Foul Mouth Chef Slams CWJ's French Onion Soup - Pro Chef Reacts ft Chef Paul Denamiel

No language warning despite the title, Brian Tsao has a pet duck.

French onion soup is something most cookbooks overcomplicate. My version uses just a tiny bit of (cheap generic) oil and butter, thin sliced onions, half a teaspoon of sugar because it kind of jump starts the caramelizaton process without adding a hell of a lot of sweetness, the onions do that. Then it's a splash of white wine to get what's on the bottom off the bottom, and then some stock. I prefer beef stock if I have it. Bread is toasted, cheese is put on top and broiled in the toaster oven. Bread with melted cheese with brown spots is lifted into the soup bowl, left to sit for a couple of minutes for some of the broth to soften the bottom, then dig in.

That's it, no herbs, no brandy, no risking second degree burns putting the soup bowls under a broiler. You don't need a fancy vintage of wine, I've often used dry vermouth with a screw cap and it's worked fine. I've also used jack cheese because the flavor is pretty close to high priced Gruyere, just don't tell the chef in that video.