Classic French Onion (Onyo) Soup! - Chef Jean-Pierre

okay you guys wanted a recipe for an onion soup check this guy now that's an onion i mean holy my we have some friends in india that are sending us messages and say we only got little onion they got they got onion like this one over there in in india look at this this is an american onion god bless america check this onion holy mackerel that has to be one of the biggest onion i've ever seen it and uh and believe it or not i got a costco i saw a bag of uh ten pound onion there was about three of them in the bag anyway this is an onion folks and and super fresh onion we're gonna make you a beautiful onion soup today i'm gonna show you how easy it is to make a delicious onion soup um you're gonna love it i'm gonna show you how to cut the onion and and i don't just put onion in my onion soup i put three can of onion i put leeks licks in them check this out man i got all my vegetables on steroids look at this thing holy mackerel that's a leek i already caught them you see look i did it in advance otherwise that video would be three hours so what i did is um i cut them and you know i get rid of the really dark green leaves of delicas they're very bitter and so i cut them and i wash them and i freeze them and when i make a beef stock i use them right but you only want to use it when you buy a leek you want to buy the a white leek wider any sweeter it is you want to buy straight liner i don't know if you're going to find a leak like this this is an organic uh leek that i get at my grocery store uh yes it's gorgeous so you remove the roots you cut it in half you cut it in pieces and then you got this you got like a half c you got pieces about that long you don't want them to be too long now okay if it's if it's really really big you may have to cut it in half and then cut it in half again and cut little pieces okay you don't want it to be too big the reason why you don't want it to be too big oh and you have to wash it the leaks because it grows into the ground it's full of sand or you after wash it you know what i do i clean it i cut it right no no no i mean i cut it and then i put it in a bucket of water and i mix it all up and all the sands falls in the bottom and then i strain it to make sure there's no sand okay so my lick is ready um uh the the onion i'm going to show you how to cut it and then i got shallots look at these shallots i mean look at this thing i mean this is my onion family you know they all on you on this is the leak it's an onion it's got a root it grows in the ground this is the shallots charlotte's is uh it's also an onion it's part of the lily family and then there's a vidalia onion and which is a sweeter onion but it's in may june july august only from georgia and that's why i'm from georgia did you know that not true um anyway so so shallots and leeks and onion and regular onion i'm using that's a spanish onion okay i'm going to show you how to cut all right so let me go back to this uh how do we cut this okay because for an onion soup we don't want them to be too big if it's too big of a pieces of the onion it's not going to fit on your spoon remember you're going to be able to spoon so you don't want a long piece of onion it's going to hang off your spoon when you when you eat it otherwise it's going to be sloppy and i don't know about you but when i eat i usually you can tell what i have for lunch just by looking at my shirt so i have to be careful so look to clean it very simple okay we're going to remove the top and we're going to remove the ends uh very simple then i remove the skin and i use my paring knife to do it okay it's any look everybody's got their way of doing it we have an onion video in there and a lot of you have seen it because we got like six seven million view on it so i know you've seen it um everybody's got their way of doing it oh don't cut it this way don't cut it this way we're to do an onion 2.0 very simple here friends what we're going to do is we're going to cut the onion you always always follow the line you never cut against the line the the the line of the onion unless you're making onion rings right so now we're going to cut it right and now at this point i could go boom boom boom boom like this right boom boom boom boom i could go like this but then guess what would happen i would have on your own pieces too big they're not going to fit in my spoon you have to think of that right what are you doing it for what are you getting for right so what i'm going to do is i'm going to cut against the grain two times okay you can see that two time right and then i'm gonna put it like this and i'm gonna cut it just like this a child could do this okay now look look when i get to over there and move it around we're gonna cut it and then we push that aside and we'll go like this now remember it's a soup okay and and why did i cut them this way i cut them this way because now i'll have little pieces then they're going to be they're not going to get stuck on my spoon the bigger space is going to be this one right there you see and they'll