French Onion Soup Galette With Sue Li | NYT Cooking
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- Опубликовано: 4 мар 2021
- Get the recipe: nyti.ms/3rkIEzb
Sue Li, a food stylist and recipe developer, is in the NYT Cooking studio kitchen showing us how to make her wildly popular caramelized onion galette. Inspired by the flavors of French onion soup, Sue's recipe features a galette dough run through with Gruyère and lots of fragrant cracked black pepper, and a caramelized onion filling fortified with beef broth and sherry. While the onions caramelize, Sue likes to check Zillow and stock prices. But what you decide to do with that time is your call.
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Sue: "I don't have that name recognition"
Me: Here watching this because I love Sue Li and her creations
People who know know Sue Li, for sure!
Exactly, lol
Having coffee and watching taking notes
Thank you
YES to more Sue Li content!
Sue Li is the most natural, honest and RELATABLE food presentor I've ever seen. Her food makes sense and I bet they will not give me gas because she cooks without an inflated ego. We need more teachers like her😊
Sue may think she has no name recognition but I'm watching this video because her name is in the title
i had no idea who she was until now and i really like her personality
Me too. Her energy is incredibly relatable but you still feel her level of professionalism.
I’m gonna need a Sue and Claire crossover
Your wish had been granted! “Dessert People”
Im here from a crossover
@@lhendeguzman2163 yeah I'm here from Claire's episode lol
" I look at the stock market. I'm not an investor, I just like to look at it" 😂
MORE SUE LI!!!!! Her recipes are beyond incredible, she's a total master of recipe development. She's delightful to watch, and she explains what she's doing and why she's doing it, why she made the decisions she did when developing the recipe, and even how to fix common kitchen mistakes like onions that start to burn.
She's soo likable cuz she's not trying too hard to be likable, def my favorite chef on here
Me: "I don't like like french onion soup"
NYT Cooking: "Sue Li"
Me: "I will have some french onion soup."
In case you haven't noticed, this is onion pie, not even close to french onion soup.
Just sayin'... 🤣
"This recipe is really popular"
Me: Yea I've made it 3 times already when you guys posted it. I even bookmarked it.
And initially when I saw the thumbnail, I said hey they are copying the Caramelized Onion Galette recipe! Not realizing that:
1. This was the same exact recipe
2. She wrote the original recipe to begin with.
3. That I got the recipe from NYT Cooking. I frequent so much recipe sites that I just assumed it was from a random blog lmfao
"We just need comfort and basicness in our lives right now"
I've been coming back to this video every few days just to listen to Sue say these words.
100% need more Sue Li on this channel. I love how she explains things, and I love her humor.
Who is this woman? I need more of her in my life. Her vibe is my vibe. she is everything 👌🏼
Caramelized Onion Galette
By Sue Li
YIELD: 6 to 8 servings
TIME: 1 1/2 hours, plus chilling and cooling
INGREDIENTS
FOR THE DOUGH:
1 ½ cups/190 grams all-purpose flour
2 tablespoons granulated sugar
Kosher salt and black pepper
½ cup/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes
1 ⅓ cups/4 ounces grated Gruyère
¼ cup ice water
FOR THE ONIONS AND ASSEMBLY:
¼ cup/55 grams unsalted butter (1/2 stick)
4 large sweet onions, peeled and sliced into 1/2-inch rings
4 fresh thyme sprigs, plus more fresh thyme leaves for serving
Kosher salt and black pepper
1 cup beef broth (or vegetable broth)
¼ cup dry sherry
PREPARATION:
Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.
Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.
Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.
I’d love more videos with her!! I HATE making pie dough, and she said two things that make it seem way more approachable!
I need a 22 episode 40 minute series with Sue Li talking to me!!
I too, need more Sue Li content in my life. I made this galette several weeks ago (a real winner) and came for the video because I wanted to relive the deliciousness of Sue's beautiful creation.
I would 100% buy a Sue Li cookbook! And watch a weekly series starring Sue!
Sue underestimates herself. People will learn her name if she keeps making lovely looking stuff like this.
Nice job.
I love Sue Li both for her recipes and personality. More, please!
Sue Li is the most underrated yet also one of the best contributors to NYT cooking. She is a fresh voice and always a joy to watch! I come back to this video and her taiwanese popcorn chicken video constantly when I want to watch something comforting.
I love Sue, more Sue! She is so genuine. I love that she was checking the stock market, just cause
more people should be recognizing Sue! i've loved every one of her recipes!
Sue: "I don't have that name recognition"
Me: subscribes because of Sue
This is the first time i'm seeing this chef, she's great
Something that not people know is shown briefly 1:23 where to measure flour in a cup is to spoon flour into it instead of using the cup to scoop up the flour.
We want more Sue Li!!!!
