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

  • 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
    My Favorite Cooking / Baking ware
    Cheesecloth : amzn.to/2sfrLuH
    Non stick cooling rack : amzn.to/2sD9yVp
    Silicon pastry mat : amzn.to/2qVLuM4
    Stainless Steel Mixing Bowls : amzn.to/2r546Z7
    Baker's Half Sheet Tray : amzn.to/2s3AXCI
    Small kitchen scale : amzn.to/2s3qwPI
    Non-contact Digital infrared thermometer : amzn.to/2s3j9Yc
    Lodge Cast Iron Skillet : amzn.to/2sCTqCW
    Digital Food Cooking Thermometer amzn.to/2s438RQ
    Canon 70D Camera : amzn.to/2rU1jpS
    Canon 10-18mm Vlogging lens : amzn.to/2qVJuDl
    Sigma 18-35mm 1.4 all around Food Lens : amzn.to/2r1u6cI
    Canon 100mm Macro Food Lens : amzn.to/2rUwukZ
    Rode VideoMic Pro (microphone) : amzn.to/2r4Xc6o
    Mini tripod : amzn.to/2s3uh7J
    Bigger tripod : amzn.to/2sfB3XD
    Gorillapod Flexible : amzn.to/2r1Gx8r
    My Smartphone with a good lens : amzn.to/2sCCegV
    You want to Help everyone understand that F* French ??
    Submit your own subtitle in any language here : tvclip.biz/user/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
    * MUSIC *
    Music by Grolok Panicrum
    * MERCH *
    I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : www.dftba.com/frenchguycooking
    * FACEBOOK *
    facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
    * TWITTER *
    It's getting close to a real deal ! I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : www.frenchguycooking.com/the-cookbook-project
    Lots of love,
  • Howto & StyleHowto & Style

Comments • 1 848

  • Ermude10
    Ermude10 Year ago +3376

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

    • Mme. Hyraelle
      Mme. Hyraelle Month ago +1

      +Emerson White Or even words they already have in english. You have a rendez-vous? It's an appointment!

    • myexplodingcat
      myexplodingcat 2 months ago

      mr bad example -- $50? He made it out of cheap meat and leftover onions, and a few cheap vegetables. This is like $10-$15 for a lot of soup, not a dinky restaurant cup. 8 hours? Only if you stand next to the pressure cooker the whole time it's working, instead of going off to do something else or prepare another dish. But the real benefit to making onion soup from scratch is that your whole house smells like beef broth and caramelized vegetables all afternoon. It's comfort food long before you're actually eating it. Also, the leftovers are great.
      It takes a while to cook no matter who's making it, unless you're reheating prepackaged stuff and just adding seasoning. Unless ~Gordon~ can defy the laws of physics, or is actually taking a page out of Sandra Lee's book, he could not in fact "make it better in five minutes." This recipe needs 45 minutes to an hour even if you aren't trying to make it better. It takes a while to process the onions, and even if you use beef base for your stock, you're still going to wait 30 minutes for the onions to cook down and caramelize.
      Having eaten onion soup now and then does not make you able to critique how it is cooked.

    • lechatbotte
      lechatbotte 2 months ago

      Lol works for me

    • john Taylor
      john Taylor 3 months ago

      +Catalin Molosag butter tastss best, nice and rich.

    • Ivone de Figueiredo
      Ivone de Figueiredo 3 months ago

      Catalin Molosag There is nothing better than butter for the dish.

  • Karlos Kardenas
    Karlos Kardenas Day ago

    Brilliant statement reference vegan or vegetarian version!

  • Goran Griso
    Goran Griso 7 days ago

    I love to cook and make some combos, tricks and what nots... But you my friend are whole extra level of madness 😎😎😎😎😎✌️respect

  • Big Dawg
    Big Dawg 8 days ago


  • Joanne Bohan
    Joanne Bohan 10 days ago +1

    I want you to make that famous fish French soup it’s awesome

  • Joanne Bohan
    Joanne Bohan 10 days ago

    Awesome 👏

  • Matty Moose
    Matty Moose 18 days ago

    You are a proper master. Thank you so much for your efforts and dedication! Se Magnifique

  • koos kozykoos
    koos kozykoos 18 days ago

    Street food is interesting

  • let me attem
    let me attem 19 days ago

    My eyes widened when that accent came out of his mouth hahaha did not expect that 😅

  • Shere Henrici
    Shere Henrici 20 days ago

    Love this guy, we need more American men who are as cool!

