French Onion Soup
INGREDIENTS:
WHITE STOCK (FONDS BLANC
2 lb 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
WHITE STOCK (FONDS BLANC
2 lb 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
---FRENCH ONION SOUP---
8 c Fonds blanc 3 c Onion, sliced 2 tb Butter 8 tb Mixed grated Gruyere -and Parmesan cheese Salt and pepper to taste 1 Baguette
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.
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). 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.
[Wow! That looks quite complicated. I don't even have half of those ingredients. -Lisa]
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
8 c Fonds blanc 3 c Onion, sliced 2 tb Butter 8 tb Mixed grated Gruyere -and Parmesan cheese Salt and pepper to taste 1 Baguette
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.
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). 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.
[Wow! That looks quite complicated. I don't even have half of those ingredients. -Lisa]
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA