Tuscan Onion Soup (Carabaccia) - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/270369/Tuscan-Onion-Soup-Carabaccia/

[@kermitmurder5536]

Hey john just wanted to say your theory is correct! By cutting with the grain you break less cells, releasing less sulfur meaning less tears!

[@clairewyndham1971]

Chef John- can you make a Cabbage Soup that tastes good?

[@chosen1one930]

Any proof that Leonardo Da Vinci was vegan is only circumstantial evidence. It was a wild guess and most likely wrong. He would eat milk and eggs so know one really knows. While he may of wrote many things in his life it can be taken out of context or he changed his mind, no one will ever know. We know he drank milk and loved eggs from correspondence. Maybe he tried and it didn't work out, maybe he tried trying later in life which lead to his health problems it's a question we will never be able to answer. There are other writings we're he really enjoyed certain meats 🍖 also but could be heresy

[@nomadmarauder-dw9re]

How about red, yellow, and...green onion? Or leek?

[@jjjjasonnnn]

“Most of you aren’t even here for a cooking lesson” Chef John knows his audience well.

[@Alphascrub_77]

I'm here to hear chef john make something. Then I'm here to hear drunk chef john make the same thing (.5 speed).

[@skibbz0r]

you could literally skip culinary school and watch all of CJ's videos... and come out ahead.

[@skibbz0r]

and to add to this, I grew up watching his videos since the channel begun. With CJ's help and some from my parents and grandparents, I'm the head chef of a prominent restaurant in my city. worked my way up through the ranks because I had help from CJ and my ancestors :)

[@KoyasuNoBara]

I feel called out.

[@thomashughes4859]

You are, after all, looking for Chef John's cooking!

[@Senseshouldbesocommon]

"Ancient Tuscans didn't have to take pictures". I always learn something from Chef John.

[@FezCaliph]

I love history!

[@brendonhenry8835]

Mind you, if they did the picture would be well done.

[@MrRufusjax]

Gotta love Chef John.

[@retroatx]

Best comment

[@GageSmiff]

Augustus Gloop, Augustus Gloop. On the bank of a river of onion soup, Slurping away like a nincompoop No spoon, or ladle, or ice cream scoop. He guzzled and guzzled all day long, Til suddenly something went horribly wrong. As he reached for a crouton, he fell right in To never be seen, or heard from again.

[@dylancourty7806]

i dont blame him

[@bogdantureac4662]

To never again, be heard or seen*

[@Hongobogologomo]

@@bogdantureac4662 but that doesnt rhyme well...

[@lucapeyrefitte6899]

😂 omg this is great

[@johnsmith-mm1vt]

Might try a limerick on the next one myself. Good job

[@MasonHerrick]

You are after all the Betty Boop of your Tuscan Onion Soup

[@friendswithbenedicts4869]

I read this as "you are after all the belly boop, of your Tuscan Onion Soup," and honestly i love it hahs

[@AzlianaLyana]

Yeah you're right Chef John, I came here just to see you cook! and as always...enjooooyyyyyy!

[@aricgoss]

And TODAY wearegonna MAKE. A soup FROM ITALY. Andwhatmakes this SOUP SO UNIQUE.... Is the BLAH DEE BLEE BLOO . I can’t do it man, the wrong emPHASIS on the wrong syLLABLE

[@jgw5491]

@le Hoarderz Al-Shekelsteins :-P

[@nikolamladenovic8828]

We used to make this at school (culinary school in Italy) but we did it in a different way. After finishing the soup and the toasts we would take some clay dishes, for 1 person, put the toast on the bottom, cover it with the soup and put it in the oven for some time. The toast inside gets soaked in the soup, but being a toast it stays kinda firm. Amazing.

"Vegetables don't have fat, which is one of my main problems with them." - I CAN RELATE

[@arthas640]

I went vegan for awhile for health reasons and always felt half starved due to the lack of complete proteins and fat. I don't know how vegans do it. The lack of fat is tough.

[@raffaeleirlanda6966]

Vegetables don't have fat! Olives: Hold my oil... 🤔

[@arthas640]

@@raffaeleirlanda6966 olives are a fruit, same goes for avocados.

