French Onion Soup Galette With Sue Li | NYT Cooking 

YES to more Sue Li content!

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

"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

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

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

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

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.

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

"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.

I’m gonna need a Sue and Claire crossover

Me: "I don't like like french onion soup" NYT Cooking: "Sue Li" Me: "I will have some french onion soup."

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

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

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.

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

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 love Sue, more Sue! She is so genuine. I love that she was checking the stock market, just cause

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

more people should be recognizing Sue! i've loved every one of her recipes!

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 need a 22 episode 40 minute series with Sue Li talking to me!!

I love Sue's energy. More Sue Li videos and recipes, please!!!

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

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. ❤

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.

Sue: "I don't have that name recognition" Me: subscribes because of Sue

i feel like i already learned a ton of new information from just watching her cook. i always rolled my dough front to end

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!

We want more Sue Li!!!!

This is the first time i'm seeing this chef, she's great

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

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

I love Sue's humility about her talent

I've made this two or three times. If you haven't tried it, do it! It's so easy and it tastes AMAZING!

Pie Dough and Carmelizing Onions. Two things I've always been afraid of trying. I think I'll try this today.

Am never gonna make this recipe but her smile/ laugh is so cute. 😍 I could watch her forever.

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.

More Sue Li please!!! Love her and the way she explains things!

Protect Sue at all costs

If you don’t have a name recognition yet, it is surely coming… The recipe is great and your laugh is delightful

Love her, she has a great personality

More Sue Li!!!! MORE!!!

I made this when the recipe was first published and it is sooooooo delicious, Sue.

I am soothed! Thank u Sue Li. Always love watching you cook ❤️

I spread a thin layer of dijon mustard on the crust before adding the onions. Adds some brightness.

My kind of food! French onion soup ‘my Favourite’ & pie dough and then cheese!!!! What’s not to LOVE!! ❤️🙌🏻♥️

Sue Li has a great personality. Sue should have her own show!

I love Sue Li's personality!!!!!!! I want more videos with her!

I love Sue's cadence, energy and manner of teaching.

Sue is fantastic!!! So smart, creative and humble. More videos of recipes, please!

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.

Love Sue’s videos the most. More and more please.

Sue Li is one of my favorite baker and food stylist ❤

This looks like perfect comfort food! Delicious

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 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.

I think she’s now part of my favorite people on RU-vid. I’m a fan!

More more more Sue Li! She has a comforting and genuine demeanor like Ina Garten in her beginnings!

Great recipe and great video!! Love your style!!!

ok fine i'll make this tomorrow...

We love Sue Li!! Can't wait to try this.

i made this today! it was delicious!

awesome, I'll try this, at least in variation. I think a scattering of gorgonzola in the onions would guild the lilly

so humble and relatable.

I love Sue Li!!!!

you make my day! Great Job, Sue!

Omg this looks and sounds wonderful! I'm definitely gonna make it. Thanks, Sue! You rock.

I didn'y know who she was, but I love her! Please invite her to share more recipes!

tried this today used red onions added bella mushrooms left out the cheese dough tore during baking rolled dough out too thin i haven't tried it yet it's cooling now

This looks fantastic! Can’t wait to make this galette!

More Sue Li!!!

This looks delicious! And Omgoodness , I forgot about Fraiser !! Just now must go watch an old show of his...like NOW! ✌🏻

Sue is a delight! More Sue!

Just discovered Sue. More please :)

Gosh I LOVE French onion soup

Love your vibe! hoping to see more videos from you Sue!

Absolutely love Sue

This recipe is a new Thanksgiving meal staple for me.

LOVE YOU SUE!!!! So charming and funny and always delivering BOMB ASS FOOOOOOD!

Here to support Sue! Love her tips.

Yay another Sue Li recipe & video!

Yes more Sue Li! Love her!

Sue Li, if you read me, YOU ARE AMAZING! I want more of your recipes!!!

Omg this looks so good

This looks delicious. She's a gem!

You deserve all the name recognition Sue!!

She is one of the first cameo in its Alive.

I am very quickly falling in love with Sue Li!!!!!!

heck yes sue li so glad she got to go home after making this 😂😂

I need more videos with Sue Li

The wisdom at 6:36 is life changing (for this perfectionist at least).

IM OBSESSED WITH SUe

That look good for real.

WE WANT MORE SUE LI

Yesss. Frasier is the best ever❤

More Sue Li!!!!!!!!! "I dont invest I just like to look at it"

i love Sue

Wait a minute...... buttery crust , cheese , and caramelized onions ? What’s NOT to love ?!