Place veal & beef shanks in water & bring to a fast boil. Boil 15 minutes, skimming occasionally. Add carrots, celery, diced onion, peppercorns & herbs; simmer another 1-1/2 hours. While broth is cooking, saute sliced onions in butter until golden brown, placing them in another pot as they brown. Add flour to sauteed onions & toss over heat for 3 to 5 minutes so flour cooks out. Stir & set aside. Strain stock & add to onion mixture. Cook 10 to 15 minutes. Add salt & adjust seasonings. Preheat oven to 325 F. To serve, place French bread slices in individual soup bowls & fill bowls with soup. Place a slice of Gruyere over top of each bowl, sealing it, & cover with a teaspoon of grated Parmesan. Bake in oven until cheese melts, about 5 to 10 minutes. Cheese should be lightly browned & bubbly. Serve immediately. LE MONT GRANDVIEW AVENUE, PITTSBURGH From the
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 18 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 29.3mg||9 %|
|Sodium 51.9mg||2 %|
|Potassium 234.8mg||6 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 7.9g|
|Protein 9.2g||13 %|
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Calories per serving: 92
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