Side Pannel
Le Papillon's Onion Soup
Ingredients List
- -----------------------------------STOCK-----------------------------------
- 3 lb Beef bones
- 2 Carrots, chopped
- 1 sm Onion, halved
- 1/2 Stalk celery, chopped
- 1 Bay leaf
- 10 c Water
Directions
SOUP
2 lg Spanish onions, sliced
4 tb Butter
Beef stock (see above)
2 tb Butter blended with 2 Tbsps
Of all-purpose flour
Salt and pepper
Slices of white bread,
Toasted
Grated swiss emmental 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 Papilon Restaurant, 16
Church St., Toronto, Ontario.
on Feb 2, 97.
2 lg Spanish onions, sliced
4 tb Butter
Beef stock (see above)
2 tb Butter blended with 2 Tbsps
Of all-purpose flour
Salt and pepper
Slices of white bread,
Toasted
Grated swiss emmental 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 Papilon Restaurant, 16
Church St., Toronto, Ontario.
on Feb 2, 97.
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