Le Papillon's Onion Soup Recipe

• 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