Le papillon's onion soup
8 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef bones |
| 2 | Carrots, chopped | |
| 1 | small | Onion, halved |
| ½ | Stalk celery, chopped | |
| 1 | Bay leaf | |
| 10 | cups | Water |
| 2 | larges | Spanish onions, sliced |
| 4 | tablespoons | Butter |
| Beef stock (see above) | ||
| 2 | tablespoons | Butter blended with 2 Tbsps |
| Of all-purpose flour | ||
| Salt and pepper | ||
| Slices of white bread, | ||
| Toasted | ||
| Grated swiss emmental cheese | ||
Directions
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 ¼ 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.