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