Charlene's Recipe

French onion soup

Category: Main street

STOCK:
6 lbs beef bones, cracked
1 carrot sliced
1 onion, sliced

1 onion, sliced
1 carrot, sliced
3 stalks celery, sliced
3 sprigs parsley
10 peppercorns
1 Tbsp salt
5 cloves
1 bay leaf, crumbled

SOUP:
3 Tbsp butter
4 large onions, sliced thinly
1 Tbsp flour
8 cups beef stock
salt and pepper
French bread, lightly toasted
Muenster cheese

Heat oven to 400 F. Spread bones on a cookie sheet and sprinkle with carrots and onions. Heat until bones are well browned (about 30 minutes).
Place bones and vegetables in large soup kettle. Add a little hot water to cookie sheet and loosen browning; add to kettle. Add boiling water to cover, then seasonings. Simmer 4 hours.
SOUP:
Melt butter, add onions and cook gently until soft, but not brown. Add flour and stir to blend. Stir in beef stock and simmer 10 minutes. Salt and pepper to taste. Pour into dishes. Top with roasted French bread and muenster cheese. Bake at 475 F for 15 minutes.