French Onion Soup

  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)

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