0:00
Today we make puree onion soup
0:03
I gotta start with the butter. We put all the oil. Okay, now you can see the oil in the body start the bubble
0:11
Now I put an onion and shallot. Look at this how beautiful this onion
0:16
This soup, you gotta be so good tonight, especially with this weather, you need onion soup
0:23
You know, this now you gotta cook amelia. You gotta give time
0:26
No bone and not to white the onion. It got to be nice color
0:32
And make it turn all the time, that make sure not stick on the bottle of the pots
0:37
A nice time, put the potato. At the same time, I put the patera
0:44
I want to use salt. I got over here, sea salt, and I got black pepper over here
0:50
like a teaspoon black pepper. I use all. And I want to use half cup white wine
0:57
Oh, look at this. Look at this. Beautiful. You see the color now
1:02
Now this with the pataer, leave stay like maybe seven minutes and after we put the chicken stock to cook together for 15, 20 minutes
1:13
Now it's time the chicken stock that go in. And I got the time I put inside And now this he got to cook for 20 minutes But when it started the boil we got to put on low Okay no got to boil too much Okay now the pateti was cooked for 20 minutes
1:33
It's everything ready. And now we turn the gas off. We got to puree this, the onion soup
1:45
Okay, good. It look good. Okay, now this, let's see now
1:55
Oh, look a nice look. Look a nice cream in my onion soup
2:02
Look a beautiful. This is look beautiful now. But we want to put my grueur, the cheese
2:10
If we put the oven, and when we take out, I want to enjoy it by myself
2:15
Okay, let me check this. this. Oh this is ready. All right. Let me take out
2:29
Okay, I want to taste, but this night's really, really hot. The cheese is a nice melt. Mmm. Mmm
2:44
Really, really good. I salute the Chingine everybody
