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French Onion Soup

2 lbs. 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

You start off by making a white stock (fonds blanc). 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).


8 cups fonds blanc
3 cups onion, sliced
2 tbsp. butter
8 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.

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.

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