| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Toronto |
Dkuhnen msn, Restaurants, Soups |
8 |
Cups |
INGREDIENTS
| 3 |
lb |
Beef bones |
| 2 |
|
Carrots, chopped |
| 1 |
|
Onion, halved |
| 1/2 |
|
Stalk celery, chopped |
| 1 |
|
Bay leaf |
| 10 |
c |
Water |
| 2 |
|
Spanish onions, sliced |
| 4 |
T |
Butter |
|
|
Beef stock, see above |
| 2 |
T |
Butter blended with 2 Tbsps |
|
|
Of all-purpose flour |
|
|
Salt and pepper |
|
|
Slices of white bread |
|
|
Toasted |
|
|
Grated swiss emmental cheese |
INSTRUCTIONS
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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