French Onion Soup

Title:
French Onion Soup

Yield:
1 Servings

Categories:
Onions,
Soups




Ingredients:




--------------------------WHITE
STOCK (FONDS BLANC--------------------------


     2 lb Veal bones


     2    Chicken carcasses, cut into


          -pieces


     1    Gal  water


     2    Carrots, sliced


     1    Onion, sliced


     1    Celery stalk, sliced


     2    Leeks, washed well and


          -sliced


     6    Cracked black peppercorns


     4    Parsley sprigs


     2    Sprigs thyme


     2    Bay leaves





-----------------------------FRENCH
ONION SOUP-----------------------------


     8 c  Fonds blanc


     3 c  Onion, sliced


     2 tb Butter


     8 tb Mixed grated Gruyere


          -and Parmesan cheese


          Salt and pepper to taste


     1    Baguette





 I've recently been making French onion soup. The recipe I've been using is


 from the Chez Francois cookbook (Chez Francois is a rather good French


 restaurant in the DC area). I'm writing this from memory, but I'm pretty


 certain it's accurate.


 


 Place bones, carcasses, and water in a large stock pot.  Bring to a boil.


 Reduce heat, skim fat, and add vegetables and herbs.  Allow to simmer for


 4-5 hours partly covered, skimming fat as necessary. Strain well (or just


 ladle the soup out, leaving the bones, etc. behind). Melt the butter on low


 heat in a large saucepan. Add the onion, and cook for 30-40 minutes,


 stirring often, until the onions are soft and golden brown. Add the fonds


 blanc, and simmer for 30 minutes. Add salt and pepper to taste. In a 375 F


 oven place 16 1/2-inch slices of bread, cut into ~1-inch pieces. Bake until


 golden brown (5-8 mins). Put the soup into individual serving dishes, top


 with the croutons and 1 heaping tbsp. cheese each (I find I really need


 more like 2 tbsp each). Brown the cheese under a broiler and serve


 immediately.


 


 From the Internet Cookbook


 


 [Wow!  That looks quite complicated.  I don't even have half of those


 ingredients. -Lisa]


 


 * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA


 


 Posted to MC-Recipe Digest V1 #706 by Lisa Clarke 
on Aug 1,


 9