Check out the recipe: www.allrecipes.com/Recipe/223049/American-French-Onion-Soup/

I bet he has a whole garage full of cayenne

As a cook who's had to julienne 17lbs of onions in a frenzy for a French onion soup, the way you cut those hurt but I still love you. John.

I had killer "French Onion Soup" years ago while in a resturant in downtown Lahina Hi, it was owned a German Lady and the onions were Maiu Onions and it was so good, my wife and I went back the next night to see if we could just get Soup. They laughed and said yes, but we would have to sit on the patio, which we did happily....good memory really good soup I still remember

When I Was a Boy , my Uncle took my mother and me to the original Les Halle vegetable market in Paris . That was were this soup was invented. It was early in the morning but fit with our jet lag from New York. The onion soup was nightshift market workers food . They said that it was made with old bread ,old cheese and chicken bones because beef bones were worth too much. And it was wonderful.

Regardless of your personal French Onion Soup recipe at home, carmelizing your onions this way always wins.

I have been making French Onion Soup using a recipe from Vincent Price for close to 45 years but am willing to give this a try. Hope it turns out just as well. Thank you Chef John. Love your videos and don't even mind the loss of sleep as I watch them at 2 am. I also have been known to get such an appetite while watching that I get out of bed and actually make some of the dishes. Thanks again.

2am and I'm watching this. I'm hungry af

Had the pleasure of showing my friend this video because she saw me caramelizing the onions for Thanksgiving dinner soup in the oven. This works so well as a replacement for brown gravy, and I never end up with a tub of leftover French onion soup in the fridge weeks after like I did with gravy!

For anyone who doesn't have sherry or sherry vinegar, I substituted with a tablespoon of rice vinegar and a tablespoon of, surprisingly, apple butter, and it turned out fabulous. You might be wary of sweetness, though. French onion is already a particularly sweet soup, and apple butter is a bit of a sugar bomb. Still, I think the complex flavors it brings does a lot to make up for the lack of sherry, if for example you're like me and don't drink. It also plays really nicely with all the other flavors. Speaking of which, you could probably also use apple cider vinegar instead of the rice vinegar, but I only had rice and distilled white on hand.

The difference in humour with the onions was hilarious!

"Funny, not "haha" but, hmm ..."

"Onion soup sustains. The process of making it is somewhat like the process of learning to love. It requires commitment, extraordinary effort, time , and will make you cry." -- Ronni Lundy. 🍞🍜🍷🇫🇷🇺🇸

I remember as a child hating onions ... as an adult this is making my mouth water! Such a nice easy recipe for a chilly rainy day. Thanks Chef John! :)

"I'm going to have to question your ability to identify incredibly delicious things with your eyes." GOLD

The best onion soup ever!!!! I had a splash of red wine instead of your recommendation Chef John. And I use swimming goggles for eye protection while peeling and slicing the onion with no tears!! Thanks for all your delicious recipies!! ❤❤🇨🇦

chef john is probably the biggest consumer of cayenne pepper on the world, lol

5:21 "Onions are kinda funny, not funny Haha. funny like hmm?" That made my day 😂

Doing the math in my head, and it looks like an inexpensive meal with large yield. I'm sold.

Chef John, you are the best. Just ignore those others who don't get it. I'd make everything you demonstrate. You're the best teacher of food prep ever. Always waiting to see what's next. Thank you.

Chef John, you are the best! I made your onion soup two days in a row, but the second time I used a large cast iron skillet and put it on my grill with the lid down - easier to stir every twenty minutes and just lower the temperature instead of moving to the stove for the next step. Excellent!

Why one would ever thumbs down your vids is beyond me. You're the best.

*That pretty much does look amazing, I agree!* 😀😋

Your cutting technique was a huge help, not just for my first attempt at this deliciousness, but also to add some onion to a tuna salad.

