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Receta Le Papillon's Onion Soup
by Global Cookbook

Le Papillon's Onion Soup
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  Raciónes: 8

Ingredientes

  • 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

Direcciones

  1. 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.
  2. Ontario.