| 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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