FRENCH ONION SOUP

l/4 cup vegetable oil
2-l/4 lbs. large white onions, thinly sliced
2 cups dry white wine
chicken & beef stock (recipe follows)
salt & pepper
eight 3/4″ thick slices of day-old country bread, toasted
6 cups freshly grated Gruyere cheese (about l-l/2 lbs.)
Heat oil in large enameled cast iron casserole until almost
smoking. Add onion & cook over mod. heat, stirring frequently,
until soft & brown, about 30 mins. Stir the white wine into the
onions and boil over mod.-high heat until it reduces by two-thirds,
about 8 mins. Stir in chicken & beef stock and bring to a boil. Re-d
duce the heat to low and simmer for 20 mins. Season soup well with
s&p. (Can be made 3 days ahead). Preheat broiler. Set 8 deep oven
proof bowls or crocks on the baking sheet. Ladle the onion soup
into the bowls, addd a slice of toast and sprinkle the grated cheese
on top. Broil for about 3 mins. until cheese is golden & bubbling.
Chicken & Beef Stock: 5-l/2 lbs. chicken wings & backs
3 lbs. beef short ribs, cut into 3″ pieces
6 med. carrots, cut into 3″ pieces
4 med. white turnips, peeled and quartered
4 med. leeks, split lengthwise and rinsed well
2 large celery ribs, halvedlength wise
l large onion, quartered
2 fresh sthyme sprigs
l bay leaf
l tsp. whole black peppercorns
l med. bunch of fresh parsley tied with string.
Combine all ingredients in a large stockpot. Cover with 5 qts. water
& bring to boil over mod-high heat. Reduce heat to low & simmer for4
4 hrs., skimming occasionally. Let cool. Strain the stock into a
large saucepan & bring to boil. Simmer briskly over mod. heat until
reduced to 2 qts. about 30 mins. Cover & refrigerate until chilled.
Skim the fat before using. (Can be made 3 days ahead or frozen)
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