Le Papillon's Onion Soup Recipe
Servings: 8
Ingredients
- 3 lb Beef bones
- 2 x Carrots, minced
- 1 sm Onion, halved
- 1/2 stalk celery, minced
- 1 x Bay leaf
- 10 c. Water
- 2 lrg 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
Directions
- Combine all ingredients for soup stock, simmer 5 to 6 hrs then strain. Throw away bones and vegetables. To make soup, saute/fry onions sliced 1/4 inch thick in warm butter till 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 till thickened, about min. Season with salt and pepper. Spoon soup into individual bowls, top each with toasted bread. Sprinkle with cheese and bake in a 350F oven till cheese has melted, about 5 - 10 min.
- Ontario.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 8 servings | |
| Calories 50 | |
| Calories from Fat 26 | 52% |
| Total Fat 3.0g | 4% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 45mg | 2% |
| Potassium 113mg | 3% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.45g | 2% |
| Protein 0.67g | 1% |
