In any other game or season, I would cheer for the New Orleans Saints. But when it comes down to it, I have to cheer for the “home team” (one of my homes anyway) – the Seattle Seahawks! Normally Seattle teams suck, so it’s a futile exercise in cheering endlessly for the underdog throughout the existence of our teams (until they are taken away from us, like the Sonics). It’s heartbreaking but expected. When one of our teams does something, it’s like we cannot actually believe it’s happening – and even as it’s happening, it is like we cannot have real faith that the success will continue. I always expect our teams to lose it.
Tonight I am watching the Saints-Seahawks game and despite the Seahawks’ season-long success, I am still sitting here waiting for the other shoe to drop. Normally I would not bother watching, but I managed to find a stream that works (I don’t have a tv). It’s fun to see how Seattle managed to put on one of its typical January weather “shows” (crazy wind and rain).
Soup rarely has a recipe – I write it down sort of, if it works, and maybe try to replicate it again. My Thai red curry carrot soup was an experiment that continues to wow me but other experiments are not as successful.
What will this makeshift onion soup be like? When I made it, I didn’t know.
Here’s what I did:
I sauteed about ten red onions in olive oil in a cast-iron skillet on medium heat. I left this to do its magic for about 30 or 40 minutes. Meanwhile I boiled about four cups of water with one cube of vegetable bouillon, one tablespoon of curry powder and some chopped garlic – I let that simmer until it reduced considerably. When the onions were ready, I dumped them in the broth pot, let it simmer another ten minutes and then blended with a stick blender. Afterwards I stirred in about half a cup of coconut milk – but you could use cream or milk or whatever you want.
Not bad, if you like onions. Actually it is not pretty but it tastes really fabulous – a hint of the caramelized flavor, only a hint of the curry (but it makes a difference) and coconut milk instead of milk or something else gives this a very slight sweetness that plays well off the onion and curry. I am happy with this even though I was scared. I will definitely do this again. Especially because I often have so few things in my house with which to cook – but I always have onions, always have coconut milk – and that is almost all you need for this!
Onions ready for caramelizing and becoming soup
Not pretty but quite yummy – onion curry coconut soup