I Had To Make French Onion Soup... (Better)

Everything from scratch. Onion soup is the most traditional and comforting dish ever in France, but did you know you could make Onion Soup better ? Tastier and more Efficient .
Crispy bread, Homemade beef stock, Caramelized onions, Melted Cheese are the essential ingredients to make the best French Onion Soup. Support my work on : / frenchguycooking
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It's getting close to a real deal ! I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : www.frenchguycooking.com/the-c...
Lots of love,
Alex

[@Ermude10]

In this video we will make a traditional French dish the traditional way. You will need a drill and a baseball bat! ;)

[@morningflowerB]

Ermude10 lol..

[@crimsonfancy]

And for Soupe a l'Oignon we'll need more broth! The cocotte maybe too shallow with all that bread.

[@opcn18]

I don't think that french onion soup is a French dish. The "french" in "french onion" is an American way to describe food that has been julienned.

[@mkaspers1]

French onion soup was probably existing before the USA. American have a weird way of using french words for the wrong things, like calling a main dish an 'entree'.

[@twist3d537]

french onion soup originates from paris

[@JamieOliver]

Tres bien Monsieur. Nous t'aimons. x

[@iceomistar4302]

Wow, Jamie, you and him should do a video together.

[@Kihidokid]

Theyve done plenty of videos together

[@FrenchGuyCooking]

And I love you more :)

[@markitsche987]

@@FrenchGuyCooking I don't eat meat but I am loving this onion soup.

[@blueteaI]

Chilli jam moment

[@mugensamurai]

Ya all know he did it right when you don't see any angry French comments.

[@vqL3nt1n]

I'm French and I approve by a big thumb up your comment!

[@user-rc1gw9xn2c]

French approved

[@MrBaymeric]

It's because we don't understand English!

[@legrandgaming7684]

HE IS SUPPOSED TO SEAR THE MEAT NOT GRILL IT GOD GANG IT just kidding, i don’t know how to cook. And i don’t think french poeple like me are worsein french cooking videos than angry japanese poeple in katana videos

[@redizdead666]

i'm french.. AND IT'S NOT A SOUP GOD DAMNIT !!

[@BlueEyesWhiteCinnamonRoll]

When my man said “aww yeah ouiiii” I tasted the broth through international borders and a screen

[@ellenorbjornsdottir1166]

Barle Nassau/Hertog?

[@JoeMama-zz9hd]

@@ellenorbjornsdottir1166 nope that’s the netherland and belgium, not france and belgium.

[@paintedcrow]

5:01 ohh he's got a stainless steel muddler, that's pretty cool 3 seconds later: oh it's literally a baseball bat. yep, this is Alex, business as usual.

[@KainYusanagi]

Well, it's cheaper, that's for sure. :P

[@dolphinboi-playmonsterranc9668]

Why waste money on overly expensive metal cooking equipment when you can go to Dick's sporting goods and pick up one for a fraction of the price?

[@pwells1966]

Do they even sell baseball bats in France?

[@Soultergeist]

Less than a second later.

[@Alaryk111]

@@pwells1966 I've got mine there.

[@johndoe-zs6gf]

This has to be the most beautiful dish of onion soup I've ever seen.

[@rotaman03]

Agreed. I'm French and I think the same thing. Damn that looks delicious. Merci Alex!

[@Zelarius]

"A bit of white wine" : everything left in a bottle, "Some brandy": like a 5th of the bottle of brandy

[@ChefMitter]

ratio, my friend. ratio.

And not only ratio, but is there something like too much brandy? ;-)

[@catherine8233]

It's like that two shots of vodka vine

[@FrenchGuyCooking]

That's a bad habit of mine, although I tend to serve wine glasses this way too, so....

[@gnaedigerfels]

One shot of Vodka xD xD

[@lartisanfmc5888]

Salut Alex. Love your videos ! Chef by profession I would recommend this, for the stock roast your bones alone in the oven until well caramelized, then add your vegetables but most importantly your tomato paste should be cooked off with the bones and veggies, that will bring the flavor of your stock to a whole other level, if you add it raw like this it doesn't add much flavor and will make your stock a bit bitter. Maillard reaction everywhere for a stock ! Merci pour ces superbes video que tu fait. J'attend toujour avec impatience les prochaines !

