(Untitled)

[jonparker]

I feel like I've been at the stove for days. I'm making French onion soup for dinner tomorrow, which takes about four hours. I like to let it sit overnight to let the flavors meld, so I'm doing it today. I made the chicken broth for the soup yesterday from the carcass of a roasted chicken that we'd had for dinner on Thursday

Comments

[prakriti]

what's merguez?

[jonparker]

It's a spicy Mediterranean lamb sausage.

I toasted sub rolls and cooked the sausage in a bit of oil. Then I spread the bottom half of the roll with Polish mustard and the top half with spicy ketchup made of ketchup, habanero sauce and a bit of horseradish. I topped that with french fries cooked in duck fat, and served it with the rest of the fries on the side.