  • skreko
    skreko 21 day ago

    Amazing recipe. You were watching The Wire haven't you? :D

  • Beardyable
    Beardyable 21 day ago

    Why have I only now just discovered your channel?! Love your stuff dude ✌

  • Amod Velankar
    Amod Velankar 26 days ago

    Can you make video on vegetables stock without mushrooms.

  • Cristian Ambaek
    Cristian Ambaek 28 days ago

    Why remove the fat from the beef stock?

  • ShadowLordxsx
    ShadowLordxsx Month ago

    It looks amazing

  • fryingpanofjustice
    fryingpanofjustice Month ago

    For anyone wondering, the song is called WunderBeat by Grolok

  • T I
    T I Month ago

    I'm so glad Alton Brown will never know who this thieving HACK is.....BEGONE SIR!!

  • Angelo Taplatzidis
    Angelo Taplatzidis Month ago

    Baking soda is a bad idea because it ruins the integrity of the onions and sugar is unnecessary

  • Chemicalvamp
    Chemicalvamp Month ago +1

    I was expecting a rolling pin.. But no!, A baseball bat..

  • Brule Snyder
    Brule Snyder Month ago

    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

  • lartisan fmc
    lartisan fmc Month ago +3

    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 !

  • Petit Pingouin
    Petit Pingouin Month ago

    Mmmmmmmm... Soupalognon y Crouton ! 😋

  • Glenn Moloney
    Glenn Moloney Month ago +1

    Love your stuff, but those bones needed rendering down for longer. Making stock with mince isn't ideal either. Also too much tomato puree.

  • DicerX
    DicerX Month ago

    Trust me, mates, don't go to the bathroom the next day morning after eating this. I would recommend driving to the outback, behind a hill probably, and take care of your business for the rest of the day there.

  • Sayan Dey
    Sayan Dey Month ago

    Aren't you supposed to make the stock without addition of salt to ensure the maximum extraction of flavours?

  • SubToPewdiepie
    SubToPewdiepie Month ago


  • NyanHawk
    NyanHawk Month ago

    When he said we need to improve this I knew he was gonna take out the drill 😂

  • Observer 395-2 West

    Can lay/drag a piece of bread on/along top to get rid of fat.

    • Mme. Hyraelle
      Mme. Hyraelle Month ago

      That fat is good to make brown sauce, i would never waste that in bread :)

  • Observer 395-2 West

    He killed the drill.

  • Frodo Falk
    Frodo Falk Month ago +2

    every master chef MUST have a baseball bat! noted!

  • Am. H
    Am. H 2 months ago

    Damn. I could just eat the soup even without the bread and cheese. Just pure onion soup. I dunno, I used to hate onions but now I love it so much.

  • Daniel Minchenko
    Daniel Minchenko 2 months ago

    Buy the soup from the shop, maximum efficiency

  • Lethal
    Lethal 2 months ago

    Maybe fry the croutons in the beef oil, till crispy, drain then use the way you did.... so much flavor disolved in that fat...

  • Tito Muhammad
    Tito Muhammad 2 months ago

    Man... I like this channel, they even add indonesian subtitles...

  • Jim Nixon
    Jim Nixon 2 months ago

    A larger spoon would be more efficient for you to load your mouth with delicious soup with less effort.

  • Mathieu DAVID
    Mathieu DAVID 2 months ago +1

    a day maybe i'll know the difference between "soupe", "potage", "consommé" and "velouté"...
    a soup is to me some juice or a sauce with bread. a poor meal done with the rests like you did with the bones...
    but adding onions is to me a mix between soup and potage...

    • Mathieu DAVID
      Mathieu DAVID Month ago

      +Mme. Hyraelle a velouté is blended with cream to me (heavy cream). and a consommé is mostly a very intense soupe, like a reduction.
      i agree with you on the potage therm

    • Mme. Hyraelle
      Mme. Hyraelle Month ago

      Potage could be more described as : veggie soup. I,ve never heard of consommé in the soup world, sounds more like an extract of something. And velouté is probably a soup, but blended, like a chicken cream texture.

  • EnMan
    EnMan 2 months ago


  • Rich Amar
    Rich Amar 2 months ago

    I love the “Le” Black Tee

  • Ashley Anne
    Ashley Anne 2 months ago


  • Poche Cuisine
    Poche Cuisine 2 months ago +1

    thank you for the recipe
    I have a video of a soup of corn and onion on my channel, it may interest you :))

  • Padbangers
    Padbangers 2 months ago

    Great video, great choice of music.

  • Lisa Kozlowski
    Lisa Kozlowski 2 months ago

    Very nice indeed.. thanks for the veg suggestions ;) Probably my favorite "soup" .. along with Spanish garlic soup !

