Thanks Bright Cellars for sponsoring this video and for the limited-time offer! Go to brightcellars.com/tastinghistory to get 10% off my bundle.

@beepboop204

Жыл бұрын

🙃🙂

@danielsantiagourtado3430

Жыл бұрын

Thanks For making these videos Max! You deserve all your sponsors!

@roguelorewind6029

Жыл бұрын

Thank you Bright Cellars, I can't drink wine do to an allergy to some ingredients. Thank you, Max for being you ❤. Always look forward to your videos.

@Carnage7209

Жыл бұрын

Congratulations on your success! I'm looking forward to my own copy of the cookbook in the mail 😊

@aresaurelian

Жыл бұрын

Congratulations Max Miller. Welcome to the league of extraordinary culinary gentlemen.

I appreciate how, unlike many recipes, you don't pretend that onions can be caramelized in 15 minutes or something ridiculous. That takes time, dang it!

@djdissi

Жыл бұрын

I know right? They always say, "sautée onions for about 5 minutes until soft"... Like what is that? Eleven minutes later they're still far from soft, so caramelizing them in 15 is impossible. Takes a long time!

@peggysue1725

Жыл бұрын

How low is your heat...

@ekramer2478

Жыл бұрын

YES!

@Checkmate1138

Жыл бұрын

You just need higher temperature on your stove

@djdissi

Жыл бұрын

Yo! I know how to get higher temperatures on my stove. And it's the same as yours. It does the same thing

To see where this channel started to where you're at now, Max, is absolutely astonishing and so well deserved.

@EntertainMeTV

Жыл бұрын

Hell yeah, it just really sucks we can't sort by oldest video anymore to make it easier to compare our favorite Tubers' progress.

@tiegrsidesignsandstudio4794

Жыл бұрын

Agreed! I keep waiting for the day he tells us some tv network offered him a series.

@kevinbrowndc

Жыл бұрын

Agreed, from the House of Mouse. Max, you win.

@anvime739

Жыл бұрын

It is really admirable. To start from zero (but still look so professional) to become huge in a year or so.

@Malusdarkblades11

Жыл бұрын

I am here from the beginning :D

I made this tonight--it's delicious! As a historical reenactor I learn through doing, and I can definitely see why this would be popular: easy, simple easy to find ingredients, and makes do with stale bread. I love this channel--it neatly falls into the middle part of a Venn diagram of our love of history, food, and Pokemon.

@ReggieArford

Жыл бұрын

As a (retired) Rev War reenactor (The German Reg't.), I can totally see this as camp food.

@bornonthebattlefront4883

Жыл бұрын

History, Food and Pokémon That’s a wonderful combo

@amiraa222

11 ай бұрын

❤❤

@Brasc

13 күн бұрын

Max Used Hardttack! *CLACKCLACK* It's Super Effective!

Man, your linguistic skills are absolutely impressive. I know this channel is about food but I can’t help but notice how precise and eloquent you speak in every language, English, French, Italian. It’s kind of crazy and almost seems a little super natural the way you can just switch like that and almost sound like a native speaker of the selected language 😆 great job 👍

@nnass262

10 ай бұрын

Sometimes he misses the french pronunciation but it's already a feat that he can speak it as a native English speaker without destroying it

@plaster.art.ho3

8 ай бұрын

I think he went to drama school so they prollyz had to learn these stuffs. He was prince charming too when he worked fr Disney so maybe that's where he learned different accents!

@nicole-uo9cd

7 ай бұрын

@@plaster.art.ho3 Max worked for Disney? Wow, he doesn't appear to be psychologically traumatised by the experience. But who knows? Things aren't always as they appear...

@azilbean

7 ай бұрын

True that!!!❤

@Tyresio12

6 ай бұрын

Even Chinese! Shame that he completely mispronounces Polish. Maybe it's not a language worth putting his back into.

"Mind your onions" made me think of a story I was told by the headmistress of my elementary school many many years ago. She was one of those people who seemed to have had a very rich life and as a result always had an abundance of stories to tell. We all adored her at school as well so she always had a willing audience. Anyway, so in this particular story, she was living in New York in the US (she's Swedish) with a dear friend of hers. Apparently, they were living in a semi-rough neighborhood at the time and her friend had been ambushed by a robber on her way home from the supermarket. Carrying two large grocery bags in her arms, she did what any normal person would do in such a moment of panic and shouted in a strong Skåne-accent (it's a very strong dialect from the south of Sweden) "Röööör inte mina potäter!!!" ("Don't touch my potatoes!"). The robber was obviously confused and caught completely off-guard by her actions, most likely having no idea what in the world this crazy woman was screaming so he left without taking anything. It must have been almost 30 years now since I first heard that story and it's still one of my all-time favorites. Mind your onions and don't touch my potatoes. Update: thank you for the likes and comments, everyone! I’m happy that Margareta’s story could bring a smile (and some laughs) to so many people. I’m sure she would be happy to know that her stories are still enjoyed even today as well. I don’t for a second miss school, but I really miss her stories. She was an amazing storyteller and just an all-around lovely person.

@SisterMaryTatas

Жыл бұрын

That's fantastic! 😄

@nikovanegas2735

Жыл бұрын

I love this so much

@chezmoi42

Жыл бұрын

Terrific story. And yes, acting crazy is often a good tactic to get rid of attackers/stalkers/unwanted suitors.

@Allovimo

Жыл бұрын

This is a fantastic story. Thank you for sharing it.

