| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Polkadot, Lisa, Onions, Soups/stews | 1 | Servings |
INGREDIENTS
| 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 | |
| 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 |
INSTRUCTIONS
WHITE STOCK (FONDS BLANC FRENCH ONION SOUP 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 <lisa@gaf.com> on Aug 1, 9
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