From: Jody Rae Prival firstname.lastname@example.org Date: Tue, 7 Sep 1993 11:00:33 -0400 Cross Indexed Soup, French 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. You start off by making a white stock (fonds blanc) 2 lbs. 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 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). French onion soup 8 cups fonds blanc 3 cups onion, sliced 2 tbsp. butter 8 tbsp. mixed grated Gruyere and Parmesan cheese salt and pepper to taste 1 baguette 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.
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