five olives

What we need:

• 4 lb. beef foreshank
• 7 1/2 pints water
• 2 Spanish onions
• 1/2 head celery, coarsely chopped
• salt and pepper
• 1/2 cup butter
• 1 1/2 lb. Bermuda onions, thinly sliced freshly grated
  toast
• 3 cups freshly grated Cheddar cheese

Cooking Instructions

1. Remove as much fat as possible from the beef and place in
   a large covered kettle with the cold water. Bring to a boil,
   reduce the heat, and simmer continuously for 1 hour. Cool
   and leave in the refrigerator until the fat sets on top.
2. Remove the surface fat and strain the stock. Return to
   the pan, add the sliced Spanish onions, celery, salt, and
   pepper, and simmer for a further 3 hours. Strain the stock,
   discard the vegetables, and return to a clean pan.
3. Melt the butter in a saucepan, add the sliced Bermuda
   onions. Cover, and saute over low heat until the onions
   become soft and golden. Stir occasionally with a wooden
   spoon to prevent catching, as there must not be the
   tiniest hint of burn.
4. Add the sauteed onions to the stock and simmer
   continuously for 1 hour.
5. Cover the base of a large white enamel baking dish,
   or a casserole, with the thinnest possible slices of toast.
6. Sprinkle half the freshly grated cheese over the toast.
7. Pour the soup carefully into the taking dish, so the
   cheese-covered toast floats gently to the surface.
   Sprinkle the remaining cheese over the soup. Place
   in a 350 oven for 10 minutes, or until the cheese
   turns to a deep golden crust without turning. Serve
   piping hot.