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French Onion Soup
French Onion Soup
From: Jody Rae Prival jp56+@andrew.cmu.edu
Date: Tue, 7 Sep 1993 11:00:33 -0400
Cross Indexed Soup, French
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.
You start off by making a white stock (fonds blanc)
2
2
1
2
1
1
2
6
4
2
2
lbs. veal bones
chicken carcasses, cut into pieces
gal. water
carrots, sliced
onion, sliced
celery stalk, sliced
leeks, washed well and sliced
cracked black peppercorns
parsley sprigs
sprigs thyme
bay leaves
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).
French onion soup
8
3
2
8
cups fonds blanc
cups onion, sliced
tbsp. butter
tbsp. mixed grated Gruyere and Parmesan cheese
salt and pepper to taste
1
baguette
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.
http://www.cs.cmu.edu/~mjw/recipes/soup/french-onion-soup.html (1 of 2) [12/17/1999 12:03:55 PM]
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