French onion soup

1.5 quarts beef stock (if you use store bought make sure its unsalted)
1 qt reduced onion stock
And 6 yellow onions
2 tablespoons neutral oil
4 tablespoons butter (European style if you can)
3 cloves garlic minced
1 c dry white wine (red if you prefer)
4 tablespoons All purpose flour
bouquet garni (leek, thyme, bay leaf)
salt to taste
black pepper to taste
sherry vinegar (optional)
bread:
1/4 c olive oil
1-2 cloves smashed garlic (add more if you want more garlic flavor)
toast until fragrant
French bread or baguette- diced into bite sized cubes
bake in oven at 350f/176c until outsides crisp but is still soft in the middle around 6 minutes
cheese:
gruyere, shredded
taleggio torn into small pieces (optional)
for the onion stock:
5 yellow onions-sliced
enough water to cover around 3 quarts
you can add things like thyme and bay leaf if you want, I just noticed it slightly covered the onion flavor so I left it out.
into the oven at 235f for 8 hours (or on the stove at a gentle simmer)
strain- reduce by half or until desired flavor
use within 5 days or freeze for 6 months
this went into the broiler first set to low for 4 minutes to melt the cheese, then to high to crisp the top for 3 minutes.

[@Dtizzles808]

This dude is on my top chefs on KZbin

[@sad_papi2354]

Thank you :) that means a lot considering how many there are

[@frisco9568]

Yes sir💪🏽

[@katiesan865]

You’re undoubtedly a talented chef but your teaching skills are where it’s at. Thank you for explaining every step of this so thoroughly 🙌🏻 Also.. I’m sorry but have to say it. When Sad Papi smiles..... 🥰

[@iloveupapi07]

I know right! That smile!🤗

[@alyssaadkins3678]

I thought I was the only one 😫

[@ikjhvbn3951]

You make want to cook again. I’m so glad I followed you from TikTok

[@draganasanader7668]

The stock definitely makes this soup! I recently took a cooking class and the chef used a beef broth and he put vinegar in it. I had never heard of doing that before but the soup was out of this world!

[@skinnylegend-7330]

sounds so nice!! do you remember which type of vinegar he used?

[@rodittis]

Can we please get a tour of all your kitchen gadgets and appliances : the blender, the soup vide, that little oven/dehydrator thing. Your food processor is bomb - I’ve never seen one work so well. I’d love to get your insights on what the key attributes for each item are.

[@MrAlecp69]

Always been a big fan of the traditional L'oignon gratineé, this is an interesting yet refreshing take. Also had a good laugh at your honesty in regards to timing, great job man, keep up the nice work!

[@sad_papi2354]

Haha yeah I was like “it’ll be fine” and thank you!!!

[@FistyCarrera]

another thing: in these messed up times, your videos give comfort and remind people of the beauty of great cuisine! since covid i've been cooking more than ever and i come here for inspiration but especially to relax!

[@christined.8174]

I bet you never lost your shit on the line! You are so chill. Following you on TikTok but KZbin is more informative. Gorgeous recipe. I’m making this for Thanksgiving.

[@sad_papi2354]

I got the comment from my chef a lot that he never knew if I was in the weeds because of my demeanor haha

[@Nonvi95]

I kinda love how extra you are. This is something i might try at some point. I'm a home cook and I'm getting always good response for my food and that's mainly because of KZbin-chefs like you showing me something new and inspiring me to challenge myself. Thank you for that. 😁

[@nathvlogz]

im gonna step up my french onion soup game :') love your vids man

[@Ricardo-pg6ti]

You’re so good at this. Something about the way you explain things keeps me captivated the entire time. I love the absurd amount of cheese you use. Cheese makes everything better in my opinion. 🧡

[@gmcallister1976]

Hands down the best way I've seen a bouquet garni. I really like your technique and patience.

[@jasonwinfield4835]

Another great video....I'm definitely gonna try this

[@mightylittlelolo5662]

I absolutely love your passion for not only cooking but the ingredients you’re using. Yet your tag-name is sad-papi. That breaks my heart. I don’t know what you’ve been through but you have a real gift with your culinary skills. I don’t want to say you have no reason to be sad because there’s plenty of reasons to feel that way but you’re loved beyond comprehension whether you realize that or not.

[@TiekoBarringtonMagic]

That bouquet garnie idea blew my mind. I’ve never thought of that.

[@eulergali9402]

Great video

[@CrazyTonyBJJ]

Amazing stuff man. You’re getting great feedback. I can’t wait to see your videos evolve with your channel. I’m soo glad I came across your TikTok. Great work man!!

