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Would You Eat French Onion Soup? #cooking #recipe #frenchonionsoup
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Would You Eat French Onion Soup? #cooking #recipe #frenchonionsoup

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This might be the best French onion soup I’ve ever made! Rich, deep, buttery, and built the *right* way. Most people rush the onions, but that’s the mistake. Today I’ll show you how to build layers of flavor fast: deglaze in rounds, add a splash of bourbon and white wine, and finish with gooey Gruyère on top of crisp, golden baguette. #carmelizedonions #frenchonionsouprecipe #soup

9 Comments

  1. @Foodiligence

    Do you like when I share the recipes here?

    1. Heat pot over medium–high and melt 3 tbsp unsalted butter with 1 tbsp extra-virgin olive oil; add ~3.5 lb thinly sliced sweet onions and a pinch of kosher salt.
    2. Cook the onions, letting fond form; when it builds, deglaze with a splash of water and scrape up the browned bits, repeating until the onions are deeply caramelized (about 45 minutes).
    3. Add 2 tbsp bourbon and 1.25 cups white wine, bring to a boil and reduce by about 30%.
    4. Stir in 1.5 qt beef stock and bunch of thyme, simmer 20–30 minutes; add 2 tbsp Worcestershire sauce, then remove from heat and whisk in a knob of butter; season to taste.
    5. Meanwhile, add oil to baguette slices. Toast at 425°F (218°C) for 5–7 minutes until crisp.
    6. Ladle soup into oven-safe bowls, top with toasted baguette and a generous mix of grated Gruyère and Gouda (optional), then broil 2–3 minutes until bubbly and golden; serve immediately.

  5. @BobLSaget

    There is a lot of cheeses you can put on FOS but yellow cheese aint one of them.

    Give ya points for creativity but unfortunetly that is going to cost you on the authenticity.

  6. @Asuyute

    Great style content but i have a criticism of this video in that i feel the main thing it endorses is basically just rushing your onion carmelization. I feel like advocating for people to do their onions faster is just gonna lead to most people burning their dish, low and slow is generally bettet advice for this for basically all level of cook with rare exception. I feel like u gotta find a crazy never seen before sorta timesaver to focus on it. But theres other stuff to learn too like butter is good and id love to hear more about the best type of alchohol for deglazing bourbon sounds like a good idea that i want to try

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