[@raffaeleirlanda6966]

@@arthas640 So in your mind for the fact Olives are fruits they do not belong in the category of vegetables? How interesting... 🤔

[@raffaeleirlanda6966]

@Raymond Ngu From the beginning fruits are a sub category of the vaste family of vegetables. You can't deny this simple fact...

[@j.thedemonkat6572]

I made this last night and got rave reviews. I added the cinnamon and almonds and can't imagine not doing that - the soup wasn't overly sweet, and the almonds add a richness that you need if you're using vegetable stock, which I did. Absolutely delicious and the recipe is perfect as is. Thank you!

[@Kitchensurprise]

I AM here for the cooking lessons and the comic relief! I have made so many of Chef John’s recipes,I have a whole collection of them and as soon as I make this, it will be added to my favorite recipes.

[@supergenkilife]

I have had so many episodes of Food Wishes on in the background when working and doing creative work, cleaning house, and living... I felt so called-out when Chef John said many watching weren't here for a cookery lesson... That's me. I think that demonstrates how entertaining and engaging you are, Chef. That says something, for sure.

[@dwaynewladyka577]

After all, you are the Paul Bunyan of your Tuscan soup made with onion.

[@chuchuchuchia]

Dwayne Wladyka Minnesota represent!

[@robertsparling]

@@chuchuchuchia Minnisoda, you betcha!

[@sierraguru6942]

I had a jar of pickled onions that had been sitting in the refrigerator for about a week. They worked great for the onions and I just used a little red wine instead of red wine vinegar. So I'll be making this one again.

[@Odothuigon]

"At least now you know the origins of French onion soup in case it ever comes up in conversation, which it won't." Challenge accepted, Chef John, challenge accepted.

You can bring up the fact the French didn't create all the best dishes, as they insist they did.

[@junkyardsanta8814]

I MADE it come up in conversation

[@ramyamaddali703]

@@junkyardsanta8814 hahah and how did it go?

[@rudypasquale2976]

The beautiful simplicity of Chef John’s true love of food is what makes his videos so magical to watch. Even if I never want to cook or bake what he’s making, it’s still mesmerizing to watch. He deserves every accolade on these comment posts.

[@mikeaknightful]

Year after year of following Food Wishes, Chef John still never disappoints. From the food to the puns, he brings me back for more and more. Cheers, mate!

[@delicatedark2376]

Chef John, Could you be anymore amazing?!

[@foodwishes]

Yes. We all can.

[@k8eekatt]

You should check out how amazing it is when he wears tight red silk shorts while stirring in a giant refecting bowl 😂

[@sweet_ume3902]

Yato

[@capnjan9835]

Chef John is more amazing every time I see one of his videos. I need a 12 step program....

[@carlfranz6805]

Chef John: hold my fork. 😄

[@rcg5317]

Thanks for this BECAUSE of the cinnamon. This year I am exploring cinnamon in my cooking so this is a great addition.

[@Vinnafetish]

I love Tuscan food its comfort food with the most simple ingredients put together perfectly Imo

[@acm1101]

I watch these videos in hopes of catching a glimpse of the freakishly small wooden spoon. The genius level, surefire hit recipes and or history lessons are just cherry on top.

[@frankkolton1780]

Not here for cooking lessons? How sad for those people. Eating well is living well. Learning to cook will serve you the rest of your lives, there is nothing more enjoyable than sharing good food and drink with friends and family. Chef John makes it incredibly easy for even novice cooks to make excellent meals. I think I'm like many here, who have cooked all their lives but still learn something from each video.

[@thetoddsmith]

Chef John. Your salt video was very informative and appreciated. Would you please consider doing an onion video? Different types, cutting styles and why.

[@DarientheG]

Todd what?

[@nitrodudezoom]

I'd be down for that

[@3bydacreekside]

Im in love with onions :D

[@thetoddsmith]

@@DarientheG What?

[@RokiMowntinHi]

I’d love a video on how to make onions tasteless, so I don’t have to taste them when I have to cook with them...

