Tuscan Onion Soup (Carabaccia)
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Date: 2019-07-25
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Comments and reviews: 10
Pam Peerce-Landers
Chef John, Your idea that slicing an onion along the grain results in less tearing than doing it cross grain is supported by chemistry. When you cut an onion, chemical reactions occur resulting in the formation of a lachrymatora compound that causes tearing. The more cells you disrupt, the more of this lachrymator is formed. Cutting across the grain exposes a larger surface area and, voila, more tears. Also, using a dull knife disrupts more cells, leading to more tearing. Of course if you separate the slices, you expose more surface area and it becomes less important how you slice. So, keep the slices together until you are ready to cook, then separate them. Also, keep any cut surface you are not working on, facing down on the cutting board.
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Chef John, Your idea that slicing an onion along the grain results in less tearing than doing it cross grain is supported by chemistry. When you cut an onion, chemical reactions occur resulting in the formation of a lachrymatora compound that causes tearing. The more cells you disrupt, the more of this lachrymator is formed. Cutting across the grain exposes a larger surface area and, voila, more tears. Also, using a dull knife disrupts more cells, leading to more tearing. Of course if you separate the slices, you expose more surface area and it becomes less important how you slice. So, keep the slices together until you are ready to cook, then separate them. Also, keep any cut surface you are not working on, facing down on the cutting board.
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Magnus Nordström
I'm pretty certain that your onion cutting theory is correct, Chef. The reason that cutting onions makes us cry is, unless I'm mistaken, a reaction between enzymes and sulfur in the cells of the onion fiber, creating sulfuric gas that turns into a weak sulfuric acid when diluted in out eyes. Cutting along the fibers instead of across, which leaves longer fibres and reserves more structural integrity, would likely open and expose fewer cells and cause less off-gas. On a more relevant note, lovely video Can't wait to try this one. Just might substitute cinnamon with cayenne pepper though. :3
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I'm pretty certain that your onion cutting theory is correct, Chef. The reason that cutting onions makes us cry is, unless I'm mistaken, a reaction between enzymes and sulfur in the cells of the onion fiber, creating sulfuric gas that turns into a weak sulfuric acid when diluted in out eyes. Cutting along the fibers instead of across, which leaves longer fibres and reserves more structural integrity, would likely open and expose fewer cells and cause less off-gas. On a more relevant note, lovely video Can't wait to try this one. Just might substitute cinnamon with cayenne pepper though. :3
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Dark Iris
Thats the origin of French onion soup, just in case it comes up in conversation. Which it wont. _Chef John_Then I guess I shouldnt mention that my first thought when you said French onion soup has Tuscan roots was I'll have to bring this up the next time I have dinner with some friends In my defense, most of my friends are, or at one time were, foodies. (Is that term even used these days? I wont miss it if it isnt. It sounds like it was coined by someone in the throes of intellectual laziness)
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Thats the origin of French onion soup, just in case it comes up in conversation. Which it wont. _Chef John_Then I guess I shouldnt mention that my first thought when you said French onion soup has Tuscan roots was I'll have to bring this up the next time I have dinner with some friends In my defense, most of my friends are, or at one time were, foodies. (Is that term even used these days? I wont miss it if it isnt. It sounds like it was coined by someone in the throes of intellectual laziness)
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John Howard
Food Wishes and Chef John: For years I have tried to get my son to join me in the kitchen. He loves his food (especially pasta, but never really had the passion or desire to cook. Recently, I encouraged him to watch one of your videos and to my surprise, the next day he was in the kitchen attempting his take on one of your dishes Now he tells me whenever you have a new video out and he has been my sous chef for our last few meals. Thank you
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Food Wishes and Chef John: For years I have tried to get my son to join me in the kitchen. He loves his food (especially pasta, but never really had the passion or desire to cook. Recently, I encouraged him to watch one of your videos and to my surprise, the next day he was in the kitchen attempting his take on one of your dishes Now he tells me whenever you have a new video out and he has been my sous chef for our last few meals. Thank you
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Nikola Mladenovic
We used to make this at school (culinary school in Italy) but we did it in a different way. After finishing the soup and the toasts we would take some clay dishes, for 1 person, put the toast on the bottom, cover it with the soup and put it in the oven for some time. The toast inside gets soaked in the soup, but being a toast it stays kinda firm. Amazing.
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We used to make this at school (culinary school in Italy) but we did it in a different way. After finishing the soup and the toasts we would take some clay dishes, for 1 person, put the toast on the bottom, cover it with the soup and put it in the oven for some time. The toast inside gets soaked in the soup, but being a toast it stays kinda firm. Amazing.
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Renee Harold
That looks good If anyone wantsto make a super easy version ofthe modern French onion soup; Peel 6 onions boil them in a bigpot of water until they fall apart, then add 1 or 2 beef boullion cubes and 1 teaspoon of pepper, put in bowls and add cheese ( swiss & parmesan) and add some croutons. Tastes like itcame from an expensive frenchrestaurant
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That looks good If anyone wantsto make a super easy version ofthe modern French onion soup; Peel 6 onions boil them in a bigpot of water until they fall apart, then add 1 or 2 beef boullion cubes and 1 teaspoon of pepper, put in bowls and add cheese ( swiss & parmesan) and add some croutons. Tastes like itcame from an expensive frenchrestaurant
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Rich Delgado
1: 47 THANK YOU for showing people how to hold food they're cutting So many YouTube chefs hold the food with their fingers outward, and they're just asking for people to cut off their fingertips. Thanks for showing that you need to tuck your fingers in a bit and use your knuckles as a knife guide.
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1: 47 THANK YOU for showing people how to hold food they're cutting So many YouTube chefs hold the food with their fingers outward, and they're just asking for people to cut off their fingertips. Thanks for showing that you need to tuck your fingers in a bit and use your knuckles as a knife guide.
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irv DOUCET
I am always here for a cooking lesson. Chef you makes recipes simple and you are encouraging to your viewers. Can't take pompous people. I guess I wouldn't make it an old time kitchen where the head cooks are yelling at their minions. oh, I'd stuff a sob like that right into the deep fryer
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I am always here for a cooking lesson. Chef you makes recipes simple and you are encouraging to your viewers. Can't take pompous people. I guess I wouldn't make it an old time kitchen where the head cooks are yelling at their minions. oh, I'd stuff a sob like that right into the deep fryer
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Anon Bnon
I recommend to you the Onion Soup video from CookingInRussia. He's a star chef and has taken a deep look at the chemistry of food. He explains all you want to know about onions in that video. Immensely helpful His books dive into chemistry heavily with amazing recipes.
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I recommend to you the Onion Soup video from CookingInRussia. He's a star chef and has taken a deep look at the chemistry of food. He explains all you want to know about onions in that video. Immensely helpful His books dive into chemistry heavily with amazing recipes.
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milliewray
Or alternatively, try cutting your onions a little finer & cook in a large shallow pan with fitting lid. After a few minutes of frying high reduce heat to minimum and put lid on, stirring ocaisionally for 1 hour, I find they reduce down better. Love ya Doc
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Or alternatively, try cutting your onions a little finer & cook in a large shallow pan with fitting lid. After a few minutes of frying high reduce heat to minimum and put lid on, stirring ocaisionally for 1 hour, I find they reduce down better. Love ya Doc
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