Yield: 6 Servings
|½ pounds||Veal shank|
|½ pounds||Beef shank|
|2 gallons||Cold water|
|2||Stalks celery; diced|
|4||Sprigs fresh parsley|
|24||Onions; sliced very thin|
|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.
GRANDVIEW AVENUE, PITTSBURGH
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .