French onion soup nyt

Flavorful broth soup with tons of yummy onions, red wine, and thyme. Topped off with a baguette slice and as much cheese as you can handle!

archived 22 Jan 2024 21:19:39 UTC

“Awesome recipe. Works well. Always impresses.”

NORDSTROM CAFE'S FRENCH ONION SOUP | foodiecrush.com #frenchonion #soup #recipe #nordstrom #recipe #homemade This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone’s favorite part: the toasted bread and melty cheese.

Our French onion soup recipe uses sweet Vidalia onions and rich beef broth. A cheese-topped baguette slice in each bowl is the bistro-worthy finishing touch.

The onion soup originates from the French cookbook “Gastronomie Pratique,” which was written in 1907 by Henri Babinski. The Times published the recipe in 1974, when the book was first translated into English. It is a strange recipe for soup that yields delicious results. Baguette toasts are spread with butter and layered with grated cheese, sautéed onions and tomato purée. Then, in what seems to be a nod to stone soup, salted water is gently poured in. The dish is then simmered and baked…

Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored legumes that have a peppery flavor and keep their shape when cooked instead, which gives this soup an appealing texture. You can also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. This soup takes…

Some soups are delicate, light and refreshing, served as the prelude to a meal. Others, like this one, are hearty and nourishing meals in themselves. It is not precisely a soup, but a soupy...

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter.

This warming stew starts with a mountain of lightly caramelized onions and leeks to combine the sweet-savory flavors of French onion soup with rich, red wine-braised lamb shanks. Onion soups can be delicious whether made with lightly caramelized onions or deep, dark, sweet onions, and achieving either is a simple matter of adjusting the cooking time on the onions. Barley and greens added toward the end of cooking make it a complete one-pot meal, though the stew would be equally delicious…