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

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  • Published on Sep 9, 2017
  • 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 .
    Crispy bread, Homemade beef stock, Caramelized onions, Melted Cheese are the essential ingredients to make the best French Onion Soup. Support my work on : www.patreon.com/frenchguycooking
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Comments • 1 644

  • Ermude10
    Ermude10 Year ago +2821

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

    • Coolhand 118
      Coolhand 118 7 days ago

      Lol

    • Scene Records
      Scene Records 3 months ago

      Ermude10 in typical alex fashion.

    • Greg G
      Greg G 3 months ago

      I'm taking my French Fries and leaving now, thank you very much.

    • Sarah Stenske
      Sarah Stenske 3 months ago

      Killerdank oO @4:37 he's literally skimming the broth and saying "remove the fat"

    • Mike Avery
      Mike Avery 5 months ago +1

      He skimmed the fat off the broth - maybe you missed it.

  • Anita Christian
    Anita Christian Day ago

    Love your sense of humor, skills, resourcefulness... passion for good food. You've got a new subscriber. I'll try your sourdough recipe soon. I'm in the process of perfecting it, and loving it. Thank You Alex.

  • Marvin Sinclair
    Marvin Sinclair Day ago

    It's 3:22 am and that looks delicious 😋

  • mateusz flisek
    mateusz flisek 2 days ago

    Smells like Casey N...

  • Michael Miller
    Michael Miller 4 days ago

    This looks wonderful, but is only slightly less work than preparing Thanksgiving dinner...lol.

  • Assaf Dar
    Assaf Dar 5 days ago

    just add some msg and get it over with...

  • - TBL Productions -
    - TBL Productions - 6 days ago

    "okey so let's throw in some white wine" *emptys bottle*

  • - TBL Productions -
    - TBL Productions - 6 days ago

    *don't try this at home* Does it at my work place

  • alejandro torres ruiz

    Not trying to be arrogant but it is called basil and not balies

    • ChromeC
      ChromeC 7 days ago

      bay leaves not bailies^^

  • Shariar Behdad
    Shariar Behdad 7 days ago

    okay, i was sold on the DIY engineering/cooking combo... but the bat just put it over the top for me. so many questions lol

  • Daniel Wahl
    Daniel Wahl 8 days ago

    Thank you Alex,... makes me hungry.
    AND don't pay attention to some of the idiotic comments,...
    Many of these guys should just stick to their beer and cigarettes.

  • Captain L-Ron
    Captain L-Ron 8 days ago

    To begin making French onion soup we will be roasting beef.........[Rosbif pride intensifies]

  • Sarah Habib
    Sarah Habib 9 days ago

    Just wow, looks absolutely fantastic

  • Tália Noir
    Tália Noir 10 days ago

    I never imagined to prepare a soup with onions. I discovered it when was reading "Sans Famille" because Remi talk about this soup 2 or 3 times. Now I have to try it!

  • CB563
    CB563 12 days ago

    Oh my, you are the French version of Alton Brown!

  • Karin Gachimbi
    Karin Gachimbi 13 days ago

    Is that the onion from the onion chopping technique video?

  • Joseph Rabor
    Joseph Rabor 13 days ago

    Hello Chef! Why didnt you use the tomato paste on the bones while roasting?

  • Cardinal
    Cardinal 20 days ago

    1 hour 250 c broiler?
    That shit gonna be charcoal

  • frump99
    frump99 23 days ago

    You need to get This Old Tony to update your grinder!

  • alexEi4o
    alexEi4o 27 days ago

    You're crazy man I like that.This is the first video of your channel I came across it won't be the last. Love your kitchen lab,also we're namesakes.Salute

  • Lori Allen
    Lori Allen 29 days ago

    Alex, just beautiful. I love your show, and your sweet self. BTW, your colab with Brothers Green was fun. Thanks for taking me back to Culinary School .

  • mayank shah
    mayank shah Month ago

    You sir have earned a new subscriber
    You deserve all my respect 🙏

  • Smug Smugly
    Smug Smugly Month ago

    You're through, Soup Nazi. Pack it up. No more soup for you. Next!

  • Vinicius Silva
    Vinicius Silva Month ago

    Im in love for your technichs

  • Tommy Drako
    Tommy Drako Month ago

    your accent is divine

  • ryan tyler
    ryan tyler Month ago

    What does deep flavor mean?

  • ryan tyler
    ryan tyler Month ago

    Why not add all the salt at the end?

  • Curtis Y
    Curtis Y Month ago

    Williams Sonoma should sell a baseball bat for 12 thousand dollars

  • Dustin Williams
    Dustin Williams Month ago

    Whoa!!! 😯🤤🤤 totally gonna give this a shot!