be perfect right all right so now the different thing let me get my scraper i got a scraper right there because you never use the knife right so now friends when you make a caramelized onion you know you have a bunch of videos on on different things with onion when you make a caramelized onion you look at my caramelized video you'll see right i poached them in their own water and then i caramelized them when you make an onion soup very different see they all cut already when you make an onion soup it's very different you caramelize them first and then you cook them in the soup caramelize them first voila they caramelize i'm going to show you how we get there right we're going to caramelize them but they're not cooked they're beautiful but they're not cooked all right so now we're going to cook them in a soup so really simple you get your pan going you can put a little butter be careful butter is going to burn but the onion on water is going to protect them so don't worry all right a little bit of butter i love my butter this is going to be good let me tell you you know the onion soup recipe has to be one of the most requested recipes show us how to make an onion soup show up until you go onion soup coming up this is great for holidays let me tell you onion soup i'm going to show you to serve the the classical way you know with the cheese and the crouton in a crock and then if you don't have a crock we're going to put them in a plate i'll show you how to do the plate too i'll show you the whole thing it's very simple right all right first we're going to put the onion in the pan and then and then i'm going to show you how to make the whole thing okay so so make sure the pan is really nice and hot and we're going to take the onion and we're going to caramelize them okay but now basically all i'm going to do is i'm going to get them like this guys all right so now what we're going to do we're going to let the onion do their thing let me stop with the pot where the soup is at home you can do everything in the same pot except i'm telling you it goes a lot faster if you saute it on you on a fry pan than in a pot to caramelize them it goes a lot faster all right so now what we're going to do friends we're going to make a little roux so you want to put a little batter in there measure carefully measure carefully you know everybody's always asking me about my bowl of butter it's an emotional support i need i need my butter in front of me i love butter butter is good you know time magazine had an article eat butter i'll show you show you the article it's very old no it's not at all really look it was um it was uh 2014. not that long ago time life eat butter you know how many time i read this look at this it's a little old right now but eat butter scientists label fat the enemy why they were wrong read the article but it's good for you look all right all right so friends we're gonna make a little roux okay so we're melting butter and we're gonna put a little flour and we're gonna have this beautiful roux okay we're gonna cook it a little bit i'm making a soft roux and a soft roux is uh it's still a little liquid okay all right now you know i show you the trick when i make the beef stew where i put the flour in a strainer you can do that also if you want to okay it's really up to you i like a little soft roux i don't know if i hope you can see inside the pot friends okay this is a soft through eh maybe it needs a little more bottle what do you think don't be shy if somebody complaining is too much butter in your food just don't invite them again time to go to um those lovely restaurant they don't use butter they use margarine yeah go in there no problem oh look guys we're cooking the roux a little bit okay see soft roux the reason why i do i saw fruit friends is because it's gonna be easy much easier to incorporate it to the rest of the stuff i'm putting in your watch that one soup is going to be the best you've ever had so a little bottle of flour see soft through soft fruit then we're going to put the onion on top then we're going to put stock all right now let me tell you about my stock oh leonion right there it's still so dang see it takes a long time friends to give him nice color remember that's the whole idea we got to give him color they got to get golden brown okay this is high flavor it's very important you gotta get him caramelized look how beautiful that is they gotta be caramelized okay otherwise they got no flavor okay this is how you get flavor to an onion you caramelize you don't want to put raw onion in your soup okay so look guys we got the roux right there then it's cooking i don't want to cook it too much otherwise i'm going to burn it right so here's what we're going to do friends you ready we're going to put the onion right on top of the roof let me tell you something you want a good onion soup stick around folks this is gonna be the best onion soup you've ever had i promise all right so we got onion we got leeks we're gonna put the licks right on there well look at this one look at this one boy there you go ah look cook