The Most Iconic 'Onion Soup' from 3-Michelin-star chef Björn Frantzén*** | Cheflix

[Music] all right so welcome i'm super excited about today's dish because it's actually one of my

signature dishes it's been with me since 2008 so it's almost 11 years now and it's a very humble dish in the end of the day because it consists of three

ingredients we got onions in two types and we got almonds and licorice and that's it really but what we're going to do we're going to turn it into

different kinds of textures and with onions we're going to make them one of them we're going to make into a cream and one we're gonna make a belute a belute is more of a

sort of thicker soup and the almonds gonna be roasted it's gonna be turned into a roasted almond milk and on top of that we're gonna use the nordic

favorite spice we use it in candy and all sorts of stuff it's licorice and we're using raw licorice so it's a very simple dish um but flavor

wise it's just amazing [Music] all right so regarding the ingredients let's go slightly deeper before we start

cooking i said we had two types of onions the first one is the shallots um mild onion so we don't want to go too heavy here not

jello onions or anything like that so for the cream we're going to use the shallots next onion we're going to use is the roskoff onion which is a french onion

has a little bit more sweetness than the shallots and this is the classic onion soup when you're talking to the french when you're talking them onion soup it's

always there a scoff onion almonds two types we have today we will be using the marcona almonds and the reason why we're using these

guys is because they have they're slightly sweeter and they're softer that's what we're looking for we also have a touch of almond oil that's going to be used on her to top it off with a

little bit to get some more luxury going here and on top of that we have the the licorice which is um it's like an extract from the licorice root and as i

mentioned before it's very popular in for example candy but it also has a little bit of sweetness but it's very strong so you need to be very calm with this one

for acidity in this dish because always when we're cooking we're looking for acidity and salt level that's what brings flavors up so that's super important this one very basic

the most classic workhorse in the kitchen the lemon and for the soup we will using some classic just dry white wine no sweetness

in this one just a dry white wine and also a little bit of butter and dairy products will be used but let's get to that later all right it's actually time to start cooking

and always when we're cooking we're starting with whatever takes the longest time so here it would be the onion cream so we basically just chop it down caramelize it in the oven and get it

roasted while that's roasting away in the oven we will get back into what's happening on the stove [Music]

so off we go we will start with the shallots which will be going into the oven and it's turned into a cream so cut in half cut in half again very basic don't be worried about but

try to keep them sort of even sized because they're going to slowly caramelize in the oven now and when you're working always do one thing at a time that will speed you up in the kitchen so don't start

shopping one onion and then the next one so now let's cut all of them in half and then half again and then we start shopping it's the same when you're peeling the onions peel all of the onions not just

one onion and then go on [Music] [Music] all right so all that done so now we're going to the next phase

just shutting them down not too small not too big very easy peasy remember now as usu as always fingertips in

foundation when shopping stuff the reason why we're cutting the onions down is basically to speed up the process when it comes to carmelization you could roast them whole but it will

take obviously a lot longer and why when we can't speed it up all right done um over these guys

to the tray where we're going to roast them in the oven then just a touch of

oil we're using basic cooking oil here it's a touch to speed up the process when once we get into the oven and get the caramelization going slightly quicker and also so they don't

stuck to the tray using just the plain cooking oil no flavor nothing because we have enough flavor going from the onions give them a little bit of a massage there

get it in there give them a little bit of love all right so that's our onions gonna be caramelized to the onion cream

also we um we're gonna roast the almonds now we will put them in at the same time different tray though so basically uh we're putting our almonds onto a tray these ones does not

need an oil keep them nice and plain um 150 degrees oven so nice and slowly so we get the caramelization going without overcooking them or without burning them

so shallots in oven now time for onions number two which was the risk of onions same thing again these ones just kind of cut in half so

once again chop all of them up this will save your time these ones we're going to slice and we're going to slice them nice and thinly so once again we speed up the

process of the camera station in the pan later on so cut it off and then off we go that's it [Music]

chopping down so now it's time to slowly caramelize them in the pan so using just a basic sauteers pan this oven goes up to nine so

around about six here nice and slow we don't want to burn them we don't want to roast them we want to caramelize them so you want to get all the starch out here that sort of will give all that flavor

all right so up to six same again touch of oil don't be shy with oil here we don't want to burn it don't need to get too stacked

um also when we are slowly caramelizing we're using a wooden spoon to scrape all the flavors up that sits in the pan all right onions in we don't need to wait for it

to heat up that much it's just gonna come nice and slowly here so we hear the heat and start coming to the pan nice and slowly keep on giving it some attention

it might look silly that we are playing around so much with these onions but it's so important when it comes to the flavor in the end of the soup [Music]

the reason is i mean we get all this caramelization and caramelization gives a lot of flavor that the brain really connects to so it's so important

look at that now the camera station really starts look look that's that's what we want that's what we're looking for that's flavors that's flavor

