Title: French Onion Soup #3
Categories: Soup
Yield: 6 Servings

1/2 lb Veal shank
1/2 lb Beef shank
2 ga Cold water
1 Carrot; diced
2 Stalks celery; diced
1 Onion; diced
5 Peppercorns
4 Sprigs fresh parsley
1 Clove garlic
24 Onions; sliced very thin
1/4 c Flour
Salt
6 sl Buttered & toasted french
-bread
6 sl Gruyere cheese
2 tb Grated Parmesan cheese

Place veal & beef shanks in water & bring to a fast boil. Boil 15 minutes,
skimming occasionally. Add carrots, celery, diced onion, peppercorns &
herbs; simmer another 1-1/2 hours. While broth is cooking, saute sliced
onions in butter until golden brown, placing them in another pot as they
brown. Add flour to sauteed onions & toss over heat for 3 to 5 minutes so
flour cooks out. Stir & set aside. Strain stock & add to onion mixture.
Cook 10 to 15 minutes. Add salt & adjust seasonings. Preheat oven to 325 F.
To serve, place French bread slices in individual soup bowls & fill bowls
with soup. Place a slice of Gruyere over top of each bowl, sealing it, &
cover with a teaspoon of grated Parmesan. Bake in oven until cheese melts,
about 5 to 10 minutes. Cheese should be lightly browned & bubbly. Serve
immediately.

LE MONT

GRANDVIEW AVENUE, PITTSBURGH

From the . Downloaded from
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