French onion soup #3
6 Servings
Ingredients
| Quantity | 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 |
| Salt | ||
| 6 | slices | Buttered & toasted french bread |
| 6 | slices | Gruyere cheese |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
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, .