yeah yeah keep it going keep it going [Music] all right so now it starts to you see it starts bubbling here and really caramelizing

so it's still a few minutes to go so but now to speed up the process a little bit and give it a little touch of nuttiness also

we're adding a little bit of butter to it so now we are we wanted to be nice caramelized not too far now we don't want to burn it

so this is what we're looking for so now we will deglaze the pan with a little bit of our white wine yeah yeah oh the smell

so now let's deglaze it down so all the way down almost until there's nothing left when you see all this coloring coming here you almost look like i added a brown sauce but it's just the

caramelization for the onions together with the wine oh yep yeah the glaze the glaze the glaze and then we're going to add some a

little bit of milk a little bit of cream bring it down a little bit again that's it mix it sieve it done all right here we see it's almost

it's all gone almost that's what we're looking for let's lower the pan a little bit more because now we're gonna add some of the milk and cream

[Music] cream is in there pan up a little bit and then we will add the milk look at that color

all right that's it let this just slowly simmer away for a few minutes to just get all the flavors up there scrape off the edges

get all the flavor out there yeah [Music] yeah just leave it and then we'll wait

for a few seconds to get it up there [Music]

yeah just a quick stir in a boil [Music] and i would say that's really nice so now

it's time to mix it and sieve it pass it through you know nice and smooth that's how we want it all right done

so now we are where we want to be [Music] get it all in there

scrape the pan get all these [Music] flavors in there [Music]

[Music] [Applause] [Music] yeah yeah [Music]

and then we just strain it everything through here use the back side of a spoon or a ladle or wherever you have a hand back there

all right soup done and nice and thick like a veloute as i promised in the beginning so that this is what we're looking for it's nice and thick

so soup down perfect clean down we're getting to the next stage [Music] all right so our almonds been nicely

roasted 10 12 15 minutes on 150 degrees we want to get this lovely nutty brown color and some of them we're going to use now infused in a little bit of milk and some

of them we would leave to just cool down and then we'll shut them up and use them in the dish to get some texture empty pan half the almonds in there that's it

and then we add a touch of our own milk so uh milk in and then just leave them slowly on very low temperature for like half an

hour to infuse lead on just leave it don't worry about it and get the flavors in there all that roasted almonds and it almost has cooled down

just basically don't finely chop them just roughly it's um the only texture we will actually have in this dish is a silky smooth dish but

just a little bit of bite that will come through this will be in the bottom on top of the the oven roasted onion cream

make sure there's no whole ones in there that's the only important part here that's it we don't need any more than that [Music] all right

our toasted almond milk is done it's been infused now for half an hour time to get the almonds out of there [Music]

right that's it touch the seasoning a little bit of salt a few drops of lemon to fresh it up

[Music] and a little knob of butter to be able to get that nice foamy cappuccino

texture all right we'll leave it there to just simmer and get the butter to melt right so we gotta have a lovely oven roasted lightly caramelized shallots

so basically just bring them into the mixer make sure you scrape all the juices from the pan in there as

well [Music] and let's add a touch of cream in there

not too much remember this is not a soup it's it's a cream it's a puree [Music]

[Applause] all right so um the onion cream is done and what's really important here is the texture remember it's supposed to be a lot

thicker than what we had with the volute so whatever you do don't add too much milk and cream because you wanna

you wanna be able to spot the difference in the end of the day when you're eating the dish and this one same here seasoning wise it's just a touch of salt and

some acidity from fresh lemon to fresh it up and get the flavors going [Music] lovely

[Music] all right so all the onions is done the almonds are done last ingredients the third one we're going to work with now

it's the cream just 40 fat content cream goes in the bowl whatever we do now let's make sure we don't over whip it

nice and soft that's how we want it and touch our own licorice but let's not overpower it it's strong it's sweet

and then we just whip it make sure we get some nice air in there and don't get it too thick [Music] we're closing in

remember not to whip yeah yeah be careful this is what we're looking for nice and light like that

should be like folded like a easy canal [Music] all right fun part coming out now plating so it's part of like a soup so

obviously plating wise we're using a small soap bowl first up start off with the roasted caramelized onion cream in the bottom of

the plate soup nice canal as we chef says then we have the toasted almond milk just make sure you foam it up a little

bit with the mixer and then we just add a little bit here to the plate use the foam like the cappuccino style

nice and even in the middle of the plate nice and round then soup time um [Music] say roughly around four tablespoons

once again start in the center and just let it come down on top of

your cream that you have in the bottom [Music] next up

it's almond time we start with almond oil in the middle just cover it one and a half teaspoons just in the center or where we have the

onion soup touch of the roosted almonds you can't really have too much of this but just so it looks nice and gives some texture to the dish

licorice cream next up lightly whipped once again we're working that nice canal here in the center [Music]

finish off [Music] and just touch of the licorice yeah happy with that so when you eat it

you will dig to the bottom to get all the layers and textures going bite by bite that's it