[@sad_papi2354]

Thank you :)

[@sophiatorres7834]

This is awesome, definitely going to try it. Gonna probably use some of that onion stock for a risotto too.

[@droopybg]

You talking about how it's 1am when you pulled the stock out made me laugh, since I have the habit of making things like whole roasted birds, liters mayonnaise by hand or starting stocks at like 2-4am when I'm off work 😅

[@emilletich]

Love your videos here, and originally from TikTok, but this recipe put you to the top of the Chef ladder. Thank you for taking the time to perfect it (4 tries would have made me hate onions forever). I really am enjoying your teachings and talent.

[@djsmithusa]

Holy GOD! This soup...OMG. I'm in the middle of my first bowl and it's EXQUISITE. It's not heavy at all, and you can taste the onion over the beef broth! The whole combination is intense - but so good. I may eat the whole thing tonight. I wasn't able to find Taleggio so I did a sub. of Camembert. Probably more mild than you intended but worked well I think. BRAVO!

[@emadkmohamed]

fire. ur gonna do amazing things in life im callin it now

[@chuglyc]

Incredible. You are a doctor..

[@austinwinchester]

When in doubt end the video definitely making this one soon. And replaying the video fs

[@valvalerio2642]

Okay.. so we all know now that we are watching the birth of the next Celebrity chef. This was AWESOME!

[@FistyCarrera]

love the new channel! here's an idea for when you're ready to step up your video game further: please display metric measures, for all the non-imperial viewers out there. :)

[@MereZen]

You're gonna be big one day, your recipes are thorough and definitely on another level. :)

[@saysha1queen]

One of my favorite soups 🤤

[@_Jadot_]

My new fave chef to watch. Thanks for the casual, informative approach. It’s like the mood of being taught something cool by a friend. If you know a little more about some of the ingredients you use, that would also be nice to hear. Really looking forward to seeing what you decide to explore.

[@alexandrabisbing5656]

It was the eye roll for me, lolz please don’t stop the videos.

[@suzannetaylor6285]

You’re genius

[@artifact1711]

damn this is one talented chef

[@slu1]

I have to say I love your cooking videos both here and on TikTok. Not sure what it is but a mix of intelligence, honesty, humility, and great skills in the kitchen. Thanks! One question-do you not worry about ventilation in your kitchen? It seems you have a real gas stove but no real exhaust?

[@gregorybergmann9981]

what a masterpiece - thank you! 🤤🤤🤤🤤

[@owentheriault9696]

Okay this recipe looks amazing I'm totally making this on the weekend also keeping with soup I would love to see a really good chicken noodle soup for the winter. Thank you. You are crazy talented!

[@nicolenelson2162]

I found you over here after seeing a TikTok and I LOVE the longer videos. Super educational and way more interesting to watch 💕 would love for you to make longer videos like this one for the thanksgiving recipes you’re doing 😍😍 thanks for being amazing! (Still going to watch all of the toks though 😉)

[@gregoryl.3503]

This sounds and looks amazing, french onion is my partners favorite so I'll definitely be making it for him.

[@jocelync8236]

Idk if I could ever successfully make this. It looks so good

[@Dieseldemon1978]

Hell yes, thinking outside the box I like it

[@DHAiden]

When I saw the final product I drooled a bit. I love your teaching style and your videos, man! May I suggest a lil' background music for your videos on YT? I think it would give your videos a little more oomph :)

[@LoveKills250]

I will for sure make this

[@brd400]

Wow that’s great man you’re helping me kick up my onion game!

[@someoneworethis7142]

Would love to see you do more fish dishes !

[@jearim7065]

"how much butter you got sad papi?" "yes."

[@Dyntithius]

Excellent

[@ceyda3219]

AGAIN AN AMAZING VIDEO

[@seanshakeshaft2382]

Another great vid man keep it up. Still looking for a desert video😁

[@gaogamesh]

This is beautiful, you are beautiful! Thanks for the vídeo cute papi

[@noneofyourbusinessname4058]

Thanks for this!!

[@NoemieGriffi]

Yeah I'm cooking french onion soup tomorrow night, this made me wayyy too hungry

[@BrianWhisenant]

Amazing!!!!!

