ok then, looks like the soup part can be made a couple of days in advance? can't find videlias or however you spell it, around here are Maui onions a good sub?
Hi Keith! The soup looks beautiful! I can't wait to try it out!! Only one catch though... I don't use any wine/alcohol in my cooking.. It's prohibited in my religion.. And I follow it very strictly. Could you give some tips as to how I can achieve a sweetish flavor like you described, without using the sherry? Any substitute I can try? Thanks!!
Looks great! I make my french onion soup the exact same way! Except the sherry, I think I will try that next time. Also thanks for the tip about using the right pot..that was my problem, I was using a flimsy pot and my onions were burning so I had to take them off and put them in when they were not caramelized properly..I am making it tonight, and I will be using my cast iron pot!
made this, i addd a bit of apple cider and red vinegar to counteract the sweetness of the onion because i like my soup a little more tart, i also added a little bit of garlic powder to make it taste more hearty. it was good :D
just type french onion soup recipe in google (.) com in the second the korocook one , you will see there the incredible and nice recipe that you've never had, try you will never forget the taste and good awesome recipe of it...
This is one of the better blogs in the field of teaching. If I don't came in for a couple of days, there are so many posts that it'llalso try this two recipes that totally make your day perfect : frenchonionsouprecipess[.]blogspot (.) com & spinachartichokedip[.]blogspot (.) comacquire me a couple of hrs just to go all over whatever I omitted!! Praise.
It's pretty good looking, but the presentation was horrible. If making a tutorial video for cooking, the presentation is everything. If it's for a live class, then it's all about the steps and showing.
I'd use high cups for the soup, and cover the surface with cheese (and no bread) so nothing will evaporate. Then I'd present the bread separate so you can pick up the cheese to start with.
This morning I have been looking at videos for this dish in French, Spanish, and English. I stopped looking after I saw your version. Merci, gracias, and thanks.
Keith Snow is a great chef. Explains things so clearly. He avoids all the usual nonsense you hear from the "Iron Chef" type idiots.. "Straight" to the point and clear.
-You do not want to serve this soup on a plate shown in the video, atleast use soup bowls instead, since it's alot easier to handle the soup when you need to gratinate the cheese in the oven.
-Do no put the thyme sticks along with the leaves in the soup, if you want to enhance the flavour more to your own liking, just add more thyme. Most people will not like plant sticks in their soup ^_^.
-Also if you want to stick with the traditional recipe, just roaster plain french bread in the oven.
I love how after i look at ur recipes, i dont need to skim through youtube for other vides for the same recipe(COUGHexpertvillageCOUGH). very well explained. and they always cmoe out tasty. BUT, my recent problem, since going on a new workout routine, is you have very few low fat recipes. But nice show :)
You state that you can't substitute Greyere cheese; that's bogus. I make my french onion soup with Emmentaler cheese, which is also a swiss cheese as Greyere is.
Well, then it depends on who you sell it to! lol. Fruits, vegetables, eggs are naturally kosher, and almost EVERYONE would buy them no problem. But anything processed or in the same factory (potentially) as something else would have to be watched by a pro. You can't really say its kosher and sell it if an authority on the matter doesn't agree. There are items with just a "K" on them, with no special symbol, and those the company deems kosher, but most religious Jews won't buy them.
being present to ensure the process is legit. All other salts are kosher as well, be they called 'fine' salt etc. Google kosher symbols, there are many, and you will notice they are on many foods everyone already eats (usually not items with meat in them as they only eat kosher meat that is slaughtered in a certain way). It is different than communion being blessed by a priest, as we may be used to. Kosher is not for ritual, it is for everyday consumption. I emailed you more info, turns out.
@RavenC1357 so if I go to the ocean, and dry up some water, package it as salt, and sell it, it's Kosher? I don't think it's quite that simple. From my understanding a Rabbi has to supervise the production. Or is it a mere difference of "naturally Kosher" vs "Certified Kosher"... maybe that's where I'm lost.
