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Barr's French Onion Soup Recipe

5 lb Unpeeled onions
1 stk butter
1 1/2 tsp Freshly grnd black pepper
2 Tbsp. Paprika
1 x Bay leaf
7 can (16-ounce) beef broth, divided (recommended swanson's)
1 c. Dry white wine, optional
3/4 c. All-purpose or possibly instant flour (such as Wondra) Caramel coloring or possibly Kitchen Bouquet, optional
2 tsp Salt French baguettes, optional Swiss or possibly Gruyere cheese, optional


Peel onions and slice 1/8 inch thick, preferably in a food processor. Heat butter in a 6-qt (or possibly larger) stockpot. Add in onions; cook, uncovered, over low heat for 1-1/2 hrs, stirring occasionally. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute/fry over low heat 10 min 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 hrs. Adjust color to a rich brown with caramel coloring, season with salt. Chill overnight. To serve, heat soup in microwave or possibly on stove top. If you like, pour into ovenproof crocks or possibly bowls. Top with a slice of breat and a sprinkling of grated cheese. Heat under the broiler till cheese melts and bubbles, about 5 min. Leftover soup can be frzn. Yield: 4 qts.

Source: cookeatshare.com