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Great Big Mamma’s French Onion Soup

Ingredients

  • 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
  1. Place bones, carcasses, and water in a large stock pot. Bring to a boil. Reduce heat, skim fat, and add vegetables and herbs.
  2. Allow to simmer for 4-5 hours partly covered, skimming fat as necessary. Strain well (or just ladle the soup out, leaving the bones, etc. behind).

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