[@remybeublet3234]

Bonjour, Merci pour ces conseils ! Je me permets de demander encore quelques précisions pour être certain de le réaliser de la meilleure des manières. Vous commencez donc par caraméliser vos os avec du concentré de tomate ( combien de temps +ou- avant d'ajouter les légumes ? ) puis vous ajoutez vos légumes avant d'ajouter ça aux parures ( elles saisies dans la casserole directement ) si je comprends bien ? Merci d'avance pour votre réponse

[@remybeublet3234]

@Vamoo merci ;)

[@qw_wq3597]

Thanks for your comment! Indeed, in my oven at 250*C I get my veggies almost burnt in like 20-25 minutes, so i guess next time i`ll add them later

[@carbonsiliconnn]

Common misconception with thee onion soup. Many people think the flavours come from thee onions which is not exactly thee case! Next step: Add 6kg of ONIONS...

[@YouTube_is_complete-total_shit]

So what I'm hearing is it should be called 30 onion soup?

[@Leo000]

Just made this for my parents and sister - they loved it! Just remember the flour must go in before the stock or it will curdle with the heat.

[@ThePaullett]

If you take a small bowl put it into cold water (hot a lot) then pour the flour water into the soup. No lumps.

[@paintedcrow]

Alternatively: make a quick roux, and don't deny yourself that toasty flavor!

[@VashTS7]

myexplodingcat roux is good, but also making a flour slury or doing Alex style cuts out a step. Addaibg another flavor layer on an already heavy flavor dish can be too intense sometines

[@chorizodealer]

3:28 Pretty sure 9/10 dudes (including myself) would've still went for it.

[@shashankiyer5751]

Amen

[@devcs9474]

If he knew how to do it, it WOULD’VE worked 😂

[@lancec1463]

Yep, but because I always cook a little buzzed (I'm Cajun)

[@N8rBeans]

We'd all just find a way to *make* it work

[@CostasAn]

And 10/10 wives of those dudes would be furious.

[@mikeltxo11]

Well, it took almost 8 hours over all, but this was one of the most flavourful dishes i ate in my entire life. I went a little overboard with the four spices though, definitely will have to take care of that the next time. But it's amazing, i can't believe something made almost entirely from onions can be so sweet. I mean, it makes sense, onions store nutrients in the form of starch, and with heat that decomposes into sugar. But oh my god, this was almost onion jam. Incredible. Sadly, I'm too poor to buy cheese, so i probably lost one of the most important parts of the dish. But it mas amazing nonetheless

[@SuperSetright]

''I'm too poor to buy cheese, s''....rubbish.

[@dmarsub]

@@SuperSetright in some countries cheese is proportionally speaking pretty expensive. While onions and bread are generally very inexpensive. But yes most countries offer very cheap cheese. (Ethics not considered)

[@haroldfrogspawn]

There isn't any starch in an onion. healthyeating.sfgate.com/starch-potato-onion-9056.html They have papery skin so their sugars don't leach out

[@Exekutioncro]

8 hours ?!

[@Psycorde]

@@dmarsub most cheese in our stores is garbage, but still costs a lot. So I can understand.

[@danielbogin]

One suggestion for efficiency improvement. When straining the fat from stock prefer to put in fridge to allow fat to coagulate at top. Lose less of that magic stock that way. Love everything about your show btw! You always inspire me to get back in the kitchen!

[@Opuskrokus]

Ok, the bat sealed it! This is my favourite youtube cooking channel!

[@pamelaknight6187]

Awesome love it thank you !

[@TheChillimouse]

Yes, and always a great excuse to have a bat... it is for the onion soup

[@celticlass8573]

As it said in that chef skills video--it's all about adjusting! lol We'd still be waiting for that block to unfreeze otherwise. ;)

[@suyashmallik118]

I'm torn between Alex and YSAC

[@bentosan]

You could say he knocked it out of the park

[@Enemji]

This is one soup that has fooled most, if not all vegetarians.

