Saturday, February 17, 2007

french kiss!

french onion soup: i have been wanting to make it for AGES. but something or the other kept coming up - got home too late, didnt have enough onions, had other food that was going to go bad, what have you. but then last monday, i skipped the gym and came home and sliced onions and sauted and it was good. i served it with some guyrere cheese toasts. this is def a repeat recipe.

josh had friday off so i put him in charge of the minestrone soup for dinner. it came out a little stewish, and when i dipped my bread in and took a bite, vague memories flooded in. it tasted like something, but i couldnt put my finger on it. until josh mentioned he added some indian spices. then i realized - i was eating pau bajhi. one of my favorite indian dishes - stewed veggies (potatoes, carrots, onions, beans, tomatos) served on buttered bread. so good. and so what josh made. my mom laughed when i told her.



6 Comments:

Anonymous Sara said...

holy crap that looks AMAZING. dammit, why did josh have to marry you first??

miss you chica!

11:55 AM  
Blogger hollikoala said...

i want the onion soup recipe. its my favorite!

6:12 PM  
Blogger si gracieuse said...

i heart your husband. i'm so happy to be his (aHEM) SECOND wife. dammit.

at least i'll always be YOUR first wife. ;o)

9:45 PM  
Blogger Deepa said...

haha - becca, i think technically merry is wife #2. you guys are going to have to duke it out (preferably in mud, says josh)

holli, i didn't follow the recipe to the letter and halved it (since what i made fed us dinner and two lunches for me).

brown 4 sliced brown onions and several tablespoons of thyme (i was really liberal with the thyme, since it is the only "spice" that is called for) in a couple of tablespoons of butter and EVOO (but not more that what coats the onions, otherwise it will just float to the top at the end and look gross). this should take 35 minutes in a covered pot, but be sure to keep stirring it around occasionally or the onions will burn to the bottom of the pot.

after they are browned and limp, stir in 2 tablespoons of flour and coat evenly and quickly. then deglaze with a few tablespoons of brandy (i just poured it in until it coated the bottom of the pan) and cook off the alchohol (about 1 minute). pour in 4 cups of stock (i used chicken, but i think you are supposed to use beef) and let simmer for 15 minutes. add salt and pepper to taste. i also added a couple of handfuls of parsley for color.

let me know how it turns out!

2:07 PM  
Blogger Deepa said...

oh - and add some mustard when you add the stock - it gives it a nice tang:)

5:49 PM  
Blogger Tracey said...

Whoa. I think MY diet just went out the window. Can I bring the girl scout cookies? ^_^

Actually, I was wondering what all those photos were on flickr! Now I know.

12:38 AM  

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