[@belljo]

made this tonight... it was pretty good, not sure I would make it again. A word of warning though: the onion completely stinks up the house (and you). At one point I had to go out so I put the oven on 300 and popped the pan in there for 30 mins. When I was out all I could smell was onions and people said I smelled like a restaurant (not in a good way). When I got back I transferred it back to the stove and needed another 30 mins. So all together the onions took about 90 mins. The cinnamon and sage is KEY. I didn't taste the ground almond at all.

[@EdimTV]

I never use red onions as well as shallots for onion soup cause it becomes too sweet to my taste. Only the regular yellow onions. Thanks for the recipe btw 😊

[@RokiMowntinHi]

I’m about to make it with two red, one white & one yellow... should be interesting...

[@FictualKyle]

​@@RokiMowntinHi know its a bit late to ask, but how was it?

[@maxcarrasco260]

@@FictualKyle i make mine with 2 red and one large yellow, the sweetness i cut with red wine and beef broth, and some garlic

[@evelynbaron2004]

@First Last caramelized onions are a different country; It is worth it. I roast beets and sweet potatoes but I hear you; my Dad and I ate raw onions on dark sourdough bread.

[@MrNeoedge]

Chef John you warm my heart. 8 years and I search you every week,

[@demonboy7777]

“Most of you aren’t even here for a cooking lesson” I feel called out.

[@fealubryne]

This is both surprisingly pretty with the red onions, and surprisingly simple. I'm going to have to give this a go, especially since I absolutely adore onion soup.

[@mw-dc1by]

Whenever I read a recipe and see "freshly ground black pepper" I hear it in Chef's voice.

[@LydiaApril]

The more you listen the more everything becomes chef John's voice

[@lucapeyrefitte6899]

FOOD by Lyds 😂 ikr, his voice becomes so soothing even when imaging him reading me the ingredients

[@aliante12si]

What you hear is "freshiously". St least it is, what I hear. Can't be unheared.

[@RokiMowntinHi]

Michael Wells - dammit, me too. I even say it sometimes when I have the pepper grinder over the dish 🤪

[@vaiyt]

Freshhhhhhly ground black pepper

[@thecodgod32]

Just made this for my wife and I , thanks so much for the recipe @foodwishes. I feel like an ancient Tuscan already.

[@yeddiiie]

I watch Chef John because he's the best! *True story*

[@LydiaApril]

True

[@ellogabija]

Chef John you legend

[@KelvinsKitchen]

Onion Soup is my favorite. Thanks Chef John !

[@ideoformsun5806]

I'm so glad I live in a world with Chef John in it.

[@manchesterunitedno7]

No Cayenne? What have you done to Chef John? Bring him back!

[@mon6745]

He sprinkled some on the toast he was preparing 😆

[@wondorfamily]

Where's the Sour Cream?

[@timseyer6769]

@@mon6745 without mentioning it one might add

[@yol1982]

@@timseyer6769 He dont want to feed the chef John says "cayenne" compilations! Thats intellectual property ;)

[@lemagreengreen]

It's there. Chef John just knows he doesn't even need to mention it anymore. He trusts us.

[@aronwright4711]

Made this for dinner this evening. It was a hit!!

[@izutonura810]

"Most of you are not even here for a cooking lesson" He know us so well

[@MelvisVelour]

I made this over the long weekend, let the flavors marry in the fridge and we had it for dinner tonight and it was incredible! Forget the French version!

[@Aperez-yv1ln]

Is there anything you can not cook. Chef, the soup looks delightful

[@foodwishes]

Homemade ramen

[@bludaisiestarlite7626]

A. perez , bet he can't cook mulligtawni West Indian style

[@MsSwitchblade13]

Cauliflower fries

[@bludaisiestarlite7626]

Claudia Perez , Devonshire clotted cream

[@MimiKeel]

I've never seen him make waffles.

[@richdelgado3405]

1:47 THANK YOU for showing people how to hold food they're cutting! So many KZbin "chefs" hold the food with their fingers outward, and they're just asking for people to cut off their fingertips. Thanks for showing that you need to tuck your fingers in a bit and use your knuckles as a knife guide.

