the following portion of daytime Blue
Ridge is sponsored by
[Music]
we are in the daytime kitchen with Chef
Charles Brown from Frankie Rowland's
steakhouse and I love that you're making
this recipe because I love French onion
soup oh well that's good it's a perfect
day for it too Frankie Rollins not a
whole lot you know we're just getting
ready for the holiday seasons I'm coming
in and then next weekend we also have
the alcohol in a bit so that's really
big for us Frankie's and our sister
sister restaurant so that's that's
wonderful so it's just kind of business
as usual but we're ingredients that go
into this French onion soup
obviously onions yeah of course onions
man that is the most important thing so
I got those going right now we want to
get them nice and caramelized and that
takes longer than I have here so I got
those going really pretty much ready to
go I'm gonna add a little bit of sugar
because I'll help the carmelization and
everything just because that just brings
out the natural sugars in the onion
itself but other than that you know it's
pretty classic but I always like to have
a little bit of a twist on it so I'm
going to put in some soy sauce okay
we're gonna let that cook all the way
out mm-hmm and then we'll add pretty
much the rest of our ingredients except
for our flour and our yeah so there we
Adam will you just walk us through what
we have here yeah sure we've got we've
got a whole-grain mustard right here
tomato paste we're gonna make a really
nice light Roux but the tomato paste is
gonna give it just another depth of
flavor and help thicken it at the same
time and the smallest little Tabasco
you've ever seen I actually love this so
all right well so we'll go ahead and
keep on caramelizing these onions here
and we will come back to you and we will
make our French onion soup the following
portion of daytime blue ridge is
sponsored by
[Music]
this is what we're making French onion
soup today we're back in the daytime
kitchen with chef Charles Brown and when
we left you last we had the onions
caramelizing and what did you know well
I added all the ingredients except for
the stock the flour the branding and the
tomato base which it's time for the
brandy right now can you over
caramelized onions like can you burn I
mean you can burn them absolutely I mean
but yeah like something that's easy to
do it is you just have to be patient you
know that's that's all there is to
that's what I have to say for a lot with
with cooking just in general you have to
be patient and always stir it around I
always want to work it but you know a
lot of it just like I say is is what you
guys want to do with it you know how the
how the cook wants to interpret you know
the meal and everything so it's you know
that's what's so wonderful about it is
maybe I like my onions a little bit more
done than maybe you will okay we're
gonna our flour to make her room okay
and that's just again just incorporating
everything very well that's thickening
it up yeah this is gonna be our
thickener did you take that bay leaf out
when you went once it's done before you
eat it or you know before you serve it
yeah you're gonna want to take it out
okay and I notice that you just kind of
put a little bit of flour you didn't
really measure it you're just looking
for consistency you're just looking for
consistency it's always a good idea to
to add a little bit at a time because
you can always put more in and take it
out and then take it out yeah yeah much
more difficult so now that I've got the
flour pretty well incorporated into our
onions and all our seasonings and
everything I'm gonna add our beef stock
okay which you can buy I mean you can
buy beef stock you can buy bouillon
cubes you can make it if you're you know
if you're really into lutely you can
also use chicken stock if you if you'd
rather you know traditionally it's beef
a lot of times we'll do kind of a half
and a half of either okay and then just
make sure that gets incorporated real
well I have some stock on the side too
to keep working if it's
too thick just keep adding just as just
a little as you go I think the recipe
calls for 2 or 3 quarts you know I like
to start with a quart let it thicken
then add it up until I get to the
consistency that I want and you want to
keep in mind that you want to be able to
have this simmer for a half-hour so just
let all those flavors marry and are we
putting it in the oven yes what you'd
want to do afterwards put it in an oven
safe bowl with your broiler option on
put like a baguette or a big piece of
bread on there a bunch of cheese and let
that really get caramelized over the top
and and there you go you know garnish it
with fresh parsley or cilantro or basil
yes and while we're trying this you
would mention the el Pollard event it's
coming up it's on the 22nd so tell us a
little bit about this event it's at the
culinary school showing off all the
brand-new renovations that they that
they just completed here it is it is an
amazing an amazing place you know
state-of-the-art kitchen does it makes
me want to go learn there absolutely but
they have a chef's competition where the
winner of the chef's competition gets a
it's a free two-year ride into the
program all of the competitors are line
cooks from around the valley so it's a
wonderful opportunity for these for
these young people to you know to expand
their horizons so I'm looking forward
this going to food trucks and and
bartenders and it's gonna be a good
event well this is delicious I tell you
what yes so if you want the recipe for
this french onion soup for this weekend
yeah daytime blue ridge comm we'll post
it and if you want to head out to
Frankie Roland's be sure to do so soon
Jefferson Street and then Frankie
Rowland's steakhouse comm for more
information thank you so much okay