![]() And so, in some sense is you can look at NYT cooking, the site, as a kind of digital cookbook. “The birth of NYT cooking comes directly out of a kind of institutional memory of what The New York Times Cookbook. “The Times has a pretty rich tradition of cookbooks,” food editor Sam Sifton told Eater. ![]() Longtime editors like Marian Burros, Martha Rose Shulman, and Julia Moskin (and many others, including new recruits Colu Henry and Alison Roman) have filled the archives with thousands of solid, relevant, seasonal dishes - some that have gone on to become iconic, such as Burros’ popular plum torte. Readers - and not only subscribers who pay for the Times’ Cooking section ($40 per year) - can now build their own book of those reliable, often-shared recipes. This one will have a more personal touch: It’s edited, at least in part, by the reader. When your guest sales reach $650, whatever you earn will be DOUBLED for the month of January.There’s a new New York Times cookbook out now, but it’s a world apart from the first, which Craig Claiborne published in 1961. PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party – I am vaccinated and received my booster and am now offering in-home parties! – or, on our NEWEST platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for JANUARY! Did I mention that January is DOUBLE HOST REWARDS? My most recent host received $465 in FREE products, and that amount was not in a double rewards month. Please feel free to go to my website to purchase any or all of them here ( please note I make commission if you do): Linked and listed below are the products I used for this recipe. For our family, this is DEFINITELY going to be something we revisit often. Please let me know if you make this, and what you think of this recipe. Place oven safe casserole/onion soup bowls on a baking sheet, add soup, one slice French baguette and top with cheese.īroil 1-2 minutes, please keep an eye on it, you don’t want the cheese to burn, just to melt. Just a few more minutes!!! While the soup is boiling, grate your cheese. Next, add the warmed broth, salt and pepper to the onion mixture, and boil uncovered for 10 minutes. Add the flour, stir, and let thicken for 1-2 minutes. Now add the wine and the sherry, give a stir and bring to a boil. Also, remember to warm your beef broth while the onions are cooking! This is how my onions looked like after 60 minutes: ![]() You can turn the heat down a bit if they are cooking too quickly, and even add a couple of tablespoons beef stock or water if you feel that they are burning. Remove lid and let onions caramelize until golden brown over medium heat, and be sure to give it a stir every now and then! This process can take anywhere from 45-60 minutes. I used both red and yellow onions, which is what I had on hand. Melt butter in Dutch Oven over medium heat.Īdd onions and 1/2 teaspoon salt, stir and cover for 5 minutes. French bread cut into 8 to 12 1/2-inch slices.3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced.So, pour yourself a glass of wine, have some bread and cheese while you’re stirring and waiting for your delicious onion soup! Once they are caramelized, it’s a piece of cake. It takes one hour to caramelize the onions, which means you can’t leave the kitchen. The depth of flavor in this soup makes it worth the time it takes to put it together. This one came from Sara Bonisteel over at the New York Times. So I decided to take on the challenge of trying to find a really good recipe for her to try out, and this one’s a keeper. My best friend LOVES a good French onion soup.
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