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(upbeat country music)
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Today is a French show.
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I'm reliving my visit to Paris, and it was fabulous.
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And I think there's one thing
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that Michael Groover and I both agree on,
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that onion soup is probably one of our favorites,
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and that's what I'm gonna be making today.
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Now, I'm taking about eight onions,
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and I'm slicing 'em very thin.
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And I'm gonna add 'em to the pot,
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and about 1/4 or 1/3 of a cup of oil's already in that pot.
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And I'm gonna caramelize these onions down,
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which'll take us about 20 minutes to do that.
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But you'll wanna cut your onions rather on the thin side,
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not have real thick pieces of onion.
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In fact, I've got a pot over here
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where I've already caramelized the onions,
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so we're ready to go with this soup.
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how these onions really cook down a lot.
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All right, now I'm gonna add eight cups
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of a nice beef stock.
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Now, this can be a homemade beef stock,
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or it can be a canned.
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I'm gonna add a couple of cloves of minced garlic.
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I'm gonna add a bay leaf.
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I'm gonna add about 1/2 a teaspoon
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And I'm gonna add 1/4 of a cup of white wine.
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A little fresh ground pepper
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Now, you'll wanna be careful with your salt
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because if I made a homemade stock,
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it might not be as salty as a canned stock.
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And this is where my French onion soup
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is a little different from most people's.
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I cooked some short ribs yesterday,
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and I've got some left over, so I'm gonna cut this up
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in small, small pieces.
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All right, and I'm gonna add this
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to our broth and our onions.
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I've still got a few pieces of short rib in here
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with the bone, so I think I'm just gonna throw those
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and just pull that extra flavor off those bones.
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And then we're gonna let that cook for about 20 minutes.
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In fact, I have a pot ready back here for us.
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So I'm gonna let that cook for about 20 minutes.
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But in the meantime, let's see what we've got here.
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Ooh, look at the richness of that soup.
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All right, so our soup is ready to go.
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I've got a nice loaf of French bread over here.
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And I'm just gonna cut it.
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So I want this bread to kinda fit that bowl,
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so I'm gonna cut it diagonally
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so it'll take it more coverage on the top of the soup.
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And I'm just gonna butter this.
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And there's a couple of different ways you can do this.
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You can do this in the oven.
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You can do this earlier in the day
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and then just heat it right back up.
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Or you can do it in a skillet the way I'm fixing to do it.
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And because of my love of butter,
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I'm gonna butter both sides of my bread.
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Now, I have chosen for my soup today
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to cover my French bread with a Gruyere cheese,
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which I think is what most French cover their soup with.
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I'm not quite sure on that one.
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But I do know that over there they love Gruyere,
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and they use a lot of it.
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But you could also use a stringy mozzarella
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I'm just gonna flip these over.
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Toast 'em real good on both sides.
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Now I'm gonna just reach out here,
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and I'm not gonna take out the whole short ribs
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that were dropped in for the flavor
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Now I'm just gonna float our piece of toast on top,
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and I'm gonna cover it with a Gruyere cheese just like that.
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And I like lots of cheese.
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In fact, I like a little soup with my cheese toast.
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Now I'm gonna just transfer this now under the broiler.
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And this is gonna take a steady hand for me to do this
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because I don't wanna slosh out my soup,
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whoops, like I just did, y'all.
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All right, I'm just gonna slide that in.
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And I'm gonna watch this very, very closely
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because I have my crock of soup up pretty high
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underneath the broiler, and I don't want it to burn.
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But I promise you, when you come back in about two minutes,
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this soup is gonna be ready, and we're gonna taste it,
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and it's just gonna be sensational.
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(upbeat country music)
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Welcome back, y'all. Today is all about French food.
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And I've got my French onion soup
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that's ready to come out of the oven.
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Look at that Gruyere cheese
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and that butter and French bread.
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This is gonna be so incredibly delicious.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