[@mon6745]

It was super cold the last few days- I really need this video! :) Thanks Chef John

[@ru2rajput99]

@

[@joekokasko2486]

Chef John. Just made your delicious Tuscan onion soup,though I used 3 lbs. of white onions because that’s what I had. You continue to be the best. Thanks much

[@RochelletheRealtor]

Thank you for these culinary gifts, Chef John!!!

[@joannedavis1991]

Chef John you have the best most mouth watering recipes of all.

[@sheltonmcmillian677]

I place the chopping board on the stove under the vent fan when I cut onions works every time

[@marinaloizoumantorini8811]

Shelton Mcmillian I always cry when it comes to chopping onions. I will give your idea a try.

[@jeffralston1]

Cutting onions hardly makes me tear up at all when I'm wearing my contacts. Not so when I just have my glasses on, then it's tear city.

[@kena3234]

I like how the chef only says 5-8 words at a time. Makes it easy to follow.

[@kallmemiyerri]

I'm grown but I would pay you to read me bedtime stories

[@Dolcevita_bakes]

Miss Dee you like feeling like you’re on a roller coaster while trying to go to sleep? 🤔

[@globalforce]

@@Dolcevita_bakes More like a rocking chair. And yes, I'd want that.

[@arlynnoel]

The best response I've ever read! Thank you. I'll go to bed happy, even without the story.

[@kallmemiyerri]

@@arlynnoel 😄🙂

[@sukiserjeant9110]

Miss Dee I really love his voice and the way he talk so delicious sound !! Just hearing his voice my mouth gets so watery!!!!😄😄😄😄💓💓💓💓💓💓💓💓💓💓😺

[@reneeharold7335]

That looks good! If anyone wants to make a super easy version of the modern French onion soup ; Peel 6 onions boil them in a big pot of water until they fall apart, then add 1 or 2 beef boullion cubes and 1 teaspoon of pepper, put in bowls and add cheese ( swiss & parmesan) and add some croutons. Tastes like it came from an expensive french restaurant!

[@riccardosebis5333]

The easy version?!The same

[@bellasnow915]

OMG! DELICIOUS.... I'M TRYING THIS. thanks Chef John

[@osgiliath4]

In 1 minute you explained to me the question I've had about cutting onions that has lasted 25 years. Thankyou!

[@rawhamburgerjoe]

You're the DeBeers of avoiding onion tears!

[@CatNyan30]

While it's true that i've never been able to make any of the recipes on this channel, watching it over the years has definitely improved the way i cook.

[@gregorsamsa1364]

Why not?

[@jaziahrispress3981]

Looks good

[@dennisk1102]

Tried it and it tastes delicous! Especially now when its getting cold and rainy outside

[@oumaimah4464]

😍😍😍 Thank you chef John

[@emilielovesevie688]

Just finished making this and it is so delicious!! But the cheese is a MUST! It really brings out the subtle flavors. That being said I cried A LOT cutting those onions.....worth it

[@hektorforever]

I haven't watched the video yet and I'm already hungry

[@icanwatchthevideos]

Loved the bit about the ancient Tuscans. Chef John you never fail to make me chuckle!

[@ShogoMakishimaxx]

You are the Chewbacca of your Carrabaccia. *Inserts Chewbacca noise*

[@camismith5338]

Parys West LOL

[@MrJocko111]

Lol

[@mactan_sc]

Obligatory kzbin.info/www/bejne/aXXVgJabiZWJh5Y

[@ShogoMakishimaxx]

@@mactan_sc ha! This is epic!

[@samstruyven2299]

I thought I was the only one who thought this was an ancient Tusken soup!

[@whocares6698]

John you are so right, we are here for your soothing voice, and cooking on the side lol

[@murrayaronson3753]

Some forty years ago at a small Russian restaurant on Sunset Blvd, L.A. called Drossie's (I miss this place) I had their soup du jour which was a white onion soup. This was one of the great soups of my life, it was so delicious! What made it so I don't know, just it was good enough and then some to eat. Do you Dear Chef John have any ideas about a white onion soup?