[@danield5425]

That backtrack hoodie is 🤙

[@InconsistentContent]

You took a veggie soup and made it not veggie😂😅 But seriously I love this recipe, how rich and lovingly this is put together. I can't wait to make it

[@riotboi81]

How did just find this ch.!!!?!!! 📱😺🥘

[@Moseephus]

What did you do with the onion stock? Did you add it at the same time as the beef stock? Maybe I missed it, but I plan on making this the next cold weekend. Thanks for the videos.

[@sad_papi2354]

Yeah it was reduced then just added along side the beef stock :)

[@chrissynickel]

Get this man a book deal

[@slambangwallop]

I've a tendency to caramelise onions very often but in a different way- using sea-salt to dehydrate them and letting them stew, in the lower compartment of a pyrex bowl, with whatever else frying on the top pyrex lid. Mainly because it saves on energy bills, but also to keep the smell away from my cat as onions are toxic to cats. My last cat died after eating a bit of onion that had fallen on the ground as it was surrounded by egg (it was tortilla española up until that point!) and I didn't get to it fast enough. The only thing I don't like about onions is that- I don't mind crying otherwise!

[@jill933]

When In doubt, end the video, NEVER!!! 😂

[@dirtyketchup]

First of all, fucking LOVE this take on it. For me, French Onion is an event because I only make once I've acquired enough bones/scraps for a beef stock, so I would be happy to put in the extra effort on the fortified stock and the crispy garnish. Couple questions. You mentioned red wine is optional instead of white. Is there a reason you preferred the white. Is it giving off sweeter notes or something? I just always associate red wine with the beef stock. Also, what are you thoughts on using a strong.gelatinous homemade browned chicken stock in this instead? Or possibly using that chicken stock and fortifying it with fewer beef bones if I am low on beef parts?

[@alex1inferno]

are you able to make a croissant? i've watched a few videos on them it they seem incredibly complex to perfect - i'd love to see you make one.

[@kccccccccccccccc0904]

amazing video, have no idea why this has any dislikes

[@glaplayer627]

Fall purees!! With butter, and alternative emulsifiers

[@blainemurphy1351]

What did you do with the onion stock you made in the beginning? I've made French onion soup twice and they both turned out good, but I've never made my own beef stock before, so I've only used the box stocks to put in my French onion soups. I'm sure a homemade stock would turn it up on whole other level.

[@marinekers6533]

ok as a French person myself, used to make oignon soup, I was very skeptical during the whole video, thinking what the f is he doing but it actually looks really good

[@sad_papi2354]

I did say it’s not traditional!! Haha the flavor was exceptional though

[@raulcalvomartin2979]

Do Spanish omelette. Btw in Cordoba one of the traditional dishes is oxtail. Would be great if you give it a try too

[@singlaughishishstep]

Is there a vegetarian option I could use instead of beef stock? I love French onion soup but I’m a pescatarian :(

[@sad_papi2354]

Mushroom stock!!! Mushroom stock will add the savory aspect that the beef usually adds. I have a mushroom stock recipe on here and on my tiktok :)

[@1aquinde]

Love your videos. I made the stock yesterday. I did everything you said then reduced and it was very bitter. Not at all like you described. My question is when I strained The onion and the skins off I took great pains to make sure I got all of the water out of the mixture. Did I do too much? Should I just poured through a strainer and then stop or should I push down on the context of the strainer to extract all the fluid?

[@uthinkimfunnysonny]

sad papi making me feel a certain way

[@keast7006]

Dude! Really? No money shot, no cheese pull no seeing you taste it and making us want some?😢

[@_Jadot_]

I actually love that he isn’t like that. He sticks to giving us the information and tips with a great personality and doesn’t need to be formal or gimmicky about it. It’s so much more chill and fun for him to just “when in doubt, end the video” 😁

[@alexloehndorf7781]

Love your content! What's the rationale for including the onion skin when you slow roast the onions?

[@brilee1991]

Lavender syrup please! I want to make tiramisu and cheesecake bread with it. I’m just having trouble with the kind of binder, I made lavender simple syrup with organic honey and added vanilla but I need to try again or try something different.

[@sad_papi2354]

My mom grows lavender I’m going to visit her soon I can make that happen

[@brilee1991]

@@sad_papi2354 thank you so much! 🤘🏼

[@gia3642]

Would you consider sharing a breakfast recipe?

[@phatbasssturd]

Any advise on venison or any wild game? I feel like my deer meat is often too gamey

[@RaoulSamDaruwala]

When did the onion stock get added?

[@rayramirez9404]

❤️👏🏽

[@someoneworethis7142]

Also make something you’ve always wanted to make but have never tried. Interested if you could just whip it up first try

[@christinehunter1826]

If I use a pressure cooker to make the onion stock would it be the same? I don't think I can afford 8 hours in my gas stove.

