The secret to prevent crying when cutting onions is to avoid forming an emotional bond with them first.

@m.s.a.s9194

3 жыл бұрын

God damn it they’re always so nice I can’t help it

@victorpereira225

3 жыл бұрын

INCONCEIVABLE!

@chrisdotts8777

3 жыл бұрын

Damn I've only been breathing with my mouth

@lovelydeath04

2 жыл бұрын

It's so difficult though....

@jasonlieberman4606

2 жыл бұрын

Wait till you get me started!

Imagine walking through a park, and seeing someone take out a table, and start flamethrowering a bowl of soup.

@mynameisandong

3 жыл бұрын

with 2 people in masks and cameras watching!

@BoweFrankema

3 жыл бұрын

Sounds like a pretty normal thing to happen in Berlin parks 🤣

@PaulaBean

3 жыл бұрын

It would even been better late in the afternoon while it's getting a bit dark, with candles on the table, with a light snow starting to fall (use a parasol) and some colorful xmas lights ;-)

@dereinzigwahreRichi

3 жыл бұрын

If that happens with just that one guy I'd find it a little strange...if he's filming himself or getting filmed I'd just think "aha, must be a youtuber"! :-D

@gewreid5946

3 жыл бұрын

I think these days people with cameras watching would make such a scene a lot less weird, actually.

"How to Keep Thy Teuton Nourished" is an essential book if you're keeping a medieval German crusader as a house pet.

@nozee77

3 жыл бұрын

😂😂😂

@TerraPosse

3 жыл бұрын

And let's face it, who doesn't want one of these cutesy teutonic knight pets...

@kevinblankenburg4816

2 жыл бұрын

That translation is far better than anything I had in my head.

Lost it at the CrazyRussianHacker Impression😂😂

@DATA-qt3nb

3 жыл бұрын

Same XD **puts on my safety glasses anyways, just to say it**

@DianeH2038

3 жыл бұрын

oh yes, James is the best! aspirate that soup from the spoon!!!! LOL

@kakyoinnoriaki4154

3 жыл бұрын

Ikr 😂

@noobplayer_23

3 жыл бұрын

And don’t forget that Andong is actually a Russian

@JanPospisilArt

3 жыл бұрын

no bae lif, no russian

“Taste it James Hoffman style” 😂😂 I loved that reference!😁

@svenleeuwen

3 жыл бұрын

And the reaction after the slurp!

@abidingmarmot

3 жыл бұрын

It's so weird to think that my favorite KZreadrs all watch eachother. It's like there's some kind of YCU, KZread cinematic universe, but it's really just the regular old universe lmao.

@dekorteThijs

3 жыл бұрын

The "oeh" afterwards cracked me up

@jacobrobinson2729

3 жыл бұрын

Best part of the video, besides the soup 😂! Someone's gotta get James Hoffman to watch this

@kashishgrover

3 жыл бұрын

Hahahaha I laughed so much

I am cooking French onion soup quite often for the last few years and did try (and fail) many times with different methods. I noticed a few things: the taste is quite adjustable, so what do you put inside the broth is usually up to you and rather forgiving if you keep remembering that the onions will be sweet. Mushrooms, how you did it, are a great idea and I do it as well (as a vegetarian). However, the texture of the onions is a thing that needs to be considered. I did try baking soda and would never use it again. It did what you can see in the video, a very gooey texture. If you want that, fine but I encourage viewers to try also without baking soda. The onions will be much less gooey and more caramel-like (?) if you take your time to stir them over a long period of time. Sure, it will take 40 minutes for the onions, but I really really recommend to just do it one time, it will not disappoint. The most important point about the caramelisation of onions is time and patience. The second most important is salt. Salt the onions, really, you want to get rid of the water of the onions gently nd salt helps. Funnily, I found sugar to be completely unnecessary if you use salt and just adds even more sweetness to the already sweet onions. If you have a sweet tooth, then why not, I found adding sugar really too sweet for my liking. Good luck with the onion soup!

@lodjic3840

3 жыл бұрын

Do you know what I could use to replace the alcohol used? If there is any replacement?

@GuillaumeTr

3 жыл бұрын

I totally agree with you. I've tried once to add baking soda and it ruined the soup for me. The texture was way to gooey.