Dear Chef, i have watched several of your videos. Your personality is upbeat and fun! You remind me of my Master Chef in Culinary School 30 (some odd) years ago. I have enjoyed your vlogs and, look forward to another 680+ videos. Keep doin' what you're doin'! 😀

eating, sampling, and cooking french onion soup is one of my passions. I make it often and tweak the recipe a lot to try and find the very best recipe. By far, my favorite soup and I never get sick of it 3. things I've learned making it, #1. my best FO soups in my opinion have come with leftover beef juice/stock from something I made the day or two before so recreating it is like impossible. #2 paying extra and waiting for Roscoff onions(the kind "Onion Johnnies" use to sell tied up hanging from their necks/bikes) to arrive from Brittany is totally worth it when making FO soup, they have the perfect amount of sweetness. #3 the cheese and croutons are very important, gruyere, comte, good Emmental(do not think cheap swiss will work, it doesnt), or asiago are good choices, I prefer gruyere for it's superior melt. Use a couple slices of a french baguette as croutons, cover with croutons and gruyere and put crock under broiler. other things I noticed: demi-glace will basically guaruntee a good rich soup but you can make it without it. If you use onions from the USA, try not to cut them anymore than you have to, sounds crazy but the way you cut them affects the taste(sweetness and natural saltiness),. Be very careful adding salt, I suggest not adding any until the very end if you still feel it needs more. As the onions cook, more flavors come out Buying it from restaurants: the best version from a well-known chain is Panera Bread's imo. But I have had way better at sit-down restaurants in West PA and Eastern Ohio. I've had it in France , Britain, and other parts of Europe too when I was in army years ago. You would be surprised how hard it is to find the soup if you are not in an area frequented by many tourists in France. The best FO soup I ever had was actually in Bremen Germany in the 1980s and started my love affair with FO soup. I ate there often between 1983-90 because it was close to the base. The cook was a Belgian/Dutch guy.

FINALLY, I have found the "keeper" recipe. HOWEVER, and as some folks indicated, there are process issues with the recipe instructions, but after research and looking at reviews, I got it. 4 Onions is about 2 pound of onions, fyi. Most people just have ground thyme and not spriggs, but 2 spriggs is 1/4t. It says salt and pepper to taste, but let's deinfe it at 1/2t salt and 1/4t black pepper. Forget the wine and it should be 8oz of SHERRY. A lot of people complain about carmelization and time and taking 45 minutes or an hour. IT DEPENDS HOW HIGH THE FLAME IS. With a medium flame and constant stirring to ensure not burning, you can do it in 25 minutes. In any event, the instructions should be...carmelize onions in butter (NOthing else, it should come later), add Sherry and cook down, add flour and cook roux. The last 3 min or so is when you add the garlic, ground thyme, salt and pepper and stirring throughout all of this. Then add the broth, bayleaf and remaining ingredients

I bought a large 50 pound sack of jumbo yellow onions and cooked a batch of this onion soup recipé in an extra deep roasting pan. I ate all of it in just four days!

OH MY !!!!! you have really out done yourself on this one. I LOVE IT !!!!! ........... Another GREAT dish........Keep up the GREAT WORK.

I know so many people has already said this, but...I love your voice=))). That French Onion Soup looks amazing...yum.

Omg i love the chef so much :) his sense of humour kept me browsing through everything on foodwishes

Hi Chef! Thank you for the recipe; made it yesterday and had three bowlfuls. Simply delicious!!

"I heard he does cayenne commercials.....in japan."

I love your videos! It's really nippy out so I am most definitely making this today! I'm going to serve it for dinner tonight along with a side salad and 1/2 a turkey sammie. Yummy!! I'm can't wait!!

Thanks! I thought there was some big trick to this, but I tried it today & it's awesome! I did do the onions slow all day in my slow cooker, which worked great too. Thanks for making all your videos!

Making this for the second time. So delicious. I also add a couple of shakes of Worcestershire sauce and a shake or two of ground sage. Cheers!