Sue Li has a great personality. Sue should have her own show!
I love Sue's energy. More Sue Li videos and recipes, please!!!
Oh my god i love Sue Li! I watched her first video before in NYT Cooking and i LOVE HER! Fall in love with her! Give her more recipes to do and more videos!!!
i feel like i already learned a ton of new information from just watching her cook. i always rolled my dough front to end
If you don’t have a name recognition yet, it is surely coming… The recipe is great and your laugh is delightful
I love Sue's humility about her talent
Protect Sue at all costs
This looks delicious and I can’t wait to try it for my next gathering. In the summer I make a heirloom tomato galette that everyone loves. I use a pizza style crust when making it but am excited that this pastry crust would be a good option. Thanks for sharing your heart with us. I think we all appreciate you because you’re authentic. ❤
More Sue Li!!!! MORE!!!
Am never gonna make this recipe but her smile/ laugh is so cute. 😍 I could watch her forever.
Totally here coz I saw sue li·s name this gal is the queen of kitchen
Pie Dough and Carmelizing Onions. Two things I've always been afraid of trying.
I think I'll try this today.
I've made this two or three times. If you haven't tried it, do it! It's so easy and it tastes AMAZING!
Yes more Sue Li! Love her!
I spread a thin layer of dijon mustard on the crust before adding the onions. Adds some brightness.
Love Sue’s videos the most. More and more please.
More Sue Li please!!! Love her and the way she explains things!
I love Sue's cadence, energy and manner of teaching.
Omg this looks and sounds wonderful! I'm definitely gonna make it. Thanks, Sue! You rock.
I love Sue Li!!!!
I am soothed! Thank u Sue Li. Always love watching you cook ❤️
Absolutely love Sue
Here to support Sue! Love her tips.
Yay another Sue Li recipe & video!
you make my day! Great Job, Sue!
Sue Li is one of my favorite baker and food stylist ❤
I love Sue Li's personality!!!!!!! I want more videos with her!
We love Sue Li!! Can't wait to try this.
That sounds amazing!
so humble and relatable.
Thank you Sue, outstanding recipe! I love the versatility of this recipe... adding cheese to the dough or switching it up with an herbed feta or a blue cheese? It could also be made into individual mini-tarts to serve as an hors d'oeuvres. Adding some micro-greens and making them a side or starter appetizer. All great recipes have a great foundation to build upon and you have accomplished that here.
This looks like perfect comfort food! Delicious
Great recipe and great video!! Love your style!!!
My kind of food! French onion soup ‘my Favourite’ & pie dough and then cheese!!!! What’s not to LOVE!! ❤️🙌🏻♥️
Sue is fantastic!!! So smart, creative and humble. More videos of recipes, please!
I made this when the recipe was first published and it is sooooooo delicious, Sue.
Sue is a delight! More Sue!
i made this today! it was delicious!
this looks amazing! as someone who avoids anything that involves dough/flour, i think this looks doable and a good first venture into galette making
Love her, she has a great personality
First video I've seen with Sue Li. Just made the recipe and it was amazing! As amazing as her on camera presence. More please!
This looks fantastic! Can’t wait to make this galette!
Love your vibe! hoping to see more videos from you Sue!
More Sue Li!!!
More more more Sue Li!
She has a comforting and genuine demeanor like Ina Garten in her beginnings!
I think she’s now part of my favorite people on RUclips. I’m a fan!
Omg this looks so good
Gosh I LOVE French onion soup
Love Sue!!!
This looks amazing
Just discovered Sue. More please :)
Yay i love her so much!
so good!
This looks delicious. She's a gem!
I do something like this for years. Instead of a galette I put the onions on baguette rounds, put the cheese on top and give them a broil until brown and intensely nommy.
You deserve all the name recognition Sue!!
LOVE YOU SUE!!!! So charming and funny and always delivering BOMB ASS FOOOOOOD!
ok fine i'll make this tomorrow...
How’d it go
Yes, she’s back!
Also pleasantly surprised, having watched the ads before & after this video, and having a normal (not food) Times subscription, to see that this recipe is not behind a pay wall. Good job, NYT. xox
I am very quickly falling in love with Sue Li!!!!!!
IM OBSESSED WITH SUe
I didn'y know who she was, but I love her! Please invite her to share more recipes!
awesome, I'll try this, at least in variation. I think a scattering of gorgonzola in the onions would guild the lilly
She is so fun!!!!
That look good for real.
I doubt you’ll see this but if you do, I just discovered you and I’m already loving your recipes and style. I’m also going to try this. Thanks.
More sue li!!!!
More Sue Li please!!
This looks delicious! And Omgoodness , I forgot about Fraiser !! Just now must go watch an old show of his...like NOW!
✌🏻
I need more videos with Sue Li
i love Sue
i ADORE sue