[@hudmond]

I make this with a mushroom base or vegetable base at home

[@sargasm169]

@Wenceslao Futanaki he literally says in the video how you could change the ingredients of the stock for a vegetarian dish

[@rabenklang7]

if you use vegetarian cattle, you are still fine

[@MrShinta786]

I'm vegan too, but damn this looked great

[@touttarmy6158]

I make it with no alcohol and with veggies and sometimes meat if i really want to eat meat , but since i eat it as a side fresh desh I don't use meat and keep it light weight by adding rice flour instead of normal flour

[@ErikAdalbertvanNagel]

I think I have never thought that in my life, I will see someone smashing frozen onions with an Aluminium bat in a cooking video.

[@alyssehallali]

idea for a next video, what to do with all that Beef stock. guess it's endless ! Great work

[@fatherofdragons5477]

.

[@user-emptyspace]

Alysse Hallali Chinese style beef noodles

[@gregormiller4037]

...im hoping he does a beef stew, would enjoy to see his take.

[@someenthusiast]

make videos where the beef stock is the accompanying ingredients. Make 5-6 dishes where you enhance the flavor with stock.

[@batschi12]

oh, i'd love to see that

[@lejardine]

Idea for the stock. Instead of removing the fat immediately after straining put t he stock in the fridge/freezer. The stock and fat will gelatinize and the fat will rise to the top. Then you can just scrape it off the top.

[@jwade8080]

Fight Club?

[@HidekiShinichi]

Death Of Eden idea for a stock. left a fat there, it have so much flavour that its a tremendous difference and you will thank me for leaving all of it there

[@aurel724]

People in the comments: Ohh! French onion soup! Me: That is the sexiest kitchen timer i have ever seen. 2:26

[@lexguttman]

A man (or lady) of culture I see. :p

[@LEMEOIN27]

Spent a little more time than I would have liked looking for it... Soriace Stainless Steel 60 Minutes Manual Kitchen Countdown Timer (Black)

[@marietoutsimplement.9442]

@@LEMEOIN27 a true hero

[@mauz791]

@@LEMEOIN27 cheers

[@steffenfrost995]

Thank you! This is what caught my attention and I came to the comments to look for it. A link in the description wouldn't hurt either.

[@ryand6822]

Just stumbled upon your channel Alex, this is one of the most amazing French soup recipes I've seen on youtube. I've never made homemade beef broth, but you have changed my mind forever. Amazing!

[@cirefrance]

Hi Alex, I experimented a lot with making stock takes more savory for making Tonkotsu Ramen brot. In the end the biggest taste change come form adding a few pureed mushrooms and a fresh tomato. And if you really want to go further you can take dried muschrooms and blend it into a powder and add that. And the stock does not taste like mushroom at all, just a deep savory flavor. You will be so surprised what a big change this makes in stock.

[@chusein3556]

Q h)O I M I 0. 1¡| .r

[@ianthebee8158]

I love hearing your alternatives for vegetarians and vegans. Your process is fascinating to watch.

[@alaisdair]

This is amazing!! I cannot wait to try and make this.

[@nancymchugh2028]

First time watching and I LOVED IT!!! Finally someone that speeds up the process of watching and also the the cooking time! GREAT JOB! (and now have time to make the sou[!) Tks much!

[@PaulaJBean]

TIP! Freeze the leftover stock in an ice cube tray. Then can you can pick out a few little cubes of stock if you just need a bit of stock without having to thaw the entire block. Little cubes will also melt quicker.

[@HenriqueSadaoKajino]

you said about veg stock. Use misso, kombu, mushrooms, pok choi, broccoli and sun dried tomatoes, all have high glutamine, gaving umami flavors

[@spinetribal]

Any delicious broth or stock will provide a delicious french onion soup. It's all up to one's tastes :)

[@jorgecd2255]

you are insane probably almost a god jajaja

[@purplegill10]

Yes this!

[@thismessismine]

I wouldn't use any cruciferous veggies like broccoli or pok choi in broth. They become particularly bitter when simmered to make broths. The rest sound good, though I don't think sun dried tomatoes are necessary, you can get a great flavor from just using paste. Miso and kombu aren't bad ideas, but when I make vegetarian French onion soup (which I have done a lot!), I make a broth from just mushrooms that have been chopped and heavily browned (but not burnt) mixed with mushroom extract, a bit of tomato paste, herbs, white wine (from deglazing the onions) and a bit of salt. Most anyone who has tried it (meat eaters) say it's the best French onion soup they've had, though that's probably just because I spent some time to make the components from scratch. Damn, I gotta make some now after typing that up...

