French Onion Soup

Hello all! Our 100th Cooking Video is here! We wanted to celebrate by showing you an amazing classic. French Onion Soup. This dish is so simple you wouldn't believe! I feel a lot of people out there that cook or may not might be nervous about this dish. It is a lot simpler than most believe and Chef has now made this a few times. We are using Byron Talbott's recipe, with a few twist to it. We have been watching him for a while now and even used some of his video tips and tricks in our own videos. Chef admires his work and was excited to make this. We did change a few things from his video that we will talk about below but for the most part try this out. Your guest won't believe the awesome job you did! Byron if you stopped by thank you for all the great work you do! His links will be listed below.

Serves: 4
Prep Time: 5 Minutes
Cook Time: 1.5 Hour
Total Time: Little over about 1.5 hours. Minutes (however you can lower the cook time, we'' explain below)

Ingredients: 2-3 medium yellow onions
3-4 Tablespoons Butter
2 Tablespoons Butter 5-6 cups beef stock 1/2 cup White or Red wine (optional) 1 sprig of thyme 1 whole bay leaf 1 tbsp sherry vinegar Provolone Cheese Garlic Tuscan Bread (Whatever bread you like) Salt & Pepper to taste
Directions: Prep the onions by cutting them. You want to cut them in half, then with the onion. It will look like a rainbow when cutting. Make sure to cut both ends off first. This cutting style will allow the onions to cook better.
Heat up a medium saucepan and add the butter and onions.
Cook on medium to high heat for about 20-30 minutes.
Keep stirring the onions around as they become more golden brown. You want to stir a lot.
About half way add about 2 tablespoons of water to break up the sediment on the bottom.
Stir again to clean the bottom of your pot. This is very important, it adds flavor.
When the onions have a deep brown color you can move forward.
Add the Beef Stock. (You can use Chicken or Vegetable Stock. Also note Broth as well.)
Add the wine. (We use White but you can use Red.)
Add Sprig of Thyme and one bay leaf.
Add the Sherry Vinegar.
Add Salt and Pepper.
Stir well then let cook. You can put the lid on to help move it along just monitor it.
Once the soup is getting close get your bread ready.
You can use any bread you like just cut it to fit the crocks and add some oil, salt and pepper then put in the over for about 15 minutes at 375 degrees.
Remove and if the soup is ready fill the crocks with soup, but not all the way. Leave room for the bread and cheese.
Put a piece of bread in the soup and then add 1 or 2 pieces of cheese. We use provolone.
Put the crocks on a cooking sheet and place in the oven at 400 degrees for about 15 minutes.
The cheese will have a golden brown color and melted.
Remove and let cool a few minutes.

Here it is!

We understand the directions above look long but do not be afraid they are just detailed. The best thing we can advise is check out the video below. Chef shows you how to really make this so simple! Cooking the onions will take about 20-30 minutes however after you add the stock and wine and other ingredients you can really let those cook for anywhere from 20-40 minutes. This however is up to you the longer it cooks it will cook down and to keep that in mind but Chef says he likes it to cook and simmer a long time for full flavor.

*Please note if you are wondering to use Stock or Broth. Stock is prepared slower and usually the parts of the animal are cooked down in it. The flavor is more intense. Broth is a bit lighter and can be served alone. You can heat up broth if you are sick to drink, but not usually stock. We want to point out we did use both at different times. Beef Stock and Beef Broth. We feel the flavor wasn't to different however it would really only work if you cooked two crocks and taste tested them side by side. However we advise to just try them out and whatever you may like better use. Either will work and don't over think what one!

Be sure to check out the video below to really see how we put this together!

Thank you again for joining us on this post and we do hope you check out this video.  This dish is not to be overthought so don't.  After the fluids are added to the onions don't worry to much about time.  Some people do and we tell them not to.  Have fun with this dish, it is simple and a lot of people love it!  We want to thank Byron again for just all he has done.

Byron Talbott has a cooking channel and a few years ago Chef looked over how he makes his videos to really get some good ideas.  We know he likes how they are put together and he admires his work.  Below are his links, check them out.  Byron if you for any ready see this video/post thank you so very much!  We are big fans.

We hope everyone is having a fun Halloween season so far and cooking up some great festive foods!

Byron's Links:

Site:

Byron's Channel

French Onion Soup:

Byron's French Onion Soup

Remember,

Cooking should be FUN, have FUN doing it!

The Cooking Corner

~Blog Team