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Jo Anne Slaven
 
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Default Beer-Cheese Soup

On Tue, 22 Nov 2005 21:25:26 -0800, sf >
wrote:

>On Tue, 22 Nov 2005 23:35:44 GMT, Joseph Littleshoes wrote:
>
>> Having more or less given up any regular consumption of beef i do miss
>> my beef stock. I used to make SUCH a French onion soup. I would take
>> several days to make and clarify the rich beef stock just for French
>> onion soup. Chicken or fish stock for French onion soup just don't
>> work, at least for me.
>>

>I make a dynamite French Onion soup too. I oven roast bones (multiple
>types) and vegetables... and simmer them overnight (10 hours or more).
>I've never considered clarifying the stock because all those onions
>and the bread/cheese topping obscures any clarity.
>
>Question: What method do you use to clarify the stock?


Recipe please?

I also make a pretty fine French Onion soup, but I just use
stock-in-a-box. I'd love to improve on it if I can.

Jo Anne