[@danieltaylor3625]

HUGE SHOUT OUT FOR SAVING ALL THE ONION , very cool seeing that

[@avicennitegh1377]

You made the best onion soup ever. Great energy, verve, style, flair. I'm a fan now. Thanks you for making everything intresting!

[@srinathselvadurai9812]

Damn the casual use of the baseball bat had me in tears

[@georgiydavydov3144]

C'est magnifique. Grand mercies pour ca!

[@allykatt1849]

Wow! Magnificent! I would love to try this beautiful dish! Thank you for sharing! 👍❤️

[@anitachristian136]

Love your sense of humor, skills, resourcefulness... passion for good food. You've got a new subscriber. I'll try your sourdough recipe soon. I'm in the process of perfecting it, and loving it. Thank You Alex.

[@laraasimic1250]

I watch your videos as soon as i get the notification, even tho i know i'll never do half of the stuff you post. guess you can call that love ;)

[@FrenchGuyCooking]

+Laraa Simic It is ❤️

[@szepmiklos-mihaj4160]

same here =))

[@Crosshill]

it is almost a danish tradition to watch cooking and baking shows but never ever actually cook them because cooking shows are obviously just for leaning back, cozy up, and watching pleasant personalities have a nice time cooking. and then i discovered youtube

[@theHickalock]

Entraya Crosshill how is that especially danish??🤔🤔🤔

[@UnbreakableRukawa]

I dont cook, but i must have watched a dozen of his videos ¯\_(ツ)_/¯

[@dannyoktim9628]

500 points for that one. . .moved my ground, I will make this dish and be proud of it. thanks D Oktim So u know I will also give you credit for the dish . . .u deserve it!!!

[@sparkeyjones6261]

I was so happy to see Alex's knife in the beginning of the video. I've used many old knives just like it in my kitchen for the past few decades. There's something about a well made Sabatier that just feels right.

[@fergheinman394]

I love watching this guy not only because of the cooking but also his accent

[@tomf3150]

So do I and I'm french.

[@KD-lu1se]

One of the best chefs with incredible knowledge of food

[@williammurphy666]

Alex, as always, you make my life easier and my wife super duper happy with the results of my food..... you should have a legit TV show. You have the most underrated food channel of all. my top five you tube "ish" for food are You sorted food gordon ramsey yelling the meat show sous-vide everything| Why... simplicity, i am a man, and swearing.... WINNING cheers as always

[@FrenchGuyCooking]

+William Murphy 🙏

[@vukkulvar9769]

A channel that may interest you is "Food Wishes". The guy do a wide range of dishes. There's also "Maangchi" for asian food (she's korean, so you may discover new dishes than japanese ones).

[@literatious308]

William Murphy try AlmazanKitchen

[@ALHeLaLe357]

Almazan Kitchen and sous-vide everything

[@noradalmy6389]

William Murphy happy wife, happy life haha

[@holmestactical4434]

I love your kitchen workshop.

[@sarahh9903]

Just wow, looks absolutely fantastic

[@wuda2001]

Watching this at midnight, already really hungry before clicking on to it, now even more so

[@kellymcgrath5541]

subbed when u pulled the counter out lol

[@GlaDos1000000]

Kelly Mcgrath same haha

[@watchit.cookit.eatit.4563]

WOW This looks lovely - I've never made french onion soup before

[@Abdega]

6:45 “A *GUILLOTINE* amount of cheese” Wow, that _is_ French!

[@darkwolfx2037]

Guilty*

[@zetanull9631]

IT GOES IT GOES IT GOES

[@user-qn9ku2fl2b]

@@darkwolfx2037 Guilehty*

[@joshd2013]

@@user-qn9ku2fl2b gitlety

[@graphene1487]

Gilty

[@labatt]

Easy way to get the fat off the stock if you don't need it right away (you should let it sit for at least a few hours anyway to let the flavors come together IMHO).. refrigerate for a few hours. The fat will solidify and you can just pick it off the top while minimizing removal of the actual stock. Love your videos btw! They've given me some great ideas and tips! Thank you!

