French onion soup


For broth: 1 kg veal bones (beef), 2 chicken leg quarter, 2 liters of water, 2 carrot, 1 bulbs, 2 Root Celery, 6 pea black pepper, 4 twig parsley, thyme, 4 laurel page (to taste). For onion soup: 6-8 onions, 2 st.l. oil, 4 st.l. Parmesan cheese, 4 st.l. Gruyere cheese.
Finely cut the chicken leg quarter, carrots, onions, Celery, crush black pepper. Taste beer and chicken leg quarter bones in a large pot. Bring to the boil, remove the fat and add the vegetables and herbs. Brew 4-5 hours in the slow-fire, in part under the lid, removing the fat as necessary. To strain off broth. French onion soup: Melt butter in large pan to slow the flames. Place the chopped onions and spasserovat for 30-40 minutes, until onion becomes soft and zolotisto-korichnevym. Add broth and brew at the slow-fire 30 minutes. Add salt and pepper to taste. At grinder bread crumbs and ispech them in oven until golden color. Distribute a cup of soup (chocolate), add croutons, and 2 tbsp cheese, if desired pripech hot cheese on top blade until brown and away.

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