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Classic French Onion Soup Recipe with Crostini and Gruyere Cheese
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- čas přidán 16. 08. 2024
- Not much out there that makes me happier than a delicious warm pot of soup, and more specifically French Onion Soup. If you make it you appreciate the robust flavors even more knowing you spent at least 15 minutes crying over peeling and slicing onions and then again when caramelizing them over an hour while constantly stirring. Onions in there raw form are great on a burger, in ceviche or possibly with tartar, but onions that are caramelized belong on just about anything, including a soup.
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Classic French Onion Soup Recipe with Crostini and Gruyere Cheese
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 20
Author Chef Billy Parisi
Ingredients:
For the Soup:
3 ounces of unsalted butter
4 each peeled and thickly sliced yellow and white onions
1 ½ tablespoons of sugar
6 finely minced cloves of garlic
2 cups of red wine I used cabernet sauvignon
96 ounces of beef stock
2 tablespoons of chopped fresh thyme
2 tablespoons of balsamic vinegar
Kosher salt and fresh cracked pepper to taste
For the Crostini::
1 French baguette cut into ½” thick slices
1 stick of melted unsalted butter
Kosher salt and fresh cracked pepper to taste
For the Toppings:
1 pound of shredded gruyere cheese
fresh thyme sprigs for garnish
Instructions:
1. In a large rondeaux over medium-low heat, melt the butter and caramelize the onions very well (can take up to an hour).
2. Half way through the cooking process add in some sugar to help brown.
3. Once caramelized add in the garlic and sweat for 3 to 4 minutes.
4. Next, de-glaze with red wine and cook the liquid until it is most absorbed into the onions.
5. Next, add in the beef stock and simmer for at least 20 minutes.
6. Finish with fresh thyme, salt and pepper and adjust with balsamic vinegar.
7. Pour the soup into an oven safe bowl and top off with a few crostini’s and add on at least ½ cup of gruyere cheese.
Place the soup on a sheet tray and cook it under the broiler on high heat for 3 to 4 minutes or until the cheese is browned and melted. 8. Garnish with thyme sprigs.
I made this recipe today as part of a personal mission I'm doing to cook one new recipe every week. I've never had french onion soup before and really wanted to try it and found this recipe first. It came out fantastic! So glad to have found this channel!!
Great goal to have!!
His breads are amazing and easy also. I love his channel and I write the recipes down so I can always go back and do it again
Love your level of explanation- really helps someone who is trying to learn the science of cooking (can't afford to go to culinary school), so trying to learn on my own. I am passionate about flavor and the pleasure you can bring to someone's day by a great dish prepared with excellent ingredients and skill.
Thank you so kindly!!
Made this for my wife and she was blown away. Great balance of flavors and richness with the quality red. Subscribed and look forward to the next dinner.
Just happened to hit on this and as a lover of French onion soup thought I’d take a look, Excellent thorough instructions, (soft background music). And great advise about seasoning all different layers. So many cooks just don’t season properly and then wonder why their dish is somewhat bland! Looking forward to more episodes.
Appreciate the kind words my friend. Just posted a new soup recipe up today for Split Pea Soup!
Thank you for the step by step instructions. You made it look pretty simple so I will give it a try. Very nice quality video. Thanks for sharing!
Thank you kindly sir for watching and glad you enjoyed it!
A feast for the eyes the whole way through. It’s in the details. So glad I watched this.
Thanks for watching!
I made this today!!! OMG Best onion soup ever! Thanks Chef for sharing. Awesome flavor nice and rich. We loved it.
Chef Billy, I think I've seen over fifty soup recipes, your video, look's the most interesting, so I'll b giving it ah go.
You had me at cabernet, I knew this is the one when you added balsamic, I started drooling like Homer.
I have two addresses, the market & home, I'm always @ one or the other. Bon Appetit !!!!! 🥂
Thank you so much. I loved watching you prepare this recipe and listening to your voice over It is very very calming.
you are the best cook on youtube. nice style. tasty meals. today I made your dressing with wine vinegar and permazan cheese .... delicious. The paella with fish is delicious but I don't understand the Spaniards that they add chicken. I hope you will make Moroccan dishes. That is a different kitchen, but also insanely delicious.
greeting!