Love the recipe, and even more your humorous commentary... and so now you have a new subscriber :)

Made a vegetarian version of this using vegetable bullion and it turned out incredible! TY Chef John, you’re always my first go to for the technique and inspiration! ☺️

French onion soup is always a hit and miss in restaurants! they either nail it or it tastes watery. by far my favorite soup

0:57 "give it 4 or 5 slices" proceeds to give it 6 lol I love your videos

Chef John, I think you're funny haha AND funny Hmmmm. :)

If Chef John could be a “dealer”, he’d corner the cayenne pepper market, lol. Great take on this classic! :)

I was trying to figure out what we're having for dinner, and you've just given me what i needed something yummy, simple and it goes a long way for my large family

We make our own french onion soup, not quite like this, but it's delicious too. We always top it with a cheddar cheese on artisan bread and this makes the difference for us! Picked up a couple of tips from this video so it's a thumbs up from us. Thanks for the tips!

*wipes away drool*

sidenote everyone: the traditional, slow caramelization and deglazing process does take a long time but it's also a wonderful drinking opportunity. :D also, feel free to deglaze many times. its good practice and cooks illustrated really preaches deglazing multiple times. I try to do it about 5-6 times. The downside is that you will really pulverize your onions. I typically use about twice as many onions as most recipes suggest.

We love your enthusiasm for cooking and all of your recipes, another great one!

Just made it. Fantastic! I’ve been wanting to try this for a while and so glad I found this video. I halved the recipe and used red pepper flakes. My only deviation.

this is the best thing the french have given us since the statue of liberty!

yes the oven way is the 'lazy' way! apart from that, this is the original french onion soup recipe. when i was in paris. onion soup is a one person job. make it today, serve tomorrow, just like quiches. 4-5 hours of slowly caramelizing the onions in butter, then reducing it slowly for the next 3-4 hours. the person who is in charged of the soup that day only makes the onion soup and nothing else! good times... nowadays, some places rush the caramelizing of the onions by adding sugar so you end up with overly sweet soup. people who never had onion soup will say whats the big deal?

That is a great recipe and brilliantly executed. We have very similar culinary morals, haha. Another elevated version and recipe of the venerated French Onion Soup, was created and served at Famous and Barr. They were Famous for it. It was served in a brown ceramic crock. I was fortunate to have eaten there, in St Louis, when I was young. My grandmother was the chef there. I have the recipe, and it is posted on the internet, if interested. The Famous Barr version uses Swiss as a crock cap, slightly browned. I will incorporate your French bread and add Swiss the next time I make this dish. Asta Lasagna!!

Chef John is the best! I've always loved him! You guy's simply don't know!

Lazy = Innovation

"Yellow onions. And by the way will this work with other kinds of onions? No!" Hahaha! That part made me laugh, but seriously, why only yellow? Maybe a mix of yellow, white and red?

Chef John: When you say "ENJOY" be sure and always sing the word. Just adds a nice final touch.

So much passion and kindness in your voice, awesome techniques and affordable recipes

Your FAN Marty from the FRENCH part of CANADA !!!!!

I know this sounds super judgmental, but I skip cooking videos when people yell or talk way to fast. You're very easy to listen to.

Mmmmmmm - wow I am so doing this when I get my new kitchen this weekend. Thank you Chef John! You Da Man!

Beautiful soup, so simple yet so comforting.

The only unamerican thing here is the 2+ hours you need to cook this onion soup. Apart from that, it does look yummy !

Here is a lazy Americanized twist: Use boxed croutons and muenster cheese slice and use a propane torch or stick lighter to melt and crisp the cheese...

I ve seen so many Chefs cooking this soup and I think you are the best, cheers from Palm Springs California

Ok Chef John. Never tried French onion soup before. You made it look so easy. I thin I'm going to give it a go. I love your videos!!

I've never had the opportunity to taste Onion Soup. It looks delicious. Can I caramelize the onions in a crock pot? At least get them soft then finish them in a pan on the stove? Seems it may work...

