PERFECT FRENCH ONION SOUP (5 details that make it great)
363,114
Published 2021-02-11
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RECIPE
FOR THE STOCK (This stock recipe makes 2x what you'll need for this soup recipe. I use 1/2 for the soup and freeze the other half. Nice store bought stock also works)
•3lb beef shanks, bone in
•2lb beef femur/marrow bones
•1lb 80/20 ground beef
•5000g or 5 liters water or add to the fill line of your pressure cooker. my instant pot is 8qt for reference
Lay out all meat products on sheet trays and roast in a 450°F/232°C oven for 20 minutes. After bones are roasted in the oven, add them into a large pressure cooker (making sure to include all juice and fond from the sheet trays), add water to the fill line of your pressure cooker, and pressure cook on low for 2 hours. If you don't have a pressure cooker, you can make this stock on the stovetop by simmering for 4-6 hours. Using a fine mesh strainer, strain stock into a large container and skim off some of the fat.
FOR THE SOUP
•5lbs or 2 1/4 kg yellow onions (not vidalia)
•15g or 2TBSP olive oil
•115g or 8 TBSP unsalted butter
•15g or 2.5tsp salt
•100g or 1 c water
•120g or 1/2 c dry sherry
•4-5 springs of time
•2 bay leaves
•25g or 1.5 TBSP Worcestershire
•5g or 2 tsp black pepper
•8g or 1.5 tsp salt
•2000g or 2 liters beef stock (recipe below)
Preheat oven to 400°F/204°C. Peel and chop onions, pole to pole. Into a large heavy bottomed pot or dutch oven, add in olive oil, chopped onions, butter, and salt. Load into a 400°F/204°C degree oven, covered, for 1 hour. After 1 hour, stir onions, making sure to scrape brown bits off bottom and sides. Cook for another 1hr 45min to 2 hours, with lid cracked, making sure to stir once half way through.
Remove pot from oven and deglaze with 50g or 1/2 cup of water, scraping up all the brown bits from the bottom and sides. Transfer pot to the stovetop to finish soup by caramelizing onions over high heat, stirring often. After 3-5 minutes or when the bottom of the pot begins to get brown and caramelize again, deglaze for a 2nd time with 50g or 1/2 cup of water, scraping the brown bits off the bottom and sides of the pot. When the onions begin to caramelize and brown on the bottom of the pot, this time deglaze for the 3rd and final time with Sherry. Scrape bottom and sides again to incorporate the brown caramelized onion and cook off alcohol then add in Worcestershire, followed by salt, pepper, bay, thyme, and 2000g/2L of beef stock. Stir and cover, turn heat to low and simmer for about 25-30 minutes.
Ladle finished soup into crock, top with croutons, a generous portion of shredded gruyere and a slice of provolone and broil on high for 20-40 seconds until the cheese is golden and bubbling.
GARNISH:
•French Gruyere, grated on largest holes box grater
•Thick sliced provolone
•1'x1' sourdough croutons
‣ to make your own croutons i cut half of a 1 kilo sourdough loaf into 1' cubes, toss with olive oil, salt, and garlic powder, and bake in a 350°F/175°C oven until golden and toasty
▶️Watch my No Knead Sourdough video here to make your own loaf: • NO KNEAD Tartine Sourdough Bread
0:00-1:05 Intro + 5 keys that make it worth it!
1:06-1:39 Roasting Meat/Bones for Beef Stock
1:40-2:39 The onion part - not vidalias!
2:40-3:32 Pressure Cooking the Beef Stock
3:33-4:11 The First Onion Stir + #napcident
4:12-5:12 Finishing the Beef Stock
5:13-7:05 Deglazing the onions and final simmer
7:06-8:32 Garnishes (Bread + Cheese)
8:33 Finishing the Soup
#frenchonionsoup #comfortfood #comfortsoup
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All Comments (21)
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As someone who is (a) just now learning to cook after being on this Earth for 26 years and (b) a french onion soup fanatic, this is definitely going in my "need to make" folder. Thanks for the great videos, Bri!
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This channel is going somewhere. I suspect great success soon.
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I used different recipes for the stock and carmelized onions but used yours to put it all together... so good. Best I've made, and better than any I've had in restaurants. Thanks!
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I miss French Onion soup. My current roommate has an onion intolerance and it's usually not too big of a deal to omit onions from a recipe but obviously not this one. So I'll live vicariously through this video.
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I appreciate you man. You have opened my eyes to new techniques. Can’t wait to see what more you have to share with us.
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My wife and I made this tonight and it was amazing. Absolutely restaurant quality and not a ton of work. Thanks Brian!
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Love your style and the tempo of your videos. Addicted already!
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had a cool rainy day where i live yesterday so i made this soup, i used store bought broth because i had everything else i needed and didnt want to go to the store. it still hit the spot big time!
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I love when I stumble across a cooking channel like this! A young guy that is at the very top of his cooking game! I can see this channel exploding once people find you! Glad I did. I'll be watching! Cheers!
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I just finished making this recipe tonight and it's Dope! The real deal, and as good or better than any French Onion I've tasted in Mtl. Thanks for the recipe and tips.
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I made this for Easter and it was delicious!
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Thank you for the recipe! I’ve casually watched different videos of yours over the past year, but this one hits different. My mother is a huge francophile and is quite picky about her French onion soup. Can’t wait to impress her!
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We've had the same French Onion soup recipe for 50 years. My wife got it out of a free cookbook she got with a box of detergent. The book's Onion Soup and also it's omelet recepies were both outstanding and we've used them ever since. The onion soup is better than you get in most restaurants.
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I love your idea of smaller croutons making it easier to spoon it 😀 and I can't wait to make this.
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Wow crazy good flavor. Thanks for the technique keep it rolling. My favorite channel.
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Making this tonight! Stoked!
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haven't tried making the soup yet but as a fan of caramelized onions, I tried using your low effort oven method and wow, game changer!! made enough to freeze a few portions as well and I'll be able to enjoy them for a while, thank you for that!
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I made your baguette recipe and was so inspired that I made french onion soup however I didn't know you have a recipe for this amazing soup 🍲 I recently found your channel and I'm obsessed!!!
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Hey, found your channel by accident and really like it. Straightforward, lighthearted, no unnecessary special effects and good information. Immediate subscribe.
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i don’t usually like watching vids like this but u make it so interesting and entertaining. already one of my fav youtubers