It is NOT blessed. I used to work for a Jewish organization (that little circled U on the packaging) and know from personal experience. What kosher certified means is that it ADHERES to the biblical laws of kashrut. So shrimp can never be kosher but candy can for example, depending on how it is processed. "Kosher salt" is called that because of it being traditionally used to absorb blood (kosher meat can not have blood in it). A food BEING kosher has to do with a rabbi (mashgiach) (cont.)
Lol, its not blessed. But it is used in salting meat to make it kosher most often because of the size. Fine salt doesn't work. Also the thicker chunks have a slightly different flavor.
@RavenC1357 um, yeah, actually it is blessed... otherwise it would be called "coarse salt"... look on several packages in the grocery store, you'll see they are all approved for passover as they have been processed in accordance of the Torah. BTW Kieth, love your vids...
@AntonMoscowCity Thyme, beef broth, sharp alcohol, and caramalizing the onions. Besides those steps the variations are nutty. I personally enjoy Mozarella and swiss on my soup.
Sorry "chef", wrong about the salt being "blessed" by a rabbi. All salt is kosher. No salt needs to be "blessed". The reason its called kosher salt is because it is the salt most commonly used to extract the blood from meat. As per Jewish and Islamic customs, consumption of blood is Non-Kosher, or Harram.
@keithsnow kosher does not mean blessed by a rabbi. kosher salt, because of its flakiness is used to draw blood out of meat, in order to make it kosher, kosher salt is NOT necessarily certified kosher. as a Jewish woman it always bothered me to hear these sorts of misconceptions and I just want to set the record straight.
Is it possible to melt the cheese with a torch instead of in the oven? Since I wanna bring this dish for Thanksgiving the oven is filled with a... turkey :)
yup...veggie broth is fine......I would make my own..but if buying, simmer some carrots, celery, bay leaf and onion it it for 20 minutes or so before using in soup...
Watching these videos, actually inspire me to talk to myself while making a simple tomato and cue cumber sandwhich with salmon. Kind of wierd but cooking might be my profession that i would like to take up, how long did it take you to become what you are today?
Nah, i just dont really care how people pronounce something. It really matters if you can just either sound it out or say it just good enough for someone to understand it. Some people on the internet tend to be alittle under educated, you are just wasting your time arguing with the trollers that roam around on youtube.
HAHAHAHA they had this at a school trip we went to near toronto. Im not to fond of onions but since it was soup i tried it... My bottom 10 dishes forsure. Just because onions are not what im to fond of.
Lol , keith a word of advice, When u fight with a brit on a online video watching site, you wont lose or win. They talk about the most ignorant things in this world, sometimes you just can reply. Just forget him please:D
i ve read that almost any kind of plastic utensils release toxin when heated. i ve seen experts switch back to wood for cooking. can anyone confirm what is correct?
ive never tried french onion soup im trying it right now doesnt look pretty maybe i messed up mine looks really light brown can u tell me wats wrong too much water?
Man i made this following a Sandra Lee recipe and it doesnt look that good, but its not done yet... About 2 more hours of cooking, Hopefully it's just as good.
Wow! That looks amazing and i loovvee french onion soup. I will definately try this recipe and thank you soo much for making such and informative vid!! I have subscribed:)
well, I was kidding, but if it works, then hey....go for it....by the way, do you have any idea how long it took for me to get that bottle of Mrs. Butterworth to talk? a loooong time. but what she had to say was scary, so I stopped....
great french onion soup with a swiss cheese!!! you americans really are fucking idiots man!! that reallly is a french/swiss soup!!
thehollowsofficial 4 days ago
I thought that there was only good french onion soup...
CatfishCameras 5 days ago
ROCK!!
TheZooomm 2 months ago
Is that a La Corneu stove?
ERdept1 2 months ago
ok then, looks like the soup part can be made a couple of days in advance? can't find videlias or however you spell it, around here are Maui onions a good sub?
kaybaj1 2 months ago
Hi Keith! The soup looks beautiful! I can't wait to try it out!! Only one catch though... I don't use any wine/alcohol in my cooking.. It's prohibited in my religion.. And I follow it very strictly. Could you give some tips as to how I can achieve a sweetish flavor like you described, without using the sherry? Any substitute I can try? Thanks!!
