Le papillon's onion soup

Ingredients

Quantity		Ingredient
3	pounds	Beef bones
2		Carrots, chopped
1	small	Onion, halved
½		Stalk celery, chopped
1		Bay leaf
10	cups	Water
2	larges	Spanish onions, sliced
4	tablespoons	Butter
		Beef stock (see above)
2	tablespoons	Butter blended with 2 Tbsps
		Of all-purpose flour
		Salt and pepper
		Slices of white bread,
		Toasted
		Grated swiss emmental cheese

Directions

STOCK

SOUP

Combine all ingredients for soup stock, simmer 5 to 6 hours then strain. Discard bones and vegetables. To make soup, saute onions sliced ¼ 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.

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