Try this Le Papillons Onion Soup recipe, or contribute your own.
Suggest a better descriptionCombine 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 Restaurant, 16 Church St., Toronto, Ontario. Posted to MM-Recipes Digest V4 #035 by "Deborah K?hnen"
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Serving Size: 1 Cup (609g) | ||
Recipe Makes: 8 Cups | ||
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Calories: 51 | ||
Calories from Fat: 51 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 64.7mg | 2 % | |
Potassium 3.6mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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