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Ingredients

• 2 lb Veal bones
• 2 x Chicken carcasses, cut into pcs
• 1 gal water
• 2 x Carrots, sliced
• 1 x Onion, sliced
• 1 x Celery stalk, sliced
• 2 x Leeks, washed well and sliced
• 6 x Cracked black peppercorns
• 4 x Parsley sprigs
• 2 sprg thyme
• 2 x Bay leaves
• 8 c. Fonds blanc
• 3 c. Onion, sliced
• 2 Tbsp. Butter
• 8 Tbsp. Mixed grated Gruyere and Parmesan cheese
•     Salt and pepper to taste
• 1 x Baguette

Description

I've Recently Been Making French Onion Soup. The Recipe I've Been Using Is Restaurant In The DC Area). I'm Writing This From Memory, But I'm Pretty Certain It's Accurate. Place…

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