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French Onion Soup Recipe - Paula is sharing her rich and delicious homemade French Onion Soup recipe for a cozy dinner at home!
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Homemade French Onion Soup Recipe: https://www.pauladeen.com/recipe/french-onion-soup/
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0:01
- Hey, y'all.
0:02
We kinda doing a double duty here in the kitchen today.
0:07
Michael's down there making him some tuna fish.
0:11
- Hey, y'all.
0:12
- He is on a Keto diet.
0:15
Is that what it's called, Michael?
0:16
- Yeah.
0:18
- And I mean when that man makes up
0:20
his mind to diet, he diets.
0:23
I couldn't even get a speck of a cookie in his mouth
0:28
once he makes up his mind.
0:30
I've never seen anybody had willpower like him.
0:32
I wish I had just part of his willpower.
0:36
But listen, Michael I'm sharing with everybody
0:39
my take on French onion soup.
0:43
Now, can you eat that on your Keto diet
0:45
if I don't put the bread and the cheese?
0:48
I mean just that.
0:50
- Yeah, I can eat some.
0:51
- Good, good.
0:54
- With onion, no bread.
0:56
- Oh, no, I won't put the wonderful French bread
1:01
on top of yours.
1:04
I'll eat your part.
1:08
All right, so I'm slicing the last onion y'all
1:12
and my original recipe called for eight onions
1:17
but this onion is the smallest of all of them.
1:22
I've already done three huge onions.
1:29
I started with a third of a cup of olive oil.
1:32
And so there are our four large onions.
1:36
So I've got these on...
1:39
Gosh I've got them on medium right now
1:41
but I'm gonna turn them up just a little bit
1:43
and let them get hot.
1:45
But for us to get these to the right stage
1:52
it's probably gonna take 45 minutes, Eddie
1:55
to actually candy those onions or caramelize them.
2:01
It's a proper word.
2:03
So, you know, this really is easy to make.
2:07
French onion soup is really easy to make.
2:11
This is the longest part right here
2:13
is doing the blazing of the onions.
2:19
So I'll be back in about 45 minutes
2:23
and this is gonna come together real, real quick,
2:25
'cause I really do wanna show you all the twists that I do
2:28
on French onion soup.
2:29
And I think it's pretty good.
2:32
So this has been cooking.
2:34
These onions have been cooking about 30 minutes.
2:38
So it could take close to an hour to get these caramelized.
2:44
So this is what it looks like after 30 minutes.
2:50
So I'll see y'all in 15, 20, 30 minutes
2:55
and I'm gonna put the lid back on it
2:57
hoping that they'll caramelize a little quicker.
3:02
Y'all I have been caramelizing onion
3:04
since two and a half hours ago.
3:08
I keep cutting them off, cutting them off
3:10
cutting them down, cutting them up
3:13
and they're just now starting to caramelize.
3:16
Now starting to brown
3:21
and I'm gonna turn them back up for a minute
3:24
but I'm gonna have to watch it close.
3:26
All right, so I'll show y'all what I'm doing up here.
3:30
I've got two small filet mignons.
3:36
So I just, I'm a...
3:40
What am I?
3:42
- [Eddie] Cannibal.
3:45
- Cannibal too.
3:48
Cannibal?
3:48
- [Eddie] Yeah, cannibal.
3:50
- That's what I am, y'all.
3:52
I like my meat.
3:53
And to me, French onion soup just needs a little bitty,
4:02
little bitty might bite a meat to it.
4:05
So I am cutting these filets up into little bitty tidbits.
4:11
So at the bottom of your bowl
4:15
you're gonna have this sweet little tender meat
4:20
floating around the bottom.
4:26
And I don't want big chunks,
4:28
I just want little,
4:30
small, small pieces.
4:36
So that was two little, little tiny filets
4:43
but it sure did make a lot of meat, didn't it, Eddie?
4:45
- [Eddie] Yeah.
4:46
I think this was one of the first things
4:49
you ever actually made for me
4:55
when I first started working for you, yeah.
4:58
I remember we were talking about it,
4:59
we were at a restaurant about,
5:01
I had French onion soup.
5:03
And so like the very next day you said,
5:06
I'm gonna make you some French onion soup.
5:08
And we had, I think, leftover short ribs.
5:11
So you made it.
5:13
- Oh, I made it with short ribs?
5:14
Oh my gosh, it was good, weren't it?
5:16
- [Eddie] It was so good.
5:17
- All right, now y'all to my onions,
5:21
once they started really getting cooked down
5:24
I added a half a teaspoon of dry thyme
5:29
and two kind of small bay leaves.
5:34
And now I'm gonna put our meat in there
5:39
and I'm probably gonna turn this up.
5:41
Yeah, I'm gonna turn this back up a little bit
5:44
and just kind of sear that meat.
5:49
I'm gonna turn it all the way on high.
5:56
See, there were tiny little bay leaves.
6:02
There's one right there.
6:03
That's a bigger one, I'll go ahead and take it out.
6:10
So you can see this is gonna be pretty, pretty rich.
6:20
And my original recipe y'all called for eight onions.
6:26
But I used four because they were like huge onions.
6:31
So before it's over, I might've wished I used eight
6:34
but I don't think so, Eddie.
6:42
- [Eddie] (indistinct) gonna add something to it?
6:45
- Yes, it does.
6:46
It just to me, makes all the difference in the world.
6:50
And I've never had it with (mumbles) me except here, I have.
6:56
So I don't know if anybody else has ever done that.
