I was intrigued by that gros oignons (hon hon 
hon) thing and traced the recipe to Marcelle
Bienvenu's father, which means that its
significance is more sentimental than culinary
(actually obvious). Times-Picayune food always
tended toward the urban conservative anyway.

Emeril offers an almost identical dish, but his
version benefits from a couple bay leaves and
the omission of the peas and corn, which strike
me as the conceit of someone whose idea of haute
cuisine is dominated by an acquaintance with
Clarence Birdseye (who was a real person - I
aided and abetted his grand-nephew in the
commission of a commission).

And for the wwtt part, here is the description
and name of the Ginger People equivalent of
Chester Cheetah. "Meet Super Knobs - Every
superhero needs a day job but when he's not
busy at Ginger People HQ, Super Knobs makes it
his mission to bring the goodness of ginger to
people all over the world." I mean, super knobs?

Poulet aux oignons
categories: french, poultry, main
servings: 4

4 chicken drumsticks and thighs
1 herb and olive oil bouillon cube
1 L water
6 onions
4 Tb olive oil
S,P
2 bay leaves
2 ts thyme

Dissolve the bouillon cube in boiling water.

Peel and slice the onions; wilt them in the
olive oil over low heat until tender. Set aside,
reserving the oil.

Remove the chicken skin (M says Why?) and
separate drumsticks from thighs to facilitate
cooking. Brown the chicken in the onion scented
oil, then lower the heat.

Keep the bottom of the pan moist with bouillon.
Season with salt, pepper, and herbs.

When the chicken is sort of done, add the onions
and some bouillon; let simmer together 15 min.

Goes well with pasta and a saute of vegetables.

M's note - as with all those other chicken and
onions recipes, a splash of wine (even better,
sherry) would really lift things.

bouboudou at marmiton.org
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