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Old School French Onion Soup Gratinée

Old School French Onion Soup Gratinée
E P T S F S P C C M S L M S

Ingredients

2 pounds veal bones
2 carrots, cut in large pieces
1 white onion, cut in biggish pieces
1 skinny leek
1 bay leaf
1 handful fresh thyme on the branch
large sprig parsley
water to cover
salt and pepper
2 quarts veal stock (or your preference), which you made the day before
1 1/2 ½ pounds sweet onions (Vidalia, Maui etc.) sliced as thin as you can get them sliced
Butter
Olive oil
1 or 2 shots good cognac
Salt and pepper to adjust flavor
1 cup best gruyere you can find; grate it
Slices of crusty, day old baguette, cut to fit individual bowls (possibly bias cut)