  • Rodney Raccoon
    Rodney Raccoon Month ago

    Max F lol

  • GULLWORKS LTD.
    GULLWORKS LTD. Month ago

    Flavor bomb....

  • the cyan platypus
    the cyan platypus Month ago

    you're the only youtuber i will excuse for using the translated title and description bullshit.

  • Rich Laue
    Rich Laue Month ago

    How do you add diced up onions then call it French onion soup. I want my onions french cut.

  • Kaian凯安
    Kaian凯安 Month ago

    I prefer with more liquid. For me, the dish was much too shallow, so it was basically bread mush infused with onion meat broth. I will still like the video because you're cute lol

  • Rayyan Ali
    Rayyan Ali Month ago

    I love how his kitchen looks more like an engineer's workshop than an actual kitchen.

  • Rob Weaver
    Rob Weaver Month ago

    the broth disappeared!

  • monobg antonina
    monobg antonina Month ago

    No butter?!

  • umarth
    umarth Month ago

    I wonder why is that called a "soup"

    • Jeanlune Nobody
      Jeanlune Nobody Month ago

      So in any case you're wondering, the soup is a word coming from Late Latin suppa "bread soaked in broth," So basically most people use the french word soupe for meaning potage (fr) or pottage (en). While bein reinvented in the french recipe around 16th century, this was a dishes from roman ages :)

      @Alex : Elle déchire ta recette l'ami, je fais ça ce soir (mais avec mon bouillon de légumes, et le pain au levain maison), Merci pour tout !!!
      (Your recipe really rocks buddy, my evening lunch for this eve (with my veggie broth and homemade sourdough bread) Thks for all !!!

  • Pao
    Pao Month ago

    I'm not sure if i subscribed because of the food, the use of the drill and the baseball bat, or because he sounds and looks extremely attractive.

  • per63 c
    per63 c Month ago

    what do you do with the solid remainings of meat and vegetables? thanks!

  • spiritualinsight
    spiritualinsight Month ago

    How would you recommend doing a vegetarian version of the beef stock?

  • devo1785
    devo1785 Month ago

    6:24

  • Uranium4ever
    Uranium4ever Month ago

    That doesn’t look like much of a soup, I think you may need more broth?

  • C.T. Wellington
    C.T. Wellington Month ago

    needs red wine!!!!

  • Brock Thompson
    Brock Thompson Month ago

    Hey Alex. If you want to take the fat out of your stock. Put some ice cubes in the stock and the ice will force the fat to coagulate on the top and you can scoop it out.

  • WillTell
    WillTell Month ago

    it's weird, because my grandma has something (exactly) like that grinder. 1 to 1 the same thing!

  • WillTell
    WillTell Month ago

    omg, if you really want the cheap stuff, just get the cheap bone stuff too!

  • mr boltis
    mr boltis Month ago

    Sry, but why on earth title of your video is translated to my language?) Does TVclip start to do this?

  • Glenifir H
    Glenifir H Month ago

    this looks amazing

  • Pedro Guerrero
    Pedro Guerrero Month ago

    Proof he is french: he knows cheese other than american and cheddar and he says kilos not pounds

  • Mind Universe
    Mind Universe Month ago

    Well, I'm not classically trained in culinary school, but I have been cooking fully on my own since I was 13 and I'm now 38, and I do know you don't want to grind your meat too quickly because it heats up the meat and causes the fat to render just slightly. Not good.

  • p246784
    p246784 Month ago

    Why do you have the barber sign on the wall🤔🤔

  • Gustavo Kouri
    Gustavo Kouri Month ago

    Wow Beautiful!

  • Cecilio Ravioli
    Cecilio Ravioli Month ago

    *le onion*

  • lilith9410
    lilith9410 Month ago

    hah this soup made me so horny somehow

  • otaku boy
    otaku boy Month ago

    Can I use chicken's Mom have some

  • Onuma
    Onuma Month ago

    I'm not spreading this...I'm hoarding every bit of onion soup for myself! :)

  • Rascal77s
    Rascal77s Month ago

    Family dish? That looks like 1 serving to me.

  • my name is nobody
    my name is nobody Month ago

    I love that you use a aluminium bat to whack the onions with 😂

  • FlyBaby
    FlyBaby Month ago

    You need a 1/2 hp low speed drill they use to drill sideways into joists. It will turn anything.

  • Alaisdair Leith
    Alaisdair Leith Month ago

    This is amazing!! I cannot wait to try and make this.

  • Gregory Blanton
    Gregory Blanton Month ago

    Cantal!!! 😍

  • cgtravers
    cgtravers 2 months ago

    delightful. adorable.

  • The Boulder
    The Boulder 2 months ago

    Ziet iemand anders de titel ook in het Nederlands???

