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Onion Broth with Croutons

2 lbs. stew meat
6 marrow bones or 2 lbs veal or beef stock bones
2 garlic cloves
1 leek, washed and sliced
2 cellery stalks, chopped
2 small carrots, peeled and choped
salt and pepper
1 1/2 quarts water
4 medium onions
3 tablespoons butter
1 unsliced loaf of Bauernbrot (peasant bread) or light rye bread
2 Tbsp. finely chopped fresh parsley
4-6 Tbsp. cream

Place stew meat, bones, parlic, leek, cellery, carrots, and seasonings
in a large pot with the water; bring to a boil. Allow to simmer
gently for at least 1 hour, skimming off the impurities from the

Halve the onions and cut into semicircular slices. Sauti the onions
in butter over medium-high heat, until they turn brown (stirring
constantly to keep them from turning black). Add half of the onions
to the soup; drain the other half on a papertowel and set aside.

Cut several slices from a loaf of peasant bread or light rye bread,
as thin as you possibly can, and toast these golden brown in the
oven. Break into matchbox-size pieces.

Strain the bones, stew meat, and vegetables from the broth. Distribute
the toast pieces and the remaining crispy onions among the soup
plates before pouring the broth over them. Garnish with parseley
and float a little dab of cream in the middle of each plate of


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