The Best French Onion Soup | Keep It Simple
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- čas přidán 10. 09. 2024
- Looking for the perfect french onion soup recipe in this cold weather? @chefjonashton2003 teaches us how to make it flawlessly, right from the warm comfort of our own kitchens. Made with beef stock and caramelized onions, then topped with melted Gruyere cheese atop crispy croutons or sliced bread-yum! He walks us through how to cut onions for French onion soup, which cheese is best and shares a few ideas for what to serve with the traditional sautéed onion soup topped with gratinéed croutons. Enjoy!
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Keep it simple! You win!
For years restaurants have been spicing it up, but Mom kept it simple the way it should be
Thank you for explaining WHY you do certain things. Awesome.
This chap has such a calming accent. I think I have been hypnotised and it looks like I will be making brown onion soup today.
Made this once before and now the family are asking for it again. Here for a quick refresher. Great video and yes, super simple...don't tell my family that! 🤣
Do I hear traces of a Liverpudlian accent? I'm not from the UK. However, I find the plethora of accents from different regions very charming.
Fyi... I chose this video because of it's short run time. I wasn't born yesterday and do not have 23min to remind me of what I once knew.
Thanks, and you get a 👍
How clever to add a pinch of baking soda diluted in water. Bravo!
Guys do not use baking soda. You don't need it. It will only give the soup extra sweetness and funny taste. Keep it simple )))
Idea: Hey if you wanted the soup to be more of a meal or the main part of the meal can you in a pressure cooker simmer the beef stock with some ox tails bone marrow and stewed beef pieces, roasting them first and lightly flouring and searing stewed beef pieces, while caramelizing the onions. Remove the ox tails and the bones, skim the fat, and scoop the bone marrow Into the stock before adding it to the onions. It just seems the flavors would all come together and you’d get a nice deep rich French onion beef stew soup
Magnificent!!
Oh my yum. My onions get too small
That's not keeping it simple!
@@DC180 yea lol I tried it and it didn’t go too well with beef. I wonder if changing the wine and cognac would help to a simple red
@@atefehhilton2491
The video uses sherry
A very good explanation and attractive ...
Looks delicious!
Nice vid thanks man!
Tysmmmmmmmmm
I like it !!!
Fabulousness
Looks great. Glad you didn't cheat with Worcester sauce
Looking forward to trying this. Didn't know about the baking soda tip. I think a clove of garlic crushed would be good in this also.
Can you substitute the sherry with brandy? & are Oxo cubes ok for the stock? Thanks.
No garlic and brandy would be too sweet with the onions and real stock would be best
As an apparent outlier in the comment section, I’m going to follow the directions as he said.I won’t add garlic, or different booze. I’ll use flat wide pans to caramelize.
There seems to be a trend for people to immediately change things. It really becomes a problem in the workplace.
What region does you accent originate?
Scouser liverpool
@@mistyblue1057maybe once upon a time
Hi for a vegetarian, what can you use instead of Beef Stock? Please do reply. Thank you great video
Errrrrr veg stock 🙄🙄🙄
@@feracastracamping9061massively unappreciated comment 😂😂
i eat the soup with rice
thanks
No butter 🧈! Genius. But I have a feeling the onions would be too mushy
Cook them out properly
About 40 or more years ago Russians drank vodka and after the drink they are onions. I didn't know that was the "Russian onion soup".🤣
Sprayed the bread with ‘cooking spray?!” Not butter or olive oil? I won’t be turning in again.
You could’ve saved some dishes by using the pot for the soup to brown the onions..
i dont find it simple its consider a luxury onoin soup
Keep it simple, yet complicates the S out of the most simple soup lol!
We want to get the water out of the onion but we add water in the beginning? Doesn’t make sense
His accent doesn’t either la
Adding water to the pan is not the same as adding water to the onion.
He explains why as he does it.
Adding a little water at the beginning helps to cook the onion so the water content of the onion will be released quicker, and that speeds up the caramization process of the onion, so the ideal sweetness level is achieved quicker.
I'm so confused by this by this show I've never heard of releasing moisture by adding moisture He's deluding ithe onion
The key is in the steam... it brings the heat up into and around the onion that are not touching the pan.
This heat helps release the moisture and allow it to evaporate.
Now ya know.
😉
This turned out great but next time I would add potatoes and maybe some beef to make it into more hearty meal
bro wtf
Yeah! Because everybody's heard of French onion potato beef soup!
If you add beef and potatoes it’s not French onion soup. Also you’re a monster
Everyone with the "best", I have tried many many "chef best" French onion soups, including Gratinée, and so far, I can honestly tell you - Swiss cheese is not actually where it's at. It goes "well". but is by far not the best :) Without a channel or other platform, I dare not share my own secret. I sell this stuff locally serving 75+ people a night at $13 a bowl. I need a channel but... I feel like "passion" to share is more a "right" to proclaim ones self worth and ruins the need to go to a real restaurant.
Not a good cook
Why does his accent sound so fake? Or weird?
Omg what a mad mess
You should brown the onion first to give the natural colour