Title: Le papillon's onion soup
 Categories: Soups, Canadian
      Yield: 8 Cups
 
MMMMM---------------------------STOCK--------------------------------
      3 lb Beef bones
      2    Carrots, chopped
      1 sm Onion, halved
    1/2    Stalk celery, chopped
      1    Bay leaf
     10 c  Water

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