Laura's Onion Soup
Make the soup stock in the following way: Put two pounds or one kilo of soup bones into a pot and cover with cold water. Make sure the water is at least three inches over the bones. Add a handful of celery leaves, a carrot cut up in thin slices, one bay leaf and two whole cloves. Add salt and pepper to taste. Simmer until the liquid has been reduced about two inches. Let stand overnight. The next day, take the congealed fat off the top and remove the bones. Strain the stock. Saute a pound or half a kilo of onions that have been chopped into small bits. Add to the stock and simmer until the onions are transparent and tender.
Serve with buckwheat bread croutons. If you can tolerate dairy, sprinkle grated mozzarella on top.
Make the soup stock in the following way: Put two pounds or one kilo of soup bones into a pot and cover with cold water. Make sure the water is at least three inches over the bones. Add a handful of celery leaves, a carrot cut up in thin slices, one bay leaf and two whole cloves. Add salt and pepper to taste. Simmer until the liquid has been reduced about two inches. Let stand overnight. The next day, take the congealed fat off the top and remove the bones. Strain the stock. Saute a pound or half a kilo of onions that have been chopped into small bits. Add to the stock and simmer until the onions are transparent and tender.
Serve with buckwheat bread croutons. If you can tolerate dairy, sprinkle grated mozzarella on top.
