Recipe - Beefy French Onion Soup

6 tablespoon Butter or margarine
1 tablespoon Salad oil
3 One half pound Beef shank
1 lg Onion; finely chopped
2 lg Carrots; thinly cut or sliced up
1 tablespoon Salt
One half teaspoon Whole black peppercorns
5 Parsley sprigs
1 Bay leaf
8 cup Water
8 md Onions; thinly cut or sliced up , in
rings
1 Clove garlic; minced or
pressed
2 tablespoon Flour
1 cup Dry white wine
6 Thick slices French bread
1 cup Shredded Swiss cheese
1 cup Shredded Parmesan cheese

In a large soup kettle (at least sixquart size), heat 1 tablespoon of the
butter and all of the oil. Add beef shanks and brown well on all sides. Add
chopped onion, carrots, salt, pepper, parsley, bay leaf, and water. Bring
to a boil, reduce heat, cover, and simmer for about 3 hours, until broth is
richly flavored.

Strain broth into a large bowl. When meat is cool enough to handle, cut
into chunks and return it, with marrow from bones, to broth; discard
vegetables and bones. Chill soup; skim off fat. (This much can be done 1 to
2 days ahead.)

In same large soup kettle, heat remaining 5 tablespoons butter. Add cut or sliced up
onions, cover, and cook until limp, about 10 minutes. Uncover and cook over
low heat, stirring frequently, until onions brown lightly, about 30 minutes
longer. (Reduce heat if onions become too brown.) Stir in garlic and flour.
Cook and stir until bubbly. Remove from heat and stir in about 4 cups of
the broth. Return to heat; mix in remaining broth with beef; add wine.
Bring to a gentle boil, cover, reduce heat, and simmer until ready to
serve. Salt to taste.

Meanwhile, place bread in a single layer on a baking sheet in a 250 degree
oven. Toast until bread is very dry and barely browned (about 30 minutes).
Sprinkle about 1/3 cup of the mixed cheeses over each toast slice.

To serve, ladle soup into heatproof bowls. Top each with a cheeseandtoast
slice. Place under broiler, about 5 inches from heat, until cheese is
melted and lightly browned, 3 to 5 minutes. Serve immediately.

NOTES : The traditional soup of the legendary Paris market, Les Halles, is
a rich beef broth, dense with onions, crowned with cheeseladen toast, and
so filling it is almost a main dish. Here, to take it one rich step
further, the broth is made with meaty beef shanks. All this soup needs to
become a meal is a leafy salad with an oil and vinegar dressing, and a
robust red wine. The broth can be prepared a day or more in advance.
Recipe by: the California Culinary Academy

Posted to recipeludigest Volume 01 Number 480 by Jan Crow
jccrow@hypercon.com on Jan 08, 1998