In this episode of Ludo à la Maison, chef Ludo prepares a classic French onion soup.
[MUSIC] Today we're going to do union sup, very very classic French soup, union sup. Union sup at petit trois is one of #1 seller. You know can be cold outside, yes you sell union soup, but when it;s hot outside do you want to eat union soup, people yes, I am always surprise about that. There's three thing very important in the union soup. Beef stock Caramelized onions and cheese. Okay,I'm peeling the onion. So, your regular yellow are great for the onion soup. They caramelize very well, they have a good texture with the soup. Slice them half, take out the center. We don't want that entering our soup. It's a little bitter. Make sure don't cut too small your onions. Because keep in mind, once you sear them and after cook in the soup, they are going to cook so quick if they are small. So it's better to have bigger piece because the more crunchier they'll be Use grape seed oil, because grape seed oil have a high smoke burn. So I don't start with the pan too hot, okay guys? I don't want to burn the onions right away, I want to caramelize them. And also [UNKNOWN] I separate the onions with my hand. [UNKNOWN] together and separate them, okay? Because [UNKNOWN] caramelize very well like that. [UNKNOWN] them and coat them with the oil, [UNKNOWN]. And now we're gonna [UNKNOWN] onions. First, lowe temperature, cool and then high, and after we get on again, medium. I'm warming up some beef steak here. Just buy a good quality of beef steak and reduce it to get some good flavor. What else, Do a bit of stock, takes no time. Always move them. You don't want them to burn. I was cooking some onions this week at the restaurant. I cried! This one is surprising. I did not cry. Normally I wear my glasses. My scuba mask. You never leave alone the onions. You always stay in front of the onions and you watch them. I'll smell good tonight! [BLANK_AUDIO] Now I'm going to put my herbs. So it's the thyme, bay leaf. Let me crack it a little bit for flavor. Voila, yeah yeah. Some garlic. Let me go and get some butter. [MUSIC] [MUSIC] Lower the heat a little bit, medium and I add my butter. The butter is going to get brown a little bit and give you more flavor for the onions. Look at this, looks beautiful. Little bit of salt. [MUSIC] And now, we're going to deglaze with the dry sherry. I'm going to add some beef stock to my soup. [MUSIC] Stan, how's the smell? How's the smell of the onions and the [UNKNOWN]? So good. So now we're going to simmer Summer? Simmer. Simmer. So now we're going to simmer the onions and the beef stock until the onion are cooked. Maybe like a good 20 to 30 minutes, okay. Gentle, just to simmer, okay. Don't be aggressive. Now our soup is ready. So I put a little bit touch of Worcestershire sauce. Was-a-sure? Worcestershire. What's-a-sure? Worcestershire. Worcestershire. Worcestershire sauce, I put a little bit of the Worcestershire whatever sauce. I cannot say this sauce, Worcestershire. Worcestershire. I mean, it's a secret guys, okay? Just a little bit. [MUSIC] [SOUND] It's good, it really, I don't know, bring back more flavor of the beef. [MUSIC] [UNKNOWN] a good portion. So now we're gonna put in our soup big croutons. [FOREIGN] We gonna put some slice of Swiss Cheese. We can use comte if you want. It's more aged. Voila. Correct generosity. And one for the chef. [MUSIC] Thumbs up. When your soup is beat now, I would use a broiler to caramelize the cheese. [MUSIC] [MUSIC] Cheese is melting perfectly. She's a beautiful reaction of the heat, bubbly, getting crispy. [UNKNOWN] [MUSIC] Wow, look at this beauty from [UNKNOWN]. Look at it. [MUSIC] [FOREIGN] Our onion soup is baked now. And now it's for for taste, [FOREIGN]. [MUSIC] Great. [MUSIC] Is like eating a liquid sandwich. So good that Carmella's onions with a bread with a Carmella's cheese. Like wow! That's exactly onion soup. Onion soup like in France. [MUSIC]