all right shallots we're gonna saute them a little bit with the onion right there we got a little shallots i'm gonna put more on you you can never have too much onion right listen listen you're listening you're right there you're with me we'll put a little chicken stock in there friends chicken stock now if you're cooking for a vegan god bless you for your patience and your kindness and your consideration guys very nice it's tough to cook for vegans you know because they don't eat that much stuff i mean they eat a lot of stuff but anyway we're not gonna go there beef stock yeah beef stock friends beef broth beef stock whatever you may have right all right beef broth chicken broth look how beautiful that is okay we make our own we got a recipe online where you can get it okay chicken stock i'm doing a new video on chicken stock i gotta save some room for all that money oh okay now i'm gonna put some sherry i like to put uh a cream cherry i use savory and jam or you can use harvey's bristol cream i buy the family size bottle javi's worcester cream is good a little bit sherry in there you don't want to put booze in there you don't have to put booze okay just put more stock don't don't you know don't don't worry about it i measure carefully okay don't be giving them too much booze now and you know what i like to use it a porto i use a ruby pole not a tiny a ruby this you have to measure carefully okay um so one more thing we're going to put salt and pepper all right look so now remember very important friends salt and pepper i use salt and pepper because my stock is homemade and there's no sodium be careful because you're gonna if you buy a store-bought chicken stock or a beef broth you are going to have some salt in there three four five hundred milligram sodium per cup so be careful be very careful friends because you already got plenty of sodium in there okay so we're gonna cook this we're gonna cook it and cook it and cook it and then we're gonna put more onion in there it's an onion soup right and then we're gonna put a little more stock just a little bit more stock and then we're gonna bring at the boiler and then we're gonna let it cook it's gonna cook about about an hour and a half and now and a very very low blue blue blue very little don't be out there bring it double you bring it to boil yeah you bring it to boil and the second is boiling reduce it down and cook it very slowly okay all right you don't want to go too fast now look we're caramelizing the onion right there and then we're going to put them in okay now for those of you that don't want to make a roux you know you can put the uh you can put the strainer in there and get a little thicker right like i do in my beef stew in case you haven't seen the video for the beast too i'll show you let me let me get this going just a little bit more right i want to show you the trick of the in case you didn't see the beef stew chippy let me get a whisk uh not a whisk a uh a strainer and i got to get a whisk i got whisk i got a lot of whisk look look look i love whisk how many wish you got in your kitchen ah yeah yeah i got a drawer just whisk all right i like my cooking tools friends all right look look caramelize them caramelize them caramelize them maybe sweeter okay that's for those of you that have not seen the uh okay they caramelized they're good now we're going now we're going in now we're going in because i want to finish this recipe i want to get it going i want to cook it so you guys can alright so look at this we're going to cook this we're going to put a little more stock just a little bit more stock right there we'll have to adjust the salt and pepper till the end okay put whatever you want my stock is beautiful because it's got tomato in there see when i make a tomato paste so i like it let me just maybe just a little bit more you can never have too much and you know what make enough because this you don't make a little batch of tomato or onion soup man you make a huge batch because you know what you can freeze it in a freezer for 17 years i don't know about 17 years but a long time i promise you so if you don't want to make a rule oh oh let's say you made a ruin it's still not very thick you can put your flour in there at this point i'll show you how to do it okay you can take it that's if you want to just a little thicker you want to take a strainer right there right this i use it when i do the beef stew but if you didn't see the beef stew you don't know right take a little flour in there friends all right just like this and then you you take it and you mix it up and your silic it gets incorporated beautifully you see so just in case you know you didn't you didn't have enough thickness because you gotta have the right bite for your onion soup it can't be liquid it can't be like water you know what i mean so look you see i beautifully incorporated and now it's gonna cook now we're gonna cook the flour test out right we're just gonna cook it quick or cook it oh mama it is it's still very hot you see so now friends we're going to cook this and then we're going to