[@thebigh4752]

Why does this only have 2.2 Million views? It deserves at least 10!

[@pknlpr]

It's my favorite soup. Thanks Chef, you knocked out of the park.

[@rodmckenzie9089]

Great idea about using the pressure cooker. That was a beautiful large onion soup. I had never thought of doing onion soup family style.

[@DavidFSloneEsq]

A) This looks delicious. B) A mildly amusing anecdote: A decade or so back, I decided to run a Passover seder in my loft. Various people brought various dishes. Someone was providing matzoh balls, but not the soup in which to serve them. So, it fell on my mother to pick up the soup. My only request was that it had to be vegetarian, since a couple of the guests were lacto-ovo. She called me from a shop to confirm that vegetarian French onion soup would be acceptable. I told her that it would be, but that I doubted that such a substance existed. She double-checked with the shopkeeper, who swore that the potage was vegetarian. At the seder, I served the knaidlach in the soup, and it was a big hit. My veggie pals told me that it was the best matzoh ball soup they'd ever had. The next day, I took the leftovers out of the fridge. There was a quarter-inch-thick slab of beef fat that had solidified on top. I never told my herbivore friends, and probably never will.

[@sleepydog9968]

the vegetarians' skepticisms would be reassured about why the meal tasted so good.....

[@Nosceteipsum166]

We always use pressure cook here in Brazil (for brazilian beans, usually). It's much faster and you can make meat ridiculously tender. It amazes me how other countries don't use it.

[@alexandracristmed]

Gustavo Silveira same here (Peru btw)

[@brendalee2383]

I thought everyone uses them...(Panamá)

[@FrenchGuyCooking]

+Gustavo Silveira YES ! and you are so right about this, but it's not that commonly used here.

[@Juanchomancho]

We use them daily, other countries don't? (I'm from Colombia) from this message seams to me is a Latin american thing.

[@manasim.9936]

we use pressure cookers pretty frequently here in India as well! Especially for things like rice and lentils. I don't get why they're not a popular in other places though...

[@cd1168]

The best end product of onion soup ever. Especially done in home style manner. Excellent

[@MrUnrealreal]

Never! That was no Soup, it was a bunch of moist, toasted bread.

[@tud455]

Amazing work you did there! Tastes even better than usually 🧚‍♀️

[@Fizzlefuse]

I love making French onion soup, it's by far my favorite soup... but admittedly I have been limited a bit with the stock I used before... wich is usually concentrated potted stock i buy at the grocery store. I might have to check with the nearest butcher to see if they sell any good beef stock because for me its a bit of a hassle to make at home. i dont have much room in my tiny apartment, a tiiiny hot air oven and a electric stove. Thanks for the video, alex. i will do my best to increase the flavour of my favorite soup!

[@Mister16V]

1:54 You need a drill speed reducer gearbox to keep the rpm low at the grinder while still having decent drill speed. It'll also help to achieve the proper torque at the grinder

[@benjaminfreiman9430]

Mister16V Clever. I never thought about regearing a drill.

[@FrenchGuyCooking]

+Mister16V Cool, didn't even know such tings existed

[@siouxsettewerks]