@mammamiia08

Жыл бұрын

Potäter är allvarliga saker 😂 (translation: potatoes are serious business)

My grandmother got stuck in Paris in 1940 (we all know what happened then, right?). A little Irish woman with a bad attitude would obviously stick out like a sore thumb, so she hid in a restaurant for most of the time she was there. She learned a LOT of recipes, not all of them French and brought them home with her. THIS WAS ONE OF THEM. I'm thrilled that you did this. I've learned a LOT watching your videos. Thank you for this. A lot of memories for me in that bowl. :) -Vic

@jemm113

Жыл бұрын

Your grandmother sounds like a wonderful and strong-willed woman! Making the best of the worst time seen in modern history. Did she ever consider opening a restaurant when she got back?

@FunctionalHistories

Жыл бұрын

@@jemm113 Would you believe that she actually did? She called it 'Sarah's Red Bonnet'. It's lost to history, I'm afraid... She sold it for a pretty penny and retired with my grandfather to northern Michigan back in the mid-60's. She was an amazing cook, and I think it was due to her time in Paris... It's also probably a huge chunk of why I'm so...beefy, now. Lol. :)

@tudoraragornofgreyscot8482

Жыл бұрын

@@FunctionalHistories NOOOOOOOOOOOO, Sarah’s Red Bonnet is gone! Where is your grandnow?

@FunctionalHistories

Жыл бұрын

@@tudoraragornofgreyscot8482 Well, to put it bluntly, she passed away in 2001. She's buried in Gladwin, Michigan. I never got to say goodbye (my father was a... monster), but I have just one of her recipes memorized... One of the best ITALIAN dishes I've ever had. It's a phenomenal Alfredo. :)

@tudoraragornofgreyscot8482

Жыл бұрын

@@FunctionalHistories I’m so sorry for your loss, may you share the recipe? I love Alfredo!

I made a long-forgotten onion dish I found in a book from 1667. It was apparently known in the 1300s as "Lady's Palfrey' and described then as "An Tyckke stewe of onyen rightly boilèd and none speedily groyned and gadrooked by nymberèd hyrbs dishèd in ye bodrundrum pot." The C17th recipe was similar and tasted more or less like eating raw onion despite being boiled in sherry for 10 hours. The person who wrote down the recipe added a poem: _Hebe's Lament, or, The Disparaged Maiden_ "I long to suckle on thy milk, O spicy tumour of the earth, fair trollop of the tillage realm, who can esteem thy fragrant worth?" It went on for 8 pages but with no cooking instructions.

@lilac_hem

6 ай бұрын

i need to know the name of the author/book/recipe, please omg 😭

@secretbaguette

5 ай бұрын

I'm having a stroke trying to read that because my brain recognizes the Danish and the English both at once and they just don't coexist well. The Dane can understand nothing of the surrounding English and the English doesn't have a clue what a 'stykke' is.

@jaredf.6532

4 ай бұрын

Damn. So the online recipes stating their whole experience and dreams to how they came to know the dish was a thing back then too huh?

@sangcoeurs

4 ай бұрын

omg a venture in the past history at it`s best

I wonder if the tale of Stanislaw Leszcynski about onion soup is actually that he popularized a certain type of recipe (like the stock based soup vs the milk based), which might have been a step in the gradual development of our modern version. It is a fact that hosts of the period tried to outdo each other in serving unusual foods or having amazing entertainment, much as people do today. He might have actually gotten the recipe by watching someone make it and taking notes, then passed the instructions on to his own cook. Maybe the aristocrat had a hugely successful dinner featuring his favorite version of the recipe and it caught on. That sounds plausible to me. Much more so than the king fixing his own soup.

As a French person born in Paris and who has eaten countless onion soups at home and in restaurants, I can't tell you how happy this video makes me! Hearing you speak French must be my favorite thing in the whole world right now.

@bostyt50

Жыл бұрын

why do yall freak out over hearing someone say a word or two

@ViewingChaos

Жыл бұрын

​@@bostyt50 representation matters

@Paksusuoli95

Жыл бұрын

@@bostyt50 Max puts in a lot of effort to get the pronunciation right, which is refreshing to see. It shows that he takes pride in his work.

@billgrandone3552

Жыл бұрын

Justine , I love France, especially Paris . I have travelled from Nice to Paris through Leon as a teenager in the 1960s with a priest for whom i acted as an altar boy at Masses we said in Paris and along the way to there. I took my wife to Paris in 1999 to celebrate our 25th Wedding Anniversary and we were met by my oldest daughter on the last few days of our stay. Unfortunately I can no longer fly anywhere because of illness. But here in the States I have found an onion soup recipe that rivals anything you have had in France and as soon as I find it among all of my recipes I will post it for you and the people here.

@bostyt50

Жыл бұрын

@@Paksusuoli95 he's sponsored by a language tutor website

I love how the bowl shrank but the slice of baguette is consistent when this soup evolved over the centuries.

@serena_91

Жыл бұрын

Hello😊 Baguette cant be consistently evolving with the soupe à l'oignon. If the legend is true baguette was made for the 1st time whenthzy dig the Subway in Paris. It was a work safety rule. Workers used to have their knives with them and cut their bread loaf. Amont many people from régions that could not stand each other, fights occured and ended with balade injuries. To avoid that, à solution was found. A break that does not need à knife to be cet ; our baguette was born

@cherrybutterflyproductions6795

Жыл бұрын

@@serena_91 While this legend is likely a fabrication, I love the idea that the baguette was invented as a safety device. It's just so quintessentially French.

@cherrybutterflyproductions6795

Жыл бұрын

History shows us that one does not want to get between the French and their bread. Heads rolled last time.

@mattkuhn6634

Жыл бұрын

Bread was, throughout Europe, a highly regulated product, so it’s not surprising that the size and shape of bread would stay consistent - it was ensured by the force of law

@n8pls543

Жыл бұрын

Well, the baguette changed significantly when steam baking was introduced to France from Vienna in the 1830s, which also led to the development of ciabatta in Italy, due to the improvement in texture.

