I was digging into the freezer for some pork bones two night ago, thinking of making a good prawn stock for prawn mee soup the next day. What I found was a pack of meaty beef bones. With no slightest of any intention, that steered my direction away from my Singapore food and pointed me toward France.
I ended up standing in the kitchen for 90 minutes, preparing a good beef stock, slicing and caramelising lots of onions. As a result, I also smelled like a roasted onion. Bleh.
This is a dish that I will only cook "once a year" as I said to Christophe. And when I do, I will replace the entire beef stock preparation process with beef stock cubes. The caramelising of the onions is such a time-consuming process and not very rewarding. I put in 8 cups of sliced onions and I only yielded 2 cups of caramelised ones. In fact, it is not rewarding at all.
Well, the soup turned out very good though. Soup, with a piece of white bread in it, topped with grilled cheese. Mmmm... simply yummy. The only feedback I received from Christophe was I could be more generous with the white wine in the soup.
Next time, darling, next time.
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