French Onion Soup

• 5 lb. bare bones
• 5 lb. large yellow onions
• 1/4 c. sherry (not cooking)
• 1/4 c. sweet vermouth
• 1/4 stick butter
• peanut oil
• Swiss cheese, sliced
• Mozzarella cheese, sliced
• Parmesan cheese
• French or rye bread slices
• 1 lb. carrots
• 1 head celery

1. Stock:
2. Place 5 pounds of bones in roasting pan.
3. Roast bones for 2 hours at 425u0b0, uncovered.
4. Place bones in large soup pot. Add 1 quart of water for every pound of bones.
5. Add chopped celery, chopped carrots, 2 chopped onions and all of the onion skins from the 5 pounds of onions (skins add color).
6. Bring to heavy boil.
7. Add 1/2 dozen peppercorns and simmer for 8 or 9 hours.
8. Do not salt.
9. Strain stock and return stock to pot.

bones, yellow onions, sherry, sweet vermouth, butter, peanut oil, swiss cheese, mozzarella cheese, parmesan cheese, carrots, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186200 (may not work)