Ma question est peut être stupide, mais quelle proportion des six kilos d'oignons à fini dans ce plat de soupe? 6 kilos d'oignons ça me semble énorme pour un si petit plat, même bien brunis et réduits. Perso, quand je fais une soupe à l'oignon , je compte 2 ou 3 beaux oignons gros comme le poing par tête, et je suis gros mangeur... PS: un réducteur de vitesse pour perçeuse, ça ne se vend pas spécialement couramment dans le commerce, mais les perceuses portatives en ont toutes consubstantiellement déjà un! Le moteur tourne à très grande vitesse, avec peu de couple, tandis que la mèche nécessite une vitesse relativement faible pour percer, mais surtout, un minimum de couple... Il y'à un train d'engrenages entre le moteur de la perceuse, et le mandrin qui reçoit la mèche, en général un réducteur épicycloïdal. Le "bon" côté des choses c'est que vu que vous avez flingué une perceuse, enfin son moteur, vous en avez un en rab, de train épicycloïdal! Ce n'est pas lui qui aura pris, à priori! Si vous ne l'avez pas encore jetée, désossez là, récupérez le, et avec un peu d'adaptation, vous pourrez faire fonctionner votre hachoir par le truchement de celui ci, avec une autre perceuse! Il vous faudra bidouiller un support pour maintenir le corps du motoréducteur stationnaire par rapport au hachoir, ou à la perceuse, mais sinon, c'est assez simple, et ça se prête à des tas de bidouilles! www.usinages.com/threads/dans-le-ventre-dune-perceuse-sans-fil.46091/

[@NathanHarrison7]

Excellent video. Can’t wait to try it. And love the music.

[@Jeffersonyuvens]

measurement in the metric system really helps, that's one of the thing why I love this channel

[@lethean1757]

Well that because he is french xD

[@gkpeduli6087]

I laughed my ass off when he said 'ah wee' when he was smelling the scent from the stock

[@ItsHowIRollercoaster]

He actually said "Ah, oui!" which is basically oh yes

[@ShayanGivehchian]

I was running out of things to watch so basically Alex you have saved my life.

[@EvilMadBombr]

Thank you for this Alex. Love your stuff sir.

[@mattymoose3827]

You are a proper master. Thank you so much for your efforts and dedication! Se Magnifique

[@ardith11]

omg you had me at onion --- love the use of the stainless steel bat lol...who knew it could be a kitchen utensil lol...as always love your dishes and I am so game to try this one out..thanks much

[@ari9531]

Shao 210 lol just wack those onions

[@TheytellToomanylies]

Shao 210 the "traditional french method"

[@rich1051414]

I have an aluminum mallet I made in high school, made as a meat tenderizer. I still have it at 33 years old, and gets regular use :)

[@catalinacatoi653]

I love onion soup but , wow , how much work! I am so happy that you used baking soda ( which you didn't vocally say you used ..) I discovered the use of baking soda when frying onions in the Indian cuisine; it makes the onion melt faster and gives it yellowish color :)

[@mariannetfinches]

Ça l'air delicieux! J'ai hâte d'essayer ta recette chez moi. Merci pour les counsels, j'adore ton style 🧅

[@andreasweber5638]

Ooooh, this is becoming my new favourite cooking channel. Just saw you with Alec Steel forging your meat hammer. I really like your attitude and probably going to watch the rest of your videos in one go. Cheers from Germany

[@rock0052]

Great video. Also, don't throw that fat away- it's loaded with all the flavors of the stock! Use it to roast potatoes, or, if you've got a stockpile of it, add vegetables to a mason jar, cover with the fat, and pressure cook until tender. Bonus of doing that: You can drain the fat off your vegetable confit and reuse it again afterwards!

[@stereos182]

rock0052 the restaurant i work at, we use the fat from the beef tray for our Yorkshire pudding instead of using vegetable oil or canola oil. It gives a slight flavour for the Yorkshire.. nothing goes to waste :)

[@rock0052]

Waste not, want not :) Yorkshire puddings are another awesome use for it

[@pmedema]

rock0052 completely agree!

[@Lockdeath]

I would have just ground it all up and put it in the soup

[@ilham7345]

I put it as tomato sauce mix for my pizza

[@AB-vn2jc]

Me: “Mom I need a pressure cooker!” Mom:”why?” Me:”well how else am I suppose to make a shitload of French Onion Soup?”

[@nunseik]

Kill3r 1345 Actually in Brazil we cook pretty much anything in this type of cooker. But it's great for cooking beans, sweet corn, any tipy of soup and stew.

[@OfficialSilverMoon]

@@nunseik Same in India. Faster than an open wok.

[@OfficialSilverMoon]

@@nunseik Same in India. Faster than an open wok.

[@maxwellohagan1734]

good for sterilizing substrate as well ;)

[@lethean1757]

Well you can cook in any deep stuff dude it's sweating technique

[@Atomkukac1]

I started watching this video in a very sceptical way, but then : HOLY COW! Really good cooking and funny guy. Thumbs up.

