Recipe for Le Papillons Onion Soup 
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Yield:
8 cups
Ingredients:
Amount Ingredient
STOCK ----------------
3 lb Beef bones
2 x Carrots, chopped
1 sm Onion, halved
1/2 stalk celery, chopped
1 x Bay leaf
10 cup Water
----------------- SOUP ----------------
2 lrg Spanish onions, sliced
4 tbl Butter
Beef stock (see above)
2 tbl Butter blended with 2 Tbsps
Of all-purpose flour
Salt and pepper
Slices of white bread,
Toasted
Instructions:
Instructions: 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.

Ontario.

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