Your knives cut so beautifully 👌

It does look amazing! Been trying to figure out if I wanted to do appetizers for Christmas dinner or a grand soup, I’m going with the soup now. Also, my family just moved from the west coast to the east coast, so the cheeses are perfect. 😉

As amazing as always - thank you, Chef John!

we should do a cook off on some thing some time! you'd win but it be fun bro!

I've never been interested in trying French Onion soup and you've changed that.

The final result is beautiful! We will have to make this one soon!

I love your channel chef john. because of you everyone thinks i am a master cook.

How to make french onion soup? -cook onions to death!

This vid just taught me that Montery Jack cheese is from CA.

I first had French Onion Soup when my dad made it when he worked in Paris back in the 1980s. At the time (before internet) it was unheard of in my country (too rustic for posh restaurants). I absolutely loved it. I would say, however, that the cheese really does have to be Gruyere. Even as an Englishman, where we have some excellent hard grating cheeses, I take my hat off to the Swiss & French for inventing Gruyère.

My food wish is to taste that

Why aren't white onions and shallots acceptable for the soup? I am working on a video of my version, and now I am second guessing it, lol. BTW I LOVE LOVE LOVE your videos!

Made this today...was delicious! Thanks so much for the recipe

OMG! This was so tremendous and flavorful. I've been making this for years by way of my ole BC cookbook. Cutting the onions in squares did make a difference and mixing beef/chicken stock really adds flavor. I had to sub in Pinot Grigio and white wine vinegar. And, I did add a Bay leaf a homage to BC. (Wink) The only issues I had were, for one, I have an electric oven. Everything takes longer.... I always have to double the times and use 25 degrees higher in the oven. Unfortunately, it took 3 hours in the oven. My onions were huge. I should of started earlier and the soup wasn't done until 10:30 pm. Second, I burnt my hand terribly (2nd degree) when I started the last phase on the stove using a potholder of course all the time except when I stupidly went to lift my heavy stainless-steel pan to dump the onions into the pot. Folks, it was bad. My husband wanted to take to the hospital, but I finished the soup in-between ice baths. We enjoyed it the next day and ordered take-out 3 hours earlier. Honestly, I really didn't save any time by using the oven actually it took more time than I budgeted. Aside from the added charring of the onions which I really liked, I would use a baking pan or pot for this step. Otherwise, I will go back to using stove top method with this recipe. For safety's sake, I need a cool touch handled pan, if there is such a thing. Another big no-no when your making onion soup, you can't rush it, it's going to caramelize when it caramelizes. I used big, beautiful onions. I started to get annoyed and rushy and that's when accidents happen.....always. So slow down, double the time and start it sooner. Don't make my stupid mistakes.

Make fresh tomato soup with chickpeas and grill cheese..pleaseeeee

I'm soooooo making this for my boyfriend on Valentine's Day

I call it "funny-haha" and "funny-peculiar" if I need to explain which one I mean. I think this is common in the UK. I always appreciate variations of classic, delicious dishes. This looks great!

Wow.. I never would have thought this soup was so easy to make.

Onion soup get me crazy with fever!!!!!!!!!!!!!!!

Is a skillet the American for frying pan?

Thank you for a simple and amazing recipe!

Thanks for your wonderful recipe.I have just done cooking as your recipe shows and now I am going to have them with my sons in the morning of beautiful sunday in Tokyo.

definately works with sweet vidalia onion though!

is there any kind of vegetarian way to make this replacing the broth in any way?

Glad this guy puts enthusiasm in his vids. A like is what this needs.

Beautiful recipe as Always .

I wish I could eat onions...

is there a good substitute for the wine?

Murica! Best country in the whole country! Thanks for the labor saving onion baking tip!

This is magnificent, is it not? Sacred blue, John, you have taken a dish of the French and to the taste of the American it made. Cheers to you, my friend. To the next seeing.

Just leave it on the fucking stove!

ur funny, not the humm kind but the haha kind.

I "like" your videos before I finish watching them because you never fail to make me hungry no matter how full I am.

You have really upped my cooking game.. I am so happy every time a new video shows up. Thank you so much.

no gruyere, what is this