I was featured in the print media
I need to thank first Almighty for all blessing he has given, always!
Then my husband for encouraging me in doing what I do. My daughters my who listen to all my mad ranting when things do not go my way and try and help me, my FIL for eating all the failures and my successful dishes. My father and brother who keep telling me new dishes that they have tried… I need not necessarily make them but they update me, of course my bro is my IT expert.
Now can I forget you guys? That is not possible. You the reason that I blog about with the support of 200 friends, yes I have 200 friends now, it was a logical conclusion!
Thanks a lot for the support and for just being there for me!!
Last but not the least I need to thank Patricia and Vincent for the lovely piece that Pat wrote on me and Vincent for the flattering picture of me. Thanks guys!
It’s Raksha Bandhan and I would like to serve it to my Brother Kshitij and Pooja my Bhabhi with French Onion Soup. They have a small child and Pooja is very busy and tired making things smooth for my brother and the naughty Ayan, my nephew. This has low spice levels and they can serve it to Ayan too.
It is also what my elder daughter is requesting for from a very long time. Recently when it rained after a long time and the weather was pleasant and I picked up this lovely brown bread garlic and black olives one from the local pastry shop. This soup recipe saw the light of the day.
This one is adapted from Sanjeev Kapoor’s recipe that I had copied long ago. This was a low fat recipe but I have not bothered with making it low fat.This was not the best time to click pics will update but this is to give you an idea of how delicious it was.
Here is what you will need to collect as ingredients
5 medium onions
10 cloves garlic
1 medium carrot (optional I did not use)
Brown bread (I used garlic & black olives bread)
3 tblsp olive oil+ 2 tblsp
3 tblsp butter
1/4 cup cheese (I used Amul wish I had used happy cow or mozzarella)
5 cups vegetable stock
Salt (to taste)
Black pepper powder (to taste)
1 tsp dried rosemary (I was out of oregano)
1. Peel and slice onions thin.
2. Peel and chop cloves garlic.
3. Cut carrot in thin sticks (if using).
4. Grate cheese and keep aside.
5. In case you are using regular bread cut brown bread in roundels toast them with olive oil and rub the remaining garlic clove on it. I just cut it up luckily it was shaped just right topped it with cheese toasted it then topped it with cheese and grilled it both grills on 5 minutes. In case it was mozzarella it would have melted but here there was no effect.
6. In a thick kadhai/wok heat oil and sauté the onions till brown.
7. Keep aside a few for garnishing add chopped garlic and sauté.
8. Add the carrots and sauté for few minutes if using.
9. Add the vegetable stock and bring to boil.
10.Reduce heat and let it simmer for 10-15minutes.
11. Add salt and pepper, rosemary.
To serve, keep the bread in the bottom ladle soup into individual bowls, serve hot.
We enjoyed it topped with chili flakes.
- To make the vegetable stock I boiled the bottom of cauliflower florets, 2 carrots, 3onion,5 flakes garlic a sprout that the ginger had developed(as it looked better than the ginger),a few springs of coriander with about 3 liters of water for40 minutes . I had approximately 5 cups of stock.
- I felt that I needed spring onion greens to really enhance the taste.
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