Le Papillon’s Onion Soup

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 KÃ¼hnen"
<DEBKUHNEN@msn.com> on Feb 2, 97.

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