Welcome to Little Kitchen Big Food. In today’s video, we’re diving into the delicious world of French cuisine with 3 Secrets to the BEST French Onion Soup You Will Ever Make. Whether you’re a seasoned chef or just learning your way around the kitchen, this video is packed with pro tips and techniques to elevate your soup game to restaurant-quality. From perfectly caramelized onions to rich, and the ultimate cheese topping – I’m sharing my top secrets for achieving that deep, savory flavor you crave.
40 Comments
🧅🧅🧀🧈🧂🍞🌿Wow , great video 🧅You make it simple and easy to prepare this delicious onion soup 🧅Thank you 🧅🧅
Very cool, my friend but I think I would go INSANE if it took me a whole day to cook one meal. I'm way too impatient for that noise! 🙂
Get in my belly!!!!!
Not sure how this came across my feed but this made me so happy!!! Like so so refreshing from the types of cooking videos I normally see, thank you YouTube gods for sharing this lovely channel with me ❤
This is awesome 😎
🤤 I always want to eat this but for the cheese …. ☠️
For the first time in my life I decided to properly caramelize onions in butter and it was one of the most "luxurious" tasting things I have experienced.
My god I never knew onions could turn into that. It's pure savory, buttery, caramely bliss. I could totally see why people put it in grilled cheese or burgers. It's just such an amazing flavor that I think is honestly rare in everyday restaurants and meals.
I could eat a bowl of it by itself and be happy.
Fuckin onions 😂😂
Finally someone saying the true time it takes!! Love it man !
Onions never make me cry, never have: I know, lucky me.
Adding chicken stock to the beef is a game changer.
Exactly the way we make it. But we took it step further, we made a double batch and canned it in pint jars, along with 2 other type of soups , so all thru the winter we can soup any day
Life is good 😊
First time I ever made French onion soup, I was amazed at the transformation of the onions and how sweet they became. I like adding a big handful of cheese on the bottom and on the crouton. I just love me that melty goodness! I need to make this again soon. I even bought some of those "special" bowls and they were worth it!
I worked at a subway many years ago and had to do the daily prep work of slicing all the veggies. Put the onions in the freezer for 15-20 minutes and it significantly reduces the burn when slicing, not enough to freeze them but just to cool them
They don’t sting nearly as much if you chill them before slicing. I learned this from thinly slicing onions using a mandolin to make pickled onions from leftover dill pickle brine.
I wanted to forget they were onions at the end. But I'not french either did it. Thanks for sharing.
Is there a written recipe? Particularly interested in how the stocks are made. Thank you!
The secret to a great onion soup is how you slice the onions. They taste different when you slice them differently. I do some sliced thin some sliced thick some diced and some chunky. It all adds to the flavor.
…Right, so that's french onion soup.
Where were the secrets?
Secrets: 1) Caramelize onions for a really long time (3.5 hrs), 2) Toast bread (1 side face down in soup), 3) Add a lot of cheese. I like to add bits of toasted bread and a little cheese into empty bowl before adding broth, I also like to drape cheese over lip of bowl so that cheese remains stuck to sides of bowl when eaten. Thanks!
Put a little bit of celery root in your stock to turn it up a notch
I realize you did use some sherry. However, i also add a splash of brandy near the end. Just another elevation. Your soup is very tasty looking❤
1. Low production value
2. Small kitchen
3. American accent (forgive me, it just doesn't instill confidence.)
Then BOOM. He hits us with properly caramelised onion and even gets the brown bits.
10 out of 10. Take a fucking bow, Sir.
❤
As a former chef, this was 100% on point! I worked at a French restaurant for about 4 yrs. This is exactly how u make it! Good job.
Something that may help next time hold a slice of bread in your mouth as you cut the onions, helps with the tears.
I wear snowboard goggles and never shed a tear.
Gotta rub that toast with a garlic clove for me!
Simple and very good! 🎉
Imo most people don't get carmelizing the onions wrong, they don't use that same time they're doing that to roast the oxtails and soup bones which make the stock a good one in which to put those onions.
I enjoyed this, thank you!
Is no secret to not crying just start cutting and your eyes adjust to the onions. After doing it everyday you still will cry but you recover faster and cut onions faster.
Here’s what I do I go about 2 miles down the road and it takes me five minutes if I missed the light, then I sit down in this restaurant I tell the waitress I would like a bowl of French onion soup and a Pepsi within five minutes I have my soup, 10 minutes later I leave and I’m home in five minutes. I don’t have to clean anything up. I don’t have to Wait three or four hours just for the onions to be ready. I don’t have to go to the store. I don’t have to do anything but have a really good bowl of French onion soup and my whole process takes a total of.25 minutes
Bit of sherry helps.
I don't have time to do it slow or the right way…
I get in at 8:30 and I need to have 50 settings of everything for 11am. That includes the two soups (a cream and a regular soup) the main course, the veggies, the starch *always have mashed potatoes +something else. 50 salads and 50 desserts (premade) to plate… And the service…
All by myself…
So I sweat my onions in oil and butter, add tomato paste and when it's nice and browning, I add some red wine or port, fresh rosemary and thyme, with laurel, then when that is ready, the beef broth…
I make garlic croutons with parm in advance… I just keep them in the Rational at 165F to keep them soft and warm…
I'm basically Squidly Diddly on steroids for 10 hours/ 4 days a week…
Run you onions under cold water, it helps.
What is a cup? What volume?
One word of advice…….
Sweet onions don’t make you cry. ……but they ARE more expensive.
Long slow cooking with great ingredients, great recipe; for great results !
I like short cooking videos like this.