What I really love is that you're still making videos of foods that will be in your cookbook; you're not hoarding them as a selling point- you're SHARING them as a selling point; so instead of a huge discovery of new recipes, it's like a sing-along for cooking. Though I have to say, it would be really cool when you mention new vs. Old recipes, if you made both and compared their flavor profiles for anyone who hasn't had that food before, or just to highlight differences in how the human palate has changed. So excited for your book release, and we're all so proud of how far this journey has taken you, and how much farther you can go- the sky's the limit!

I love the vibe of Max's videos they're like an old pbs show so good.

@TastingHistory

Жыл бұрын

That's the goal :)

Max has decided to be as French as Onion Soup. I love It! Also, nice to see us return to a milk soup recipe again.

@NavyDood21

Жыл бұрын

I just made a ham and potato soup where half the liquid is milk. It is so good, and I am totally doing this!

@AixlaachenPax1801

Жыл бұрын

I swear I heard an Austrian cry in the back because of this recipe

@WobblesandBean

Жыл бұрын

I wanna make that dessert milk soup that he said tasted like cinnamon toast crunch!

@crystalh450

Жыл бұрын

Well, maybe less so for those of us with lactose issues. I would have to make the chicken broth version and leave out the cheese, but I do like a good onion soup.

Max's little smile after the first bite says it all. It's always the first-taste smile that makes these videos perfect.

@gardnerhill9073

Жыл бұрын

Always watch Max's face journey to see what he thinks of the dish.

@OneofInfinity.

Жыл бұрын

@@gardnerhill9073 And sharing the joy when he likes it.

@pamelabratton2501

Жыл бұрын

Smile followed by a wiggle. Good food!

@dawnarnold3176

Жыл бұрын

Yes, but there was one dish Max made - - dang, I don't remember what it was -- and his face said, before he did, "This is awful!" I told my fella he looked like Tom Hanks in Big, when he ate the caviar and wiped his tongue. We laughed ourselves silly.

@Bigmike24743

9 ай бұрын

Maybe not the leather jerky

It's pretty difficult to describe how delicious sautéed onions are. Like garlic, they mellow as they saute. Who but the French could take such humble ingredients and elevate them to culinary heights.

@revylokesh1783

Жыл бұрын

There is nothing, and I mean NOTHING quite as delicious as the smell of onions simmering away in butter! It is simply divine.

@mtlewis973

Жыл бұрын

i agree about onions, but “who but the french?” literally every culture that has onions!

@garyl6031

Жыл бұрын

They also become sweet as the starches break down. If you do it right you don't have to add sugar like a lot of the wannabe french onion soups do. I occasionally add just a drop of smoke flavoring to the soup for the wood oven taste.

@PawsitivelyQuestionable

11 ай бұрын

​@@mtlewis973 the French have a long culinary history and a lot of the techniques we associate today with stuff like sauté originate from there. I think it's okay to acknowledge the rich heritage of different cultures and how fundamental they were to building up a lot of techniques we have today without necessarily taking about from others :)

@mtlewis973

11 ай бұрын

@@PawsitivelyQuestionable of course, but also literally every place where onions grow has a dish involving them being cooked deliciously because they are completely delicious

I just got my copy of Tasting History and I love the way it's laid out. It feels like I'm reading a history book instead of just a cookbook, with historical images and sources for where the recipe came from (including a bunch of info about the recipe's history. Just like the simulations!). All the recipes (except for the spartan black broth) look like ones I would actually like to try out. The french onion soup is super good.

@TastingHistory

Жыл бұрын

Definitely history book first :D

@coolblue5841

8 ай бұрын

memento mori ! (nice pfp ;)

@yvettebowles9011

8 ай бұрын

​@@TastingHistoryCould you maybe pin the measurements in the comments?

@osgargilbert6836

7 ай бұрын

Momento Mori

In Hungary it is somewhat customary to serve french onion soup in a round bread loaf, and the other detail I noticed is that my own mother also creates this dish with milk!

@RadarLakeKosh

Жыл бұрын

You can't go wrong with a bread bowl ❤

@pawsedclaws

Жыл бұрын

That is interesting to know. Handed down recipes are the best.

@fabrisseterbrugghe8567

Жыл бұрын

Ew! Slimy bread. 😜

@brokenglassshimmerlikestar3407

Жыл бұрын

Oh yes! I've seen that as well

@MossyMozart

Жыл бұрын

@@fabrisseterbrugghe8567 - I, too, have a problem with wet, slimy bread. I blame my mother from when I was a little kid and she made me eat milque toast. >_

I have sensory issues involving food and onions are the biggest offenders. I do like the onion flavor so I usually stick with onion powder. However I recently discovered that I can eat onion if it is cooked down to the point where it’s soft and falling apart. No crunch at all. With this new discovery, I can actually give this soup a try

@DuelScreen

Жыл бұрын

Similarly, I do not eat raw onions but I love cooked onions. You might try using vidalia or sweet onions in your recipes as these require a much lower tolerance level. Their taste is not as strong though.

@meh_lady

Жыл бұрын

My sister doesn’t like the onion part of the soup so strains them out. 😊

@OompaL0ompa

Жыл бұрын

Trust me, just do it like he showed here and you will love it without any problems. I was skeptical too the first time.

@Gremalkin1979

Жыл бұрын

If you still have issue with the texture, you can use a blender to make it smooth before adding the milk.

@bostyt50

Жыл бұрын

What kind of sensory issue do you have

In my French family, it's a tradition to make an oignon soup at 4/5am the first January after a night of alcool for avoid a possible hangover. It's also a way to begin the year with something traditional, comforting and that bring all the family (and friends) in the kitchen around the cook, speaking (loud) about food. The typical French way of life. By the way, thank you for this History lesson and I will definitely give a try to this recipe.

