Title: Simple Onion Soup
Categories: Soup Stew
Yield: 4 Servings
| 1 | lb | Beef bones for stock |
| 12 | c | Water |
| 2 | tb | Flour or cornstarch |
| 1/2 | c | Milk |
| 6 | | Onions--coarsely sliced |
| 1/2 | c | Grated Gruyere, Parmesan, or Romano cheese |
| | | Salt the pepper to taste |
Place the bones in a large pot. Add water and bring to a high boil. Lower
the heat, cover the pot, and continue boiling for 3 hours. Let the stock
cool and remove the bones. Take the fat from the top of the stock and place
it in another casserole. Add the flour, milk, and half a cup stock.
Dissolve well and cook the mixture for about 2 minutes, stirring
continually. Add the mixture tot he soup, and also the sliced onions. Stir
well and bring the soup to a second boil. Cover the pot and cook for about
30 minutes, over low-medium heat. Turn off the heat, add the grated cheese,
stir well, cover the pot, and let the soup stand for 5 minutes. Serve hot.
By Gerald Edgerton on May 18, 1996