PERFECT FRENCH ONION SOUP (5 details that make it great)

[@SmokyRibsBBQ]

I love when I stumble across a cooking channel like this! A young guy that is at the very top of his cooking game! I can see this channel exploding once people find you! Glad I did. I'll be watching! Cheers!

[@BrianLagerstrom]

Thanks for watching!! fingers crossed on the explode part haha.

[@xsa442]

@@BrianLagerstrom today’s the day. you’re featured to explode. this is the best broth method i’ve seen

[@nogisomee]

I used different recipes for the stock and carmelized onions but used yours to put it all together... so good. Best I've made, and better than any I've had in restaurants. Thanks!

[@nicksprung436]

had a cool rainy day where i live yesterday so i made this soup, i used store bought broth because i had everything else i needed and didnt want to go to the store. it still hit the spot big time!

[@seppallerberger9991]

My new favorite cooking channel. I can't wait to watch it take off

[@BrianLagerstrom]

Thanks man! I really appreciate that. ✌️✌️✌️

[@RonsarLo]

This channel is going to blow up 🙂

[@kassandracarballo4566]

Lol lo p CCD

[@mijlard]

Used to cook at a continental restaurant years ago. We made fos from scratch ....used brandy, dillweed and emmentaler.... your video is inspiration on this snowy day.

[@BrianLagerstrom]

Thanks for watching and for the nice commment.

[@ldgarnett777]

Finally made this after wanting to for a while. Came back sick from vacation and decided to take the plunge. It was 100% worth it!

[@toniorequin]

Wonderful recipe, thank you. Please bear in mind that Gruyère is from Switzerland, not France (AOP classified, so it has to come from there). The packaging of the cheese you use also indicates it is from Switzerland and produced by Emmi, one of the larger dairy producer in the country.

[@BrianLagerstrom]

I know I cant believe I messed that up. I truly am a poser.

[@noname-by3qz]

Antoine... I've been there! You're right!

[@NathanTAK]

Ah, protectionism. Some of the most bullshit laws in the world.

[@StijnVanOnacker]

I'm from Belgium, that's right, that tiny country next to France and have tried some different receipes for this soup. But this one is hands down the easiest en very good tasting soup. Really love it and this is from now my only receipe I will follow! Big thanks and keep up the great vids. Love them

[@BrianLagerstrom]

Thanks! Glad it was a winner for you.

[@SirFleetingFury]

Thank you for the recipe! I’ve casually watched different videos of yours over the past year, but this one hits different. My mother is a huge francophile and is quite picky about her French onion soup. Can’t wait to impress her!

[@jimmyjohn7892]

10K HOLY COW! We knew you were gonna blow up but that fast! You deserve it man! Keep it up!

[@BrianLagerstrom]

It’s pretty wild. Thank youuu

[@francineflores7824]

I love your idea of smaller croutons making it easier to spoon it 😀 and I can't wait to make this.

[@JustinKingma]

Mate... That looks freaking awesome. I'm exhausted from my finals this week, but I'm seriously considering getting off my arse and making this because I want it in my mouth. LOVING this channel!

[@ecristofoli]

I just finished making this recipe tonight and it's Dope! The real deal, and as good or better than any French Onion I've tasted in Mtl. Thanks for the recipe and tips.

[@JustinD312]

Just made this today and it was delightful 👌. I used a Dutch oven, but decided to make it on the stove top the whole way. I also had to sub cognac as I didn't have any dry sherry. Also didn't have the soup crock so I had to brulee the cheese with a torch. All turned out great!

[@BrianLagerstrom]

Sounds great! thanks for giving it a try. So glad it worked out. This is the time of year to be eating this soup.

[@JustinD312]

@@BrianLagerstrom yeah, was minus 25 today in SD. Soup and a large fire were mandatory

[@AD-dh7uu]

How much soup did the recipe end up making?

[@yumekai1]

haven't tried making the soup yet but as a fan of caramelized onions, I tried using your low effort oven method and wow, game changer!! made enough to freeze a few portions as well and I'll be able to enjoy them for a while, thank you for that!

[@TG-nh9jx]

Just found this channel and watched every episode. Big fan. Where is he a chef? I live in Chicago.

