French Onion Soup
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: (https://www.atbbq.com/thesauce/recipes/french-onion-soup/)
RECIPE COOKED ON: (insert grill)
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Creekstone Farms Prime Bone-in Chuck Ribs: https://www.creekstonefarms.com/collections/usda-prime-beef/products/usda-prime-bone-in-chuck-short-ribs
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*** 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
16:07 Outro
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Goodness gracious
love onion soup will be stealin this recipe
Wow! Very nice!
Why add store bought beef stock? You just undid all your prep, homemade stock is so much better.
Just received my marching orders from the lady of the house. Time to do some shopping. Looking forward to trying this out!
Can you keep the French theme going. To see you make a Cassoulet would be amazing 🙂
Do you feel using the pellet grill imparted some smoke into the onions for a better taste than a stovetop method?
i think this is one that using the stove top might be slightly more practical. Good soup.
Of course I’ll be your taste tester!
Just did this except with some venison….. all I have to say is thanks chef Tom! Absolutely amazing
Wow
Going to make this!
I love this guy. Amazing
You should make Chico tacos
Looks absolutely amazing Chef! Good job. Can't wait to try this out myself.
Great video
Thank you
Truly the king of soups.
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.
You just brought back child hood memories for me.
Grate job!!!
I would eat that 😉
Sensacional!👏🏻👏🏻👏🏻
You can see again and again that Chef Tom masters everything from good down-to-earth cuisine to haute cuisine – great respect 👍👍👍
Just made this on my Weber kettle, the wife was doing holiday baking inside and I didn’t want to kill the holiday smell with onions! Turned out pretty good, it was a hit, thanks again for the inspiration!
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.
Was just given 12 lbs of yellow onions by a neighbor… Thanks for the inspiration for what to do with them…