The Best French Onion Soup | Keep It Simple

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Parade
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Published 2021-12-30
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!

Full recipe: parade.com/1316210/parade/french-onion-soup-recipe…

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All Comments (21)
  • @fairwind3111
    Keep it simple! You win! For years restaurants have been spicing it up, but Mom kept it simple the way it should be
  • @roylyle8222
    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.
  • @adamsoriano8004
    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! 🤣
  • @nyyeng
    A very good explanation and attractive ...
  • @nyccowgirl4720
    How clever to add a pinch of baking soda diluted in water. Bravo!
  • @Sharak19
    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
  • @joeg3741
    Looks great. Glad you didn't cheat with Worcester sauce
  • @Dreamskater100
    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.
  • @timeaddict
    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 )))
  • @bfpierce
    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.
  • @pinkcadilack
    Hi for a vegetarian, what can you use instead of Beef Stock? Please do reply. Thank you great video
  • @speca
    What region does you accent originate?
  • @TheAncientOneYT
    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.
  • @ryanfay1
    No butter 🧈! Genius. But I have a feeling the onions would be too mushy