[9 - 9] first thing we need is onions these are
[9 - 11] yellow onions you can use yellow red i
[11 - 13] would say don't use white yellow is the
[13 - 16] way to go for me
[16 - 18] now we're gonna need a lot of onions for
[18 - 20] the soup if you've never had this before
[20 - 22] i guess the only way i could explain it
[22 - 25] is this is basically caramelized onions
[25 - 28] with broth typically beef broth i'm
[28 - 30] gonna be using chicken stock in this
[30 - 32] video because i have an abundance of
[32 - 34] chicken stock as you saw in part
[34 - 37] four of good soup been making lots and
[37 - 39] lots of chicken stock let me know down
[40 - 41] below if you want me to do a video on
[41 - 43] how to make your own beef stock or other
[43 - 45] socks let me know are you left-handed or
[45 - 47] right-handed right handed right-handed
[47 - 49] me too i always like to work left to
[49 - 51] right because i'm right-handed for those
[51 - 53] of you guys that are kind of like hard
[53 - 54] to get organized in the kitchen this is
[54 - 57] how i do it i work from left to right if
[57 - 58] i work from right to left i get kind of
[58 - 60] thrown off just a little little thing i
[62 - 64] all right you see all this scrap right
[64 - 65] here dude these onion skins we can
[66 - 68] utilize this for our stock as well so
[68 - 69] i'm gonna put that in the stock back
[70 - 74] here never waste your onion skins
[76 - 76] what do you think michael should we do a
[76 - 77] challenge real quick how long it'll take
[77 - 79] me to cut all these onions let's see
[87 - 87] 57 seconds 57 seconds okay i don't know
[87 - 90] how many that was but there you go
[90 - 93] so many onions holy i can make it
[93 - 96] work i'll make it fit it fits
[96 - 99] all right um i'm doing a lot of onions
[100 - 102] so i'm gonna need a big butt okay i'm
[102 - 105] just gonna add in a touch of butter
[107 - 109] once that's melted just toss into my
[109 - 112] onions just give them a little mixy mix
[112 - 114] and then we're gonna just cook them on
[114 - 117] medium heat around 30 minutes or so
[117 - 119] we'll come back to this occasionally
[119 - 121] stir it and then we just like off play
[121 - 123] xbox whatever you want to do until this
[123 - 125] is done it's going to take a while so
[125 - 126] all right dude we've got this here on
[126 - 128] the back burner i'm just seasoning it
[128 - 130] with a little bit of salt like i said we
[130 - 131] come back to it we give it a little mixy
[132 - 133] mix and this is going to go until
[133 - 135] they're a nice deep dark color i've got
[135 - 138] a video by the way on a shortcut on this
[138 - 139] if you want to speed this up i believe
[140 - 142] it's on my chicken stock video so check
[142 - 143] it out it's a really simple process if
[143 - 145] you want to speed this up and not take
[145 - 148] 45 minutes to an hour
[148 - 149] okay this has been going for a while
[149 - 151] michael and i were just like around
[151 - 153] playing xbox so you can go darker than
[153 - 155] this this is good enough for me this is
[155 - 158] a good color now i'm just gonna set some
[158 - 161] aside and cool it down in the fridge for
[161 - 163] tomorrow's good soup episode stay tuned
[163 - 165] for that one if you want to see what i'm
[165 - 167] doing with tomorrow's good soup now for
[167 - 169] today's good soup so these are my onions
[169 - 172] right what i'm going to do now adding in
[172 - 173] some rice wine vinegar and then i've got
[173 - 176] some regular all-purpose flour going in
[176 - 178] it's basically like we're making a roux
[178 - 179] because we've got all that fat in there
[179 - 181] now we just want to cook this while
[181 - 183] stirring on low heat we don't want to
[183 - 185] burn that flour keep working it you want
[185 - 187] to cook off that flour taste and you
[187 - 188] should see it should start to kind of
[188 - 191] form like an onion looking paste that's
[191 - 193] what we want right there just cook it
[193 - 195] off for another minute or so okay now at
[195 - 197] this point you throw in your stock
[197 - 199] typically it's beef stock i've got some
[199 - 201] chicken stock left over i even have some
[201 - 203] turkey stock left over so i'm just gonna
[203 - 205] use what i got chicken jello i should
[205 - 206] say all right see what we got there it's
[206 - 208] all right see what we got there it's starting to thicken up because of that
[208 - 210] roux that we just basically made in the
[211 - 212] pan that's good to go so now at this point
[212 - 214] that's good to go so now at this point we're just gonna season it to taste
[214 - 216] it's the point where i'll add you know
[216 - 218] some more salt or some rice wine vinegar
[218 - 222] to taste i might even add some pepper
[222 - 224] this is ready to go okay now this is the
[224 - 225] bread i'm gonna use for my crouton you
[225 - 227] can use whatever bread you want but this
[227 - 230] is what i like to use
[230 - 232] good chunk like that that's all i need
[232 - 234] then i'm just sort of trimming off the
[234 - 237] crust sides there save that save it for
[237 - 238] something else like bread pudding or
[238 - 241] something and then uh i'll sort of gauge
[241 - 243] the size with my vessel that's a perfect
[243 - 245] size actually so that worked out or if
[245 - 246] you're doing a bowl you know gauge your
[246 - 249] size there just the tip
[249 - 254] look at the satisfying bread cutting
[257 - 257] and that one fits too
[257 - 260] god looks so good
[260 - 262] place our crouton right in the center
[263 - 265] there now typically this is done with gruyere
[265 - 267] now typically this is done with gruyere cheese as you can tell already this is
[267 - 269] not a typical french onion soup i've got
[269 - 271] parmesan so that's what i'm gonna use
[271 - 273] today parmesan cheese and i'm gonna use
[278 - 278] put that away for later parmesan's
[279 - 280] expensive one
[280 - 283] one two into the oven on high broil so
[283 - 285] typically in the restaurants we make
[285 - 287] these in a salamander what's called a
[287 - 289] salamander it's basically a broiler so
[289 - 291] we're just mimicking that here at home
[291 - 294] we just want to get some color on that
[302 - 304] that's beautiful it's a beautiful thing
[304 - 306] bread butter onions
[306 - 314] that's a french onion soup right there oh yeah
[314 - 317] oh yeah good dude that's a really hot bowl
[318 - 319] really good soup
[319 - 322] ow i told you the bowl was
[322 - 325] hot do you think holy i'm pretty
[325 - 328] stoked for tomorrow's good soup
[328 - 331] smash like subscribe