Name: Le Papillon's Onion Soup
Ingredients: 3 lb Beef bones; 2 Carrots, chopped; 1 sm Onion, halved; 1/2 Stalk celery, chopped; 1 Bay leaf; 10 c Water; 2 lg Spanish onions, sliced; 4 tb Butter; Beef stock (see above); 2 tb Butter blended with 2 Tbsps; Of all-purpose flour; Salt and pepper; Slices of white bread,; Toasted; Grated swiss emmental cheese

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Toronto	Soups, Restaurants, Dkuhnen msn	8	Cups

INGREDIENTS

3	lb	Beef bones
2		Carrots, chopped
1	sm	Onion, halved
1/2		Stalk celery, chopped
1		Bay leaf
10	c	Water
2	lg	Spanish onions, sliced
4	tb	Butter
		Beef stock (see above)
2	tb	Butter blended with 2 Tbsps
		Of all-purpose flour
		Salt and pepper
		Slices of white bread,
		Toasted
		Grated swiss emmental cheese

INSTRUCTIONS

STOCK
SOUP
Combine all ingredients for soup stock, simmer 5 to 6 hours then strain.
Discard bones and vegetables.  To make soup, saute onions sliced 1/4 inch
thick in hot butter until softened.  Pour in stock and simmer gently,
covered, for 1 hour.  To thicken soup, blend butter and flour into paste.
Stir into soup and continue simmering until thickened, about minutes.
Season with salt and pepper.  Spoon soup into individual bowls, top each
with toasted bread.  Sprinkle with cheese and bake in a 350F oven until
cheese has melted, about 5 to 10 minutes. From Le Papilon Restaurant, 16
Church St., Toronto, Ontario.
Posted to MM-Recipes Digest V4 #035 by "Deborah Kühnen" <DEBKUHNEN@msn.com>
on Feb 2, 97.

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