Classic French onion soup recipe - how to Make your own at home
So yes, onion soup is nothing new but In this video we look at the classic way of making a French onion soup using broth and the right type of cheese that will give you the magical cheesy stringy effect. Get the recipe: https://bit.ly/3I0SAqg
In order to make an onion soup the way its done in France, you have to
keep things simple. No sugar, no flour, vinegars or wines,
just good quality butter, onions and beef or veal stock. to top it up
of course you will have to use a French style baguette and some gruyere or comte cheese (I use comte cheese in this video). if you are vegetarian yes you can use vegetable stock instead but the taste will not be the same.
#food #frenchfood #onionsoup
Hi guys, welcome back. Today another dedicated to one of my colleagues at work, she asked me
can you make a french onion soup on your channel because I cannot get the right taste. This is
exactly the perfect time, so here we go. What do we need for that french onion soup? Yellow onion,
veal or beef stock, good quality butter and then we're going to serve it with some toasted bread
and some grated conté cheese that's going to be melted in the oven. That's it, very simple,
very classic. So let me show you how to make a restaurant quality french onion soup. In order
to get a real and tasty french onion soup, this is what I'm going to be using. 400 grams of sliced
onion, half a liter of water, half a liter of stock, a homemade fresh bouquet garni, salt and pepper
and as a little extra I'm going to use this chunk of rump steak. I'll show you in a minute why.
The first thing you're going to start with is to make your stock before you make the onions.
I'm using a pan on high heat, a little bit of oil and I take the steak I was talking about,
this rump steak and I'm going to put these pieces here and let them really get really really brown.
All right, when you get that color it's almost burned but not exactly burned, just before then
you're going to start with your water, half a liter, that's going to stop the cooking
and then you add your delicious stock. Leave this on a high heat, wait until it boils. When it boils
put the the heat back on simmer and you leave it on the side of the stove for at least half hour.
And now for the onion, I'm melting 50 grams of butter and the only thing you do is putting just
all over your onions in a cast iron pan or try to take something with a thick bottom and we're
going to basically cook these onions in the butter until they are nice and brown. So this is a slow
process, medium to low heat and you have to be patient. When your onions are coated with butter
you can add your salt and pepper, so don't put too much, you can always add afterwards.
Done. All right guys, sorry about that, a bit problem with my microphone, I have to do a voice
over but after 30 minutes basically this is what you get. It's nice and brown and you see that
brown patch at the bottom, this is exactly what you want to have. So from here basically what we're
going to do, we're going to start adding the stock in. So you take it really bit at a time,
not too much, to make sure you remove all the caramelization from the bottom of the pan.
Okay and you're going to repeat this process until you pour all of your stock. When all of
your stock is in, you're going to take your bouquet garni, plunge it inside and you're going to leave
this to simmer for another 20 minutes. So I'm using just a lid and we'll check it when it's done.
Okay so 20 minutes later, I've turned the heat off, I'm just going to discard my bouquet garni
and look at this, look at this result. This is my soup, it's brown as you can see, the color of the
juice is lovely and I'm just going to have a quick taste because this is when you correct the seasoning.
Nice, the onions are cooked, just a hint of pepper in there. I think it's perfectly seasoned, I don't
like to put too much salt. So now let's dress up that lovely soup, the French style. All right and
now for the serious stuff, let's dress up this soup. You take one of these bowls with the handles,
I've dried some bread in the oven. You start by putting, apparently from what the book said,
two pieces of bread at the bottom. You then pour some soup on top. So if I get messy guys, forgive me,
it's my first time. Okay so you don't want to have it too full because things get a bit higher.
Okay then it says you add some more bread to fill it up. Okay and here's the fun part, you add
up to 200 grams of cheese, that's what it says. Honestly this is, apparently it has to be a cheese
bonanza. I'm putting 100 grams only to give you an idea, you can put double that but I don't want
to go too much over the top. We're going to try with 100 grams. Okay so now when you got this,
you put it under the grill until the cheese is totally melted. So let's do that and I come back
on the camera. And that's it, look at this, this is out of the oven, the cheese has melted and the bread
is nice and toasted. What we're going to do now is the cheesy test. It's basically when you take
some of the cheese you should have, yeah, look at this, strings. That's exactly what you want.
Oh this is a cheesy cheesy soup, delicious. Look at this, you can roll your cheese and this is hotter
than the sun I think but I'm going to try. I would say only one thing, highly recommend it.
Perfect soup for a winter evening like that, I'm going to enjoy that little bowl of onion soup.
But that's it for this week's recipe. I hope you enjoy and I hope you can make it at home again
and come back for more on the French Cooking Academy. Of course, always comment, subscribe,
whatever you like. I'm always happy to respond to comments and I see you next time for our next recipe. Bye bye.