[@alexbuhl1316]

To get the unique sweetness you want a special procedure of caramelizing unharmed onions. Sounds weird, gets explained and shown in Onion Soup video from CookingInRussia. An american chef, traveled the world, I believe with a star. Try it!

[@jbot91]

I love hearing the history behind some foods.

[@NBK1122]

Oh, you never know. It could be an answer/question on Jeopardy "Food History for $800. This Tuscan soup is said to be an ancestor to French Onion Soup. What is Carabaccia?"

[@evelynbaron2004]

I am vegan but I LOVE your cooking show. When I transitioned to not eating meat I was in earnest and as a life-long foodie that didn't work for me and nor do mock meats etc. What comes to my rescue? Tried and true things like caremelizing sp onions and a host of other things. Tx again!

[@iii-ei5cv]

"most of you aren't even here for a cooking lesson" Ouch, Chef

[@adrianekelly2966]

Did anyone else here enjoy chef Justin Wilson's Louisiana Cookin' on PBS in the 80's? The way he pronounced "own-yowns"? He'd insert, "Ah garowntee!" Frequently. My sportswear printing business did aprons with his logo, Great Chefs Of The West, Victory Garden, Great Chefs of New Orleans (loved the narrator's voice), and a few others, and we had the delight of being given Chef Justin's home phone number to ask for his okay on using his show name for fundraising merchandising. His wife answered, and he kindly agreed to help support Public television cooking shows in this way. So gracious and grounded. I've loved so many cooking shows over the years, including Food Network when they had great teaching shows. Then is became Food Wars Network. What a waste of Alton Brown!! I recommend watching his videos on KZbin. The making of haggis with a sword on a stump while ground bees fly up the kilts of guys in bad wigs with worse accents is a classic. Thanks so much, chef John. I'm a caregiver for a friend with Alzheimer's, and I've upgraded the formerly highly processed diet she and other caregivers were consuming at her home. I prepare and freeze many kinds of mostly organic homemade meals, and everyone is delighted. Next will be Tuscan onion soup. Love your gentle, playful manner and demonstrations. Thanks so much. 🍠🥔🥕🥑😋🙏✌️🖖👍 Plus, I learned about yuca and taro root on Dr. Gundry's Plant Paradox plan. Very healthful and delicious.

[@kevinspangler9666]

I loved that guy

[@adrianekelly2966]

First Last - a sign of good taste and character! 😋👍🍷!!

[@dairyproducts]

5:31 Sneaky Cayenne, Chef John!!!!

[@damien1781]

Heaven in a bowl, I will soon be making this. I made the most delicious french onion soup last year... I need tiny bowls now

[@sukiserjeant9110]

Love his delicious voice as well!!😘😘😘😘😘😘😘😘😘😘😘😘👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼

[@MalteseKat]

Hello Chef John, I'm missing San Francisco and yes I did leave my heart there. Have you considered writing a culinary history book?. I'd love to own one. Thanks. I enjoy your comedy and cooking.

[@vincenzosplate]

Nothing s better

[@geminisundone]

Love this guy :)

[@LibertyBrewer]

I love the nod to cinnamon increasing sweetness. I make a root beer with reduced sugar and adding cinnamon to accentuate the sweet character without a syrupy mouthfeel.

[@SqueezeBurger]

Great video, John!

[@sandrad8462]

I do want to admit I can’t always make these recipes, however I do learn techniques and flavor combinations that I can take into everyday cooking, so thank you!

[@jewelsymom]

Might I suggest - tongs? Seems like an easier way to move those onions around. B

[@uglydoll6361]

I can picture some idiot using thongs lmao

[@emilye126]

I make french onion soup once a week with oxtail beef stock..I'll add cinnamon this week...I love the yum what is that...like nutmeg to scalloped potatoes. ..

[@giladzxc17]

You are nightmare king grimm’s troupe of your onion soup.

[@brandtsandman4088]

Gilad I’ve just started the Grimm troupe dlc and the fight against him is driving me mad

[@giladzxc17]

Brandt Sandman just keep on trying bro, its super rewarding when you finally beat him

[@isbcornbinder]

One of my favorite soups.