NausheenQ 2 months ago
I love French Onion Soup - but my stomach doesn't. :'(
MyFreedomChannel 2 months ago
Looks great! I make my french onion soup the exact same way! Except the sherry, I think I will try that next time. Also thanks for the tip about using the right pot..that was my problem, I was using a flimsy pot and my onions were burning so I had to take them off and put them in when they were not caramelized properly..I am making it tonight, and I will be using my cast iron pot!
MizzKK616 3 months ago
im getting french onion soup from panera, hope it;s good
ImAGrateSpellr 8 months ago
made this, i addd a bit of apple cider and red vinegar to counteract the sweetness of the onion because i like my soup a little more tart, i also added a little bit of garlic powder to make it taste more hearty. it was good :D
BrianaBerries 9 months ago
Can I keep what I don't eat for later to bake? The soup before its baked that is. Thanks hope this hasn't been asked.
Losvatoslocos 10 months ago
Three classics: 1. Use butter. 2. Use croutons, easier to eat. 3. Use small individual bouls. Nice recipe!
inmens 10 months ago
Comment removed
inmens 10 months ago
This has been flagged as spam show
I love french onion soup recipes thank you for makin this awesome video ,
check my recipes if im on it
frenchonionsouprecipe . korocook . com
frenchonionsouprecipess . blogspot . com
SuperDownloadmE 11 months ago
This has been flagged as spam show
just type french onion soup recipe in google (.) com in the second the korocook one , you will see there the incredible and nice recipe that you've never had, try you will never forget the taste and good awesome recipe of it...
mylenefranks 11 months ago
This is one of the better blogs in the field of teaching. If I don't came in for a couple of days, there are so many posts that it'llalso try this two recipes that totally make your day perfect : frenchonionsouprecipess[.]blogspot (.) com & spinachartichokedip[.]blogspot (.) comacquire me a couple of hrs just to go all over whatever I omitted!! Praise.
mylenefranks 11 months ago
It's pretty good looking, but the presentation was horrible. If making a tutorial video for cooking, the presentation is everything. If it's for a live class, then it's all about the steps and showing.
nichya11 1 year ago
I'd use high cups for the soup, and cover the surface with cheese (and no bread) so nothing will evaporate. Then I'd present the bread separate so you can pick up the cheese to start with.
Jesteria78 1 year ago
exellentttttttttttttttttttttttttttttttttttttttttttttttttttttt
rosinasweetheart 1 year ago
This morning I have been looking at videos for this dish in French, Spanish, and English. I stopped looking after I saw your version. Merci, gracias, and thanks.
blogleftbanker 1 year ago
SORRY BUT THE ORIGINAL ONION SOUP FINISHED INSIDE THE OVEN!!!!!ABOUT 35 MIN!!!
fobosism 1 year ago
nc. in the house !!!! looks great
3made1 1 year ago
Keith Snow is a great chef. Explains things so clearly. He avoids all the usual nonsense you hear from the "Iron Chef" type idiots.. "Straight" to the point and clear.
hotboyclarence 1 year ago
Wonderbread is not a crouton.
hhheartcore 1 year ago
if i hear caramelize the onions once more i will kill myself lol this guy is borderline annoying
cougarbait69 1 year ago
-You do not want to serve this soup on a plate shown in the video, atleast use soup bowls instead, since it's alot easier to handle the soup when you need to gratinate the cheese in the oven.
-Do no put the thyme sticks along with the leaves in the soup, if you want to enhance the flavour more to your own liking, just add more thyme. Most people will not like plant sticks in their soup ^_^.
-Also if you want to stick with the traditional recipe, just roaster plain french bread in the oven.
L1b3rta 1 year ago
@keithsnow, mr Snow can we use Mozarella cheese instead of gruyere coz in Indonesia we can't find any gruyere cheese
imperialguard2 1 year ago
@imperialguard2
Well, that ain't really a sharp cheese, is it?