@Karoline_g

3 жыл бұрын

I’ve started carmelizing HUGE (5-15lb) batches of onions in the oven, about 300°F, lots of butter, stir every 30-45 min. Takes a few hours but is DELICIOUS and freezes well and then I have tons to make into a sour cream dip whenever I want. I keep thinking I should try making FO soup with them sometime but I eat them up too fast other ways! 😆

@karlamarx4527

3 жыл бұрын

@@lodjic3840 apple juice or apples would be great! i actually didn't have wine the first time i made this soup and i blended up some apples into a puree instead, turns out that's an actual variation of this soup and i think possibly my favorite edit: forgot to mention: i used apple cider vinegar to deglaze, i think that added more "body" or whatever to the soup as i also added some more to taste later on

@RubyTwilite

3 жыл бұрын

@@lodjic3840 He used chinese vinegar.

“Don't forget to stir your onions”, just made my day!!!!!

@crazeeycc2928

3 жыл бұрын

Same it made me laugh

I’m 16. I cooked the whole soup on my own and my family loved it. Thanks!

Another tip for quick stock: throw the tops and bottoms (and skins if ya want) of all the onions you cut for the soup!

@Kiashak

3 жыл бұрын

I dont think that it would matter in this case, as he said "the soup has a ton of onion flavour", but your right in the case for a normal stock and not for a fos.

@ScrewedTimeLord

3 жыл бұрын

@@Kiashak oh totally. I don’t think it’s vital at all in this case but I don’t see why not to, especially since the raw scraps of onion are gonna have some different flavors than the caramelized onion base and you’d just throw it away otherwise. it’s just a good technique to be aware of in any context

@TechBearSeattle

3 жыл бұрын

I save carrot ends, celery ends, and onion skins in a bag in the freezer, and bring them out when I make stock. I've never thought of doing this with pre-made, I will have to give that a try.

@RubyTwilite

3 жыл бұрын

When I make swiss chard or kale I chop the raw stems and freeze them for future soup, same with raw carrots, celery, scallion bits but if you don't label the bags they become frosty unidentifiable things...

@ijemand5672

3 жыл бұрын

@@Kiashak my right or my left?

I feel like Andong was under the influence of something this episode, was it the onion fumes perhaps? :)

@philippciunis

3 жыл бұрын

As he said, he didn't have a script. I guess his bubbly personality finally came through, and i loved it. Was super fun to watch :)

@lairdcummings9092

3 жыл бұрын

Too much good wine.

@Nathan-gs5tw

3 жыл бұрын

I bet a few glasses of that wine mysteriously disappeared

@gizmo8722

3 жыл бұрын

Or the sadness of not using his own broth ):

That "James Hoffman Style" slurp got me lmao

@imrvn

3 жыл бұрын

Soup Cupping FTW

As a frenchman I straight away shouted an insult when you combined "german" and "wine" together. Well done, Andong, well done.

@sonatine3266

3 жыл бұрын

You mean like France with engineering? Get it.

@stephantrezgue6281

3 жыл бұрын

Germany has really good wine and has only 1,5 points less, in ratings at vivino.com than French wines.

@666rsrs

3 жыл бұрын

Germany has great wine

@ashvinvaidyanathan7239

2 жыл бұрын

Ewww French "people"

@ranjanbiswas3233

2 жыл бұрын

Yeah like France with good cars or Parisian with not rude behavior.

"I'm going to use German white wine, just to piss off French people" - I totally laugh my ass off on that. You deserve a medal! XD

I love the occasional crazy, lazy, "fuck it"-style to change things up. It really helps to encourage people out there to try themselves, takes the worries of not creating something perfect and fits my style of cooking a lot as well.

Andong, you’re so good at pronoucing french on you learned and remenber that the last “s” from any word connects to the next word. Except when the next word starts with an H. Therefore, you don’t say les zall for “les halles” you say lé hal. You’re welcome Andong 🙃

It's always good to see someone mentioning both how an alkaline environment catalyses the maillard reaction while also mentioning at other times how it tenderises meat. Maybe I'll get fewer strange looks when I mention it outside of foodie circles now.

@jeancanestri5572

3 жыл бұрын

There is a bad side effect for this technique, which is it breaks things down a lot. It kinda dissolves things. So if you cook things too much you end up with a pasty mess of texture.

