French Onion Soup

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French Onion Soup Ingredients

WHITE STOCK (FONDS BLANC	2 Sprigs thyme
2 lb Veal bones	2 Bay leaves
2 Chicken carcasses, cut into	FRENCH ONION SOUP
1 Gal water	8 c Fonds blanc
2 Carrots, sliced	3 c Onion, sliced
1 Onion, sliced	2 tb Butter
1 Celery stalk, sliced	8 tb Mixed grated Gruyere
2 Leeks, washed well and	Salt and pepper to taste
6 Cracked black peppercorns	1 Baguette
4 Parsley sprigs

Instructions for French Onion Soup

Ive recently been making French onion soup. The recipe Ive been using is from the Chez Francois cookbook (Chez Francois is a rather good French restaurant in the DC area). Im writing this from memory, but Im pretty certain its 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 dont 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

Main Ingredient: OnionsCuisine: French

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