Just made it it was delicious 🤤
This soup came out so tasty! Great recipe. Thank you 😊
THAT LOOKS LIKE IT WILL TASTE SOOOOOOO GOOD I WOULD LOVE TO EAT THAT NOW THANK YOU
Thank you for watching.
The chef is kind enough to do this for people like me, who might not be as proficient in the kitchen as some
Unsubscribef you don't like. Personally hes pretty damn good imo
Thanks for watching!
What a glorious ladle. It looks gift worthy. Right, I know, watching a French onion recipe and all I comment on is the ladle? I finish my chowder's with vinegar...it just adds that brightness? you just can't quite define. Such a brilliant idea on this one! Thanks for the tutorial. But I really love your ladle. Did I mention that already? : )
Haha, it’s a cool ladle lol. Thanks for watching.
I made it! It came out great!
BEST recipe for French onion soup I have seen so far.
Thank you
Great recipe, Chef Billy !!!:)
I like it! great looking kitchen, good technique, and a nice looking final product. I'll give this one a go!
Great French Onion Soup,top upload,love the video man,cheers!
Thank you friend!
This looks super good. One of my grandmothers used to make this soup but she passed before I could appreciate the soup so I do not have her recipe. I would like to try your version. Thanks for sharing.
😮 red wine 🍷 I loved French Onion soup 🍲 ,Thanks for your gorgeous menu it’s great 💕🌸🍷❤️
Defiantly going to give this a try!
Very good onion soup 😊
Looks amazing... thank you chef!
Thanks for watching
I did not have broth so I used Cream of Chicken Soup. After I added the soup I added
1 1/2 cans of water. I had never made French Onion Soup nor had I ever eaten any but it was very good and my husband loved it too. I will make it again.
@@nancygoff8602 you are supposed to use beef stock and wine. Not canned chicken soup
Cream. Stop it.
You ate next level in every you do! 😊
Its look yummy will try tomorrow thanks its really help for me..
Nice
This is one of my favorite soups yim
So good!
I made this soup and enjoyed it
I like your pots/pans.
Thank you
Every Single recipe you make looks Amazing
That's so kind, thank you!
Great recipe thanks
Thanks for watching!
it looks so damn awesome. great work
Thank you..will make it.
I’ve decided that I love lots of cheese on my soup 😁
Oh yeah. Maybe because we're Midwesterners.
Чудовий варіант цього супчику. Якось смакувала його,.... але ваш виглядає більш смачним...! Дякую! .... дивилась вас с задоволенням!
I have started to use leeks instead of onions! Amazing!
How about a mix!
Very nice. I might suggest turning up your voice volume.
👍👍
I'm gonna make this for Saturday night dinner
I love this recipe and subscriped. Is there no other cheese that comes close to gruyere. So expensive and hard to get in any of the stores I visited. Your soup looks wonderful. I'm going to love trying it. Ruth
If you actually caramelize the onions (they didn't appear caramelized in the video) you won't need the sugar.
Lol, yeah ok they weren’t caramelized.
@@ChefBillyParisi Sorry, I hope my post didn't sound rude! It was an excellent video!
@@christian6353 Not rude, just hard to take criticism sometimes when you didn't get a chance to see or taste it live and gathered information that they weren't "caramelized" in your professional opinion. Been doin this a long time bro, I can promise the onions were at the most perfect caramelization stage when liquid was added. Too much more and they'd be bitter.
@@ChefBillyParisi Your using the wrong pan to properly carmalise the onions. You need a wide flat skillet and then let all the moisture evaporate. The end result still looked good so guess it works for you, but the pan your using isn't ideal.
@@ChefBillyParisi feel like he struck a nerve with your onion skills lmao.... BRO. to be fair you should have used a bigger pan or perhaps 2 pans.
Love French onion soup, but we use smoked provolone. DELISH
My next meal!
Nice!
That look delicious Chef Billy. New Sub
Thanks friend, appreciate you.
I like to NOT use garlic in the onion reduction, but instead brush (strained) garlic butter on the crostinis.
But that's just me. There are so many possibilities.
Like .....lay one tiny sprig of thyme (or basil or tarragon) on the floating crostini, just before topping with the baked-on cheese.
Yum!!