[@DDoubleDrew]

Can I just say as someone with a bit of OCD, I appreciate your post-it-notes on the wall. Regardless of their use,. The organization is very appreciated in your kitchen...from notes to spices.

[@mr.smileytm]

I just want to reiterate V.G.M Joey's idea for a video series on sauces. I think you would do a fantastic job with that! Mundus Aromaticus is my favorite series on your channel.

[@aratrevino4607]

I'm officially in love with this garçon.

[@shonitagarcia3222]

Great share! I loved it, but where was the soup!? You turned it into a really cool bread casserole! Amazing! Thanks for sharing, take care!

[@Dumpweed971]

Your original onion soup video became my go to recipe for dates...it worked very well. I use vegetable bouillon instead of beef stock and i find that to be a better taste personally.

[@EvHervey]

Awesome! Worth every Patreon penny!

[@FrenchGuyCooking]

+Ev Hervey ❤️

[@santiagoperez5431]

Bonjour Alex! Just found your channel last week and I feel like you have watched Mythbusters and Good Eats when you were younger

[@hmmmjamz9348]

Absolutely loved it. Love from the uk

[@suziperret468]

Yum! I’m always trying to make the perfect French onion soup.

[@dcgfmb]

C'est bon! Tres Magnifique

[@jqa16]

dcgfmb merci

[@Maazzzo]

Looks lovely. I know it's sacrilege to the French, but I make an amazing French Onion Soup with vegetarian stock.

[@chantalwhite73]

I'm French and it's no sacrilege to me . I never made onion soup using beef stock. ☺

[@FrenchGuyCooking]

It's not a sacrilege. Only stubborn old fashioned chefs would give a f. I don't :)

[@chibanix1347]

ce qui est vraiment sacrilège c'est le concentré de TOMATE beurk un bouillon clair est parfait votre recette est pour un resto a la maison une poêle et en 10 minutes la soupe est au four a gratiné j'ai comme vous du bouillon maison. sinon je regarde avidement vos vidéo continué super boulot

[@lovecinnamonxx]

chibanix if it tastes good, who cares about the tomato paste?

[@chibanix1347]

tomatoes give an acidic test and the stock will not last as long as a normal broth due to the acidity. but your right as long you find it good i don't for myself and i was just thinking off the usual way to do gratiné soup

[@FabiolaMacabre]

I could listen to this dude speak all day, I love the way his French accent sounds.

[@alexEi4o]

You're crazy man I like that.This is the first video of your channel I came across it won't be the last. Love your kitchen lab,also we're namesakes.Salute

[@noor-al-deenp8439]

I love the video, this is probably the most uncomplicated French Onion Soup I've seen. One thing I would do is rub tomato paste into the beef scraps so that the tomato paste browns with the beef scraps. Another thing I would do with the stock is let it cool off in a freezer so that the fat at the top hardens and then it can be removed without losing any good stock. The fat can then either thrown away, or incorporated in other dishes like oven baked potatoes... or even use the fat from the beef in with the onions to to caramelize them, instead of just oil or butter... that's how you can get more of that beef stock flavor into the soup :) I would also carefully add an additional small layer of cheese directly onto the soup before putting the bread that way there can be some separation between the bread and soup and so that the bread has less risk of getting soggy.

[@vukkulvar9769]

I would do the opposite. Putting tomato paste on the beef will prevent the beef from browning as the tomato would make a layer around. If I had to change something, it would be to use fresh tomatoes cooked into a puree beforehand so that I can turn the tomato puree into a paste at the same time than I brown everything (in a separate tray). I would put herbs into the tomato puree to give it a better taste, and a bit of sugar to fix acidity.

[@noor-al-deenp8439]

That's a good idea with browning the tomatoes in herbs! :)

[@danielporter8481]

Star anise in tomato instead of sugar, just a little for a few minutes to fix acidity. Tom Stobart's trick.

[@noor-al-deenp8439]

I think I have heard of that before. Good call!

