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Garbure, Claremont

Cut two small Bermuda onions in thin rings and place in a saucepan with one-half ounce butter and gently fry fifteen minutes, frequently stirring meanwhile, then add ounce flour, stir well, moisten with two quarts broth, one quart water, and lightly mix. Tie in a bunch two leeks, two branches celery, two branches parsley and one branch chervil; add to soup and add also one pound raw shin of beef and a beef marrowbone. Season with teaspoon salt and half teaspoon pepper. Cover pan and gently simmer one and a half hours. Cut from a loaf of stale French bread six slices a quarter-inch thick, place on a tin. Skim fat from surface of soup and pour over bread. Set in oven six minutes. Remove the tin, take up beef, bone and bouquet from soup, then pour it into a soup tureen, add bread. Sprinkle a half teaspoon chopped chives over and serve with a little grated Parmesan or Swiss cheese separately.