French Onion Soup

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a beefy, cheesy, rich French Onion Soup featuring a Creekstone Farms prime beef short rib for added goodness! ► FULL RECIPE: ( RECIPE COOKED ON: (insert grill) SUBSCRIBE for NEW RECIPES every Tuesday + Friday: WATCH OUR FAVORITES NOW! ► Creekstone Farms Prime Bone-in Chuck Ribs: ________________________________________________ *** CHEF TOM’S TOP PICKS *** BEST PELLET GRILL: BEST CHARCOAL GRILL: BEST GAS GRILL: KITCHEN TOOLS: GET THE GEAR: _________________________________________________ *** FOLLOW US *** FACEBOOK: TWITTER: @atbbq INSTAGRAM: @atbbq @cheftomjackson ________________________________________________ *** *** TIME STAMPS *** 00:00 Intro 01:08 Knifework 02:47 Caramelizing the Onions 04:34 Making the Stock 09:29 Building the Soup 10:58 Toasting the Baguette 12:53 Putting Everything Together 13:48 Broiling the Cheese 15:11 Let’s Have a Taste 07 Outro .

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19 COMMENTS

  1. Wrong, not from Paris, from Alsace….. This is not French onion soup, this Tom's onion soup. Flour in French onion soup, Never.
    Not enough beef stock in the soup, you're eating a dense soup with added beef rib. Once you top with the crouton's they will absorb more stock out of the soup, leaving you with onions that you can garnish a burger. Auguste Escoffier said you can improve a dish without changing the main structure of a dish. In this case it is wrong to call it French Onion. It's a Onion and shredded beef dense soup…. If you are going to make a classical dish, do your homework and do it right. Chef

  2. Je suis française et je suis choquée de voir que vous parlez de notre soupe à l'oignon alors que jamais au grand jamais on met du xerès, de la Worcestershire sauce et de la viande de boeuf ou autre dans notre plat national. Pas plus qu'on met de l'huile d'olive sur les tranches de baguette…

    Avec tous ces ajouts elle perd toutes ses vertues thérapeutiques. Sans parler du fait qu'elle perd aussi le goût qu'elle est supposée avoir.

  3. I love that you’re taking classic recipes and putting a bbq twist on them. Are you familiar with something called “rillons”? It’s a classic French preparation for pork belly that used to be pretty common in southeast Louisiana. It is not easy to find recipes for. It’s like pork belly candy. Basically, it’s pork belly burnt ends in a red wine caramel sauce.

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