French Onion Soup
Source of Recipe
copykat board
Recipe Introduction
I am not sure I reported back..... this soup it "out of this world".
I cheated and used a good soup base for the stock.
I also used Texas Toast as the white bread and toasted it in the overn slowly until it was dry.
List of Ingredients
Le Papillon is a French bistro restaurant in Toronto. They have the absolute BEST onion soup I've ever had. I haven't tried this recipe but if it is even close it will be wonderful.
Le Papillon's Onion Soup
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
Grated swiss emmental (or swiss) cheese
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 Papillon Restaurant
Recipe
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