I know how to make crepes, like the real, authentic French kind; this is a fact that I reveal only to the trusted people in my close circle who won’t exploit me for this (welcome to my circle). I once made the mistake of volunteering to make crepes at a family holiday brunch years ago […]
So, soubise (pronounced soo-BEEZ) is this French onion-and-rice stuff that I’d never heard of before seeing the recipe in Mastering the Art of French Cooking, but I thought, well, I like rice and onions. Let’s give it a shot. I was a little worried that it would come out tasting…terrible? But I was pleasantly surprised.