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?


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Practice safe eating. Always use condiments.