French Onion Soup

From: Jody Rae Prival
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.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.