- Joined Mar 1, 2017
Here's another video from quasi-celebrity cook, "Sam The Cooking Guy". In this video he makes French Onion Soup. What do you all think of his end product?
FAME OR FLAME?
FAME OR FLAME?
Yep. Spot on, IMO.The opening discourse on why they picked French onion soup killed it for me. This is why I stick with Jacques and Julia and others like them. Brief intro, right to the point, focus on the topic at hand.
So I fast forwarded through it. He did not caramelize the onions. I also agree with Phatch that it looks more like gravy than soup. The melted cheese looked nice but that's about it.
My Old Chef recipe is this; White or Brown Onion cut same size not too thin then spread on a tray half air-dried set aside. Do the Consommé (always have in the kitchen) then with large soup pot adding Oil & Butter once start to get hot add Onion then sweat them with high heat, low down the fire and use slow heat sauté till brown but keep it shape, deglazed with Port wine reduce bit with low heat a dash of red wine vinegar, simmer then add the Consommé(cold) Simmer with a muslin clothe bag contain "Cloves, Star-Anise, white pepper corn, Bay leaf" and once got the Onion Soup we kept in blast chiller, Chill over night - next day remove all fat & Oil then can be use for A la CarteMy Old Chef would smack me in the head if I got that result and called it French Onion Soup. the Cheese part look nice at the top, but the fact of soup is cloudy and texture look more like gravy than broth would eventually be so heavy for French Onion Soup. I remembered that I have to store the soup 1 night in a chiller so fat & oil get settle on surface and remove them before using for A la carte service. but I won't judge I am no French