The German cookbook is hilarious!

Andong is a household name in my house. 🍜

Never apologize for exploring the history and culture behind food Andong, not many food channels cover that stuff and I personally value that aspect of your videos a lot. Food culture is best culture xD

Honestly, if a chef don't look like they enjoys their own food, then I don't trust them. You my friend look like you are having the time of your life.

I love how enthusiastic and how much fun you have making these wonderful dishes. Truly a joy to watch.

I have to say, as a KZread addict, I love all the references to all the different channels :))

I loved that he had a fire extinguisher (Feuerlöscher) nearby when he ate the soup outside 😂

@gewreid5946

3 жыл бұрын

Brandschutz. Living in germany i can tell it's a huge part of culture here and i smiled at it too.

Or: Andong channels Chef Jean-Pierre and onyo.

@galier2

3 жыл бұрын

zee best onyo zoup.

"Andong laughing at his soup" is a perfect response at "women laughing at their salads".

Beste Location 👌🤣

@mynameisandong

3 жыл бұрын

🤫🤫😅

@IFGOROYT

3 жыл бұрын

Hahaha😂😂😂👌

@bruellwitz

3 жыл бұрын

Meine hochprofessionellen Recherchen bei Google Maps besagen, dass es sich bei der Location um den Moabiter Stadtgarten handelt. Liege ich damit eigentlich richtig?

@martinng8347

3 жыл бұрын

@@bruellwitz Ja ist das ZKU :)

I came home an hour ago, arms laden with vegetables with which I was going to make a nice curry. Instead, I now have this soup bubbling away! One simply cannot choose any alternative, when French onion soup is on offer! Andong, this was another excellent video, thank you!

@kiwimitch

3 жыл бұрын

... And I am in onion heaven!

This episode works well as an antidepressant too. The sheer wholesomeness of it is like reinforcing the broth of my psyche

8:29 Andong:"How could any French dish exist without tyme" Butter:"Am I a joke to you!?"

@alexger85

3 жыл бұрын

Southern France: Butter? Who dis?

Is it just me or is Andong acting especially crazy in this episode lol

I am from venezuela, my grandma was french and she made this soup for me all the time, now I can make it to my family, thnaks!

I like how he's always honest about his dish. He points out both good and bad things.

I just hit like whenever I see the "Soup Season" title card now. No sense delaying the inevitable

The more this channel is growing, the more I am looking forward to a "crossover" between Alex French Guy Cooking, Binging with Babish and yourself with Uncle Roger as a unique member of a jury 😊😊

@redlefevre5448

3 жыл бұрын

Joshua weissman would also be a solid choice

@InnocentVodalia

3 жыл бұрын

Adam Ragusea is also a solid choice.

It is hard to fathom that some people would rather have stock from a bouillon cube than homemade. This isn't the kind of recipe that I was expecting from you, but I have only seen a couple dozen episodes so far.

If Andong bursting out that blow torch does not redeem him in the eyes of the french, I don't know what will. This man was fully committed to setting fire to a public park for some decent french onion soup. C'est Magnifique, monsieur. Bravo!

I've cracked myself laughing with the intro when I've seen Oño in the title

@solchapeau6343

3 жыл бұрын

What? Your sentence does not make sense.

@Nidelimit

3 жыл бұрын

@@solchapeau6343 you don't understand the power of OÑO

@cassietheodora

3 жыл бұрын

SLICE THE OÑO

"officer it's not a dab torch I'm just... melting my cheese...."

Ganz easy, jemand der so enthusiastisch experimentiert, und das Essen so liebt, kann kein schlechter Mensch sein. Unmöglich

Love how you have Kenji's and Alex's books on your shelf!

oh how i wish Andong was my history teacher

@hermask815

3 жыл бұрын

Not learning about kings and wars but about food throughout the centuries, yeah!

Haha, I just made the Lentil soup and was looking for a video to watch while eating, perfect timing Andong! The soup tastes great btw👌🏽

Applauds for the efforts and how the show must go on concepts. That part amuses me. Teaching people how to cook is also worthy of praise, especially when one takes an ancient version from a cook book and "modernizes" it for today's audiences. As a retired Chef I still like using the traditional methods for cooking. Like yesterday, I roasted off my root vegetables and braised the beef. Letting the pans cool over night for today's usages. Cooking in batches a few hours at a time and then coming back the next day to finish the dish is my way of sorting through these older versions of cooking. Bon Appetite! or Schmecks!

