Check out the recipe: www.allrecipes.com/Recipe/270369/Tuscan-Onion-Soup-Carabaccia/

“Most of you aren’t even here for a cooking lesson” Chef John knows his audience well.

"Ancient Tuscans didn't have to take pictures". I always learn something from Chef John.

Augustus Gloop, Augustus Gloop. On the bank of a river of onion soup, Slurping away like a nincompoop No spoon, or ladle, or ice cream scoop. He guzzled and guzzled all day long, Til suddenly something went horribly wrong. As he reached for a crouton, he fell right in To never be seen, or heard from again.

You are after all the Betty Boop of your Tuscan Onion Soup

"Vegetables don't have fat, which is one of my main problems with them." - I CAN RELATE

"At least now you know the origins of French onion soup in case it ever comes up in conversation, which it won't." Challenge accepted, Chef John, challenge accepted.

Yeah you're right Chef John, I came here just to see you cook! and as always...enjooooyyyyyy!

I had a jar of pickled onions that had been sitting in the refrigerator for about a week. They worked great for the onions and I just used a little red wine instead of red wine vinegar. So I'll be making this one again.

After all, you are the Paul Bunyan of your Tuscan soup made with onion.

I AM here for the cooking lessons and the comic relief! I have made so many of Chef John’s recipes,I have a whole collection of them and as soon as I make this, it will be added to my favorite recipes.

I have had so many episodes of Food Wishes on in the background when working and doing creative work, cleaning house, and living... I felt so called-out when Chef John said many watching weren't here for a cookery lesson... That's me. I think that demonstrates how entertaining and engaging you are, Chef. That says something, for sure.

I made this last night and got rave reviews. I added the cinnamon and almonds and can't imagine not doing that - the soup wasn't overly sweet, and the almonds add a richness that you need if you're using vegetable stock, which I did. Absolutely delicious and the recipe is perfect as is. Thank you!

“Most of you aren’t even here for a cooking lesson” I feel called out.

Thanks for this BECAUSE of the cinnamon. This year I am exploring cinnamon in my cooking so this is a great addition.

We used to make this at school (culinary school in Italy) but we did it in a different way. After finishing the soup and the toasts we would take some clay dishes, for 1 person, put the toast on the bottom, cover it with the soup and put it in the oven for some time. The toast inside gets soaked in the soup, but being a toast it stays kinda firm. Amazing.

made this tonight... it was pretty good, not sure I would make it again. A word of warning though: the onion completely stinks up the house (and you). At one point I had to go out so I put the oven on 300 and popped the pan in there for 30 mins. When I was out all I could smell was onions and people said I smelled like a restaurant (not in a good way). When I got back I transferred it back to the stove and needed another 30 mins. So all together the onions took about 90 mins. The cinnamon and sage is KEY. I didn't taste the ground almond at all.

Year after year of following Food Wishes, Chef John still never disappoints. From the food to the puns, he brings me back for more and more. Cheers, mate!

Chef John, Could you be anymore amazing?!

I love Tuscan food its comfort food with the most simple ingredients put together perfectly Imo

I watch these videos in hopes of catching a glimpse of the freakishly small wooden spoon. The genius level, surefire hit recipes and or history lessons are just cherry on top.

Chef John. Your salt video was very informative and appreciated. Would you please consider doing an onion video? Different types, cutting styles and why.

Whenever I read a recipe and see "freshly ground black pepper" I hear it in Chef's voice.

The beautiful simplicity of Chef John’s true love of food is what makes his videos so magical to watch. Even if I never want to cook or bake what he’s making, it’s still mesmerizing to watch. He deserves every accolade on these comment posts.

Not here for cooking lessons? How sad for those people. Eating well is living well. Learning to cook will serve you the rest of your lives, there is nothing more enjoyable than sharing good food and drink with friends and family. Chef John makes it incredibly easy for even novice cooks to make excellent meals. I think I'm like many here, who have cooked all their lives but still learn something from each video.

"Most of you are not even here for a cooking lesson" He know us so well

I never use red onions as well as shallots for onion soup cause it becomes too sweet to my taste. Only the regular yellow onions. Thanks for the recipe btw 😊

1:47 THANK YOU for showing people how to hold food they're cutting! So many KZfaq "chefs" hold the food with their fingers outward, and they're just asking for people to cut off their fingertips. Thanks for showing that you need to tuck your fingers in a bit and use your knuckles as a knife guide.

