The profoundly experienced Chef and celebrity Gordon J. Ramsey was devastated after being a degraded french onion soup. Serving such horrendous food is highly hazardous and dangerous in the modern society.
Oh god, How can you make a tasteless onion soup ? Did you cut it with water ? How cheap is that ? Onions aren't worth that much in America, are they ? You guys know that Onion soup in originally a cheap soup that poor people ate because onions are easy to produce and you hardly use any in any other meal (you use it in a lot of meals but not in big quantities.)
And sure you eat it with cheese, but that's just supposed to become a crispy layer on top when you put it in the oven. Not … That.
WHAT IS THAT. IM 14 AND I CAN MAKE A 4 STAR FRENCH ONION SOUP JESUS CHRIST THEY DID IT ALL WRONG. Also if y’all want the instructions here:
1. Heat the butter and olive oil in a large pot over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally until they become caramelized and browned. This will take about 30-45 minutes.
2. Sprinkle sugar over the onions to aid in caramelization. Be patient; this step is crucial for the rich flavor of the soup.
3. Once the onions are caramelized, add minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
4. Pour in the wine (courvoisier) if you're using it, and allow it to simmer for a few minutes until it reduces slightly.
5. Add the beef or vegetable broth and the bay leaf. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 20-30 minutes.
6. While the soup simmers, preheat your oven's broiler. Place the baguette slices on a baking sheet and toast them until they are lightly browned. Then rub a garlic glove on them to add some more flavor.
7. Ladle the hot soup into ovenproof bowls (lion bowls). Place a few toasted baguette slices on top of each bowl of soup.
8. Sprinkle a generous amount of grated Gruyere or Swiss cheese over the bread and soup.
9. Place the bowls under the broiler until the cheese is bubbly and golden brown, usually about 2-3 minutes. Keep an eye on it to prevent burning.
10. Carefully remove the bowls from the oven, let them cool for a moment, and serve hot.
12 Comments
Looks like the Durkee fried onions in a can they topd that with.
Zero
Jesus so much cheese
WHAT THE HELL IS THAT😭😭😭😭
If that was served to me, i would be convinced that God is punishing me and giving me food poisoning💀
You can come Indian and try Indian food vegetarians
Oh god, How can you make a tasteless onion soup ? Did you cut it with water ? How cheap is that ? Onions aren't worth that much in America, are they ?
You guys know that Onion soup in originally a cheap soup that poor people ate because onions are easy to produce and you hardly use any in any other meal (you use it in a lot of meals but not in big quantities.)
And sure you eat it with cheese, but that's just supposed to become a crispy layer on top when you put it in the oven. Not … That.
WHAT IS THAT. IM 14 AND I CAN MAKE A 4 STAR FRENCH ONION SOUP JESUS CHRIST THEY DID IT ALL WRONG.
Also if y’all want the instructions here:
1. Heat the butter and olive oil in a large pot over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally until they become caramelized and browned. This will take about 30-45 minutes.
2. Sprinkle sugar over the onions to aid in caramelization. Be patient; this step is crucial for the rich flavor of the soup.
3. Once the onions are caramelized, add minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
4. Pour in the wine (courvoisier) if you're using it, and allow it to simmer for a few minutes until it reduces slightly.
5. Add the beef or vegetable broth and the bay leaf. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 20-30 minutes.
6. While the soup simmers, preheat your oven's broiler. Place the baguette slices on a baking sheet and toast them until they are lightly browned. Then rub a garlic glove on them to add some more flavor.
7. Ladle the hot soup into ovenproof bowls (lion bowls). Place a few toasted baguette slices on top of each bowl of soup.
8. Sprinkle a generous amount of grated Gruyere or Swiss cheese over the bread and soup.
9. Place the bowls under the broiler until the cheese is bubbly and golden brown, usually about 2-3 minutes. Keep an eye on it to prevent burning.
10. Carefully remove the bowls from the oven, let them cool for a moment, and serve hot.
it looks like a mug with a pile of shit all over it
How can someone with common sense make it and serve it and at the end even make customer pay for it lol
The soup is juice from the underware
So Gordan has drank dishwasher water before welll that interesting.