SC - Onion Soup
HARTMAN, NOREEN O
nc0764 at txmail.sbc.com
Thu Oct 30 11:33:50 PST 1997
>Noreen, when I make onion soup I first make a hearty beef broth
using both meat and bones so that it will gel when cold....Keep in
mind that I make this by tongue/taste....I have no real recipe... I
learned from a chef at one of my favorite restaurants <
Here I am chained to my desk having visions of onion soup
floating in the brain....
> Beef stock Meat, bones, chopped carrots, onions, 1 clove
of garlic, parsley and 1 stalk celery slight amount of pepper
and salt...water to cover and simmer for several
hours remove bones and strain stock <
Try adding some parsnip and/or turnip to your stock sometime.
Actually, I'll put most anything I have in the fridge into my
stock pot, but I do draw the line at lettuce. Also, if you use
flour sacking to strain your stock, it'll remove a lot of the
grease.
I have some stock in my freezer, I'll give the onion soup
a run tonight.
Nina Natasha
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