  • Imane Azab
    Imane Azab 2 months ago

    Dude this is amazing I'm so excited to try it and to start cook French bless uuuu❤️❤️❤️

  • Roland Deschain
    Roland Deschain 2 months ago

    If you add the tomato puree at the end of the roasting it too will get carmelized and add a deeper richer flavor.

  • Andrew pro
    Andrew pro 2 months ago

    Can i replaçe the wine and Brandi with anything?

  • Patrick P
    Patrick P 2 months ago

    It's my favorite soup. Thanks Chef, you knocked out of the park.

  • Zayn
    Zayn 2 months ago

    no worcestershire sauce?? you're doing it all wrong

  • Levis Padron
    Levis Padron 2 months ago

    That looks delicious Alex!! I am going to Paris in November, and since I cannot have someone cook me French Onion Soup like you, do you recommend any bistro or brasserie in Paris that makes it well? Thanks for the help!!

  • GamerGeek TV
    GamerGeek TV 2 months ago

    you are the casey neistat of cooking channels and i love it

  • Владимир Ковалёв

    Без черного перца?

  • Madhouse Productions
    Madhouse Productions 2 months ago

    Where did you get that knife? I want one.

  • Patavinity
    Patavinity 2 months ago +3

    Too much tomato paste.

  • lesley goodge
    lesley goodge 2 months ago

    bravo!!!

  • Taja Devi
    Taja Devi 2 months ago

    oh yummm!

  • Gavin Bowd
    Gavin Bowd 2 months ago

    Sweet baby jebus that looks good!

  • Chuu Ni
    Chuu Ni 2 months ago

    Isn't there anything one can do with the left-over meat from making the stock? It feels so wasteful so just throw it out.

  • Eita Suzuki
    Eita Suzuki 2 months ago

    You are the best!

  • hi there
    hi there 2 months ago

    TF who puts a giant chunk of ice into a giant pan

  • musical element of life

    What about general books you loved ?(not specifically on cooking beacuse internet you know)
    By the way , the organization of the room is great to see ,but i have some criticism in mind,but for now it is not relevant.

  • MrSimonj1970
    MrSimonj1970 3 months ago

    No bay leaves?! Amateur.

  • P J
    P J 3 months ago

    Hey thanks, nice receipe. Now I just need a whole day to experiment. But seriously, great video and content 😀 would watch you over Jamie O all day long.

  • Kathy Kowal
    Kathy Kowal 3 months ago

    Ohhh! This soup looks sooo appetizing!!!!

  • Poop
    Poop 3 months ago

    What if you add my stock

  • Kiamichi Ozarks
    Kiamichi Ozarks 3 months ago

    This looks like it would make an excellent onion casserole as well.

  • QuiChiYang2
    QuiChiYang2 3 months ago

    This is beef broth, beef stock is made with beef or veal bones. It is the release of collagen & marrow that gives the aunchousness and suspension of flavors in the veggies added. Frankly, I never tried broth, thinking I may lose the onions to the beefiness. I love French onion soup!

  • Ricardo Cataldi
    Ricardo Cataldi 3 months ago

    Subtitle in portuguese, please!

  • Georgina Carey
    Georgina Carey 3 months ago

    yum

  • Darlene Trimble
    Darlene Trimble 3 months ago

    Looks good, but not nearly enough cheese.

  • Benjamin Wright
    Benjamin Wright 3 months ago

    Never seen a family style soup..

  • Kryptecs.
    Kryptecs. 3 months ago

    You should really consider buying an impact gun. More torque, more fun, more speed

  • César Romero
    César Romero 3 months ago

    Just what the doctor ordered( not to eat) for my cholesterol

  • Jay B
    Jay B 3 months ago

    Tip to remove the fat from the beef stock: make the stock the night before, refrigerate overnight. The fat will harden and you can easily remove it with a spoon.

  • TheMistLink
    TheMistLink 3 months ago

    Does anybody have the exact recipe?

  • Vladerella
    Vladerella 3 months ago

    French Guy Alex, I love your show...I want to love French Onion Soup, I love the flavor onions give to everything, but I always remove them....I want them cooked completely through....I don't like the texture, would you please be willing to show how to pull the flavor of the soup without the texture?

  • Lawn Man
    Lawn Man 3 months ago

    Very nice

  • Juan Carlos Ottavianelli jr

    is use red wine instead of wine bc i like the bitterness it provides.... great recipes

  • Ginger Sneed
    Ginger Sneed 3 months ago

    Instead of adding sugar to speed caramelizarían, try a pinch of bicarbonate of soda...or a bit of each.

  • Njord van den Assem
    Njord van den Assem 3 months ago

    QUESTION, why throw away the meat and vegetables when making the broth for the soup? When I make a soup I always keep it in so not to waste anything.