I Had To Make French Onion Soup... (Better)

Everything from scratch. Onion soup is the most traditional and comforting dish ever in France, but did you know you could make Onion Soup better ? Tastier and more Efficient .

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Lots of love,

Alex

[Ermude]

In this video we will make a traditional French dish the traditional way. You will need a drill and a baseball bat! ;)

[mugensamurai]

Ya all know he did it right when you don't see any angry French comments.

[Zelarius]

"A bit of white wine" : everything left in a bottle, "Some brandy": like a 5th of the bottle of brandy

[johndoe-zsgf]

This has to be the most beautiful dish of onion soup I've ever seen.

[paintedcrow]

5:01 ohh he's got a stainless steel muddler, that's pretty cool
3 seconds later: oh it's literally a baseball bat. yep, this is Alex, business as usual.

[BlueEyesWhiteCinnamonRoll]

When my man said “aww yeah ouiiii” I tasted the broth through international borders and a screen

[JamieOliver]

Tres bien Monsieur. Nous t'aimons. x

[Leo]

Just made this for my parents and sister - they loved it! Just remember the flour must go in before the stock or it will curdle with the heat.

[lartisanfmc]

Salut Alex. Love your videos ! Chef by profession I would recommend this, for the stock roast your bones alone in the oven until well caramelized, then add your vegetables but most importantly your tomato paste should be cooked off with the bones and veggies, that will bring the flavor of your stock to a whole other level, if you add it raw like this it doesn't add much flavor and will make your stock a bit bitter. Maillard reaction everywhere for a stock ! Merci pour ces superbes video que tu fait. J'attend toujour avec impatience les prochaines !

[mikeltxo]

Well, it took almost 8 hours over all, but this was one of the most flavourful dishes i ate in my entire life. I went a little overboard with the four spices though, definitely will have to take care of that the next time. But it's amazing, i can't believe something made almost entirely from onions can be so sweet. I mean, it makes sense, onions store nutrients in the form of starch, and with heat that decomposes into sugar. But oh my god, this was almost onion jam. Incredible.
Sadly, I'm too poor to buy cheese, so i probably lost one of the most important parts of the dish. But it mas amazing nonetheless

[danielbogin]

One suggestion for efficiency improvement. When straining the fat from stock prefer to put in fridge to allow fat to coagulate at top. Lose less of that magic stock that way.
Love everything about your show btw! You always inspire me to get back in the kitchen!

[aurel]

People in the comments:
Ohh! French onion soup!
Me:
That is the sexiest kitchen timer i have ever seen.
2:26

[chorizodealer]

3:28 Pretty sure 9/10 dudes (including myself) would've still went for it.

[carbonsiliconnn]

Common misconception with thee onion soup.
Many people think the flavours come from thee onions which is not exactly thee case!
Next step: Add 6kg of ONIONS...

[Enemji]

This is one soup that has fooled most, if not all vegetarians.

[lejardine]

Idea for the stock. Instead of removing the fat immediately after straining put t he stock in the fridge/freezer. The stock and fat will gelatinize and the fat will rise to the top. Then you can just scrape it off the top.

[Opuskrokus]

Ok, the bat sealed it! This is my favourite youtube cooking channel!

[cirefrance]

Hi Alex, I experimented a lot with making stock takes more savory for making Tonkotsu Ramen brot. In the end the biggest taste change come form adding a few pureed mushrooms and a fresh tomato. And if you really want to go further you can take dried muschrooms and blend it into a powder and add that. And the stock does not taste like mushroom at all, just a deep savory flavor. You will be so surprised what a big change this makes in stock.

[danieltaylor]

HUGE SHOUT OUT FOR SAVING ALL THE ONION, very cool seeing that

[labatt]

Easy way to get the fat off the stock if you don't need it right away (you should let it sit for at least a few hours anyway to let the flavors come together IMHO).. refrigerate for a few hours. The fat will solidify and you can just pick it off the top while minimizing removal of the actual stock. Love your videos btw! They've given me some great ideas and tips! Thank you!