Comments by "Andy Dee" (@AndyViant) on "French Onion Soup from 1651" video.

@peggysue1725 Traditionally this would have cooked for hours over coals. The expediency of gas, or worse yet electricity at 100% duty cycle and then off is not the best way to cook most things. Quality cooktops properly regulate rather than just use on/off cycles.
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@djdissi oil + wine stops the burning. This is why so many recipes call for the white wine. It isn't just to flavor, or to try and get people drunk. It actively inhibits the burning. But seriously, lose the medium-high. Cook it slower for longer. If you're even getting to medium you have lost the whole idea.
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@djdissi 40 minutes later you're getting somewhere....
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@京狐夢美 I installed induction in my kitchen renovation, but the cheaper units are still basically on/off cycles to regulate temperature. :( Great for speed of cooking and to do a good stir fry though. Boils water in half the time a gas system would without the in house pollution issues. Just not great for fine control. Guess I'll buy a good outdoor kitchen/fancy barbecue with wok burner and smoker and get the best of both worlds. I have a portable induction single burner that runs on a 240v socket that is much better than my actual cooktop in many ways. The cooking modes allow better fine control of timing. If you aren't at the kitchen renovation stage but want to see what the hype about induction is all about I can highly recommend.
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Congratulations. And there are few better recipes to start with. Onion soup is simple ingredients that create incredibly complex flavours. If you've ever had tinned French onion soup and written it off because of that, and never tried it in a proper French restaurant or made it yourself to a proper French recipe you really have never tried this.
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