    • Lisa Kozlowski
      Lisa Kozlowski 2 months ago

      Also love your creativity and lab (kitchen) !

  • immanuel legend
    immanuel legend 2 months ago +1

    this looks like the most expensive onion soup I've ever seen

  • myexplodingcat
    myexplodingcat 2 months ago +22

    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.

  • Алексей Шарий

    Thanks max, in your video, I'm learning English. I'm from Russia

  • Yannick Gerig
    Yannick Gerig 2 months ago +1

    The drill turned to slow this will burn out the carbon contact's on one spot and ultimately destroy the drill just so you know 😊

  • Ferg Heinman
    Ferg Heinman 2 months ago +5

    I love watching this guy not only because of the cooking but also his accent

  • cristopher wong
    cristopher wong 2 months ago

    Vegan don't cook the vegetables. They eat it raw.
    Classic ancient Vegetarians would be using beef broth because they burn the meat to god and cook bone soup (broth).
    2 huge difference

  • cristopher wong
    cristopher wong 2 months ago

    This shit is 100% wrong.
    French use onyo, never onion.
    Onion is Brits shits.


  • MrFuji
    MrFuji 2 months ago


  • Joseph DESTAUBIN
    Joseph DESTAUBIN 2 months ago

    Why would anyone dislike this video? I mean, are there 800 Frenchman who get pissed off at this guy for speaking English?

  • Jonathan Davis
    Jonathan Davis 2 months ago

    Je suis tes happy que j'ai subscribed to your channel.

  • matt matsu
    matt matsu 2 months ago

    Great video!

  • Zero Hour
    Zero Hour 2 months ago

    alex your recipes are great but i am an arab muslim and i cant have whine or brandi, so what to do???!!!!

  • Bob Shabang
    Bob Shabang 2 months ago

    Im sorry, but is that a dog on your "bag of inexpensive but good cuts of meat"?

  • VvultasS
    VvultasS 2 months ago

    Sugar and baking soda are purely visual. They are not a way to cheat caramelization.

  • Ayşe Burcu YILDIZ
    Ayşe Burcu YILDIZ 2 months ago

    Please make turkish dish Alex

  • chris devito
    chris devito 2 months ago

    The best end product of onion soup ever. Especially done in home style manner. Excellent

  • Steve schatz
    Steve schatz 2 months ago

    Why not keep the beef? damn it would be good with the soup.

    • Batman
      Batman 2 months ago

      correct+Steve schatz

    • Steve schatz
      Steve schatz 2 months ago

      +Batman Good point chers. But just to check youre saying its a bad idea to put bubblegum on a steak?

    • Batman
      Batman 2 months ago

      Steve schatz nope, meat used in stocks literally has no flavor afterwards as it’s all in the stock! Always just tastes like you dropped bubble gum on a steak

  • Jon Posadny
    Jon Posadny 2 months ago

    lol using a hammer drill to run a meat grinder is one of the manliest things I've ever seen!

  • pikachu pika
    pikachu pika 2 months ago

    Man u r amazing seriously 🤗🤗🤗🤗💕 love from india

  • Doug Zbikowski
    Doug Zbikowski 2 months ago

    Chef here- I love Alex's enthusiasm and his videos are entertaining, but that method of making beef stock is the most complicated process I've ever seen :D
    The best and easist way- get some cut beef bones from your butcher, carmelize the marrow sides in some olive oil, put them in a covered pot in water with carrots, onion, garlic (I like to add some tomato paste, thyme and bay leaf in a bouquet garni), salt, and peppercorns, then simmer it all day. French onion soup is really supposed to use beef consommé which involves adding egg whites to the stock to capture any particulates (it takes some practice to get this right- look at other videos on how to make).

  • 흐이
    흐이 2 months ago

    한국어 깜놀햇네ㄷㄷ

  • Nico Pedrana
    Nico Pedrana 2 months ago

    do you toast the bread?

  • Michael T
    Michael T 2 months ago

    Thanks Alex!

  • Victor Uzunow
    Victor Uzunow 2 months ago

    Quadruple the cheese my man

  • Lukas Müller
    Lukas Müller 2 months ago

    will do a vegetarian one this wekend for my family

  • Kevin Pereira
    Kevin Pereira 3 months ago

    Stock is bones only, broth uses meat.

  • Tanner Hastings
    Tanner Hastings 3 months ago

    No pinchage I'm disappointed Alex

  • Thibault Rouard
    Thibault Rouard 3 months ago

    le moteur de ta perceuse chauffe quand il tourne doucement, le transfert d'intensité entre les charbons ne se fait pas assez vite et ils ne peuvent pas refroidir.