That is the quietest I have heard our host ever be during the first 2 mouthfuls of ANY dish. He certainly knows how to show true appreciation, letting the food speak for itself!

I just want to say a big thank you for taking the time to add captions for those of us who having hearing impairment. It's just another feature that adds to my enjoyment of your channel.

@stargirl7646

Жыл бұрын

Seconded! They’re well-done too. Always appreciated!!

@garyrowden7150

Жыл бұрын

yes, José does that for him. so a big thank you from me also José

@jonesnori

Жыл бұрын

Me too. Thanks as always, José!

😂🤣😂🤣 French onion soup always reminds me of a hilarious family story. When my dad was a teen, he and his best friend and their girlfriends went to the local drive-in. They had q very diverse restaurant and onion soup was one of those choices. My dad got the soup. Well it caused a hideous case of gas, but of course he didn't want to pass gas when he was on a hot date, so for two hours he held it in. His friend was driving, they dropped off their dates. Then dad let it rip. It was so bad his friend pulled the car over and threw up. You might be curious as to what movie was playing.....I kid you not...it was "Gone With the Wind!" 😂😂

@aariley2

Жыл бұрын

I swear this is the total truth!

@Jess-T

Жыл бұрын

I laughed so hard at this I was in tears 😅

@waverlyglenn9964

Жыл бұрын

Dang that seems like something my dad would do

@maomaobean

Жыл бұрын

currently pregnant and my husband has indeed farted so bad it triggered my morning sickness so i believe it 😭😭

@Afett111

Жыл бұрын

My dad didn't wait on the 2nd date with my mom and just rolled down the window and said "good food" and she didn't get it for years until he was telling us kids and her 20 year delayed reaction was hilarious!

Interesting how "a lot of things together" also reflected in music: with polyphony constantly hitting the top of the charts. Then changing to the exposure of a single melody (ingredient) with the backup of the rythm section/basso continuo (complementary accompaniment).

as a french, that still do that soup as a tradition, be aware that you've not taasted its full taste yet. be sure to have pepper at your taste in iit, but, the most important, work all day long, during a cold day of winter, and come home frozen, tired and broken. Then, you shall put the onions to caramelize while preparing a fire in the chimney, keeping you warm into the yet cold cold walls of your petite maison chérie. as you finish the meal, put it in the traditional onion soup bowl that you only get out of your stuff for that occasion, and then, let your inner child rediscovers love as your red from the cold hand warm up on the bowl, and as the savoryy, hot onions descend with their sweet scent and thee pepper popping out in that sweetness in your bowels, reelieving all tiredness and coldnness from your exausted body, a warm and worthy of the title of glutonny moment of relief. Yeah, this meal only remains to me as a childish and sweet pleasure after a long hard and cold day of winter.

This recipe is almost identical to a family German-Swiss noodle recipe: boil egg noodles (probably spaetzle originally), pour over a sauce of caramelized onions and milk, sprinkle with caraway seeds, and serve. My German-Swiss grandmother made these often because they were a family favorite, although she eventually stopped sprinkling caraway seeds. And now I'm craving noodles. Thanks for sharing this recipe, Max!

@sinocte

Жыл бұрын

That sounds absolutely delicious. I'm going to have to try it!

@BeautifulStrangeMyst

Жыл бұрын

Sounds like a form of kässpätzle! :D

@thanakonpraepanich4284

Жыл бұрын

So as long as you have a lump of carb dunk into the caramelizes onion soup then it is fine; white bread, rye, bread, black bread, pasta, noodle, doesn't matter. And I assume you need some type of dairy to cut the flavor of onion or it will become too strong. Milk, cheese, either would work.

@annearchy98

Жыл бұрын

Spätzli is absolutely one of my favourite autumnal noodles, especially with a mushroom cream sauce and some braised red cabbage!!

@janineduncan2190

Жыл бұрын

@@BeautifulStrangeMyst That makes sense. And I'm craving noodles again!

I applaud the care you take to well pronounce foreign words, bravo my dear, bravo 👏👏👏!!!!

@TastingHistory

Жыл бұрын

Thank you! 😃

@DragonsAndDragons777

Жыл бұрын

​@@TastingHistory it is all those Babble sponsorships that made you speak French so well lol

@krasnamerah1926

Жыл бұрын

@@TastingHistory, even your pronounciation of "Batik" is as fluent as us Indonesians are. Salute!

@vane909090

Жыл бұрын

Yeah Max nails this so well and it's nice that he puts in the effort. Most people on KZread butcher foreign words.

You just *know* the dish is good when Max whispers "It's soo good." after taking the first bite. I've never really been a fan of onions, but this is tempting me to try the dish.

My wife bought me your cookbook and when she realized this was in it, she got super excited. Modern french onion soup is one of her specialties.

I have a bed in a community garden, and the chairman became a very good friend. He grew the best and biggest onions I've ever seen, one of his onions would have more than filled that pot! French Onion soup was his favourite soup. Sadly we lost Davie last December, so seeing this version makes me wish I could have made it for him. My goal this year is to grow onions half as well as he did, and make French onion soup with them in his memory.

@davidmoore2445

Жыл бұрын

Please...this needs to be a vlog. Do it for Davie.

@traceypotter7669

Жыл бұрын

@David Moore thank you, that is actually a great idea. We are having a memorial day later in the year, so maybe a huge big pot for all the members. Davies family will be there, so I have to make it special.

@mehere337

Жыл бұрын

Really...one of his onions would've filled the pot... really?

@traceypotter7669

Жыл бұрын

@@mehere337 yes, really! These onions were incredible, a variety called Kelso, I wish I could upload a photo of them to show you.

