Le papillon's onion soup
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Le papillon's onion soup
  Onion    Soups    Canadian  
Last updated 6/12/2012 12:56:30 AM. Recipe ID 18739. Report a problem with this recipe.
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      Title: Le papillon's onion soup
 Categories: Soups, Canadian
      Yield: 8 Cups
      3 lb Beef bones
      2    Carrots, chopped
      1 sm Onion, halved
    1/2    Stalk celery, chopped
      1    Bay leaf
     10 c  Water

      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,
           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. From: "Deborah Knhnen" Date: 02 Feb 97 Meal-Master Format
  Recipes (Mailing List) 

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Recipe ID 18739 (Apr 03, 2005)

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