say he pronounced the the name as if it was nothing? And you're impressed with how well he does it? He doesn't have to pronounce the name correctly, but praising him for being so great when, in reality, he's quite bad, is stupid.

[@MeganOliveri]

@@dominika3762 lol well you have a stick up your butt. I’m impressed by him TRYING to do it correctly. It shows effort.

[@birdy1527]

Max's pronunciation of different languages sound so good, like he really knows just how to say it ❤❤

[@sarahgilliss3503]

It must be due to all his training with Babel. 😊

[@delftbrown75]

Except the Paris market, Les Halles..it's an exception to the rule of combining the 2 words. It's not phonetically Leysall but Le yall

[@granz58th]

Love the effort he puts into trying to get pronunciations right!

[@Trenz0]

@@delftbrown75 good lord French makes even less sense than US pronunciation

[@lifelearner47]

@@delftbrown75 Except here where I live in Aquitaine (south west of France) we pronounce it LezAll - the A being short as in cat.

[@keithshergold9257]

This channel gives me the "warming calm" that Max describes when he tastes his soup. I made the soup just now and I can report that the feeling is real.

[@lisahinton9682]

I'd forgotten about this soup, Max, and cannot wait to make this. Thank you so much for all the very interesting history on it.

[@TheLadyMaul]

What's interesting to me is that this version of French onion soup is pretty similar to a WWII rationing recipe I have for cream of onion soup. Instead of butter, it has you brown some bacon in the pan, then remove the bacon and add the onions to the bacon fat. After that, the only differences are that you don't use any water, and it doesn't suggest toasted baguettes at all. (It's in a cookbook named Grandma's Wartime Kitchen.)

[@OcarinaSapphr-]

An absolutely fantastic episode Max! I'd be curious to know if you'd ever do a video on rosewater, or essences/ food colouring in general It would be a fantastic time to talk about stillrooms (I'm kind of obsessed with them!) & how households had to manage before so many of the things we take for granted in baking- along with commercial cleaners, medicines, & beauty aids- not to mention confectioners & liquor stores (you could buy beer, ale, wine, & some spirits easily enough [though households usually made their own beer & ale]- but more particular ones, & liqueurs were either made at monasteries, or by the ladies of the house)

[@Real_Brandon_Ly]

Your French pronounciation has really improved since I first started watching; kudos to you for keeping up with practice! Also, love French Onion Soup, so great to see one from the 1600's, especially one that looks so yummy!

[@AngelavengerL]

"they are complex"..... like an ogre? lol honestly this looks freaking amazing. It's crazy that such a simple recipe can become such a comfort food. Definitely plan to make this one!

[@moonlightwolf]

One of my favorite passover foods is a french onion brisket, with the extra sauce reduced down to coat long grain wild rice. I like to make it outside of passover too and use the sauce as a pasta sauce, serving with mixed vegetables on the side

[@tracenixon5487]

Thanks Max love yiur episodes, appreciate the history lessons, I also love onion soup, will try this recipe as an alternate ❤️

[@Glacier_Nester]

I make French onion soup on new year's eve, it's so nice to have something so simple be so improved by splurging on expensive ingredients. Found out this year that my partner can't stand the texture of the onions, so we'll be making a similarly long-prepped potato garlic soup next year! Fascinating, the little details in the history of this, I may put the cheese on the bottom and just have the baguette on top going forward!

[@russellwall1964]

Yes, onions are an amazing thing to cook! I can imagine the warmth and complexity of flavors (yeah, I’m going to have to make this now). I am delighted that you are a published author now! I ALWAYS look forward to an episode of Tasting History or Drinking History!! CHEERS!!!!

[@ohariana3150]

Max spouting everything with the perfect accent and pronunciation 👌💯

[@AngelPyra]

Thank you for covering this. Made this last night with some alterations for diet restrictions. Ghee instead of butter. Used Ripple pea milk and mixed it with some pork broth (it was spiced so I figured it didn't need much help from there). Left out the pepper. It went over well. There were no leftovers. I attempted a gluten free and yeast free French bread. It came out good but still didn't really give the French bread vibe I was aiming for. Close enough after toasting, though. I swapped the typical cheese for Swiss as it is low/no yeast and no lactose. The picky eaters that got brave enough to try it were happy with it. We also had a bacon and lentils thing and ham to go with it. Some of us topped it with chives. I definitely recommend it. :)

[@WetAdek]

Dude, what a time to be alive! We have a man who traveled from year 1651 to share his knowledge about onion soup with us. This is actually crazy.

[@EATInc]

Love the touch of Stunky as backup. 😂 French onion soup usually makes me feel not-so-great but it's one of my favorite foods!! So it made me instantly hungry to see this pop up.

[@TastingHistory]

If it’s the cheese that does it, then maybe this version is for you 😁

[@ragnkja]

@@TastingHistory Why would a version with milk be gentler than one with cheese, made from milk? If it’s a dairy allergy it won’t make a difference, and if it’s lactose intolerance you need lactose free milk to make it gentler than cheese (sufficiently aged cheese is naturally lactose free).

[@EATInc]

@@TastingHistory I honestly think it's the onions but picturing life without caramelized onions and French onion soup makes me sad! (Plus this made me crave a grilled cheese with caramelized onions so I'm more than willing to sacrifice a short period of feeling bleh for something really tasty, within reason)

[@brianargo4595]

​@@ragnkja because milk has around a tenth of the proteins of cheese, by weight, and the proteins are the allergens. I have a casein allergy and am generally fine with most recipes that contain some milk (not ones that are mostly milk, obviously), but cheese gives me all sorts of hell, pretty much regardless, and out come the Prednisone tablets.

