The Problem With French Onion Soup (and How to Fix It)

Is traditional French Onion Soup actually… kind of annoying to eat? Between the watery broth, the “textural hell” of stringy onions, and the globs of cheese that burn your mouth, it was time for an upgrade.

Enter the French Onion Bisque.

In this video, I’m showing you how to transform 6 pounds of onions into a silky, smooth, and substantial soup that solves every problem the traditional version has. We are cutting against the grain, caramelizing to perfection, and blending it all down into a rich puree. Plus, we’re ditching the melted cheese glob for a crispy Gruyère element that changes the game.

In this video, you will learn:

Why you should cut onions against the grain for soup.

The secret to deep, rich caramelization.

How to make a brown roux for a creamy texture.

How to make crispy fried shallots and cheese crisps for the perfect topping.

🧅 Ingredients Used:

6 lbs Yellow Onions

Fresh Thyme

Salt & Pepper

Worcestershire Sauce (a few dashes)

1/4 Cup Sherry

1 Stick Butter (for the onions)

4 Tbsp Melted Butter (for the roux)

3 Tbsp Flour

Beef Stock (add gradually until desired consistency)

1/3 Cup Heavy Cream

Toppings: Sliced Shallots (dusted in flour and fried) & Grated Gruyère Cheese

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