French Onion Soup Galette With Sue Li | NYT Cooking

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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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

[musicismylove]

Sue: "I don't have that name recognition"
Me: Here watching this because I love Sue Li and her creations

[namptious]

I’m gonna need a Sue and Claire crossover

[toshiyukisuzuki]

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😊

[mary-zvcu]

Sue may think she has no name recognition but I'm watching this video because her name is in the title

[JamesGoldblood]

"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

[angellover]

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.

[rightweaponry]

She's soo likable cuz she's not trying too hard to be likable, def my favorite chef on here

[discogoth]

MORE SUE 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.

[Scrbyte]

Me: "I don't like like french onion soup"

NYT Cooking: "Sue Li"

Me: "I will have some french onion soup."

[DuyNguyen-yxvd]

"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.

[Samwise]

100% need more Sue Li on this channel. I love how she explains things, and I love her humor.

[rodaxel]

" I look at the stock market. I'm not an investor, I just like to look at it" 😂

[saschiadybdahl]

Who is this woman? I need more of her in my life. Her vibe is my vibe. she is everything 👌🏼

[ninadunham]

I love Sue Li both for her recipes and personality. More, please!

[sheai]

I’d love more videos with her!! I HATE making pie dough, and she said two things that make it seem way more approachable!

[ferociousbee]

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.

[carinayannacacos]

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.

[ArgentAbendAzure]

Sue underestimates herself. People will learn her name if she keeps making lovely looking stuff like this.
Nice job.

[phlarrdboi]

Totally here coz I saw sue li·s name this gal is the queen of kitchen

[BradCoopTof]

I would 100% buy a Sue Li cookbook! And watch a weekly series starring Sue!