[@denys-p]

I dreaded it from my first attempt 7 years ago (was annoying to make it and result was pretty disappointing) and finally made it with your recipe few weeks ago. And it went great, not too hard to make and result is amazing. I really starting to understand what all that buzz about French cousine

[@barbaraowens2299]

Absolutely genius to do the onions in the oven first. It's very labor intensive doing them on top the stove the entire time.

[@danielpark1122]

This channel is going somewhere. I suspect great success soon.

[@BrianLagerstrom]

Fingers crossed DP

[@russelljames1582]

looks like every other cooking channel. will not be subscribing and will be downvoting every vid

[@teo5836]

@@BrianLagerstrom double penetration

[@TheWalkmanRotation]

Damn Russell. I scoped out your channel. 6 subs and some wack ass gaming videos. Hella sick. lol.

[@julioemory8339]

instablaster

[@tinalouisewilson]

I love the crouton idea instead of the whole slice of bread. Genius🤓 And Wow....Congrats on 12,000 subscribers!!!

[@BrianLagerstrom]

Thanks and THANKS!

[@philipmccracken697]

And now 1.33 million subs...

[@franciscoescobedo9504]

Did it Bry...made my parents happy ❤

[@colina1330]

French onion soup is, hands-down, my all-time favourite soup, but I rarely order/make it, mainly because you have to absolutely nail every step to make it as good as it can be, as with most dishes as simple as this. That "Dutch oven in the oven" trick for caramelizing the onions is gonna be a game-changer. Thank you for that. Also, I've tried the "baking soda shortcut" for caramelizing onions, and, I don't know if I added too much, but the onions actually broke down too fast, and just kinda turned to mush. They also had a weird taste to them.

[@noahjacobsen2160]

Ill admit it! I love you Brian!

[@wjc6]

Your pronunciation of Woostershear cracks me up. Love the recipes and the levity. Thamks.

[@jayShift]

This dude is already a certified legend. I'm definitely sticking around for more. This actually made me want to cook again.

[@SolBadguyGuiltyGearMan]

Jhj +4+?+6!++ I jij

[@jayShift]

@@SolBadguyGuiltyGearMan wat?

[@BrianLagerstrom]

thanks man! that makes me stoked to keep it up!

[@eithaaar187]

The quality!!! My eyes are satisfied 😙👌🏼

[@bprz1]

Looks delicious. I will make this sometime soon. And thank for the recipe in grams.

[@BrianLagerstrom]

Of course! Thanks for watching!

[@GarrettMcCutcheon1987]

My wife and I made this tonight and it was amazing. Absolutely restaurant quality and not a ton of work. Thanks Brian!

[@laZOETje]

Yum! Memories of first bowl with my mum in Famous Barr Soupçon.

[@donkeydarko77]

This is the content that I deserve.

[@Ozzie-in-CT]

Interesting idea to create fond and deglaze multiple times with the onions. I’ve done that with meat previously but I’ve always felt that caramelizing the onions was sufficient. I’ll give the technique a try.

[@lastdays9163]

This channel is excellent!👌 I get a lot out of your explanations and technique even though I'm vegan. I seriously never thought I would ever be giving a FOS soup like this a thumbs up but I appreciate the knowledge. Also, that apron is something I need. Also, also great editing on these videos, I've binged watched so many vids of yours and I have to say it's nice to watch a proper chef vs an amateur (no shade to the amateur cooks) or a celeb chef. Keep it up B this is going to lead somewhere awesome for you.

[@BrianLagerstrom]

hey there, what a nice comment! thanks for watching and for the encouragement. so glad you're getting something from the videos. tbh, i'd like to do more veg recipes and hope to in the future. let me know if you have any suggestions.

[@lastdays9163]

@@BrianLagerstrom ok, I'm getting back to you on the veg options. You have a few taco videos on your channel so I thought you could try flautas aka tacos dorados aka taquitos. I would say depending where you are in Mexico flautas are longer than the taquitos you would normally get in the states. They can be filled with nearly anything, potatoes is standard issue BUT if you find them filled with flor de jamaica those are the best. It's hibiscus flower in the US and it is used in tacos and taco cousins here. It can be either sour/tangy or very meat like. They're super good and fun to work with. If you decide to take on this challenge try making your own tortillas, but please god use masa not corn flour! Nopales could be another dish to try, it's an art to cook them and not have them slimy. Best way is on a volcanic rock or clay comal...your pizza stone? Jajaja

[@entrepreneursfinest]

I eat meat, but I use thick sliced big portobello mushrooms with cracked pepper and coarse salt for a meat "substitute" sometimes. What can we make with that??!