[@gabriellakadar]

@@brianargo4595 Wow. Can you consume goat or sheep milk safely? Nowadays the supermarkets have A2 cow milk. It's all getting complicated.

[@ronalddevine9587]

It's pretty difficult to describe how delicious sautéed onions are. Like garlic, they mellow as they saute. Who but the French could take such humble ingredients and elevate them to culinary heights.

[@revylokesh1783]

There is nothing, and I mean NOTHING quite as delicious as the smell of onions simmering away in butter! It is simply divine.

[@mtlewis973]

i agree about onions, but “who but the french?” literally every culture that has onions!

[@garyl6031]

They also become sweet as the starches break down. If you do it right you don't have to add sugar like a lot of the wannabe french onion soups do. I occasionally add just a drop of smoke flavoring to the soup for the wood oven taste.

[@PawsitivelyQuestionable]

​@@mtlewis973 the French have a long culinary history and a lot of the techniques we associate today with stuff like sauté originate from there. I think it's okay to acknowledge the rich heritage of different cultures and how fundamental they were to building up a lot of techniques we have today without necessarily taking about from others :)

[@mtlewis973]

@@PawsitivelyQuestionable of course, but also literally every place where onions grow has a dish involving them being cooked deliciously because they are completely delicious

[@callysto11]

Congratulations on becoming a published author 👏 😀 The soup looks delicious 😋

[@anthonyfrench3169]

I just made this and it's so simple and so good!! Especially as it's boiling in the water and see the color change...thanks for including the recipe in the cookbook!

[@quickglimpse101]

We love your program, Max! Bought your book, can't wait to flip thru it! YOU HAVE BEEN A BRIGHT PLACE IN OUR LIVES SINCE THE PANDEMIC HIT, and we are ever so grateful for the sanity and distraction you provided. Bless you and Jose' we love yuns

[@TheHeraldOfChange]

Timestamp 12:58 "Little Boy Max" (the inner child) just made a momentary appearance. 😊 These are genuine reactions that cannot be faked, and is such a joy to see when they appear spontaneously.

[@Fobiaknock]

Sitting here watching this realizing that I've seen every episode of tasting history makes me really happy I'm glad I found max when I did ☺️

[@BruceBoyde]

Dang, I got here so fast the soup is still warm! French Onion soup is one of those things that I super seldom have and always find myself thinking "dang, I should have this more often" every time I do.

[@leepeterson8391]

I'm a big fan - - LOVE watching Max taste his cooking at the end, especially when he loves the results!!!

[@DayswithSage]

Thanks for this episode and recipe. I made it and then realized how versatile it could be thickened & puréed as a dip, used as a sauce over chicken or pasta.

[@noahlogue]

My day just got so much better. Love any of your recipes.

[@TastingHistory]

Thank you! Glad I could brighten the day 😁

[@noahlogue]

You always do.

[@aliddlebird]

Every restaurant I go to that has French onion soup, I automatically get it. I must know who has the best one. So I am very excited to learn the history of it 💛

[@ikocheratcr]

For those that do not want to wait too long for the onions to be ready, you can add a pinch of sodium bicarbonate dissolved in a little water at the start, mix well. The lowered pH causes the Maillard reaction (browning, sweetening) to go faster. The end product is the same without the wait.

[@robinhumburg1400]

I wonder if the tale of Stanislaw Leszcynski about onion soup is actually that he popularized a certain type of recipe (like the stock based soup vs the milk based), which might have been a step in the gradual development of our modern version. It is a fact that hosts of the period tried to outdo each other in serving unusual foods or having amazing entertainment, much as people do today. He might have actually gotten the recipe by watching someone make it and taking notes, then passed the instructions on to his own cook. Maybe the aristocrat had a hugely successful dinner featuring his favorite version of the recipe and it caught on. That sounds plausible to me. Much more so than the king fixing his own soup.

[@toddabbott781]

I use sweet onions in butter, add a few table spoons of flour for a mild rue, add equal parts chicken broth and cream, and I use chicken bouillon and pepper to season (salt alone has less flavory and is less savory) to taste for a very savory creamy onion soup. I do not like the onions as dark and I simmer for about an hour. Top it if you want with cheese, green onions, and bacon bits and serve with bread sticks or really any bread you want or even a bread bowl. It is my favorite soup ever. My oldest daughter has it ever year for her birthday. I by random found this recipe online years ago and have not been able to find the same recipe since. I have modified it as I did not write the recipe down. It is a forgiving recipe too as you can adjust the pupations and it will still taste good. You can take out the flour if you want it thinner or add more if you want it thicker. I always do a large batch in a Dutch oven to cook the 6 larger onions and rue, then transfer it to a larger crock pot and simmer it for a few hours or so. There is never any leftovers. Like I said it is pretty forgiving.

[@kirkvergason3573]

The first bite Max pulled himself together like he was getting a strong hug from his Grandmother. That's a great soup!

[@primeribviking3688]

Congratulations on the cookbook. I'm loving your success. I appreciate your channel so much.

[@maya-gur695]

I LOVE onion soup! Always wondered what the original dish looked like, so I enjoyed the video very much.

[@Debbie3360]

Matty Mateson has the best French onion soup you will ever eat. Recipe is a little futsy but not hard & one of the things he does is toast the toast & that elevates it to a whole different level

[@marsupialdungbucket]

My brother, in his gourmet days, once made a French Onion Soup to almost exactly this recipe for the family. The only difference was that he used fresh baguette. It's amazing how something so simple can take a dish from sublime to inedible. We still all remember his French Onion Phlegm, and will to our dying days!