Recipe:
-chicken breast or thigh
-oil
-ebara teriyaki sauce
-salt & pepper
-salad
First, pan-fry each side until its golden! Then, soak up the extra oil that’s left and caramelize the meat in the sauce. And it’s done!
onion soup:
-2 tbsp butter
-4 onions
-2 tbsp flour
-60ml dry white wine
-900ml beef broth
-pinch of salt & pepper
Heat the butter in a saucepan over medium heat, about 4 minutes. Add the onions with a pinch of salt and cook, stirring often, until caramelized, 15-20 minutes. If the pan becomes too dry during cooking, add a splash of water (1-2 tablespoons).
Add the flour and mix with a wooden spoon for about 1 minute, until it starts to brown.
Add the wine. Mix well. Cook for about 2 minutes, until most of the wine evaporates.
Add the beef broth and black pepper. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, stirring often, until the soup is thicker, about 20 minutes. Serve