[@kevindeligny1166]

He is nearly perfect , the tomato paste have to go in the oven , when the beef is brown add the tomato paste 10-15 min ( when you cook it like that , the heat is fixing the acidity , no need of sugar )

[@kellyv6075]

I am currently in the process of making this alongside your homemade bread! 5 hours in, 3 more to go... I feel so many things right now 🤣

[@nikibineri3675]

Yes confinement rocks. I was looking for a super long recipe also to kill time. Falafel works also. Ot takes 3 days

[@rudolfdirks9253]

This takes 5 hours max, when doing it right. 3 if you have a pressure cooker. How: Caramelise the onions while the broth is cooking. The browning of the meat and veggies take 30 mins max in the broiler on the highest setting. In a pressure cooker, the broth needs 1,5 hours total (5 mins on max heat, 65 on low heat, 20 to cool down and cook to the end), 3 hours otherwise. Onions, caramelised in large quantities take about an hour. Don't use a pressure cooker, just use a normal pan or even a pot. Lastly, the soup itself takes 30 mins to put together and cook. Another 30 mins in the oven for the last step. Pro tip: bake the sliced bread to make it drier, crunchier and more absorbant of liquid.

[@livetotravelworldd3382]

Ohhh! This soup looks sooo appetizing!!!!

[@snoopylovez]

The best onion soup ever ,:) thank ypu for taking time to make this video

[@bhgtree]

"Pop it in the oven until its nicely charred." He must have seen my cooking. :)

[@yols5]

You are the Mcgyver of the kitchen. Love the random experiments! hahaha

[@weeverob]

As always, a great video...and a great tune, too

[@bdufka]

I could just watch you eat/taste food for hours. If anyone will make a compilation, please let me know!

[@chromeskater5982]

This channel is so easily bingeable. I lose hours on this content lmao

[@larsvbundli1740]

You kinda invested imo !

[@Jokervision744]

Your channel already beats with onion cutting and this, all of those tv shows. For TV it has to fit the format, they film and cut the video so that there is no space for personal feel, just going through recipes with few tips here and there. Fun and fluid, with some of the pressure of the cooking, which maybe called interest and enthusiasm for cooking seeps out of your videos. Not sure if that is case, but its a reason why I had to sub.

[@bbqgoodwill]

Love the recipe, I added extra beef broth to thin it back to a soup over a paste. I also use a good Swiss cheese with a little mozzarella just for the stretchy stringy fun eating it.

[@havinjlo09]

Cooking is definitely an art. I'm not sure I could go to that level of effort to make a stock but I bet the end result is amazing.

[@havinjlo09]

@Barber of Seville well I do apologise, sir, how I must have offended you. Please do forgive me... Pedantic Pete.

[@genericembarrassingusernam7843]

that is not a good enough amount of cheese. it needs to have about 2 metric tonnes more cheese.

[@dontlookatmyprofilepicxp2532]

RANDOMANONYMOUSDude No only americans do that.

[@Aria0101]

and it fucking works lol

[@libraryofpangea7018]

No that shit kills the flavour, Cheese contains a protein called Casein that binds to the same receptors in the brain as herion. It doesn't work, most Americans are just cheese junkies xD

[@dakotadeswarte5421]

@@libraryofpangea7018 i am from cheese land (wisconsin) and it is addictive and doesnt ruin anything XD

[@hellois3910]

@@dakotadeswarte5421 cheese land is france

[@rfldss89]

White wine, onions and cheese. What more can you ask for?

[@MmeHyraelle]

More wine :D

[@lukethreatt6187]

Could almost taste it. Will definitely be trying the recipe

[@cb5974]

Cooked and ate it the first time in my life today and omg thx Alex for this video - sooo good 🤪😋

[@BigBoyLies]

easiest way to remove fat from any stock = after it cools down, put them in the freezer for 15-30 minute. the fat will be solid and can easily be separated from the stock btw u need to teach us how to make bouillon stock from scratch

[@domonly]

he just did.. ?!

[@haagjohnson2773]

I literally made French onion soup yesterday 😂 wish I had known this

[@thaflybear]

Yours is better

[@anmax]

This looks crazy delicious

[@mskitty666]

I've recently started watching your channel and I love that even though you don't cook vegan you give suggestions 😁