Yield: 16 Servings
Measure | Ingredient |
---|---|
5 pounds | Unpeeled onions |
½ cup | Butter; (1 stick) |
1½ teaspoon | Freshly ground black pepper |
2 tablespoons | Paprika |
1 \N | Bay leaf |
7 cans | Beef broth; (about 16-oz) |
1 \N | Divided (recommended swanson's) |
1 cup | Dry white wine; optional |
¾ cup | All-purpose or instant flour (such |
1 \N | Wondra) |
1 \N | Caramel coloring or kitchen bouquet |
2 teaspoons | Salt |
1 \N | French baguettes, optional |
1 \N | Swiss or gruyere cheese, optional |
Peel onions and slice ⅛ inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1½ hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute 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 breat and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes. Leftover soup can be frozen. Yield: 4 quarts.