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Famous-Barr's French Onion Soup

Ingredients:

  • 5 lbs onions, unpeeled
  • 1/2 cup butter (1 stick)
  • 1 1/2 tsp black pepper, freshly ground
  • 2 Tbsp paprika
  • 1 bay leaf
  • 7 (16 oz.) cans beef broth, divided (recommended Swanson's)
  • 1 cup dry white wine (optional)
  • 3/4 cup all-purpose flour or instant flour such as Wondra
  • Caramel coloring or Kitchen Bouquet (optional)
  • 2 tsp salt
  • French baguettes (optional)
  • Swiss cheese or gruyere cheese

Preparation:

Peel onions and slice 1/8 inch thick, preferably in a food processor.

Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.)

Stir in pepper, paprika and bay leaf; sauté over low heat 10 minutes more, stirring frequently.

Pour in 6 cans broth and wine. Increase heat and bring to a boil.

Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours.

Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight.

To serve, heat soup in microwave or on stove top. If desired, pour into ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.

Leftover soup can be frozen.

Makes 4

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