Introducing the first of many French Classics to be cooked on this channel, the French Onion Soup – a comforting, simple, and delicious recipe everyone should know how to make!
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All right guys welcome back to the unprofessional kitchen where I show you how to make great food in the average kitchen today we’re making a very simple but classic dish the French onion soup this is a fantastic recipe because it has simple ingredients simple steps with
A really big payoff at the end so let’s not waste any more time and get straight into Cooking all right folks let’s jump straight into the prep starting with the onions now to save time in the video I’ve already skinned and haved the onions for this recipe we’re going to use about 2 to three lbs of onion that we are going to slice along the grain as thinly as
Possible this might seem like a lot but the onions are going to reduce significantly in volume as you cook and remove their water content so trust me when I say it’s better to have too many rather than too little next I’m going to use my box grater to grate the cheese
That I’m going to use to serve on my soup in this recipe I’m using an age swiss but by all means use whatever variety you prefer like I don’t know regular Swiss following on theme with the toppings next we’re going to slice up our French baguette for the croutons
We’re going to do this by simply cutting them into 1in thick slices that we will drizzle with extra virgin olive oil and season with some cure salt place the pan into a 375° f oven for about 5 to 10 minutes or until it’s perfectly toasted on both
Sides like so you all know what toasted bread looks like but here’s a reference just in case following up I like to do a quick prep for the aromatics by using some butcher twine to tie it up into an aromatic bouquet for the soup just cut a
Piece of butcher’s twine and tie it around the herbs like you were tying a shoe then cut off the excess length this just makes it easier to fetch out when the soup is done start the cooking process in a heavy bottom pot on medium heat add 1 to
2 tbsp of extra virgin olive oil and 5 to 6 tbspoon of cold unsalted butter the combination of both will not only add flavor but the extra virgin olive oil has a higher smoke point than butter which will help prevent the butter from burning over the lengthy cooking time
Once the butter starts foaming you can add in your onions season them generously with a pinch of kosher salt this will both enhance the flavor and draw out the moisture from the onions optionally you can also add sugar to help the Browning of the onions but I
Opt to leave it out since you’re going to get natural sweetness from the onions as they cook down you’re going to frequently stir the onions as they begin to cook down now I’m not going to lie to you the step is a lengthy one in order
To cook the onions down to where they begin to soften and brown taking care not to burn them it could take up to 40 to 60 minutes now in many other recipes you would cook these down until the onion got a very deep rich brown caramelization and with good reason
Because it’s delicious however for the sake of time in my opinion for an onion soup recipe cooking them down till they soften and get a nice golden color like this is perfectly adequate but I do recommend going the distance if you can once that’s done add 2 tablespoons of
Allpurpose flour and cook for about 3 to 5 minutes once complete add in one cup of dry red wine but if you prefer you can substitute for white just bear in mind the general rule of thumb is to use a wine that you don’t mind drinking C
This again for about 5 minutes before adding in six cups of beef stock preferably I recommend a homemade however if you don’t have have the time there is no harm in using a box stock just be mindful if you do to not over correct with the seasoning as they tend
To already have a high sodium content just add in your aromatic bouquet bring the soup up to a simmer and leave it partially covered for at least 1 hour now for serving I actually don’t own the traditional serving bowls used for onion soup but I do however own this breed
Cooking dish that looks remarkably similar and works perfectly fine so for this occasion I’m going to be using that once the soup is ready I’m going to fetch and remove the thyme and rosemary which we can easily do now thanks to our butcher’s twine add fresh black pepper to taste
And adjust seasoning if necessary as mentioned earlier before ladling it into your serving Bowl place your croutons on top of the soup like so and then add your grated cheese on top and do not be afraid to be very generous with it now normally I’d say set your Broiler and place the soup
Under underneath until the cheese is fully melted but since I cannot be bothered to do that I’m just going to be using my blow torch to melt the cheese if you do not own a blowtorch please opt for the Brer option and now just like that all your time and efforts is paid
Off because your soup is ready to enjoy all right guys well that about wraps it up I want to thank you very much for watching the video I really hope you go out and make this when the cold seasons start rolling in and you need some
Comfort food to warm you up if you like this video please please think about subscribing to the YouTube channel and giving me a thumbs up to see more content like this where I show you how to make great food in the average kitchen and as always if there’s
Anything that you want to see me cook in the average kitchen please leave it in the comment section below and I’ll be happy to try it until then thanks for watching I’ll see you guys next time
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