hi foodtubers I’m Alex the French guy
cooking and today we’re making the most
famous and delicious French soup ever
the onion soup gluttony or in French la
superluminal gluttony it really is a
simple and humble soup but with so much
flavor in it sweet and caramelized
onions swimming in a hearty stock and
topped with crispy and garlicky bread
and melted cheese of course it’s
supposed to be spot-on for broken hearts
and bad hangover so in my opinion it’s
very useful let’s do it start with 1
kilo of onions which in my case is about
5 big ones yellow or white ones it
doesn’t matter
grab a sharp knife and stop mincing
those onions to do so cut the onion in
half place the cut side down and start
slicing at the opposite end of the root
oh by the way keep the root because it’s
holding everything in place every time
I’m chopping onion I cry well I’m not
even sad this is such a waste I hate
wasting so maybe I could season the soup
with my tears place a heavy bottomed pan
like this Dutch oven for example on
medium heat 2 tbsp butter going and a
drizzle of neutral oil to prevent it
from burning drop all the onions in if
it looks too much that’s perfect because
during cooking it will reduce a lot
seasoned well with salt it will pull the
moisture out and help the combination
going on stir it from time to time if
takes at least 30 minutes to reach a
beautiful brown color which is the
secret of a popular onion soup
but it looks good pouring a glass of
white wine do not use a sweet wine
because we are looking to balance the
flavor and the onions are already sweet
instead use a dry wine or a more
Petaling word a fresh wine this action
is called deglazing but really it’s
simply scraping and dissolving the brown
and caramelized bits from the bottom and
using those to pump up the flavor of the
sauce if you want to you can replace the
alcohol with one tablespoon of apple
cider vinegar afterwards add one
tablespoon of flour mix well and cook
for about a minute and 1 liter of
organic beef stock of course if you want
to keep it vegetarian just use vegetable
stock add a bunch of dried herbs like
thyme rosemary or Bailey’s let the soup
simmer for about 20 minutes
don’t season the soup too early because
while simmering thus evaporating it will
get stronger and more salty taste it at
the end and adjust adding a dash of
cognac or brandy will make it man
but I’m basically planning on revealing
every secret of the French cuisine so
stay tuned
to build a crust grill up some bread rub
it with garlic and mix slices float on
top of the soup of course using stale
bread for that job would be just as good
sprinkle that with a VLT amount of
melted cheese Swiss Gruyere cheese is
fine but for truly French touch use
cottage cheese and please don’t go light
it’s supposed to be decadent pop this
bowl in a preheated oven such broiling
mud at full whack the soups are ready
when the crust is crispy and golden
that’s why in gluttony they look
beautiful right trust me they taste
amazing to eat it you’re suppose to get
a bit of everything cheese bread and of
course that’s silky and flavorful balls
I told you this is about comfort food
it’s perfect on and what Monday’s if you
want to brighten your day
it looks quite magical like comment
share and subscribe to foodtube and to
my own channel as well for many more
delicious recipes but I’m sorry
cooking and today we’re making the most
famous and delicious French soup ever
the onion soup gluttony or in French la
superluminal gluttony it really is a
simple and humble soup but with so much
flavor in it sweet and caramelized
onions swimming in a hearty stock and
topped with crispy and garlicky bread
and melted cheese of course it’s
supposed to be spot-on for broken hearts
and bad hangover so in my opinion it’s
very useful let’s do it start with 1
kilo of onions which in my case is about
5 big ones yellow or white ones it
doesn’t matter
grab a sharp knife and stop mincing
those onions to do so cut the onion in
half place the cut side down and start
slicing at the opposite end of the root
oh by the way keep the root because it’s
holding everything in place every time
I’m chopping onion I cry well I’m not
even sad this is such a waste I hate
wasting so maybe I could season the soup
with my tears place a heavy bottomed pan
like this Dutch oven for example on
medium heat 2 tbsp butter going and a
drizzle of neutral oil to prevent it
from burning drop all the onions in if
it looks too much that’s perfect because
during cooking it will reduce a lot
seasoned well with salt it will pull the
moisture out and help the combination
going on stir it from time to time if
takes at least 30 minutes to reach a
beautiful brown color which is the
secret of a popular onion soup
but it looks good pouring a glass of
white wine do not use a sweet wine
because we are looking to balance the
flavor and the onions are already sweet
instead use a dry wine or a more
Petaling word a fresh wine this action
is called deglazing but really it’s
simply scraping and dissolving the brown
and caramelized bits from the bottom and
using those to pump up the flavor of the
sauce if you want to you can replace the
alcohol with one tablespoon of apple
cider vinegar afterwards add one
tablespoon of flour mix well and cook
for about a minute and 1 liter of
organic beef stock of course if you want
to keep it vegetarian just use vegetable
stock add a bunch of dried herbs like
thyme rosemary or Bailey’s let the soup
simmer for about 20 minutes
don’t season the soup too early because
while simmering thus evaporating it will
get stronger and more salty taste it at
the end and adjust adding a dash of
cognac or brandy will make it man
but I’m basically planning on revealing
every secret of the French cuisine so
stay tuned
to build a crust grill up some bread rub
it with garlic and mix slices float on
top of the soup of course using stale
bread for that job would be just as good
sprinkle that with a VLT amount of
melted cheese Swiss Gruyere cheese is
fine but for truly French touch use
cottage cheese and please don’t go light
it’s supposed to be decadent pop this
bowl in a preheated oven such broiling
mud at full whack the soups are ready
when the crust is crispy and golden
that’s why in gluttony they look
beautiful right trust me they taste
amazing to eat it you’re suppose to get
a bit of everything cheese bread and of
course that’s silky and flavorful balls
I told you this is about comfort food
it’s perfect on and what Monday’s if you
want to brighten your day
it looks quite magical like comment
share and subscribe to foodtube and to
my own channel as well for many more
delicious recipes but I’m sorry
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