Famous-Barr's French Onion Soup
- 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
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 Source:
Submitted by: Recipe Group Member
Print This Page