@mehere337

Жыл бұрын

@@traceypotter7669 You mean Kelsae sweet onions. But, I wouldn't have gotten there without your incorrect word, thanks. Now I see what you mean.

My French host mother in Brittany told me that onion soup had been a hangover food in the region for hundreds of years. I don't know if that's true (though it very well could be), but that's definitely how a lot of Breton people think of it, now. We used to always make it for lunch the day after a fest-noz (traditional Breton music and dancing festival).

@anonvideo738

Жыл бұрын

I knew an Irish guy who is an electrochemist who swore by onion soup as a hangover cure. He said it was because it replenishes your electrolytes, and since he is an electrochemist I have to agree.

@katiestott1449

Жыл бұрын

@@anonvideo738 I have to think the only real downside would be having to cook it while hungover. It's a lot of onions to chop and takes a while to cook.

@anonvideo738

Жыл бұрын

@@katiestott1449 Maybe you have a kindhearted partner or parent who makes some.

@nic732

Жыл бұрын

@@anonvideo738 i can back it up :) same reason why power/gatorade is a good hangover cure drink. miso soup is one of the best dishes you can get for hangover cure.

@daphnepearce9411

Жыл бұрын

Does it work??

I made this today from your book! The crazy thing to me is just how sweet it is without any added sugar, just the cooked onions and milk made it almost like dessert.

Max - in a world full of division and derision, it warms the heck out of my heart to see someone like you just absolutely crush it while educating and enlightening. Super pumped for the cook book and thank you so much for bringing a few extra rays of sunshine in these darkening times. Keep kicking a$$ homie.

Max is one of the most colorful people I have even seen in my life. Keep going Max, you are a legend

@weltvonalex

Жыл бұрын

Max is awesome!

@momkatmax

Жыл бұрын

He even does interesting commercials!

@goldenknight578

Жыл бұрын

Max is definitely one of those people I'd love to meet in person some day because he seems like he'd be a lot of fun just to chat with.

You have no idea how happy it makes me to see how successful you've become. I'm extremely jaded at my age, but you remain a personal inspiration.

When I was a teen, I worked at a continental restaurant. We ground large blocks of swiss, used the slicer with an attachment to also prep 50lb bags of onions, and were taught the croutons had to be cut evenly from yesterday's bread so they would all be done toasting at the same time. It was a privilege to work with real chefs (as a dishwasher and prep assistant).

@clickbaitcharlie2329

28 күн бұрын

Plongeur...(down&out, in Paris and London...pa r is sounded like a better place to live in poverty,..that austerity thing, seems built in to the Brits?).

@samsprague2846

28 күн бұрын

@@clickbaitcharlie2329 I could be confused about the story, or simply incorrect. The Brits had workhouses and other horrible solutions, yes if that is what you mean. If I recall correctly, the quote actually said in London it was "much less likely you would starve to death". One of the chefs insisted I read Down and Out. Yes I guess I was a Plongeur. It was in the US in the 1970s.

@clickbaitcharlie2329

26 күн бұрын

@@samsprague2846 no-one can do austerity like the Brits?...( the novel is set in a depression ?, more economic activity meant ppl ate out, I guess, at least they ate, working in sawdust floored restaurants in Paris...England was grim).

Today I learned that I have never had properly caramelized onions before. I was completely surprised at how sweet they were - without any sugar, to boot!

Pro tip: you can caramelize the onions in 30 minutes by, at the start of cooking add a splash of water and cover the pot. Let the onions steam for a few minutes until soft. Then uncover and cook as normal. It’s a great shortcut!

@ruthbennett7563

Жыл бұрын

You can also freeze portions of carmelized onions made ahead of time to be able to make this soup (among other things) quickly on a work night.

@theConquerersMama

Жыл бұрын

Pro tip: spend the extra time to do it right.

@lisahinton9682

Жыл бұрын

@@theConquerersMama You know, you're very rude. I forget the source of this tip, but it is not some shortcut that gives inferior results! If you think through the very simple physics of what the start of the caremalization of onions process is, it is simply rendering off water from the onions, and softening them down. So, adding a splash of water and covering the pot, thereby steaming and wilting down the onions, *_yields the exact same results, genius!_* Once the onions have wilted, take off the pot's lid and continue on. You've just saved yourself 15 minutes of time *_and_* 15 minutes of fuel. Your rudeness only leaves you looking ugly. @Ruth Bennett Thank you, Ruth, for having taken the time to add this pro-tip. Because the tip did, indeed, come from a pro. (And if I can find the source, I'll come back and edit my comment. I just remember it was a female chef but I don't recall the name at the moment, darn it.)

@lammymammy1

Жыл бұрын

​@@lisahinton9682 💀

@Just_Sara

Жыл бұрын

@@lisahinton9682 America's Test Kitchen did it! :)

I'm from Poland and the concept of french soup topped with baguette and melted gruyere cheese is new to me. In my house we put gouda cheese in the bowl and then pour soup over it + sometimes top it off with home-made bread rusks

@LaraParallel

Жыл бұрын

Doesn’t the cheese stick to the bowl? Seems like a nightmare to clean!

Timestamp 12:58 "Little Boy Max" (the inner child) just made a momentary appearance. 😊 These are genuine reactions that cannot be faked, and is such a joy to see when they appear spontaneously.

One very minor pronunciation correction: Les Halles is NOT elided. When the leading H is aspirated, the elision is dropped. So Les Halles is pronounced LAY-all. I was originally corrected when I visited the old "Halles" in 1969. So even today, the new Forum des Halles is pronounced "DAY-all." But I congratulate you for making a very good effort to pronounce things properly in their original languages. So refreshing. Kudos.