  • Captain Win
    Captain Win 3 months ago

    I've never tried Onion soup. What's it taste like?

  • Jessica Wright
    Jessica Wright 3 months ago

    I am in love

  • Arturo Gutierrez
    Arturo Gutierrez 3 months ago

    Love you, Alex. Thanks for vegan version. Do you have vegan restaurants in Paris that you’ll recommend???!!!

  • Arturo Gutierrez
    Arturo Gutierrez 3 months ago +1

    Love you, Alex. Thanks for vegan version I am going to Paris, do you recommendations for vegans especially soups!!!???

  • Arturo Gutierrez
    Arturo Gutierrez 3 months ago

    Love you, guy!!!??? Thanks for giving a vegan version. I will be trying onion soup when I go to Paris, Xavienne

  • Kat Kathi
    Kat Kathi 3 months ago

    Looks yummy but I miss the rich deep brown color from roasting the chopped onions in an oven and stirring about every 15 minutes for until it turns into deep rich roasted carmalized onion-y goodness.Then finish like you did.
    .....at least that is how my grandma taught me, and I never even considered putting tomato paste in it. But recipes should not be set in stone and trying different ways are what makes cooking fun!
    ...It probably would be very good, but your beef broth before the tomato part really rocked!thank you for sharing!

    • john Taylor
      john Taylor 3 months ago

      If I made it like that it wouldn't become soup, I would just eat all the roast onion with a great big spoon!

  • Hope For the Planet
    Hope For the Planet 3 months ago

    I am officially in LOVE ....I LOVE ...LOVE...LOVE this recipe..I can not wait to try making it!! You're brilliant..

  • Suz
    Suz 3 months ago

    Ok that was souper, like the French like to say, oui?

  • Jae Son Lee
    Jae Son Lee 3 months ago

    I bet the stock would’ve been better if you didn’t cook it in a pressure cooker. Simmering it in low heat for hours will reduce it and concentrate the flavor of the stock

    • Jae Son Lee
      Jae Son Lee 3 months ago

      Also, you didn’t have to season the stock that much. It’s just base. You can do the seasoning while cooking the soup

  • lmar ahmadzay
    lmar ahmadzay 3 months ago


  • Mihnea Ciurea
    Mihnea Ciurea 3 months ago

    Good use for that onion from the previous episode!

  • Vanessa und Max Hartmann

    sehr schön

  • TacoHorse
    TacoHorse 3 months ago

    Isn't that beef broth since it has meat though? (and not bones)

  • Paolo Brigante
    Paolo Brigante 3 months ago

    He’s French so he just calls it “Onion Soup”. Kind of like how Chinese people just call it food. Interesting

  • Jamie Allen
    Jamie Allen 3 months ago

    You’ve become my fav TVclipr

  • Tyler Wright
    Tyler Wright 3 months ago

    Looks so good

  • SashMcFlash
    SashMcFlash 3 months ago

    I've seen French Toast made with Onion Soup, but I have not yet seen an onion soup made with french toast. Time to trailblaze.

  • Stefan Mittler
    Stefan Mittler 3 months ago

    With this cooking time onions will become slime. Some may like that, I do not.

  • Poly
    Poly 3 months ago +9

    You wasted the steam from the pressure cooker. Im very dissapointed

  • How to say
    How to say 3 months ago

    His accent is so dope x.x

  • Ouroboros
    Ouroboros 3 months ago

    Pointless making a bouquet garni if you're planning on straining the liquid :) I like that you have these habits though!

  • Ouroboros
    Ouroboros 3 months ago

    What's the "4 spices"?

  • KeefCooks
    KeefCooks 3 months ago

    Ooh Ma Meeee!

  • keith cunningham
    keith cunningham 3 months ago

    Not much of a drill motor.

  • Gary Ray Cardoso
    Gary Ray Cardoso 3 months ago

    I love you french guy (nh)giggle
    You rock bro🤘

  • Nostalgia For Infinity
    Nostalgia For Infinity 3 months ago

    That's a fucking onion curry, not soup. Where's all the liquid?

  • Jordy Castles
    Jordy Castles 3 months ago

    That wasn't really a soup though........................

  • Kurt Fox
    Kurt Fox 3 months ago

    not a soup. that's a casserole

  • dspf68
    dspf68 3 months ago

    waste nothing!

  • Liz W
    Liz W 3 months ago

    Making elk bone broth in the crock pot tonight n making this tomorrow. One of my fave things. Now I know to add bay leaf, thnx!