Le papillon's onion soup Recipe

Home -> [From Restaurants, Onions, Soups & Stews] -> [Le papillon's onion soup Recipe]

Le papillon's onion soup

Artist:

Categories:

From Restaurants, Onions, Soups & Stews

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

		STOCK
3	lbs	Beef bones
2		Carrots, chopped
1	small	Onion, halved
1/2		Stalk celery, chopped
1		Bay leaf
10	cup	Water
		SOUP
2	large	Spanish onions, sliced
4	tbsp	Butter
		Beef stock (see above)
2	tbsp	Butter blended with 2 Tbsps
		Of all-purpose flour
		Salt and pepper
		Slices of white bread
		Toasted
		Grated swiss emmental cheese

Procedures:

1	Combine all ingredients for soup stock, simmer 5 to 6 hours then strain.
2	Discard bones and vegetables.
3	To make soup, saute onions sliced ?inch thick in hot butter until softened.
4	Pour in stock and simmer gently, covered, for 1 hour.
5	To thicken soup, blend butter and flour into paste.
6	Stir into soup and continue simmering until thickened, about minutes.
7	Season with salt and pepper.
8	Spoon soup into individual bowls, top each with toasted bread.
9	Sprinkle with cheese and bake in a 350f oven until cheese has melted, about 5 to 10 minutes