This might be the best French Onion Soup in the world — and the secret isn’t the onions.
Most people think great onion soup is all about caramelising onions… but the truth is, the real magic lies in the stock. In this video, I’ll show you step-by-step how to build depth and richness using roasted beef bones, chicken stock, and a few simple techniques that transform this humble French classic into something worthy of a Michelin kitchen.
You’ll learn: How to make a rich homemade beef stock that adds real depth.The right way to cut and caramelise onions for perfect sweetness. How to balance acidity, umami, and fat for that iconic French flavor. And finally, how to top it all with melted Comté cheese and toasted baguette for the ultimate gratiné finish.
This isn’t your average French Onion Soup recipe — it’s decadent, authentic, and restaurant-level good.
34 Comments
Even if you are a complete novice in the kitchen just pick this recipe and "fallow" it until the end. 100% banger on a plate/bowl fuck me even on a chopping board if I drop it
Regarding the onions, do a side by side of cutting them pole to pole, then against the grain. Theoretically from a scientific approach, cutting them against the grain should mean they cook differently as we are rupturing the cells more. The cells run pole to pole, I haven't been able to look at it under a microscope but if you look closely you will notice. Something to ponder? 😊
Actually using around 30 bucks worth of red meat to make stock. No one does that irl. Onion soup is simple soup. Do not spend 30$ on making onion soup. That’s a reality for unicorns.
This is currently the best cooking channel on YouTube, however if you're not looking to work quite so hard for an amazing French onion soup then check out this video uncle Matt really knows his onions haha. https://www.youtube.com/watch?v=Q4Abx2SRO70
Which beef stock do you buy from a supermarket? cos Aldi only sells that horrible chemical based OXO type powdered rubbish.
I worked at a French Restaurant about 20 years ago and still think about the onion soup. Was very similar to this, we always had a massive stock pot on simmer as we sold absolutely litres of the stuff. Such a great dish and one of those things that really can't be half arsed or it just doesn't work
Is onoin soup Not supposed to be cheap/affordable and mainly Made of onions? Sure some Stock ist need bt its more meat broth, dont mean it Bad and im Not vegetarian❤
So, when cooking the onions, how long should I allow for the first stage before taking the lid off and starting the evaporation stage?
Any ideas?
4:50 I made caramelized onions last night to put over chicken breasts, my plan was to make a big batch and only use a portion of it and freeze the rest to use later. An hour later my four large onions had reduced down to being just enough to cover six chicken breasts.
5:22 – "GOD that's good" same, sir, same.
the best French Onion soup in the world by definition, would require melted cheese to be well over the lip of the bowl forming a crust that you can pull off with your fingers and eat. It's the best part of any French Onion Soup, and that bowl is clearly lacking it, so that's not even in the running. Sorry. Honestly it's not even in the right kind of bowl. That bowl is lacking a handle.
Absolutely fantastic
I cannot begin to express how much I love this channel
Watching the effort you put into your food and hearing you explain the different flavors and processes – I really want to eat at your restaurant someday
These guys are mint! Quality chefs lifting the lid up on professional cooking! I’ve got a great Netflix cooking series idea for you to pitch to them 😉!
Reply to me and I’ll share it with you
We got fulgrim in WH fantasy 😭
The best French onion turned to jello when I refrigerated the leftovers. That broth was pure stock
Thanks for this. I was a onion thug thank you for informing me.
I first had this back in the 1980s when my Dad got posted to Paris for three years, which is roughly 40 years ago. It was one very cold winter, and it was my first ever taste of it (I had never even heard of it before). I've been making it ever since, and YES, the trick is in getting the stock right (I use an Instant Pot these days for a lot of it).
White wine instead of vinegar 😮
He showed us that we dont have to be french to make good onion soup.
i guess i'm making onion soup again.
The Manoir is closing 😢 2 year refurb and I doubt the restaurant will be the same after.
i really enjoy watching your videos!
Most years my mom crock pots a corn beef for saint Patrick's day with a lot of veggies and stuff. Once I learned she was throwning the broth out afterwards I started telling her to save it and I'd make a tasty french onion out of it. Take the time to make your own broth it makes so much difference
You need to bring out a cookbook.
"The rule of thumb is, it should feel like a disgraceful amount of onions." 😆
As close to 'orgasmic' as you're ever likely to get with a couple of lbs of Cévennes finest.
I've now changed how I chop my onions thanks to this video. Every time I watch a video of yours I learn something I can genuinely take away.
More cheese baby!
So…to make stock, you use stock…got it
What is the point of celery? It doesn’t really have much flavor right?
I usually don’t care much about soup, but a good French onion soup, or as a Dutchman, a proper snert are unbeatable.
Shallots….quietly more expensive? Try 2.5X as much in the US. Its not worth that level of increased cost. Its just onions.