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Ingredients
You start off by making a white stock (fonds blanc)
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
French onion soup:
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
Method
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.
