Name: French Onion Soup #3
Ingredients: 1/2 lb Veal shank; 1/2 lb Beef shank; 2 ga Cold water; 1 Carrot; diced; 2 Stalks celery; diced; 1 Onion; diced; 5 Peppercorns; 4 Sprigs fresh parsley; 1 Clove garlic; 24 Onions; sliced very thin; 1/4 c Flour; Salt; 6 sl Buttered & toasted french bread; 6 sl Gruyere cheese; 2 tb Grated Parmesan cheese

God has no obligation to sinful men except to condemn. He may or may not, as His wisdom dictates, exercise mercy upon them. But mercy is not something which God must offer anybody. He offered no mercy to the angels when they sinned. And He says with respect to fallen human creatures: “I will have mercy on whom I will have mercy” (Rom. 9:18). He strongly insists that mercy is optional with Him and a matter of His sovereign pleasure alone.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	Soup	6	Servings

INGREDIENTS

1/2	lb	Veal shank
1/2	lb	Beef shank
2	ga	Cold water
1		Carrot; diced
2		Stalks celery; diced
1		Onion; diced
5		Peppercorns
4		Sprigs fresh parsley
1		Clove garlic
24		Onions; sliced very thin
1/4	c	Flour
		Salt
6	sl	Buttered & toasted french bread
6	sl	Gruyere cheese
2	tb	Grated Parmesan cheese

INSTRUCTIONS

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 <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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