[@Matthew-zn2rt]

I made this for Easter and it was delicious!

[@beautifulangel5634]

I love your voice and your accent😍❤

[@susanaesmerald2291]

Ohhh My...you are AMAZING!!!

[@mydang8068]

Thanks God I found you! You’re amazing and so so talented! Your channel is gonna be something I guarantee!

[@M.Holland]

This is great! Me, coming just 20 km East of the French boarder (Living in Germany) this soup is also a classic over here. (You could call it "French Connection..lol). Love Onion Soup. Weel done! Now.. I guess I have to male one...:D

[@keithsnow]

Nice work B boy....growing subs fast...which you totally deserve!!

[@BrianLagerstrom]

Thanks Keith! I appreciate all the support!

[@yojimbo234]

As a point on the onions taking time - with a heavy bottomed pan, if you put a lid on them, they can go on full flame for a good 5-10 minutes and really smush up and start browning nice and fast.. I usually reduce heat after 10 a bit, and take the lid off after 15-20 to get that caramelising going strong though. Saw it on a curry channel (they need a lot of onion!), and the blonde in me was impressed, as I had been methodically standing and stirring them for 20-30 minutes to do what a lid does in 10!

[@bradw.1945]

I love French onion soup. I make it with dark rum instead of sherry, and it gives it something surprising but hard to identify what it is.

[@1Kent]

Awww....bless him.

[@BrandonIsWatching]

I always find it awesome how you say cris instead of crisp. lol

[@Ericadjuster6a]

Wow crazy good flavor. Thanks for the technique keep it rolling. My favorite channel.

[@motecarlo1286]

DUDE, literally I am a KZbin food subscriber snob and I only sub to channels that I find are worthy, you WITHOUT QUESTION made that list lol. such dope content man keep it up!!!!!

[@BrianLagerstrom]

haha that's what i like to hear. really though, thanks for watching and for the sub. that means a lot coming from you 😄

[@Draymorden]

My favourite soup! I suggest trying a three onion soup. Much more flavourful!

[@BrianLagerstrom]

Thanks for the tip!

[@i4dat]

Another great episode!! Seeing this makes me wonder what your take on Potato soup (like from Outback Steakhouse) would turn out like... I'm guessing it would be killer!

[@ophliablue]

I missed this episode somehow? I really like the idea of caramelizing the onions in the oven, pro tip Bri!!

[@barbarakamiyama6643]

Your version of FOS looks amazing but it’s still a lot of work. Using the oven for the onions is a great shortcut, but it’s still quite a journey to the end. My dad always saved the beef bones from rib roasts and grilled steaks so there was always a supply of bones in the freezer, but here in Japan where everything is boned out, getting beef bones is not only hard but also very expensive. I just don’t think it’s worth the trouble of making the soup if you have to use bouillon cubes. But just watching you enjoy the soup at the end of the video makes watching it all worthwhile. Great job tackling a French classic!

[@Nachtelfin0des0Todes]

You could try doing it with chicken broth -not as game-y but still amazing

[@jeffcore7631]

Well done, very gourmet, was waiting to see the tears after all the onion dicing. The beef stock, wow, next you’ll make pho with the leftover! 🇻🇳 not sure I’d call this easy, but looks so good

[@BrianLagerstrom]

Its easier, still not easy. I did make pho for sure. It was amazing.

[@almanac520]

my fav soup

[@victorvague3751]

FOS is my favorite soup to make each year as soon as the temperature outside starts to drop. my recipe is pretty similar but i also add a little bit of good quality steak sauce along with the worchestershire

[@stanek]

I like how you showed your errors during cooking! Like over cooking the onions... as well as throwing away the crusts of that beautiful bread :) Nice channel, I've subbed

[@BrianLagerstrom]

Thanks for watching!

[@BrianLagerstrom]

The crust was mega stale and not good for much.

[@priddyting]

I made your baguette recipe and was so inspired that I made french onion soup however I didn't know you have a recipe for this amazing soup 🍲 I recently found your channel and I'm obsessed!!!

[@oltorf520]

awesome channel. ive been craving FOS for weeks, maybe months

[@BrianLagerstrom]

thanks!

[@saithtlatempaleyva4098]

Realmente se antoja esta sopa, el resultado final es fenomenal, muy rica receta, felicidades...

