The New York Times French onion soup recipe is a classic for a reason. It’s rich, flavorful, and comforting, and it’s perfect for a cold winter night. The soup is made with caramelized onions, beef broth, white wine, and Gruyère cheese. It’s then topped with croutons and baked until the cheese is melted and bubbly.
If you’re looking for a delicious and easy-to-make French onion soup recipe, look no further than the New York Times French onion soup recipe. It’s a surefire hit with your family and friends.
The New York Times French onion soup recipe is a bit more time-consuming than some other soup recipes, but it’s definitely worth the effort. The caramelized onions are what give the soup its rich flavor, and they take a bit of time to cook down. But once they’re done, the soup is well worth the wait.
How To Make
The first step in making New York Times French onion soup is to caramelize the onions. This can be done in a large pot or Dutch oven over medium heat. Add the onions to the pot and cook, stirring occasionally, until they are golden brown and caramelized. This will take about 30-45 minutes.
Once the onions are caramelized, add the beef broth, white wine, thyme, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Season the soup with salt and pepper to taste.
While the soup is simmering, preheat the oven to 375 degrees F (190 degrees C). Toast the bread slices and butter one side of each slice.
To assemble the soup, ladle the soup into individual bowls. Top each bowl with a toasted bread slice, buttered side up. Sprinkle the Gruyère cheese over the bread slices and bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
Serve the soup immediately.
Tips or Possible Variation
Here are a few tips for making the best New York Times French onion soup:
Use high-quality beef broth. The better the broth, the better the soup will be.
Caramelize the onions slowly and patiently. This will help them develop a rich flavor.
Don’t skip the white wine. It adds a nice acidity to the soup.
Use a good quality Gruyère cheese. This will give the soup a rich, nutty flavor.
If you don’t have time to caramelize the onions, you can use frozen caramelized onions instead.
You can also add other vegetables to the soup, such as carrots, celery, or potatoes.
No matter how you make it, New York Times French onion soup is a delicious and comforting meal that is sure to please everyone at the table.
So next time you’re looking for a hearty and comforting soup to warm you up, give New York Times French onion soup a try. You won’t be disappointed.
