French Onion Soup Make a white stock (fonds blanc) 2 lbs. veal bones 2 chicken carcasses, cut into pieces 1 gal. water 2 carrots, sliced 1 onion, sliced 1 celery stalk, sliced 2 leeks, washed well and sliced 6 cracked black peppercorns 4 parsley sprigs 2 sprigs thyme 2 bay leaves Place bones, carcasses, and water in a large stock pot. Bring to a boil. Reduce heat, skim fat, and add vegetables and herbs. Allow to simmer for 4-5 hours partly covered, skimming fat as necessary. Strain well.