adjust it the soup has to have the right texture remember it's all about the tongue if i give you a super stew like water it's no good if i give you a soup too thick it's no good either it's got to have the right texture it's got to stay on your test but it's long enough to communicate the right flavor to the brain mama texture the conductor flavor is really important then you got the right texture for a soup for a stew for a dressing for anything you gotta have the right texture mama me i'm burning the whole thing all right friends we're gonna let this cook and we come back and we're gonna show you the different way to serve it okay okay friends well this soup has been cooking for a good hour hour and a half okay you take your time you cook however long you want i like the onions to still be a little firm you know so they have a little texture to it but not crunchy okay this is not like a al dente pasta okay we want the onion to be very soft and uh look at the texture look at this texture folks you see the texture it's not watery i hate the word super watery okay it has to have texture so you know it's all on the tongue remember it's all the tongue okay 8 000 nerve ending on top of your tongue folks all about the tongue okay so you got to satisfy the tongue if it's too liquid the food goes right through the tongue and go what happened i tell you what happened you ate something it was too liquid okay so we have to slow down the process all right so look you can serve it in a beautiful plate just like this look look soup plate okay i love serving in a soup plate just like that very simple right this is a family style okay very simple right right you serve it just like this then you take a i made a little baguette swiss cheese crouton that's it you want to put two of them you put two of them okay this is a one way to serve it very simple the other way is to serve them in a clock this is the old-fashioned clock it's like you find them in antique shops oh oh the new one today though a little more elegant right a little more elegant right there and then so you serve it in a clock you still do the same there but i show you how to put the cheese on it okay you want to use a swiss cheese you say look right there so that that's an easy way to do it right there the first one that i do you fill them up all the way to the top right then you're taking a crostini they're just plain plain little toast baguette french baguette right put it in there on the top cover the whole top cover the top if you don't cover the top the um the cheese gonna fall right plus that's part of the deer they're delicious right and then you take some swiss cheese or a variety cheese whatever cheese you want and remember the cheese gotta be on the bowl and it's got to be on the side of the bowl too because then it falls and it stays then the crouton is holding the cheese and then you bake it in the oven okay i got one already in the oven than i did in the magic of television i'm gonna go to my oven you see right there oh yeah baby oh yeah check it out check it out check it out check it out let me put it right there okay it's probably going to be a little hot so and let me put it let me get a towel and i'm not being drinking here we go look look right there oh be careful it's hot and voila that's another way of serving it okay that's more of a classic way to serve that that's more of a a new way of doing it it doesn't matter how you serve it just serve it a pretty and and let me tell you you can freeze it this is a beautiful onion soup very simple oh you know what you could do you can sprinkle a little bit of chives or some fresh chives on top of it that's another onion you know the chives is another onion just say obviously i don't have that many chives right here but that's another onion we got onion shallots leeks and chives at the end and this remember never cook chives you put them at the end the steam of the dish is enough to release the flavor of it and this right there friends it's a beautiful onion soup very simple you go right ahead and either way you serve it you're going to love it it's wonderful remember made extract because they freeze delicious it freezes like 17 years i don't know how many years but it make a is onion soup and don't forget ring the bell so you get a notification every thursday when we put up a new video gives this that gives us a thumbs up if you like that video and don't forget to subscribe we need subscribers thanks for watching our video

Channel: Chef Jean-Pierre

Views: 818,572

Rating: 4.8999944 out of 5

Keywords: how to, chef jean-pierre, french onion soup, french onion soup (dish), soup (type of dish), cooking show, chef jean pierre, onion soup, best chef on youtube, easy recipes, how to cook, how to make, chef jeanpierre, cooking dinner, cooking video, onyon chef, french chef, gourmet cooking, most entertaining chef on youtube, onion chef, onion (food), soup recipes, onyo, onyon, Chef jean Pierre, chef jean pierre onion, chef jean pierre onion meme

Id: JqpwEpMFoVc

Length: 21min 29sec (1289 seconds)

Published: Fri Nov 27 2020