French onion soup #3

Yield: 6 Servings

Measure Ingredient
½ pounds Veal shank
½ pounds Beef shank
2 gallons 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
¼ cup Flour
6 slices Buttered & toasted french bread
6 slices Gruyere cheese
2 tablespoons Grated Parmesan cheese

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 1-½ 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.



From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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