[@rodittis]

Another video! You spoil us...😊

[@ginamirisis3016]

How many onions did you use? Can you provide measurements? Thank you! Looks delicious!

[@angelacameron4524]

The recipe and quantities are in the description box.

[@Chaos6779]

dumb question, but the onions from the onion stock were added or tossed?

[@susanhan2777]

You look really happy with this. What did you adjust from attempt no 1 to arrive at this? Could this be scaled up to do in a restaurant setting?

[@sad_papi2354]

i tried Doing it with only onion stock but it was too much, then I changed the onion stock, first I caramelized them then added water but I didn’t like it, then I added different aromatics but it took away from the onion flavor. I messed around with the ratio of onion to beef liquid. In the end the simplest way was the best way lol

[@susanhan2777]

@@sad_papi2354 Ya, you need to be judicious with the aromatics. Like perfume. It’s vulgar when it’s too obvious and utterly charming when there’s *something*, but not entirely sure what.

[@Freesingskills19]

wondered if you would do fresh ham with the crispy rind. so many are on keto and if youve only had rind from a bag and never tasted it right off the pork, you will never know 'what good is'

[@camdenkollmar9982]

I'm vegitarian, would vegitable stock be good in this or does it have to be beef stock?

[@ErtugrulH4mza]

Wait what happens to the onion broth? What do we do with it?

[@yskz_staaa]

Could you do your version of a turkey dinner?

[@elizakotick372]

can we blend the onion part of the soup or does that kinda ruin it?

[@ivanjimenez7220]

will the flavor also improve over time?

[@aarongarcia198]

how do 3 people not like this video?

[@sad_papi2354]

Haha it’s okay, can’t please everyone :)

[@angelacameron4524]

Dislikes are still engagement! lol

[@norblorb6774]

What wine did you use?

[@sad_papi2354]

I used a dry white wine but reds are also very traditional for this

[@norblorb6774]

@@sad_papi2354 any brand recommendations? My dad has tried making it in the past but couldn’t find anything he liked with it

[@user-pb7lk8zr6j]

Not stepping on your game but Matty Matheson also has a BOMB French onion soup recipe. Ive tried his now im going to try yours

[@sad_papi2354]

Matty is the yin to my yang

[@user-pb7lk8zr6j]

@@sad_papi2354 so TRUE he is so chaotic and you are the embodiment of zen

[@sad_papi2354]

@@user-pb7lk8zr6j lol I love that guy though he’s great.

[@user-pb7lk8zr6j]

@@sad_papi2354 if you love the chaos..any chance you watch Josh on @mythicalkitchen ? Super talented chefs/bakers but why not get creative with it?. Good times.

[@m6n15]

Can I order it from you?

[@fahadalhbag1700]

Where did the Onion Stock go ? 😀

[@djsmithusa]

Wait, so where are the shallots (and butter for the shallots) in the recipe?

[@sad_papi2354]

It’s just melted butter and sliced shallots. You don’t need a recipe

[@djsmithusa]

@@sad_papi2354 thank you! I'm just used to the rigidity of exact amounts 😅

[@sad_papi2354]

@@djsmithusa haha no worries, it’s just not detrimental to have a ratio just melt as much butter and slice as many shallots as you’d like to make :)

[@katelyncornett3772]

Is it bad that I wanted to eat those golden shallots like candy?

[@liamroberts2576]

Why are you hotter than the soup

[@emmemme]

this dude looks like he would give you a uti at the skate park but if he's using a leek as his bouquet garni idc rly

[@lukaslee5552]

It took me a stupid amount of time to caramelize the onions what did I do wrong

[@Jo-rr1oh]

I enjoy the vid but no way I can make it

[@glaplayer627]

I love the video and all. Great content but in my opinion saying ultimate anything implies there is no more room for improvement or creativity, to me of course. So maybe re-title (my best onion soup!) Other than that great video and I'll keep supporting your content! Cheers man!

[@sad_papi2354]

Great feedback thank you :)

[@glaplayer627]

@@sad_papi2354 I also cook for a living. But I'm too afraid to go to Michelin star pedigree. Also well... life happens and I couldnt pursue that dream. But my passion for beautiful presentation, flavors and care for food is still there. By the way I work in an upscale Italian restaurant, we offer the "kitchen table" where the chef gets to show off. Unfortunately Chicago is the closest Michelin city for me.

[@fatherofchickens7951]

“And...no!”❤️