*  Exported from  MasterCook  *

                         Le Papillon's Onion Soup

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       T            Butter
                        Beef stock (see above)
   2       T            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 Restauran

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