@Randy. I am a French chef and that is how we do it France. We do not put the garlic into the soup but we rub the croutons with it. World of difference. Also most French chefs put a few tablespoons of flour after browning the onions to slightly thicken the broth.
I really enjoy this vedio I will try it
Thank you
I don't know what you call this, but classic it is not... It is a made it up as I went along onion soup. The garlic, red wine, sugar and balsamic bear no resemblance to classic.
My favorite
This is a well done video but the sugar seems to be a shortcut to truly caramelized onions? Great video otherwise. It's interesting to see different versions of a wonderful recipe. :)
I have a couple of questions. I will edit as I watch because I am afraid I'll forget to ask. LOL!
1) How come wine as opposed to something else? (I ask because I watched a video of French Onion soup before you that used bourbon to deglaze. It felt weird.) I'm guessing if I use beef stock, I should use a good red wine. If I use chicken stock, I should use a good white wine, right?
2) How come you didn't butter and season both sides of the bread? Additionally, why didn't you use something like Sourdough? (My questions are dumb but they are legitimate. Genuinely want to learn. ;) )
looks yum,, what brand of red wine can use?
Thank you 👌💕
Hi, I made french onion today using half chicken broth half beef broth - Added dry vermouth instead of red wine. Only did small portion 3 large onions, 1/4 vermouth, tabl dry sherry bottom of bowl, fresh thyme, 1/2 tbl salt, fresh pepper, a little crunchy bacon at bottom. Soup was delicious; however a little salty. Would this be due to chicken broth and adding the 1/2 tbl salt? I will try your recipe next time : ) looks great !!!
Could have been, better for you to always be in charge of seasoning instead of a pre made food item
No premade food item - only the Crispy bacon
cheers from Denmark. nice video
Thanks friend!
Awesome video! I have homemade sourdough, I wonder if taste is still delicious? 😋
Thank you so much!!
Nice one ,I use fortified wine with mine the cheese is a good call,Swiss on top is like a letdown,that amount of prep deserves the greyuerbroiled until 🇨🇦👍light brown
Awesome and yup!
My grandpa, chef in Paris Ritz always said : never trust American hipster who wear hat and Apple Watch while cooking,
French don’t cook like that
Over sophisticated
French food is the most sophisticated food on earth, not sure what your gramps is talking about. Also, I don’t have an Apple Watch
Lol. I guess he doesn't trust chefs who wear blue Jean aprons either?
Great
Nice chef
What can I use substitute Stead of wine
Nothing just don’t use it
This looks like a delicious recipe. Is that an I am Second wristband?
It is indeed
I've been watching all these French onion recipes. You did the vinegar...very different. Maybe a dryer wine? As the person eating it, what do I do with that thyme you put on ...I hope it is just garnish.
Nice kitchen
Chef what is the alternative if I don't wanna add wine???
Just don’t use it, you’ll be ok
Thank you chef
Deliciosa receta
I really need that style of cheese grater anybody know where I can find one?
Do you have a recommendation on the brand of beef stock? Appreciated the info on the specific cabernet.
Not really, make you’re own if you can!
Stay away from cheap store brands.
I made yum
NEED MOAR CHEESE
I have a question, I don’t drink any wine is their something else I can use for this recipe? Thank you in advance.
how much degree you use in the oven for this soup?
Too much red wine mate. Your soup is now red wine onion soup iso just onion soup. Too sweet since you put sugar too. Suger from redwine, onions and sugar makes the soup toooo sweet.
Lol ok. Didn’t know you were here to eat it? Wine doesn't add sugars when cooking down, in fact it can add bitterness. 1 tablespoons is not going to sweeten up over a gallon worth of onion soup.
My grandma uses lard to caramelize onion
Eg tender flake
If I don’t want to use wine what should I use instead of it?
nice view out that window
Can we replace the beef stock with vegetable stock?
Chef Billy Parisi Thank you! Can’t wait to try it Chef!
no no sugar
So much butter!
Subscribed ...👍
Thank you!
"It takes near to 4 hours to properly Carmalize Onions"
Gordon Ramsey.
at 3:40 what about black strap molasses instead of white sugar?
That will make it bitter
Great tutorial however I would slice the onions along the grain, salt the onions on a layered basis such as a tablespoon for every quarter of the onions, not use sugar at all and use chardonnay instead of reds. Garlic I don't mind though.
