French Onion Soup | Basics with Babish

[Music] basics with babish and my website basics with babish comm or brought to you by Squarespace head there now to check out all the recipes from the show kitchen equipment lists and more get 10% off your first Squarespace order by visiting squarespace.com slash babish from websites and online stores to marketing tools and analytics Squarespace is the all-in-one platform to build a beautiful online presence and run your business okay so as you may have imagined French onion soup requires a large sum of onions I have here three pounds of Spanish onions which should be enough to yield about four servings of soup to prep them we're gonna start by cutting them in half pull the poll meaning root to tip then slicing off the roots and the tip and then we're going to remove this part the basal plate or stem as it can be a little bit tougher than the rest of the onion once we got that out we're going to begin thinly slicing these onions pole to pole which is sort of like cutting with the grain of the onion which is gonna give our slices more structural integrity so they can survive the low and slow cook then we're just gonna rinse and repeat with the rest of our onions make sure that your knife is nice and sharp or bust out your favorite swimming goggles because otherwise you're gonna cry like you're watching your favorite Pixar movie for the fourth time now on to the stock ideally we want to use homemade beef broth but if you don't happen to have any there are some steps we can take to soup up the store bought version did you hear what I did there I've got six cups of high-quality store-bought beef broth to which I'm going to add some aromatics all the usual stock suspects some fresh parsley a few sliced carrots some fresh thyme sprigs a handful of halved garlic cloves two dried bay leaves a sprinkle of peppercorns and a clove or two of cloves in order to place this guy on the back burner and let it simmer for about an hour just enough time to caramelize our onions and do a large heavy Dutch oven we're gonna drizzle a couple tablespoons of olive oil let it heat up for about a minute and then dump in our onion slices it's gonna look like way too many but do not worry these will cook down significantly and now begins the process of slowly caramelizing the onions over medium heat keeping them moving pretty constantly scraping down the sides of the pot no adding sugar no shortcuts just good old-fashioned caramelization now at this point we're gonna remember that we have a perfectly good Parmesan cheese rind in the fridge which is going play real nice with our beef stock you know that your onions are ready to go when they are soft and jammy and fragrant and they have left a beautiful deep golden-brown sticky fond on the bottom of your pot now we're just gonna add about two tablespoons of flour to the mix this is gonna add some body to our soup down the line cook that for one to two minutes before it's time to deglaze I'm gonna start with one cup of dry sherry which I'm gonna use to scrape up all that good stuff off the bottom of the pot once the alcohol is cooked off it's time to add our strained broth to the party then we're just gonna let this guy simmer for five to ten minutes to let the flavors get to know each other before adding some optional umami boosters I like to add a little splash each of fish sauce and soy sauce which is not gonna make this taste fishy or soy Yee but rather only serve to deepen our rich meaty flavors and there you have it a delicious French onion soup but French onion soup is just not French onion soup without a whole bunch of bread and cheese melted over top so for our Clutton we're cutting up some nice thick slices of day-old French baguette which we are going to toast additionally we're going to hit them with a generous drizzling of olive oil and of course a generous sprinkling of kosher salt and freshly ground pepper go ahead and toast these at a 40 degree fahrenheit oven for an up 5 minutes until they're tested you know like toast then for one last big old boost of flavor we're going to slice a clove of garlic in half and give these guys a little garlic rubdown this is just going to inform the taste buds of garlic without overwhelming the delicate flavors we've worked so hard to cultivate in our soup one last opportunity to check for seasoning kosher salt and freshly ground black pepper as necessary and then we're gonna simply ladle this stuff into some broiler safe crocks fill us at the bottom rim and then I'm going to hit it with a layer of shredded Gruyere cheese then a pair of our baguette toasts and then a whole lot more cheese as much as you can fit out there then this guy's headed under a preheated broiler for 3 to 5 minutes until golden brown and bubbly the final garnish of chives adds a little bit of flavor and some much-needed color contrast and then it's time to dig in and annihilate the roofs of our mouths blow on it all you like and II ain't gonna help ya you are about to lose your sense of taste for the next few days and while French onion soup is a little fussy and a little time-consuming and a little painful to eat I can think of few finer comforts on a cold winter's day than this French brasserie classic this episode and many others have been sponsored by Squarespace because they've been amazing partner in both bringing this show and my websites to life they've got a really intuitive easy-to-use platform that made it super easy for someone like me who's never done web design ever they have templates they do domains they have really good customer service it's basically a one-stop-shop for building a really slick website if you want to try it for yourself you can start your free trial today by visiting squarespace.com slash managed to get 10% off your first purchase [Music] [Music] [Music] you [Music]

Channel: Babish Culinary Universe

Views: 5,444,487

Rating: 4.9526367 out of 5

Keywords: french, onion, soup, french onion soup, how to make french onion soup, french onion soup recipe, homemade french onion soup, how to caramelize onions, caramelized onions recipe, caramelize, caramelized, onions, binging with babish, basics with babish, babbish, cooking with babish, french onion soup from scratch, french onion soup babish, babish french onion soup, pear qwerty horse, french onion soup at home, easy french onion soup

Id: 1qRir364aNk

Length: 5min 13sec (313 seconds)

Published: Thu Jan 09 2020

Reddit Comments

[u/Tiny_Pay]

love watching that while eating amateur 2 minute noodles

[u/Fox-and-Sons]

Bring them onions darker! It's not French onion soup unless you've gone half insane by stirring an ever decreasing pile of onions for two hours

[u/GetMeOutOfUtah]

I tried making this a couple months back. I'm sure it was the electric skillet I was using, but I couldn't get the onions to caramelize without burning. Glad to finally have a good reference. Gonna give it another shot!

[u/KidDelta]

The roof of my mouth burns just by seeing this

[u/acatlin]

Watching this on an empty stomach would be a huge mistake. Welp, here I go!

[u/Arsey56]

What is a broiler? I could be mistaken but is it what we call the grill in the UK?

[u/totesmcgotes31]

Finally! Ive been wanting another try at making this afyer my last defeat

[u/tontokowalskie]

Babish, how did you know I was planning on trying to make french onion soup this weekend?

[u/[deleted]]

I just watched the Matty Matheson video on French onion soup a couple days ago so when I saw this I was like "whoa"