This video was truly the pinnacle of Andong's amazing personality and humour

I just want to say I made your Turkish red lentil soup you showed in another video and it was AMAZING. I can't wait to try out this one :)

@TashJansson

3 жыл бұрын

Ayyyyee!!! I also made it, still have some in the freezer! I was surprised by how _sweet_ it turned out to be (I might have overdone it on the carrots and the lemon juice), but NO RAGRETS.

@fa890

3 жыл бұрын

Same!!

In my experience, the onions are less reduced, less "purée" and more chunky. And the bread is not sliced but "croûtons" ! Anyway, I just ate and you made me hungry again so good job ;)

@barvdw

3 жыл бұрын

I bet this is good, too, but yes, that's how I remember it, and probably prefer it. Anyway, this was making me hungry, so mission accomplished.

@petereggers7603

3 жыл бұрын

When I remember french onion soup, I think of a slice of squared white bread (Toastbrot in german) and a thick layer of cheese. Croutons have more of a crunchy surface and it would be much easier to eat it. But PLEASE... do not cook onions to mush 😣😢

As a french onion soup connoisseur, I am loving that you refer to it as FOS throughout the video.

You inspired me! I made it tonight for supper and it was just what I needed. I spent 3 hours outside today in - 25C weather and soup with lots of cheese was perfect. I'll definitely make it again!

"Don't forget to stir your onions" totally reminds me of the "vinegar leg is on the right" thing of @AdamRagusea

I remembered to stir my onions!

The infectious good mood in this one was amazing, Andong's videos started great and are still somehow improving.

Made Onion soup yesterday Andong, i'm french and my familly requested and loved it. i use pot au feu stock for deglazing, but no wine, as my mother don't like her soup acidic and i don't use baked soda to caramelize (only a long low temp caramelisation, nearl 1h) to make my oinion roux. but still, i sometimes add balsamic vinegar to make it a bit more raunchy, and it's really a nice comfort soup !

I would love to just walk in Berlin and just see a guy enjoying is onion soup in the middle of nowhere

Gordon Ramsay's "in", Jean Pierre's oño and premade stock, Crazy Russian Hacker's intro and even Salt Bae's shtick. That's a lot of impressions.

@kiwimitch

3 жыл бұрын

And we like them all!

As a Chinese person I'm amazed by how many Chinese stuff Andong has!

2nd soup season recipe that turned out so good in my kitchen, that it definetely deserves a comment! THANKS!

"I am a man of thickness..." I respect that

"Bonjour this is Andong" xD You seriously need to call Alex man

@leporello7

3 жыл бұрын

@Elias Kossai Andersen They already did.

@ijemand5672

3 жыл бұрын

@@leporello7 prove it

@leporello7

3 жыл бұрын

@@ijemand5672 Well, if you ask so politely: For example look at 0:38 in Andong's croissant video: kzread.info/dash/bejne/oHai3LWYgrbelbw.html

@ijemand5672

3 жыл бұрын

@@leporello7 don't tell me what to do

You got great energy in this one, love you man. The pepper grinder getting slapped like it came home drunk always cracks me up.

I’m French, and I love you too Andong :)

6:55 OMG thats was funny

Please do Et Paça next!!! It's meaty, creamy and Spicy at the same time.

I love how relaxed and bubbly and funny you were this video. More videos without scripts please!

I love how you upped the quirkiness for this one! 😄

Um, I just watched the first episode of Soup Season, so let's binge away :D

The James Hoffman slurp needs more whistling 😂

All of your videos are very helpful! Thanks for doing what you do!

I feel strangely happy for you, watching you enjoying your soup

F in the chat for Andong's eyes

French oño soup xDDDDDD I love it!

I love how happy you look.

I really like how you dive deep into the history of the recipes

day 2 of suggesting to try Bulalô/Bulalo is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has melted into the clear broth. It typically includes leafy vegetables, corn on the cob, scallions, onions, garlic, ginger, and fish sauce. and there's a Filipino place at Germany soo... maybe a good chance to try and it's very good especially at cold/rainy weathers..