[@BrianLagerstrom]

Muchas gracias!

[@josephspena5628]

This is almost identical to how I make it, I like to add some red wine to it though. Awesome videos! Please keep em coming!

[@BrianLagerstrom]

Thanks Joe

[@deebee4850]

Joe, use Madeira next time instead of red wine. It’s a real game changer. ❤

[@TokyoBlue587]

Awesome, I’m making this for Thanksgiving. I have the classic Julia Child recipe, but yours seems easier! 🙂

[@afp7153]

This is my favorite soup! I'm so trying this

[@BrianLagerstrom]

Good luck!

[@jamesa.buchertjr.8950]

I noticed that you did a Stouffers pot pie makeover recently. I grew up with Stouffers pot pies and love them the best. I’ve been able to duplicate many of their dishes, but one has always eluded me in its simplicity maybe?? There are so many versions of it, but I’ve always preferred the Stouffers version of “Chicken a la King.” I would love to see you tackle that comfort dish with your take on it and maybe shed some light on what I might be doing wrong at home. Thanks for your consideration.

[@markkaraffa7463]

Good show !

[@Onewaybooster01]

I like onions so this looks delicious to me.

[@printmeacoupon7974]

Oh man this recipe is quadruple the size. Tomorrow I am using the leftovers for Bangers and Mash:-)

[@originaltommy]

Between you, Adam Ragusea and Sam the Cooking Guy, I have everything I need or want with food channels. (And let's not forget Chef John from Food Wishes, and the legendary Anthony Bourdain and Gordon Ramsay.) Hooked on your dope channel, bro!!! Greetings from Canada!

[@BrianLagerstrom]

Thanks for watching Thomas! That’s some great company. Adam Ragusea is a favorite as well

[@mdbbox5660]

I just made this soup. It is awesome, but I'd advise not to use high heat the whole time while caramelizing the onions. My onions wanted to scorch so easily (also using an enameled cast iron dutch oven) on high heat. I'd try medium high and then bump to medium if they are still threatening to scorch. Most recipes for caramelized onions use low heat but it takes forever. I couldn't find gruyere so I used swiss. Still good. The tips about using the oven to brown the beef and to use croutons instead of a round of bread are awesome and underrated. The leftover meat from the stock can still be used for roast beef spread with mayo, bread and butter pickles, and S&P. Just blitz it in the food processor and put it on bread.

[@LauraMarcacci-l5e]

Thanks dude!!!

[@DaddyDon27]

Just discovered your channel, incredibly good content, especially considering your current subscriber count, absolutely high quality. Subbed and bell 🔔

[@BrianLagerstrom]

Subbed and BELL? Thanks Fynn!

[@jbedrosi]

Bri. I made this last night and it turned out great. Your cooking technique for tie onions was perfect. Brilliant. The beef stock was also delicious, though it was tough to waste $30 of pressure braised beef. I wonder what your thoughts are on freezing and repurposing that meat. I used all shanks so I had more leftover meat than using femurs.

[@jf3518]

Try a karelian hot pot or a traditional finnish pataa. That beef should be perfect for this kind of stew.

[@AD-dh7uu]

How much soup did the recipe end up making?

[@lolawalsh9187]

Subscribed because you included recipe below

[@davidsw92]

Nice -- great recipe! French onion soup is my favorite!

[@paulroland5053]

The culinary school I went to, lesson 1 was french onion soup. It was the chef's example to show how 15 different people can have the same instructions, same ingredients, and make 15 completely different bowls of soup. Not sure what this brings to the table, but it's what I always think of with french onion soup

[@JeanneConnell]

You are a great commentator. Hope there is more from you.

[@nicholasrooksby3327]

Thank you for sharing

[@Axelz12572]

Me encanta este video

[@kurtjohnson4816]

Perfect. I have to top watching Brian's vids tho. End up eating at 3 am.

[@phiovr]

A M A Z I N G ! Can't wait to make!!!

[@BrianLagerstrom]

Thanks for watching!!!

[@jean-lucpicard581]

"French Gruyère" - NO! XD It's even written on the package... "Switzerland". Last time I visited Gruiyere, it was still part of Switzerland lol.

[@tedtitmus8900]

You did a fabulous job on the preparation. I absolutely love making French Onion Soup, but hate all the prep work. Your preparation is a bit mor then mine but the next time I make it I’ll drift a bit more towards your method. Again, great French Onion Soup. A great lesson to all. Ted

[@3riversgirl777]

yummmm thank you!