You should go for a rather aged cheese, somewhat similar to the Gruyere ;)
Dyllann 1 year ago
I love how after i look at ur recipes, i dont need to skim through youtube for other vides for the same recipe(COUGHexpertvillageCOUGH). very well explained. and they always cmoe out tasty. BUT, my recent problem, since going on a new workout routine, is you have very few low fat recipes. But nice show :)
sourav777 1 year ago
You state that you can't substitute Greyere cheese; that's bogus. I make my french onion soup with Emmentaler cheese, which is also a swiss cheese as Greyere is.
Calbenmike 1 year ago
@Calbenmike also, classically you're supposed to use a small crock that has a ridge on it, not that style of bowl.
Calbenmike 1 year ago
@Calbenmike You actually cook the soup in a 400 degree oven for at least 30-35 minutes too.
Calbenmike 1 year ago
this soup is good
sithXrebel 1 year ago
G'day Keith,
Love your recipe. We just had mushroom soup today.
regards,
Edmund
201154436 1 year ago
Oh, my god this is just perfect
TheShitfack 1 year ago
Best french onion soup is made by the Back Bay restaurant group of Boston....seriously the best
stavie03 2 years ago
Well, then it depends on who you sell it to! lol. Fruits, vegetables, eggs are naturally kosher, and almost EVERYONE would buy them no problem. But anything processed or in the same factory (potentially) as something else would have to be watched by a pro. You can't really say its kosher and sell it if an authority on the matter doesn't agree. There are items with just a "K" on them, with no special symbol, and those the company deems kosher, but most religious Jews won't buy them.
RavenC1357 2 years ago
being present to ensure the process is legit. All other salts are kosher as well, be they called 'fine' salt etc. Google kosher symbols, there are many, and you will notice they are on many foods everyone already eats (usually not items with meat in them as they only eat kosher meat that is slaughtered in a certain way). It is different than communion being blessed by a priest, as we may be used to. Kosher is not for ritual, it is for everyday consumption. I emailed you more info, turns out.
RavenC1357 2 years ago
@RavenC1357 so if I go to the ocean, and dry up some water, package it as salt, and sell it, it's Kosher? I don't think it's quite that simple. From my understanding a Rabbi has to supervise the production. Or is it a mere difference of "naturally Kosher" vs "Certified Kosher"... maybe that's where I'm lost.
mishamichael 2 years ago
It is NOT blessed. I used to work for a Jewish organization (that little circled U on the packaging) and know from personal experience. What kosher certified means is that it ADHERES to the biblical laws of kashrut. So shrimp can never be kosher but candy can for example, depending on how it is processed. "Kosher salt" is called that because of it being traditionally used to absorb blood (kosher meat can not have blood in it). A food BEING kosher has to do with a rabbi (mashgiach) (cont.)
RavenC1357 2 years ago
@RavenC1357
Dude, who cares, good food is good food.
Dyllann 1 year ago
I really love French onion soup.One of my favorites next to broccoli cheese soup :D
EvilRedGoose 2 years ago
Lol, its not blessed. But it is used in salting meat to make it kosher most often because of the size. Fine salt doesn't work. Also the thicker chunks have a slightly different flavor.
RavenC1357 2 years ago
@RavenC1357 um, yeah, actually it is blessed... otherwise it would be called "coarse salt"... look on several packages in the grocery store, you'll see they are all approved for passover as they have been processed in accordance of the Torah. BTW Kieth, love your vids...
mishamichael 2 years ago
Hi Keith! Cooked this for my family for our New Year's dinner. They loved it, even my usually fussy little sister. Thanks for sharing!
HewieAlbino 2 years ago
Every "chef" makes this soup their own way ! Is there one reciepe for all ?
AntonMoscowCity 2 years ago
not really..try different versions until you find the one that makes you happy!
Keith
PS just make sure you caramelize the onions until they are mahogany brown...
keithsnow 2 years ago
@AntonMoscowCity Thyme, beef broth, sharp alcohol, and caramalizing the onions. Besides those steps the variations are nutty. I personally enjoy Mozarella and swiss on my soup.
joshua61991 1 year ago
what is kosher salt?