Made this for dinner this evening. It was a hit!!

Onion Soup is my favorite. Thanks Chef John !

Oh, you never know. It could be an answer/question on Jeopardy "Food History for $800. This Tuscan soup is said to be an ancestor to French Onion Soup. What is Carabaccia?"

This is both surprisingly pretty with the red onions, and surprisingly simple. I'm going to have to give this a go, especially since I absolutely adore onion soup.

Did anyone else here enjoy chef Justin Wilson's Louisiana Cookin' on PBS in the 80's? The way he pronounced "own-yowns"? He'd insert, "Ah garowntee!" Frequently. My sportswear printing business did aprons with his logo, Great Chefs Of The West, Victory Garden, Great Chefs of New Orleans (loved the narrator's voice), and a few others, and we had the delight of being given Chef Justin's home phone number to ask for his okay on using his show name for fundraising merchandising. His wife answered, and he kindly agreed to help support Public television cooking shows in this way. So gracious and grounded. I've loved so many cooking shows over the years, including Food Network when they had great teaching shows. Then is became Food Wars Network. What a waste of Alton Brown!! I recommend watching his videos on KZfaq. The making of haggis with a sword on a stump while ground bees fly up the kilts of guys in bad wigs with worse accents is a classic. Thanks so much, chef John. I'm a caregiver for a friend with Alzheimer's, and I've upgraded the formerly highly processed diet she and other caregivers were consuming at her home. I prepare and freeze many kinds of mostly organic homemade meals, and everyone is delighted. Next will be Tuscan onion soup. Love your gentle, playful manner and demonstrations. Thanks so much. 🍠🥔🥕🥑😋🙏✌️🖖👍 Plus, I learned about yuca and taro root on Dr. Gundry's Plant Paradox plan. Very healthful and delicious.

It was super cold the last few days- I really need this video! :) Thanks Chef John

No Cayenne? What have you done to Chef John? Bring him back!

I like how the chef only says 5-8 words at a time. Makes it easy to follow.

I am vegan but I LOVE your cooking show. When I transitioned to not eating meat I was in earnest and as a life-long foodie that didn't work for me and nor do mock meats etc. What comes to my rescue? Tried and true things like caremelizing sp onions and a host of other things. Tx again!

I watch Chef John because he's the best! *True story*

I made this over the long weekend, let the flavors marry in the fridge and we had it for dinner tonight and it was incredible! Forget the French version!

In 1 minute you explained to me the question I've had about cutting onions that has lasted 25 years. Thankyou!

You're the DeBeers of avoiding onion tears!

"most of you aren't even here for a cooking lesson" Ouch, Chef

Chef John you warm my heart. 8 years and I search you every week,

I love hearing the history behind some foods.

I'm grown but I would pay you to read me bedtime stories

I place the chopping board on the stove under the vent fan when I cut onions works every time

runaway onion slice! and nobody went to get it. legend says the slice is still running... making eyes cry as it searches for freedom.

Chef John, Your idea that slicing an onion along the grain results in less tearing than doing it cross grain is supported by chemistry. When you cut an onion, chemical reactions occur resulting in the formation of a lachrymator-a compound that causes tearing. The more cells you disrupt, the more of this lachrymator is formed. Cutting across the grain exposes a larger surface area and, voila, more tears. Also, using a dull knife disrupts more cells, leading to more tearing. Of course if you separate the slices, you expose more surface area and it becomes less important how you slice. So, keep the slices together until you are ready to cook, then separate them. Also, keep any cut surface you are not working on, facing down on the cutting board.

You are the Chewbacca of your Carrabaccia. *Inserts Chewbacca noise*

OMG! DELICIOUS.... I'M TRYING THIS. thanks Chef John

I had been taught that cutting into the root of the onion is what makes you tear up... and I can cut every single type of onion and avoid the root and I never tear up... except for with shallots and red onion. They get me every time.

I'm so glad I live in a world with Chef John in it.

Thank you for these culinary gifts, Chef John!!!

Is there anything you can not cook. Chef, the soup looks delightful

I love the nod to cinnamon increasing sweetness. I make a root beer with reduced sugar and adding cinnamon to accentuate the sweet character without a syrupy mouthfeel.

Love you, Chef John! I also love history and food!!!!