You could also make an oath on an onion in ancient Egypt. The ancient Egyptians worshipped onions as a symbol of eternal life. It was a common staple food for them, and mummies have been found with onions stuffed inside of them. Ramsey IV was found with onions stuffed in his eye sockets. They'd even use onions as breath "freshener" and pregnancy test. So yeah, onions definitely are a beloved veggie.

@OompaL0ompa

Жыл бұрын

Breath freshener😂. Times have changed.

@petergray7576

Жыл бұрын

Two true facts: 1. The ancient Egyptians were probably the first major civilization to domesticate both onions and garlic. 2. The original wild yellow onion cultivar is extinct in the wild, and modern wild garlic is so heavily hybridized with domesticated cultivars that botanists are unable to recreate the history of either species through DNA analysis.

i dont have many connects to, or really even interest in, for that matter, food. but one time i had to fast for a blood test and i ended up passing out while they were drawing blood and all the nurses were freaking out because i just thought i was gonna have a nap, but they thought i was dying or something. then i went to a local bar and ate a bowl of french onion soup. that is one food event that remains vivid like 15 years later.

Onions are something you always have, even though you got no bread. But onions are always there! Nothing is more basic and plain than onion soup!!

So I've followed your channel since about a month or 2 after you started it and I've seen every video you've made. I just made this recipe and it is absolutely amazing and I plan on buying your book Wednesday. Thank you so much for everything you've done with this channel. From one culinary history buff to another, thank you and I wish you the utmost prosperity in the future.

@TastingHistory

Жыл бұрын

Thanks for the early support up to now, and the book too!

Dear Max, I am a South African and it would make me very happy if you could cover some of our historic food, like what would've been eaten during "Die Groot Trek"

@schrire39

Жыл бұрын

If I were doing historic South African food, I’d start first with the Malay cuisine of the Cape.

@nicolakunz231

Жыл бұрын

​@schrire39 I'm Capetownian and I support this comment!!

@acomingextinction

Жыл бұрын

If I were doing historic South African food, I'd start with San and Bantu cooking.

@schrire39

Жыл бұрын

@@acomingextinction For sure.

@lipstickzombie4981

Жыл бұрын

​@@schrire39 Cape Malay food is very fitting right now since it's Ramadhan. I've been missing a coworker's koesister for several years now..🧕🏽

As a French-Canadian, it's so awesome to hear where one of my family's most beloved sayings seems to have stemmed from, though it definitely retains the same meaning! Older France French is ' S'occuper de ses oignons' and we say 'Méles touais d'tes oignons' ( a.k.a direct translation meaning -Mix yourself up with your own onions-) So funny!

@chezmoi42

Жыл бұрын

Which reminds me of another very French retort to busybodies, "de quoi je me mêle?" Looks almost as if your Canadian version is a mashup of the two.

@emilydixon5720

Жыл бұрын

Or the less elegant version "se mêler de ses fesses".

@plumebrise4801

Жыл бұрын

We still have "Mêle toi de tes oignons" in France ,and we also have "Occupe toi de tes oignons" too as a variations .

@plumebrise4801

Жыл бұрын

@@emilydixon5720 Yeah the "Mêle toi de tes fesses" but there is also "Mêle toi de ton cul" so the word Ass replacing the word Butt

@TheVoodooMaker

Жыл бұрын

Se mêler et s'occuper sont synonymes. Mêle-toi de tes affaires/de tes oignons/de ce qui te regarde/de quoi je me mêle etc.

I remember when this channel had a couple of thousand subs but incredibly well-made videos, now Max is approaching 2 million subs and it doesn't surprise me one bit

What's interesting to me is that this version of French onion soup is pretty similar to a WWII rationing recipe I have for cream of onion soup. Instead of butter, it has you brown some bacon in the pan, then remove the bacon and add the onions to the bacon fat. After that, the only differences are that you don't use any water, and it doesn't suggest toasted baguettes at all. (It's in a cookbook named Grandma's Wartime Kitchen.)

You’ve definitely become my favorite channel on youtube. I can confidently say that. Sometimes they feel less like KZread videos and more like an episode of a well produced TV show. Keep it up Max!

The moment I will see you recreating the sculpted sugar castles served in medieval festive dinners, I'll know this channel is complete

@dragonbutt

Жыл бұрын

Why would you wish that on him xD

@yesfinallygot1

Жыл бұрын

@@dragonbutt give the people what they want!

@13597g

Жыл бұрын

@@dragonbutt because I like to imagine this as his magnum opus. Not just a mere dessert, like they used to make it, but a full, 1-1 scale sugar castle (in collaboration with MrBeast for funding, and Shadivercity, to verify the castle's historical accuracy). It would be a fitting finale to this man's youtube career.

Man, the onion is just one of the best things in the world. Bursting with complex and appealing flavor, with a crunchy and juicy texture in its raw form, that you can transform into an incredibly tender texture which adds a subtle sweetness, in addition to having very roastable qualities. On top of this, it's filling, nutritious, and VERY cheap.

Félicitation Max pour la sortie du livre !! Le mélange entre la cuisine et l'histoire est digne d'une recette ! Congrats to you Max for the book ! The mix between cooking and history is a recipe in itself :)

Max's pronunciation of different languages sound so good, like he really knows just how to say it ❤❤

@sarahgilliss3503

Жыл бұрын

It must be due to all his training with Babel. 😊

@delftbrown75

Жыл бұрын

Except the Paris market, Les Halles..it's an exception to the rule of combining the 2 words. It's not phonetically Leysall but Le yall

@granz58th

Жыл бұрын

Love the effort he puts into trying to get pronunciations right!

@Trenz0

Жыл бұрын

@@delftbrown75 good lord French makes even less sense than US pronunciation

@lifelearner47

Жыл бұрын

@@delftbrown75 Except here where I live in Aquitaine (south west of France) we pronounce it LezAll - the A being short as in cat.