O2BSoLucky 2 years ago
just a type of salt that is "flakier" than iodized salt and it's blessed by a rabbai to be suitable for passover
Keith
keithsnow 2 years ago
@keithsnow You're joking about it being blessed by a Rabbi right? lol
SethHesio 1 year ago
@keithsnow
Sorry "chef", wrong about the salt being "blessed" by a rabbi. All salt is kosher. No salt needs to be "blessed". The reason its called kosher salt is because it is the salt most commonly used to extract the blood from meat. As per Jewish and Islamic customs, consumption of blood is Non-Kosher, or Harram.
hereslookinaukid 1 year ago
@keithsnow kosher does not mean blessed by a rabbi. kosher salt, because of its flakiness is used to draw blood out of meat, in order to make it kosher, kosher salt is NOT necessarily certified kosher. as a Jewish woman it always bothered me to hear these sorts of misconceptions and I just want to set the record straight.
heidishoshana 8 months ago
@O2BSoLucky if you don't know, your ass shouldn't be cooking.
HeathenDeluxe 1 month ago
Hi Keith,
Is it possible to melt the cheese with a torch instead of in the oven? Since I wanna bring this dish for Thanksgiving the oven is filled with a... turkey :)
Cheers!
slopertjeeersteklas1 2 years ago
sorry for the late reply...been getting hammered with comments so it's hard to keep up.....answer is yes!
Best
keith
keithsnow 2 years ago
Thanks for sharing!
InviernoPearl 2 years ago
thanks for watching
Keith
keithsnow 2 years ago
im vegetarian
so... can i trade the beef broth?
perereca 2 years ago
yup...veggie broth is fine......I would make my own..but if buying, simmer some carrots, celery, bay leaf and onion it it for 20 minutes or so before using in soup...
watch sodium too on store bought stocks...
keith
keithsnow 2 years ago
thx very much!
perereca 2 years ago
is that good or bad?
Keith
keithsnow 2 years ago
Have you seen my video At "chefminetti" on youtube? on french onion soup? what do yopu think?
rockotwo2 2 years ago
will check it out thanks
Keith
keithsnow 2 years ago
Comment removed
BennettIsAmazing 2 years ago
Watching these videos, actually inspire me to talk to myself while making a simple tomato and cue cumber sandwhich with salmon. Kind of wierd but cooking might be my profession that i would like to take up, how long did it take you to become what you are today?
gamerboxoflove 2 years ago
Nah, i just dont really care how people pronounce something. It really matters if you can just either sound it out or say it just good enough for someone to understand it. Some people on the internet tend to be alittle under educated, you are just wasting your time arguing with the trollers that roam around on youtube.
gamerboxoflove 2 years ago
HAHAHAHA they had this at a school trip we went to near toronto. Im not to fond of onions but since it was soup i tried it... My bottom 10 dishes forsure. Just because onions are not what im to fond of.
gamerboxoflove 2 years ago
Lol , keith a word of advice, When u fight with a brit on a online video watching site, you wont lose or win. They talk about the most ignorant things in this world, sometimes you just can reply. Just forget him please:D
gamerboxoflove 2 years ago
no doubt...but can't stand people who lecture others on ridiculous things..like the pronunciation of "caramelize"...I guess that was your point....
Keith
keithsnow 2 years ago
"carmelise" it's "CARAMELISE" bloody americans.
greyreview 2 years ago
this is why we formed our own country..you brits think you know it all..
Keith
keithsnow 2 years ago
errr? make your own language then or speak ours properly.
greyreview 2 years ago
dude..you must have something better to do then lecture people on English language usage...
Keith
keithsnow 2 years ago
i ve read that almost any kind of plastic utensils release toxin when heated. i ve seen experts switch back to wood for cooking. can anyone confirm what is correct?
hendrohadi 2 years ago
hello, it looks delicious!
could you please tell me what was the amount of beef broth you added?
thanks,
paul
euroharm 2 years ago
6 cups
Keith
keithsnow 2 years ago
Couldn't you just make 'French Soup' instead of 'French Onion Soup' ?
lol
Not a big fan of onions.....
vivre909 2 years ago
yeah..you;d have beef consume or similar.
