French Onion Soup

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: French Onion Soup
Categories: Polkadot, Lisa, Onions, Soups/stews
Yield: 1 Servings

MMMMM------------------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

MMMMM---------------------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

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