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
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|Serving Size: 1 Serving (1755g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 297 (17%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 61mg||19 %|
|Sodium 3648.3mg||126 %|
|Potassium 710mg||19 %|
|Total Carbohydrate 294.8g||87 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 280.4g|
|Protein 61g||87 %|
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Calories per serving: 1707
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