French Onion Soup II
Sure, I've done a French Onion Soup video before, but that was years ago. I've grown as a cook, and a photographer. So enjoy this reboot!
I was inspired to remake this one after reading a blog from The Gluttonous Geek. They made this great looking soup in homage to a scene in my favorite podcast: The Adventure Zone. Check out that recipe! They do some amazing things with the soup, and one day I'll have to give it a try.
https://thegluttonousgeek.com/2018/08/29/taz-duck-newton-french-onion-soup/
My own recipe has changed much over the years. Like my Hummus, Pizza, or Marinara, I'm sure it's something that will always evolve. I think this recipe was pretty spot-on, and I hope you all give it a try.
For this video I was joined by fellow home-cook and news photographer Ken Deyoe! Having someone in the kitchen who shared my passion in cooking/video production was pretty fantastic. As a result, this video has turned out to be one of my favorites I've ever made. Hopefully Ken will join me in the kitchen again soon.
FOR THE BROTH
- 4 lbs Beef/Chicken/Pork Bones
- 8 cups Water
- 1 star Anise pod
- 1 tsp Black Peppercorns
- 1 dried Bay Leaf
Roast the bones at 400°F for 1-2 hours. I like to broil them for 5 minutes at the end of the cooking process. Place in a pressure cooker with the rest of the ingredients and pressure cook for 2 hours (or simmer in a stockpot for 4-8 hours).
FOR THE SOUP
- 5 lbs Onions
- 4-5 cloves Garlic
- 1 tsp each Dried Rosemary/Thyme/Parsley
- 4 tbsp Butter
- Olive Oil
- Salt
- 1 cup White Wine
- 4 cups Beef Broth (Enough to get the soup to your desired consistency)
Fully caramelize the onions in butter and olive oil. Season with salt. Take your time with this, and use medium-low heat. It should take about 45 minutes minimum. You can use higher heat if you pay attention to them, but you don't want them burning too much. Just enough to get that deep, dark rich color. If they start to burn too much, add a splash of water to help deglaze the pan. To get a good caramelization, the key is to build up a fond, deglaze, and repeat. Build up a fond, deglaze, repeat. Your patience will be rewarded.
After the onions caramelize, add the garlic and dried herbs. Cook for a minute and add the white wine. Reduce the wine to a syrup and add the broth. Let that simmer for a little while and add into heat-resistant crocks/bowls. Top with toasted bread and gruyère. Place under a broiler for 5 minutes. Let cool for 10 mintues. Impress your friends.
