Classic French Onion Soup | French Guy Cooking
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Classic French Onion Soup | French Guy Cooking


Hi Food Tuber’s. I’m Alexis, French Guy Cooking and today we’re making the most famous and delicious French soup ever. The onion soup gratin. Or in French, “la soupe à l’oignon gratinée” It really is a simple and humble soup, but with so much flavour in it. Sweet and caramelized onions, sweet onion and hearty stock, and topped with crispy and garlicy bread and melted cheese of course. It’s supposed to be saved for broken hearts and bad hangovers. So in my opinion it’s very useful. Lets do it! Start with one kilo of onions, which in my case is about 5 big ones. Yellow or white ones, it doesn’t matter. Grab a sharp knife and start mincing those onions. To do so, cut the onion in half, place the cut side down and start slicing at the opposite end of the root. Oh by the way keep the root! Because it’s holding everything in place. Every time I’m chopping onion, I cry. Well I’m not even sad. This is such a waste! I hate waste.
So maybe I could season the soup with my tears. Place a heavy bottom pan, like this Dutch one for example, on medium heat. Two tablespoon butter go in, and a drizzle of natural oil to prevent it from burning. Drop all the onions in. If it looks too much, that’s perfect. Cause during cooking it will reduce a lot. Season well with salt. It will pull the moisture out, and help the caramelisation going on. Stir it from time to time. It takes at least 30 minutes to reach a beautiful brown colour. Which is the secret of a proper onion soup. When it looks good pour in a glass of white wine. Do not use a sweet wine, because we are looking to balance the flavour and the onions are already sweet. Instead use a dry wine, or in a more appetizing word, fresh wine. This section is called the glazing, but really it’s simple scraping and dissolving the brown and calamelised bits from the bottom. And using those to pump up the flavour of the sauce. If you want to, you can replace the alcohol with one tablespoon of apple cider vinegar. Afterwards add one tablespoon of flour, mix well and cook for about a minute. Add one litre of organic beef stock. Of course if you want to keep it vegetarian just use vegetable stock. Add a bunch of dried herbs, like thyme, rosemary or bay leaves. Let the soup simmer for about twenty minutes, Don’t season the soup too early, because when simmering that’s evaporating, it will get stronger and more salty. Taste it at the end and adjust. Adding a dash of cognac or brandy will make it man. Well I’m basically planning on revealing every secret of the french cuisine, so stay tuned! To build a crust. Grill up some bread rub it with garlic, and make slices float on top of the soup. Of course using stale bread for that job would be just as good. Sprinkle that with a guilty amount of melted cheese. Swiss Green cheese is fine, but for a truly French touch use Comté cheese. And please don’t go light. It’s supposed to be decadent. Pop this bowl in a pre-heated oven set to boiling mode and full whack. The soups are ready when the crust is crispy and golden. That’s why gratinée. They look beautiful, right? Trust me, they taste amazing! To eat it you’re supposed to get a bit of everything. Cheese, bread, and of course that silky and flavourful bowl. I told you this is about comfort food. It’s a perfect on a -CENSORED- and wet Mondays. If you want to brighten your day. It looks quite magical. Like, comment, share and subscribe to Food Tube, and to my own channel as well for many more delicious recipes. Bye-bye! Salut!

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73 thoughts on “Classic French Onion Soup | French Guy Cooking

  1. I loved this dish! Made it last night and was perfect. I’ve subbed to Alex’s channel. Thx for sharing!

    When I rewatched it before making I spotted an editing mistake (I think) when adding the wine and brandy. It showed adding the wine/flour and a quick cut to the substitute for the brandy. Then when adding the stock it cut to the shot of brandy, but the pot only had the onions with no stock added yet.

    I assumed that we add the brandy when we add the wine and flour, then stock and let simmer.

  2. Onion soup is one of those dishes that looks amazing but just doesnt taste good to me. Which is really annoying. I always order it in the hope Ill like it but its just too sweet and not savoury enough. Im kinda strange like I equate certain looking foods with a certain taste and texture and french onion is one that baffles my mind and taste buds.

  3. 3:35 – There are only two states an oven can possibly exist in, heated or unheated! Pre-heated is a meaningless pompous term!!

  4. When I thought that there were too many onions in the casserole, Alex said that it should be so. In any case, this soup will be with my tears. I will say that this is a secret ingredient.

  5. Screw this….Beef Bone Broth, Vadalia Onions and Shallots 50/50 blend…heat in crockpot on high with 2 tablespoons balsamic vinegar, two pinches salt, cracked pepper, basil, parsley, clinatro, thyme, brown sugar, and 1 stick of butter for one hour….then add 12oz of beer or RED wine (less salt needed with a dry red), beef broth to top off, add another half stick of butter, and 1 teaspoon dry mustard…..heat on low for 6 hours, or high for 3 hours…..scoop into bowls, place toasted English bread on top, shred fresh Gruyere on top of that very liberally….broil in oven for 2 minutes….voila! That's a secret for ya from The French Laundry in San Francisco 😉

  6. "It's the perfect soup for broken hears and bad hangovers so I find it very useful," Didn't expect this relatable content on Jamie Oliver's channel.

  7. You’re better than my prof in my current school, she teach us but also treat us like coworkers… she is good in cooking but when it comes to teaching, she always had to say that “you should know better when it comes to this and that”.. like wth? I’ve enrolled to a school to learn and to be taught… not to hear words that are quite uninformative and makes fool on anyone when he/she had sees mistakes, laughs & jokes about it and tells the whole class…. am just quite bothered by her attitude

  8. There was one a little boy who really liked the water, and wanted to swim like a little fish. This guy looks like a story teller, because i almost fell asleep, first he does look like Ali and second he looks like the typical french cook guy. No Jamie Oliver, i was looking for him throughout the entire vid. Just disappointing like i have thought.

  9. I have not found a great bowl of FOS since the Magic Pan in California (about 25 years ago… sob). Usually what I get now is either weak (no richness), globs of cheese (just a wad of mozzarella with no caramelization) or soggy croutons (submerged with no crisp at all). As usual, I figured that if I want it "right", I will have to do it myself thus… I ordered a set of soup crocks and will try this recipe on Friday.

    the French Guy's presentation looks PERFECT for my taste. CRUSTY, LUSH, RICH… everything I love when this peasant dish is done correctly! Can't way to try this and I so hope that it meets my expectations.

    Lastly, (Mr. TMI here, I know), I love the Guy's video production. It is filmed professionally, yet he brings so much personality and FUN to the kitchen adventure which is so motivating. Thanks so much!!!

  10. I remember ordering this in a french restaurant misreading and thinking it was a lamb soup, and i was thinking by myself "damn,these french lambs sure taste strong!".

  11. Je n'avais jamais pensé à mettre du cognac dans la soupe. J'y penserai la prochaine fois ! Je découvre ta chaîne, c'est bien de promouvoir et de faire découvrir la cuisine française à l'étranger. Bravo et bon courage !

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