1 pound beef bones for stock
12 cups water
2 tablespoons flour or cornstarch
1/2 cup milk
6 onions, coarsely sliced
1/2 cup grated gruyere, parmesan, or romano cheese
salt and pepper to taste
Servings: 4
1. 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.
2. Let the stock cool and remove the bones.
3. 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.
4. Add the mixture to the 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.
5. Turn off the heat, add the grated cheese, stir well, cover the pot, and let the soup stand for 5 minutes. Serve hot.
12 cups water
2 tablespoons flour or cornstarch
1/2 cup milk
6 onions, coarsely sliced
1/2 cup grated gruyere, parmesan, or romano cheese
salt and pepper to taste
Servings: 4
1. 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.
2. Let the stock cool and remove the bones.
3. 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.
4. Add the mixture to the 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.
5. Turn off the heat, add the grated cheese, stir well, cover the pot, and let the soup stand for 5 minutes. Serve hot.