I am so happy for you, Max. Your channel remains 1 of the few great things to have come from the pandemic. Congratulations 🎊

Back when I was a cook, I worked with 2 different chefs who each had a personal recipe for onion soup. The first one had a long list of ingredients and a complicated set of procedures, and the second had a small list of ingredients and a quick and easy method of cooking. The second one was far better than the first.

My brother, in his gourmet days, once made a French Onion Soup to almost exactly this recipe for the family. The only difference was that he used fresh baguette. It's amazing how something so simple can take a dish from sublime to inedible. We still all remember his French Onion Phlegm, and will to our dying days!

You said “Stanislaw Leszcynski” like it was nothing! I’m always so impressed by how you try to pronounce things well/accurately. Also, the wine pairing is genius. Congrats, Max! Can’t wait to receive the book!

@Paddzr

Жыл бұрын

Except it's nowhere near what it should be, he also misspelled it, it's Stanisław Leszczyński. Given, this is exceptionally difficult name and he has done a better job with previous Polish names.

@MeganOliveri

Жыл бұрын

@@Paddzr 🤷🏻‍♀️ I wouldn’t have known haha

@kaczkinson

Жыл бұрын

@@Paddzr hehe, I had to say the same, but you already done that ;)

@dominika3762

Жыл бұрын

Then why did you say he pronounced the the name as if it was nothing? And you're impressed with how well he does it? He doesn't have to pronounce the name correctly, but praising him for being so great when, in reality, he's quite bad, is stupid.

@MeganOliveri

Жыл бұрын

@@dominika3762 lol well you have a stick up your butt. I’m impressed by him TRYING to do it correctly. It shows effort.

This recipe is so much like my wife's cream of onion soup where she substitutes heavy cream instead of milk. I'd love to see Max do queen cakes mace, rosewater, and a little bit of royal icing.

@gyrosmann

Жыл бұрын

It’s like a mix of onion soup and leek soup!

Hi Max! I'm currently referring to this video as I attempt this recipe. My first ever French Onion soup cooked at home! It truly smells AMAZING! The constant stirring to avoid burning the onions is giving me a workout hahah! Love your videos! :)

La Coupole is the Left Bank restaurant where the 'modern' version originated, well known for this soup and also well known being "The" place where richer French ladies past their prime could discretely pick up young men. 53 years ago a slightly older French friend of mine took me here and explained the history of that resuaturant, and the 'business' conducted there. This was when Paris was still Paris, and Parisians still Parisian... We ordered soup and my friend, who was/is a petite woman, brought up very proper in the proper French way, would cut her eyes left and right, flicking a finger out here, there, to point out the women who were on the look out. It was hilarious...

"they are complex"..... like an ogre? lol honestly this looks freaking amazing. It's crazy that such a simple recipe can become such a comfort food. Definitely plan to make this one!

Entertaining and informative as ever. Max's pulling in of his shoulders as he took a taste was cute. As a fan of Emile Zola I was pleased with the reference to him. I rather smiled at the picture of the market with the restaurant called "The Smoking Dog". I am looking forward to the arrival of the cookbook ordered months ago and wish Max every success with it.

King Louis XV claiming he created French onion soup is like Kim Jong-un saying he created the hamburger.

Dude, what a time to be alive! We have a man who traveled from year 1651 to share his knowledge about onion soup with us. This is actually crazy.

Max spouting everything with the perfect accent and pronunciation 👌💯

It brought me so much joy to watch you sink into how good it tasted after that first taste or two. You looked so happy and cozy. I love that you bring joy to others with your own joy.

I have a fantasy if ever I was on a sinking ship at sea. Before heading for the life raft, I would go to the ship's kitchen, grab a bag of onions, and then disembark. Now I am equipped to make my shipwreck desert island into a home with hearty food and can even grow more if there for a long stay. LOL

This is such an awesome channel! I don’t know how Max finds all the details and old references, but he does and then does a fantastic job at sharing it in an interesting way. Mixing history with tasty recipes makes great entertainment!!!

Dang, I got here so fast the soup is still warm! French Onion soup is one of those things that I super seldom have and always find myself thinking "dang, I should have this more often" every time I do.

For anyone making this or modern french onion soup at home: you can cook down onions faster by adding a bit of water after sweating them and covering them until the water evaporates. I usually add two tablespoons of water, leave them until it’s gone, stir, and then repeat until my onions are totally soft. It makes browning them go a lot faster. (Would recommend babysitting them the first few times you do it. Took me awhile to be able to guesstimate when I’d need to go stir them)

@Narkissos_1

Жыл бұрын

Is it better to use white or red onions ? I hear that if I add some white wine I can increase the heat without burning the onions, do u agree?

@theConquerersMama

Жыл бұрын

🙄

@theConquerersMama

Жыл бұрын

🙄

@rhinopoley

Жыл бұрын

@@Narkissos_1 I usually use white but I don’t see why you couldn’t use red! The flavor might be a little different but as far as I’m aware they cook about the same. I’ve never tried using the wine trick but if you plan to I’d just recommend watching it to make sure they don’t start burning :)

I am always impressed on how good you are with pronunciation when saying good names in other languages. Sometimes I can barely speak English! 😂👍🏾

I'd forgotten about this soup, Max, and cannot wait to make this. Thank you so much for all the very interesting history on it.

Congratulations on the book release and your success over the years! I have watched so many of your videos and each one is just as good or even better than the last. You inspire so many people to do recipes they never thought they could. Including myself! Getting people back into the kitchen is a great thing. Too many nights of takeout lol and not enough knowledge in the kitchen. But you provide that knowledge and excitement to get back into the kitchen and cook. So, thank you so much for your content and the inspiration you bring.