Man, now I forgot to stir the onions! He really could have mentioned that. :'-(

Best video yet! You’re developing a style of you own and it rocks

you can say whatever you want but i just love this guy

Ah yes, safety is number one priority

French recipe : open the episode by drinking in public. Thanks for not stereotyping us too much :D

@Rokhan91

3 жыл бұрын

well, in that regard we germans aren't that different i guess ;D

@sallys.2707

3 жыл бұрын

In France, drinking in public is illegal, advertisement for alcohol on TV are illegals. And I think a French KZreadr will have to put a disclaimer if he wanted to be sponsored by a distillery (like the Sishuan foods video). We are far less open about alcohol that people think X)

@kingofrunes5291

3 жыл бұрын

@@sallys.2707 Since when is drinking in public illegal in France? I grew up at the border and it was legal at that time atleast as far as I know.

@guizmonium

3 жыл бұрын

"illegal" and "not done in real life" are two different things, going to Lyon or Grenoble (and other places I think) without drinking along the river is failing the journey :D

@sallys.2707

3 жыл бұрын

@@kingofrunes5291 not everywhere, sorry, but in most of public space it's forbidden, especially in big cities. (It's not by law, most of the time it's regulated by decree)

i love this recipe i cooked it for the cold season for years now.

By far the most entertaining andong vid

He definitely spilled that soup like three times

Could you make a Romanian Cozonac? It is basically a cake that has a bread shape.

@gewreid5946

3 жыл бұрын

You're leaving out the important part: Inside is a swirl of Walnut flilling with rum-soaked Raisins. (at least the one i know from my mother-in-law. Regional and familial variances may occur)

@Tiplea_Calin-Stefan

3 жыл бұрын

@@gewreid5946 Se prinde el, daca chiar o sa faca sigur se documentaza. (He will figure it out if he decides to do it. He will surely be documented)

This is my childhood soup. Love it so much.

This is the most chaotic video I've watched by you and honestly, I loved that

My favorite soup is Bakso You should definitely try it You can put a lot of msg in it Bakso schmeckt einfach nur nur geil👌🏼

@michellesovereign4564

3 жыл бұрын

I'll look it up ☺

@jpb2541

3 жыл бұрын

@@michellesovereign4564 it’s an Indonesian beef broth with noodles, vegetables and meat balls

@michellesovereign4564

3 жыл бұрын

@@jpb2541 yum sounds great. Thank you 👍

@jpb2541

3 жыл бұрын

@@michellesovereign4564 as a toping you can use ketjap manis (sweet soy sauce) and some garlic hot sauce

@michellesovereign4564

3 жыл бұрын

@@jpb2541 I know I will love this soup!

“And last but not least, how about we add some fresh herbs. Here i got some... idk what this is but it smells good tho” Me: So i am going to add this white stuff, idk what this is but i sniffed it once and i felt great so i assume its healthy

@bruhmomentum7542

3 жыл бұрын

Bruh

I love love love that cutting board!

The most hilarious video so far! And all the references to other channels! You are getting really good at this youtube thing Andong! Keep it up!

Protip: wearing contact lenses makes you immune to crying from cutting onions

@ivetterodriguez1994

3 жыл бұрын

Sharpening your knives also helps. :)

Pissing of the French ... he still loves them. Being his friend must be hard.

Absolutely love your channel and your videos. They're all well thought out and thoroughly researched. Super informative. Always look forward to your videos.

So many references in this video, I love it! That Alex The French guy intro, CrazyRussianHacker impression, and the James Hoffman slurp. Golden!

"Safti is no longer numba one priority"

Boy... so many references on other youtubers xD what the hell am I watching?😂 As a tip, dont stir to often or the onions get mushy like yours. Im sure it tastes good but as Joshua Weissman would say: its all about asthetics👆

gotta say this was incredibly enjoyable to watch, references on point

I love making dishes from scratch when I can, but I really like how you approach cooking from a more realistic perspective rather than being too rigid and chef-like.

Didn't expect a James Hoffman reference, nor one from Taras, damn. Making me love you even more. Aber die Instant Brühe, uff. Nenenene. Das tat ein bisschen weh.

Those onions don't quite look right...

Thank you andong the stock tip is amazing

Maybe I've never a had a proper French onion soup, but it has never wowed me.