I am late to the game, but I agree on a Chardonnay. I would never ever use a red wine for French Onion soup. Never saw a recipe except his that uses a red.
"Don't use swiss cheese"?? Gruyere is a Swiss cheese! (traditionally the French use Comte (a French cheese).
Sorry I meant Swiss cheese not “a Swiss cheese.”
@@ChefBillyParisi I'm guessing "Swiss cheese" is an Americanism for something. To me Swiss cheese means a cheese from Switzerland.
any alternative for red wine?
None
Apple cider vinegar
Did you not hear the man? If you won't drink it, don't cook with it.
Dry sherry, brandy, bourbon or white wine
beef stock is tough to find....do you make your own?....i end up using stock cubes from people like knorr
I do, need to post a recipe on my site first.
"Don't use a Swiss cheese - use Gruyere". Uhhhm, OK (I might just use a Comte - that'll be a French cheese rather than a Swiss cheese like Gruyere) ;-)
@@ChefBillyParisi but Gruyere IS a Swiss cheese (I'm guessing you mean don't use a milder Swiss cheese like Emmental). The French tend to use Comte.
@@richardlonsdale1835- Im assuming you're from outside the USA - this is an american thing... We have "Swiss" cheese that is marketed everywhere and ya is mild and tastes *maybe* somewhat like Emmental but in reality can be much much worse than you'd imagine, especially coming from big/widely available brands. Honestly anything marketed as "Emmental" would be miles ahead of "Swiss" Cheese in the US.
@@sottenad Agree! A lot of our US Swiss is like a white American cheese. Not at all suitable for this! or for THAT! : )
Isn't Sherry and Cognac traditional in onion soup
Please help !!! Do you have to use wine or any other alcohol?
no
Thank you for taking the time to reply.
What are you gonna used? Kool aid?
No flour? Isn't it too liquid?
its a soup not a stew
@@ironmanandspidyroc soups can also be thick.
I've mixed some cornstarch/with water, just to thicken it up a LITTLE to hold the bread and cheese. Tasted great.
How tall are you? The hood vent looks low. Great video!
Interesting one coz' this is the first time i see chef adding red wine instead of white wine for onion soup, and add sugar into the soup when the onion is cameralised already ... and the minced garlic ! kinda of spicy ~
Not enough cheese. Very watery
Ok lol
Hi there, nice knife you got there, what make is it??? please. Robbie
Lol. He just liked your message without even leaving an answer you wanted.
@@thespianswan He did that to the other person who had a question about if they could use Vegetable stock instead of Beef too lol
Stopped watching after you added the sugar. Come on
If you’re gonna eat the heel, why not butter it?
what if you don't eat meat broth, abstain from meat, let's say you are fasting. What you will put in the soup then.?
vegetable stock
OK. This is your take on French onion soup. The title says “classic French onion soup” . It’s not. The onions are not cooked enough. You’ve added sugar! Yuck! Red wine ! You’re joking. Of course you had to add vinegar at the end to dampen the sweetness.
Do you really think that small amount of sugar would sweeten up 1 1/2 gallons of soup? If you take those onions any further they’ll be bitter. Vinegar adds a layer of complexity that is needed in the soup... Were you here to eat it? By what credentials could you possibly know what this tastes like?? Trolls gonna troll.
Well Mary i am a French chef from Lyon France and onion soup is our specialty and Chef Billy is right to put red wine as we do in France. The little sugar that he put in the recipe is too soften the acidity of the red wine. Now as to say he did not cook the onions enough notice that the video is edited and if you look carefully when he pours the red wine you can see the nice caramelization on the side of the pot. BTW Billy i love that cab Columbia Crest :)
frenchustube Il peut faire tout ce qu’il veut ;mettre de la bière, un peu de miel ou de la moutarde mais.. il faut le nommer autre chose que “Classic French onion soup”. Nous ne sommes pas tous des pantins.
I love your videos but the sound is to low on this one. And yes my volume is up all the way.
yeah this video is almost 4 years old, I've learned a lot in that time.
8
This is NOT a traditional French onion soup
Is NOT? . Demo your recipe to us
Is NOT? Demo your recipe to us.