Le Papillon's Onion Soup
Source of Recipe
Le Papillon is a French bistro restaurant in Toronto.
Recipe Introduction
I give this recipe 5*! It rocks!
List of Ingredients
3 lb Beef bones
2 Carrots, chopped
1 sm Onion, halved
1/2 Stalk celery, chopped
1 Bay leaf
10 c Water
Soup
2 lg Spanish onions, sliced
4 T Butter
Beef stock (see above)
2 T Butter blended with
2 Tbsps all-purpose flour
Salt and pepper
(Slices of white bread, Toasted) *Texas toast works GREAT!
Grated swiss emmental (or swiss) cheese *
Recipe
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.
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