Looks good

I haven't watched the video yet and I'm already hungry

Tried it and it tastes delicous! Especially now when its getting cold and rainy outside

That looks good! If anyone wants to make a super easy version of the modern French onion soup ; Peel 6 onions boil them in a big pot of water until they fall apart, then add 1 or 2 beef boullion cubes and 1 teaspoon of pepper, put in bowls and add cheese ( swiss & parmesan) and add some croutons. Tastes like it came from an expensive french restaurant!

Hello Chef John, I'm missing San Francisco and yes I did leave my heart there. Have you considered writing a culinary history book?. I'd love to own one. Thanks. I enjoy your comedy and cooking.

5:31 Sneaky Cayenne, Chef John!!!!

While it's true that i've never been able to make any of the recipes on this channel, watching it over the years has definitely improved the way i cook.

I make this a lot in the slow cooker (with the addition of garlic and lemon) will try the sage and cinnamon thanks

Great video, John!

Some forty years ago at a small Russian restaurant on Sunset Blvd, L.A. called Drossie's (I miss this place) I had their soup du jour which was a white onion soup. This was one of the great soups of my life, it was so delicious! What made it so I don't know, just it was good enough and then some to eat. Do you Dear Chef John have any ideas about a white onion soup?

Loved the bit about the ancient Tuscans. Chef John you never fail to make me chuckle!

Love his delicious voice as well!!😘😘😘😘😘😘😘😘😘😘😘😘👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼

😍😍😍 Thank you chef John

lol i am here for your jokes and your cooking lol

Chef John. Just made your delicious Tuscan onion soup,though I used 3 lbs. of white onions because that’s what I had. You continue to be the best. Thanks much

John you are so right, we are here for your soothing voice, and cooking on the side lol

Love this guy :)

and i think the bread they used for this soup would have been a lot tougher back then too, that might explain why they put the bread at the bottom

This looks sooooooo delicious !!!!!!! Thank You for the share !

One of my favorite soups.

Chef John: "Vegetables don't have fat, which is one of my main problems with them." (Proceeds to drizzle/garnish the finished soup in Olive Oil...) :/

This is a cleverly camouflaged cinnamon commercial.

Chef John you have the best most mouth watering recipes of all.

Very delicious looking. Hope to be able to try this at home.

Might I suggest - tongs? Seems like an easier way to move those onions around. B

My foodwish: Chef John outtakes. I hope you're collecting them.

Made this tonight for dinner. Loved it.

I'm pretty certain that your onion cutting theory is correct, Chef. The reason that cutting onions makes us cry is, unless I'm mistaken, a reaction between enzymes and sulfur in the cells of the onion fiber, creating sulfuric gas that turns into a weak sulfuric acid when diluted in out eyes. Cutting along the fibers instead of across, which leaves longer fibres and reserves more structural integrity, would likely open and expose fewer cells and cause less off-gas. On a more relevant note, lovely video! Can't wait to try this one. Just might substitute cinnamon with cayenne pepper though. :3

I love History too.

You are nightmare king grimm’s troupe of your onion soup.

Hi John! sidenote: there is a perfectly reasonable explanation for why there are less tears if you slice the onion with the grain, as opposed to against the grain: the compound that is responsible for tears, suflenic acid, is released when the cell wall is broken. Against the grain slicing cuts through more cells on average than along-the grain slicing. Share your thoghts, please! Best, Santiago

Chef John you legend

You are in fact the spooky ghost, of your Tuscan Onion Toast!

Great job as always!

I make french onion soup once a week with oxtail beef stock..I'll add cinnamon this week...I love the yum what is that...like nutmeg to scalloped potatoes. ..

I wish you live forever and keep cooking.

As a kid, I pick out onion from soup because I absolutely hated it, so this would be the epitome of sin in my child-self eyes. But now I love onion, although maybe not in this amount.

That sneaky sprinkle of Cayenne on the toast... 😏

Heaven in a bowl, I will soon be making this. I made the most delicious french onion soup last year... I need tiny bowls now

Just finished making this and it is so delicious!! But the cheese is a MUST! It really brings out the subtle flavors. That being said I cried A LOT cutting those onions.....worth it

Now the world knows why Italians feel so strongly against French: like when you say something but nobody listens but when it's repeated by the "cool kid" everyone praises that kid. Thank you Chef John, by an Italian!

Correct. I'm here for the food porn.

i had plans to make some cheese bread before and now i know what to pair it with on these cold winter days. Thanks, chef

I made it today and it is amazing. Didn’t use a regular Italian loaf, instead my husband got the 5 grain Italian bread from Publix because he thought that’s what I meant and it was perfect!