Indulge in the classic warmth and savory richness of a French onion soup, inspired by the renowned New York Times recipe. This timeless dish, made with caramelized onions swimming in a flavorful broth, is a culinary masterpiece that will tantalize your taste buds and warm your soul.
Whether you’re a seasoned home cook or a novice in the kitchen, this step-by-step guide will empower you to recreate the iconic French onion soup from the pages of The New York Times. Gather your ingredients, prepare your cookware, and let’s embark on a culinary journey to savor this timeless dish.
How To Make French Onion Soup
To create this culinary delight, you’ll need an array of ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 4 large yellow onions, thinly sliced (about 6 cups)
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry sherry
- 1/2 cup dry white wine
- 4 cups beef broth
- 4 cups chicken or vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
Along with these ingredients, you’ll need the following equipment:
- large Dutch oven or heavy-bottomed pot
- wooden spoon or spatula
- measuring cups and spoons
- grater
Now, let’s embark on the culinary journey of preparing this classic French onion soup:
1. Melt the butter and olive oil together in your large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the thinly sliced onions and cook slowly, stirring occasionally, until the onions are very soft and golden brown, for about 30 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Sprinkle the flour over the onions and garlic and cook, stirring constantly, for 1 minute.
5. Gradually whisk in the sherry and white wine, scraping up any browned bits from the bottom of the pot.
6. Bring the mixture to a simmer and cook until the liquid is almost completely reduced, about 5 minutes.
7. Add the beef broth, chicken or vegetable broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, or until the soup has thickened slightly.
8. Taste the soup and adjust the seasonings as needed.
9. Preheat your oven to 375 degrees Fahrenheit.
10. Ladle the soup into individual ovenproof bowls or a large casserole dish.
11. Sprinkle the grated Gruyere and Parmesan cheeses over the soup.
12. Bake the soup for 10-15 minutes, or until the cheese is melted and bubbly.
13. Serve the soup hot, accompanied by crusty bread for dipping.Tips or Possible Variations of French Onion Soup
To add a touch of richness and depth to your French onion soup, consider using a combination of beef and chicken or vegetable broth. This will impart a well-rounded flavor to the soup.
If you don’t have dry sherry on hand, you can substitute it with dry white wine. However, if you choose to use dry white wine, reduce the amount to 1/4 cup to avoid overpowering the soup.
Feel free to experiment with different types of cheese to create your own unique variation of French onion soup. Gruyere and Parmesan cheeses are classic choices, but you could also try using other flavorful cheeses such as Emmental, Fontina, or Comté.
French onion soup is a versatile dish that can be enjoyed as a starter, main course, or even as a side dish. Serve it with a crusty baguette for dipping, and you’ll have a hearty and satisfying meal that will warm you up from the inside out.
Whether you’re cooking for a special occasion or simply seeking a comforting meal, this French onion soup recipe from The New York Times is sure to impress. So gather your ingredients, prepare your cookware, and let the magic of classic French cuisine unfold in your kitchen.