7:04
Surely they have.
7:13
All right, now I'm gonna de-glaze our pot
7:19
and I'm gonna add a fourth of a cup of red wine
7:23
but my recipe actually calls for white.
7:30
Get all in there
7:36
and make sure we get all those little chips
7:38
of onions and beef
7:41
that's kinda stuck to the bottom of our pan.
7:51
All right, I'm gonna get my flour out, Eddie
7:54
and I'm gonna use Wondra
7:58
'cause I know that won't let my soup lump.
8:05
And after that wine cooks out.
8:10
It's cooked out pretty good.
8:11
So I'm gonna add like two tablespoons of my Wondra
8:21
and we just wanna use enough, you know
8:27
to kind of tighten our soup just a little bit.
8:33
All right, so I've got eight cups of beef stock
8:47
and we're gonna let this just kind of simmer
8:53
between simmer and medium.
8:57
And we're gonna let this cook,
9:00
let all those flavors get in it.
9:03
So like I said, about 20 minutes
9:05
and then I'm gonna taste it
9:07
and check it for salt and pepper.
9:11
Oh and after my onions got to cooking
9:15
I added like two cloves of garlic,
9:19
minced garlic.
9:22
And I think that was it.
9:23
Let me check.
9:24
I don't wanna tell y'all wrong.
9:27
Yes, I started with a little olive oil
9:31
but I really prefer butter,
9:32
I don't know why I didn't use butter.
9:36
I think the butter browns
9:40
that makes it a little bit better.
9:42
So yeah, that was it.
9:45
That's what I put in there.
9:46
The dried thyme, the bay leaf
9:49
and let those caramelize.
9:53
Look how rich that stock looks, Eddie.
9:57
- Yes, it smells so good too. - You see that?
10:03
I'm glad we didn't use but four onions.
10:07
Look at that.
10:11
Yum, Eddie.
10:12
You know what, I think I'm gonna go ahead
10:14
and taste it now, Eddie
10:16
'cause I don't know right now if it needs salt.
10:22
I know it doesn't have any pepper in it so,
10:28
definitely needs some salt.
10:33
Okay, so for 20 minutes,
10:36
we're gonna let that simmer
10:38
and then I'm gonna bowl it up
10:40
and we're gonna put it in the oven
10:43
with all that grier cheese
10:45
and that French bread on top.
10:48
It's gonna be so good.
10:52
Okay, y'all at last our French onion soup is ready.
10:58
I've toasted off our bread.
11:00
So it's nice and crisp
11:03
to go on top of our soup.
11:08
And let's see,
11:10
you wanna come over here, Eddie
11:11
and let them see?
11:12
Now I did wind up adding more beef stock to it, y'all
11:17
and then you have to salt and pepper it
11:20
once you get everything put together.
11:22
Make sure it's got enough seasonings.
11:28
You know what, I don't want that piece of onion, Eddie
11:30
that looked like kinda might be the skin.
11:37
And I wanna get down in there and make sure you have
11:41
'cause I'm dipping this up for Eddie's supper y'all
11:44
and it's taken that long.
11:46
- [Eddie] Yeah, I'll take it.
11:47
- Yes.
11:50
Look at that.
11:52
- [Eddie] Well, this has been kind of an all day project.
11:54
You took some breaks though.
11:56
- I did, I took a lot of breaks doing this
12:00
so I'm gonna come over here
12:02
and I'm gonna put this on our pan, Eddie
12:06
and I'm gonna drop our French bread on top.
12:13
And then I graded grier cheese.
12:16
Now you can actually use any kind of cheese you want
12:21
but we kind of like grier around here.
12:26
I'm gonna run this under the brawler.
12:31
Wanna make sure it's enough cheese.
12:33
Grier has a little stink to it, doesn't it?
12:37
A little bit of odor.
12:38
Michael, remember when we went to the Paris
12:41
and they served us those awful, awful, awful cheese plates
12:46
that I'm sure the French people just die to have?
12:51
Oh, it was so stinky, weren't it?
12:54
- [Michael] Yeah. (indistinct)
12:57
- Okay, so under the brawler this goes
13:00
and we'll wanna keep a close eye on it, y'all.
13:03
You know when you're brawling
13:04
you always leave your door cracked
13:06
you don't shut it all the way because brawl is so hot.
13:11
Hot, hot, hot.
13:16
I will keep a close eye on it.
13:26
There's your supper.
13:29
Looks pretty good, doesn't it?
13:30
- [Eddie] It sure does.
13:32
- It's all yours.
13:36
All yours.
13:38
So why don't you give me your phone
13:43
and let's change places.
13:46
- Ooh, it's hot.
13:49
- [Paula] It is hot.
13:51
(indistinct)
13:53
- [Paula] Wait, don't burn yourself 'cause it is hot.
13:56
Just blow, blow, blow, blow.
14:05
- That is a great flavor.
14:06
- Oh good. - It is.
14:09
- [Paula] So you're not saying that
14:11
just for the camera, are you?
14:12
- No.
14:13
- [Paula] Okay.
14:14
- Not at all.
14:17
And it is so rich.
14:18
- [Paula] It is rich, you know by adding those
14:20
couple of (mumbles)
14:25
- Filet mignons.
14:26
- [Paula] Yes, those filet mignons
14:30
really made it quite rich.
14:33
- All right, well, I'm gonna take this to the table
14:34
and be by myself - Okay.
14:36
Bon appetit, Eddie.
14:40
Bye, bye.
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