Best,
Keith
keithsnow 2 years ago
yippee!
Keith
keithsnow 2 years ago
How long did you boil after adding the beef stock? Looks Great!
dan3232 2 years ago
about 15 minutes
keith
keithsnow 2 years ago
thanks....it works well...I had this soup in France this summer...it was well done!
check me out on Harvest Eating...
keith
keithsnow 2 years ago
white people can't cook like asians, for real.
canttuchdis 2 years ago
I am Asian..cant ya tell?
thanks for watching!
Keith
keithsnow 2 years ago
yellow people can't cook like Caucasians, for real.
What is that for a silly remark?
CoverdaleBlue 2 years ago
great news..glad it turned out for you!
Keith
harvest eating
keithsnow 2 years ago
nice to hear...thanks for watching
Keith
keithsnow 2 years ago
One question, when you go to a restaurant and order french onion soup, is it supposed to be a eat-like-a-meal soup or part of an entree?
cosmosvision 2 years ago
ive never tried french onion soup im trying it right now doesnt look pretty maybe i messed up mine looks really light brown can u tell me wats wrong too much water?
azntwo 2 years ago
the colour really depends on how caramalized your onions are, and the colour of the broth that you use.
cosmosvision 2 years ago
thank u!
azntwo 2 years ago
Caved Aged? I like I how you kind of know what your talking about. However, seems like a fun recipe to try. Thanks
texanstwooone 2 years ago
I love it, It looks so good!!!!!!
billythekid1233 2 years ago
This has been flagged as spam show
Nice try. Keep it up check out esteembpo + com for social media marketing. XCVVC
NickolasDarling 2 years ago
I approve your recipe just by watching.
All steps and time seem OK.
I have already rejecte one which takes many hours to make, yours looks fine. I shall try it out, sure. Thanks
BibleNarrations 2 years ago
I think red onions work better in this dish and use chicken broth(iow salt) with the beef broth helps alot!
rockotwo2 3 years ago
yes..red onions are great here..sweeter..
Keith
keithsnow 2 years ago
Man i made this following a Sandra Lee recipe and it doesnt look that good, but its not done yet... About 2 more hours of cooking, Hopefully it's just as good.
3arthf1re 3 years ago
howd it turn out
allisheasays 3 years ago
looks nice, i want to try
alancwwong 3 years ago
i like fruit on mine
bpc92275 3 years ago
Wow! That looks amazing and i loovvee french onion soup. I will definately try this recipe and thank you soo much for making such and informative vid!! I have subscribed:)
romrhythm 3 years ago
i put lettuce on top of mine- it gets wilted nicely under the broiler
bpc92275 3 years ago
I just made it yummy!!! its really good THANKS!!!
DeeHong 3 years ago
I'm gonna make this tomorrow hopefully :D
DeeHong 3 years ago
well, I was kidding, but if it works, then hey....go for it....by the way, do you have any idea how long it took for me to get that bottle of Mrs. Butterworth to talk? a loooong time. but what she had to say was scary, so I stopped....
Zatoichi444 3 years ago
I had a friend in college who swore he got her to talk, but he used a ton of acid daily....
bpc92275 3 years ago
I find if you add about a pint of Mrs. Butterworth, it works well too...
Zatoichi444 3 years ago
Yes, I agree. No one makes it with syrup anymore. It's a classic way to prepare it.
bpc92275 3 years ago
you are a nifty
bpc92275 3 years ago
thanx for the great recipe, think ill try it!
risasnuck 3 years ago
Look good but looks like lots of salt
vhfan5 3 years ago
salt is good for you and makes everything taste better.
vladdi 3 years ago
salt isnt THAT great for you.
hkitty383 3 years ago 2
This dish seems perfect for danish autum, so I'll deff. be tryin this.
Whats the brand og the pots you are using, and also you grater? I recognize the grater, but not the pot.
Keep up the organic cooking, I love it :-)
slimfast67 3 years ago
Nice clip, making it now
TheRockinCactus 3 years ago
WOW, doesn't get any better then that, thanks!
ultratec66 3 years ago