| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/, Stews | 4 | Servings | |
INGREDIENTS
| 1 | lb | Beef bones for stock |
| 12 | c | Water |
| 2 | tb | Flour or cornstarch |
| 1/2 | c | Milk |
| 6 | Onions–coarsely sliced | |
| 1/2 | c | Grated Gruyere, Parmesan, or Romano cheese |
| Salt the pepper to taste |
INSTRUCTIONS
Place the bones in a large pot. Add water and bring to a high boil. Lower the heat, cover the pot, and continue boiling for 3 hours. Let the stock cool and remove the bones. Take the fat from the top of the stock and place it in another casserole. Add the flour, milk, and half a cup stock. Dissolve well and cook the mixture for about 2 minutes, stirring continually. Add the mixture tot he soup, and also the sliced onions. Stir well and bring the soup to a second boil. Cover the pot and cook for about 30 minutes, over low-medium heat. Turn off the heat, add the grated cheese, stir well, cover the pot, and let the soup stand for 5 minutes. Serve hot. Posted to MM-Recipes Digest V4 #186 by Julie Bertholf <jewel1@ix.netcom.com> on Jul 18, 1997
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