Love the touch of Stunky as backup. 😂 French onion soup usually makes me feel not-so-great but it's one of my favorite foods!! So it made me instantly hungry to see this pop up.

@TastingHistory

Жыл бұрын

If it’s the cheese that does it, then maybe this version is for you 😁

@ragnkja

Жыл бұрын

@@TastingHistory Why would a version with milk be gentler than one with cheese, made from milk? If it’s a dairy allergy it won’t make a difference, and if it’s lactose intolerance you need lactose free milk to make it gentler than cheese (sufficiently aged cheese is naturally lactose free).

@EATInc

Жыл бұрын

@@TastingHistory I honestly think it's the onions but picturing life without caramelized onions and French onion soup makes me sad! (Plus this made me crave a grilled cheese with caramelized onions so I'm more than willing to sacrifice a short period of feeling bleh for something really tasty, within reason)

@brianargo4595

Жыл бұрын

​@@ragnkja because milk has around a tenth of the proteins of cheese, by weight, and the proteins are the allergens. I have a casein allergy and am generally fine with most recipes that contain some milk (not ones that are mostly milk, obviously), but cheese gives me all sorts of hell, pretty much regardless, and out come the Prednisone tablets.

@gabriellakadar

Жыл бұрын

@@brianargo4595 Wow. Can you consume goat or sheep milk safely? Nowadays the supermarkets have A2 cow milk. It's all getting complicated.

Your last taste of the old recipe has me convinced to try it. I adore onion soup with the dark rich oniony broth with cheese and toasted bread on top. Onions,butter, and milk, with toasted bread on the bottom seemed divine too.

Congratulations on the publication of your book! I seriously enjoy your show. The recipes are so fascinating, as well as the history surrounding those recipes. What a unique show you have!

Yay! I love Onion Soup! It brings me such comfort and warmth! Like You and your affable charm Max! Keep the amazing videos!

I am so glad it’s in the cookbook because I preordered the book. Congratulations on being a published author! Thanks, Max. I can’t wait to try this recipe and have my house smell delicious. 🥰💕👍

Got the cookbook a few days ago and I just made this recipe along with the lemonade just a page before this one. The soup is amazing!!! I love it, and not complicated at all either! Thank you!

Thank you so much for sharing this with us all! My mom made something similar except that she added more milk, tomatoes and cloves. It was my favorite soup as a child. I lost the recipe and this reminds me of the start of the recipe. Thank you so much!❤️❣️

Congrats on the book release!! I cant wait to get a copy! French onion soup is nostalgic for me, reminds me of sunday afternoons with my mom and grandma getting lunch at ruby tuesdays back when they still had tiffany lamps

This channel gives me the "warming calm" that Max describes when he tastes his soup. I made the soup just now and I can report that the feeling is real.

When I was a kid, back in the 70's, there was a French cafe by the Mall in Flint, Michigan. I first tasted french onion soup there and I have loved it ever since. I would beg my grandmother to go there for lunch every weekend. They used to serve it with the cheese on the bread, in the bottom of the bowl. And I could taste the sherry my grandmother would use in her kitchen too. It's funny that I saw this today, as I bought everything yesterday to make french onion soup for dinner tonight. Thank you for the food history, two of my favorite things as well lol

I just love the book and all the recipes. Also, I love to listen to you give the history of the dishes. Your humor is impeccable!

For those that do not want to wait too long for the onions to be ready, you can add a pinch of sodium bicarbonate dissolved in a little water at the start, mix well. The lowered pH causes the Maillard reaction (browning, sweetening) to go faster. The end product is the same without the wait.

Mmm, I absolutely love French onion soup! It is without doubt my most favorite soup!

Congratulations on the book release, Max! Super excited to add it to my library- it arrived a week ago. I especially admire the binding. Not only are the photographs amazing, but it opens nicely on the tabletop for ease of use while, well, cooking! You'd be surprised how many really nice cookbooks out there miss this important detail. I'd encourage any fan reading this to get their hands on a copy. Looking forward to the next one...! ;) Hehhe.

Legend has it that if you place Tasting History and Cooking Yesteryear on a shelf together, they'll kiss

Congratulations on becoming a published author 👏 😀 The soup looks delicious 😋

I don't want to be a weirdo here, but if I could crawl through the screen and steal that pot of soup, I absolutely would.

@TastingHistory

Жыл бұрын

Like the girl in The Ring!

I check the quality of a restaurant by the quality of their soup. By that , I’m talking about how well they use the leftover ingredients from the day before. As that is normally what will be the soup of the day kind of thing. If they make a French onion soup ( if they have beef, they better) that is below par, there is nothing to save that restaurant.

So glad I found this page. You are so nice to look and listen to; your French is perfect. Keep cooking cuz I’ll keep watching!

Your French pronounciation has really improved since I first started watching; kudos to you for keeping up with practice! Also, love French Onion Soup, so great to see one from the 1600's, especially one that looks so yummy!

Sitting here watching this realizing that I've seen every episode of tasting history makes me really happy I'm glad I found max when I did ☺️

just ordered ur book i’m so excited!! congrats on the culmination of all ur hard work!!!

that little smile and your face when you took the first bite. omg, like a child tasting chocolate for the first time, so genuine and wholesome

Every restaurant I go to that has French onion soup, I automatically get it. I must know who has the best one. So I am very excited to learn the history of it 💛

It’s so cool to see your growth Max! Found you probably at the sub 100 subscriber mark right at the start of the pandemic. Now you have an incredible channel, following and a book on the way. Hats off to you!! Keep the great work coming!

i gave your recipe a try, and i did use white wine to deglaze the pan, added chicken bullion before the milk and finally thicken the soup a bit with flour, i have to say your recipe is MARVELOUS! so simple and satisfying at the same time! thank you.