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Good morning. I sliced just a few kilos of yellow onions into the sluggish cooker the opposite day, then plopped a bit of butter the scale of a child’s fist on prime of them and let the entire thing burble alongside for the higher a part of a day. This made a pleasant base for a gravy I served on prime of hamburgers seasoned with mustard powder, cayenne pepper, Worcestershire sauce, salt and black pepper, a hack of a recipe I noticed in Melissa M. Martin’s new cookbook, “Bayou,” that pairs excellently with a watercress salad wearing yellow-mustard French dressing.
The course of acquired me on a caramelized onion kick. I stirred a bunch extra round for a dinner of creamed mushroom bruschetta with caramelized onions. I made one other batch to prime this excellent rooster with caramelized onion and cardamom rice.
And this weekend, I’m going to make but extra for this ace recipe for French onion soup (above) that’s been part of The Times’s gastronomic universe since 1954, when it appeared below a humdinger of a headline: “Onion Soup a Delicious Dish; Vegetable Is Plentiful Now and Price Low.”
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French Onion Soup
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Yes, it takes a very long time to caramelize the onions, longer than most people care to confess. But on a cold winter night, it’s a pleasure generally to face on the range stirring the alliums, watching them soften into deep golden submission. Combine with a muscular beef broth thickened ever so barely with flour, then prime with slices of French bread and a bathe of Gruyère. Broil till melty, then serve to applause, as in case you’ve been operating a brasserie in Montparnasse because the days of pay telephones by the cloak room and ashtrays on the dinner desk.
Other issues to prepare dinner this weekend: brown stew rooster, a style of the Caribbean, wonderful with rice and peas and steamed cabbage dressed with spiced rum butter and scallions. Also, morning glory muffins for breakfast and tuna melts for lunch. I’d strive a winter squash and wild mushroom curry, too, and observe it with a golden ginger cake for dessert.
And is that this a weekend for lasagna? It’s the center of January, so, sure.
There are many 1000’s extra recipes to prepare dinner in coming days ready for you on New York Times Cooking. Go see what grabs your consideration, then prepare dinner. (Yes, you want a subscription to try this. Subscriptions help our work and permit it to proceed. If you haven’t already, will you please contemplate subscribing right now? Thanks.)
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Now, it’s nothing in any way to do with picadillo or barberries, however I had a good time within the Wayback Machine just lately, watching Humphrey Bogart and Lauren Bacall in “Key Largo.”
Likewise within the current, taking within the comic Nate Bargatze’s new Netflix particular, “Your Friend, Nate Bargatze.”
New fiction in The New Yorker: “Prophecy,” by Kanak Kapur.
Finally, in case you missed it over the vacations, right here’s André 3000 performing in our newsroom after an interview with my colleagues Jon Caramanica and Joe Coscarelli. What a cool factor that was to expertise! I’ll see you on Sunday.
