Yield: 6 Servings
Measure | Ingredient |
---|---|
½ pounds | Veal shank |
½ pounds | Beef shank |
2 gallons | Cold water |
1 \N | Carrot; diced |
2 \N | Stalks celery; diced |
1 \N | Onion; diced |
5 \N | Peppercorns |
4 \N | Sprigs fresh parsley |
1 \N | Clove garlic |
24 \N | Onions; sliced very thin |
¼ cup | Flour |
\N \N | Salt |
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.
LE MONT
GRANDVIEW AVENUE, PITTSBURGH
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .