Member since May 2013
"This is an american version of the classic Soup a l'oignon... and was all WRONG for me. When I lived in Paris, this soup was always made as simple street fair.. hearty and delicious. The onions are caramelized first, then you add 2 or 3 tablespoons of cognac, 1/2 cup of red wine, 2 cups of beef stock, salt and pepper.... typically gruyere for the "
"Not only is the picture incorrect, the ingredients listed, and description are a culmination of the first fish recipe and the one this is supposed to be.... Please correct.
6 pieces of monkfish
capful of shao xing rice wine
5 or 6 glugs of light soy sauce
finely chopped chili, garlic and ginger
rough chopped spring onion, coriander and chives