[@marcdefant6027]

tried the soup - nice job

[@BrianLagerstrom]

Thanks Marc

[@amserj]

This looks amazing. Do you have a recommendation for brand of dry sherry to use for cooking? Do you store in the fridge after opening?

[@BrianLagerstrom]

I used a cheapie from my grocery store. I dont think it matters much. And yes on the fridge. Thanks for watching and taking the time to comment.

[@javierrodriguezbustos3348]

Yeah!!! French Onion 😁🍘💄

[@pegfrompetaluma3694]

Nice recipe. Great broth. Good job!

[@pelusin4]

Me encanta este video 😎👌

[@CarysGM]

Is it 99 degrees? Yes. Do I want to make this? Also yes.

[@daschawk]

Two things, this looks outstanding (love the quality and information, and honesty in your videos) but thing two: the TimTheTatman outro music had me hyped for a crossover I didn't even know I needed. (I'm a nerd, a hungry nerd, but a nerd)

[@saintseymour]

white oxford in the kitchen...i too like to live dangerously.

[@BrianLagerstrom]

No risk no reward Todd. Haha

[@dmark2639]

Looks SO GOOD!!!

[@Nanis-World]

Not me watching this at almost midnight with no intention of making it right now but it looked too good to pass😂❤

[@cherrychainsaww]

i don’t usually like watching vids like this but u make it so interesting and entertaining. already one of my fav youtubers

[@BoondogglePrincess]

Every time I make FOS I just put my onions in the crock pot on low overnight. My house smells like cooking onions for two days. But I still prefer my method.

[@kathleenkarsten5739]

I just discovered your channel! What luck! 🥰 Are you from St Louis? I’m guessing you are, but you’re maybe in Chicago now? You’re adorable and your videos are well done! I’m really looking forward to more! Thank you. ❤️

[@bigdave8651]

I tried it a couple of times, my old recipe. Then I saw this!!! Oh my stars this looks sooooo good and is about 1000x better than the one I used. I can't wait to try this out and taste. I love the satisfying food dance at the end. I totally do the same thing when I make something delicious and taste test it.

[@sabrinamariesayre]

Looks awesome!!! 👍

[@yuliyabryant4052]

Great video.Makes me wonder how can you make soup with dark stout. When would you add dark neeer asnancomponent of. this soup.

[@geordienoobz]

let's eat this thing !

[@TheJedi1980]

This looks great.

[@MichaelRichterRealtor]

I have actually used a crock pot to do the onions in..... you can get a similar result, and you can still take the nap.

[@celinetorres1]

It is funny that many people commented about the Swiss/Gruyere vs. French/Emmental "faux pas". While this recipe sounds absolutely delicious, my French heart screams at the idea of having Worcestershire sauce in such a French classic. How can we use a condiment in a French recipe that no French can pronounce.... ;-) For me, onion soup is a poor man's dish. In my family, at the end of the month, when the bank account is in overdraft mode, and you only have a few onions and stale bread in your cupboards, is when onion soup becomes the best dinner you can offer your family. Sauter the onion in butter until blond, deglaze with water, salt, pepper, simmer for 30 minutes. If you have alphabet letters pasta, or vermicelli, or orzo, any tiny pasta, add them for the last few minutes before serving hot, and you have a feast. If you don't have pasta, toasted stale bread at the bottom of a soup bowl sprinkled with swiss cheese and pour the hot soup on top. Beware, this very simple recipe will taste bland to an American palate used to the very rich French onion soups served in the US. In France, there are probably as many onion soup recipes as there are families. You can make it as simple or as elaborate as you feel like. For more information about this traditional dish (in French): www.mariages.net/articles/la-tradition-de-la-soupe-a-loignon--c4902

[@ireneLa-g3n]

If you do a half batch of this (so about 1kg of onions to start with), does this mean youll have to adjust the time in the oven for the onions? If yes by how much approx?

[@ld66g]

I've made several different versions of French Onion Soup and my family's response was typically, meh and as such I hadn't made it for years. Your video convinced me to try again and this was a complete home run. Thank you and now I have to make the No Knead Sourdough for next time.

[@BrianLagerstrom]

I love hearing this! So glad it was a hit.

[@alewtinakorolewa6872]

Talk, talk… i always yawn when i'm interested!