French Onion Soup & Roasted Chicken
Sooooo, when I said okonomiyaki, I meant French onion soup and roasted chicken. I couldn’t find the time to get to Nijiya Market, so BLAH. Here goes:
While that cooks, preheat the oven to 400 and prepare the chicken by rubbing it liberally with olive oil, salt, and pepper. Feel free to add other herbs and spices to your liking, such as oregano or rosemary, but you’d be surprised how flavorful good chicken can be just roasted with salt and pepper.
When the oven is heated, roast the chicken for around 40 minutes while you make the soup.
Add around a cup of red wine, and turn the heat to high to bring to a boil. When the wine is boiling, bring the heat back down to around medium and cook until the alcohol cooks out and wine evaporates.
The classic preparation of this soup begins by pouring a serving into an small crock pot or similar oven safe bowl like the one above. Make sure to leave about half an inch from the top of the bowl for the bread and cheese.
Oh, and my bonsai tree fails. I’m beginning to think the seeds never sprouted.