Classic French Onion (Onyo) Soup! | Chef Jean-Pierre

Summary

In this video, the host teaches viewers how to make delicious onion soup. They emphasize the importance of using fresh, large onions and leeks for the best flavor. The process involves cutting the onions and leeks into suitable sizes, caramelizing them, and then cooking them in a soup with a roux, chicken or beef stock, and a touch of sherry. The host also shares tips on achieving the perfect soup consistency and suggests serving the soup with croutons and melted Swiss cheese, either in a bowl or a crock for a classic presentation.

Takeaways

• 🧅 The video features a recipe for making delicious onion soup.
• 🇮🇳 The presenter humorously compares the size of onions from India to those from America, highlighting the large size of American onions.
• 🥗 The soup includes not just onions, but also leeks and shallots, emphasizing the use of various alliums for flavor.
• 🍲 The presenter advises on how to properly prepare leeks, including washing them thoroughly to remove sand.
• 🔪 A detailed method for cutting onions for the soup is provided, focusing on achieving the right size pieces.
• 🧂 The recipe calls for caramelizing the onions first before adding them to the soup, which enhances their flavor.
• 🥘 A roux is made for thickening the soup, but the presenter also offers an alternative method using a strainer if a thinner soup is desired.
• 🍾 The addition of sherry or port wine is suggested for depth of flavor, but it's noted that it's optional.
• 🧂 The presenter stresses the importance of adjusting salt and pepper carefully, especially when using store-bought broths which may already contain sodium.
• 🍽️ Two serving suggestions are given: in a soup plate with croutons and Swiss cheese, or in a crock for a more traditional presentation.
• ❄️ The soup can be frozen for long-term storage, making it a versatile dish to prepare in large batches.

Q & A

What is the main ingredient of the onion soup recipe described in the script?

The main ingredient is onions, specifically a large American onion, leeks, and shallots, which are all part of the onion family.

How does the script describe the size of onions found in India compared to American onions?

The script suggests that Indian onions are much smaller, while American onions, particularly the one mentioned, are significantly larger.

What is the importance of caramelizing the onions in the onion soup recipe?

Caramelizing the onions is crucial for developing a rich flavor in the soup. The script emphasizes that onions need to be golden brown and not raw to achieve the desired taste.

How does the script suggest cleaning leeks?

The script advises cutting the leeks, removing the dark green leaves, and then washing them thoroughly in a bucket of water to remove sand, followed by straining.

What is the role of a roux in the onion soup recipe according to the script?

The roux, made from butter and flour, is used to thicken the soup. The script specifies making a soft roux to easily incorporate it into the soup.

What type of stock does the script recommend using in the onion soup?

The script recommends using either chicken stock or beef stock, depending on whether the soup is being made for vegans or not.

How long should the onion soup cook according to the instructions in the script?

The script suggests cooking the onion soup for about an hour and a half over a very low heat.

What is the significance of the texture of the onions in the soup?

The onions should be soft but not crunchy, and they should have a texture that is not watery to satisfy the tongue and deliver the right flavor.

How does the script suggest serving the onion soup?

The script provides two serving suggestions: in a soup plate with croutons and Swiss cheese, or in a crock with the same toppings, baked until the cheese is melted.

What is the script's stance on the use of butter in cooking?

The script encourages the use of butter, citing an article from Time Magazine that suggests butter is good for you and is an essential part of the recipe.

What additional tip does the script provide for thickening the soup if the roux is not thick enough?

If the roux does not provide enough thickness, the script suggests straining flour into the soup to achieve the desired consistency.