Written & Photographed By Coleen Lou
Recipe By Lee Connors

Lee Connors

Ethel’s Best French Onion Soup Au Gratin

"HMMMM....GOOOD!   Need I say More?" 

DIRECTIONS:

NOTE:  For convenience this soup is usually done in 2 stages.
Veal neck bones can be difficult to obtain.  I have my butcher save them for me and I freeze them until I have 8 bones.

Day 1: Cook veal neck bones in large pot w/water to cover.  Add 7 cloves of garlic smashed and ½ Spanish onion.  Bring to boil and simmer for around 1-½ hours; strain broth.  Remove neck bones and refrigerate broth, until the next day.
     Special note: Rather than discarding veal neck bones, you may use them for another dish, by  placing them in large roasting pan; season w/salt & pepper and garlic powder on all sides, cover with honey bbq sauce, add ½ cup of veal broth and bake uncovered in 375 degree oven for around 30-45 minutes, turning every 15 minutes to lightly brown.  If you want a deeper brown, turn broiler on for 5 minutes then turn over veal and broil 5 minutes on the other side.  This makes a very tasty dinner entrée to serve w/rice or potatoes and a green vegetable.

Next, prepare the Italian or French bread toasts by pre-heating the oven to 400 degrees, turn oven off and place the sliced bread on a pizza pan in the oven to harden like croutons.  Cut up cheeses and put in a sealed baggie.

Day 2:  Slice the remaining 2 onions very thinly.  Put ¼ cup of oil in large pot, add onions and cook on medium heat until golden brown, turning frequently.  When golden, add flour slowly and stir into the onions for 1-2 minutes.  Remove broth from refrigerator, skim off fat deposits on top.  Slowly add the veal broth a little at a time, stirring each time.  Add 1 cup of water and 1 tbsp. dry bouillon and stir.  Add Gravy Master and simmer slowly, stirring occasionally for 1 hour.  Ladle out soup into ovenproof bowls/crocks, add 1 tbsp. grated parmesan cheese, place bowls on flat pizza/cookie pan. Heat oven to 400 degrees, top soup with 2 slices of toasted bread, top generously with the diced cheese.  Bake in oven for around 10 minutes or until hot then place under broiler around 4 minutes or until golden brown.  Place each crock/bowl on a plate to serve.

Special note: You can also freeze some stock, the bread and cheese in separate baggies and containers, so that you may have an  “instant dinner” for a cold night when you are late getting home.

Guaranteed Absolutely Delicious!    

****Special Notice From Coleen Lou...No you can't have her... she is my mother!

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