[@bftigdd]

lol i am here for your jokes and your cooking lol

[@magnusnordstrom3927]

I'm pretty certain that your onion cutting theory is correct, Chef. The reason that cutting onions makes us cry is, unless I'm mistaken, a reaction between enzymes and sulfur in the cells of the onion fiber, creating sulfuric gas that turns into a weak sulfuric acid when diluted in out eyes. Cutting along the fibers instead of across, which leaves longer fibres and reserves more structural integrity, would likely open and expose fewer cells and cause less off-gas. On a more relevant note, lovely video! Can't wait to try this one. Just might substitute cinnamon with cayenne pepper though. :3

[@MZmuda5]

Chef John: "Vegetables don't have fat, which is one of my main problems with them." (Proceeds to drizzle/garnish the finished soup in Olive Oil...) :/

[@TamraN]

Olives are a fruit technically. But I get your point.

[@NedTheUndead]

Are you suggesting he should have made it with olive broth?

[@MZmuda5]

@@NedTheUndead*huk* (sorry - just threw up a little...) NO!!!!!!!!!!! Ugh! :)

[@danowolf]

Monster!

[@brownie3454]

oil is a fat dumbass

[@sridharsinghal1232]

I wish you live forever and keep cooking.

[@long-timelistenerfirst-t-us2yy]

and i think the bread they used for this soup would have been a lot tougher back then too, that might explain why they put the bread at the bottom

[@UntakenNick]

I'm pretty sure I was born as a high cuisine dish right from the beginning. The original recipe uses deep fried bread cut into small pieces placed at the bottom, it's deep fried instead of toasted precisely because it needs to remain crunchy instead of becoming bread purè.

[@dairyproducts]

Love you, Chef John! I also love history and food!!!!

[@dougeastman]

My foodwish: Chef John outtakes. I hope you're collecting them.

[@anitasanford8002]

I'm here for the recipes...an his soothing voice unique.

[@gabecupps5449]

I love History too.

[@leggingsarepants3175]

I made it today and it is amazing. Didn’t use a regular Italian loaf, instead my husband got the 5 grain Italian bread from Publix because he thought that’s what I meant and it was perfect!

[@joshuacook4256]

Great job as always!

[@FeelYourMeal]

I agree!

[@TheProfitOfDoom]

Very delicious looking. Hope to be able to try this at home.

[@nikhileshsankar8076]

That sneaky sprinkle of Cayenne on the toast... 😏

[@AdaSoto]

I'm here for the cooking and the history!

[@mbplwiley]

You are in fact the spooky ghost, of your Tuscan Onion Toast!

[@traceylafontaine8893]

Love soups of different regions

[@whoa9432]

This is a cleverly camouflaged cinnamon commercial.

[@CrystallineGreen]

Maravilloso!!!! Bravo 👏👏👏

[@mrgallbladder]

As a kid, I pick out onion from soup because I absolutely hated it, so this would be the epitome of sin in my child-self eyes. But now I love onion, although maybe not in this amount.

[@cherieestbien1902]

my relatives in Italy always use beef broth for their onion soup.......pecorino is my favorite......yummmmmy

[@GiuseppePipia]

Now the world knows why Italians feel so strongly against French: like when you say something but nobody listens but when it's repeated by the "cool kid" everyone praises that kid. Thank you Chef John, by an Italian!

[@MrHanderson91]

you would get along well with English people xp

[@S3lvah]

In the end, all that matters is that the most amount of people get to enjoy delicious food in their lifetimes.

[@juliancuratolo8928]

Grandpa?

[@talksolot]

The French get a lot of credit for things other people do better. I could make a long list.

[@dirgietal]

@Take me with you ! Actually, people from Corsica usually identify themselves neither as french nor as italian. They are, by law, french citizens. France ruled Corsica since the year Napoleon Bonaparte was born, 1769. His father made nice with the new overlords and sent little Napoleon to school in France.

[@kimquinn7728]

That looks Devine and I want some NOW. Perfection.