Barr's french onion soup

Yield: 16 Servings

Measure Ingredient
5 pounds Unpeeled onions
½ cup Butter; (1 stick)
1½ teaspoon Freshly ground black pepper
2 tablespoons Paprika
1 Bay leaf
7 cans Beef broth; (about 16-oz)
1 Divided (recommended swanson's)
1 cup Dry white wine; optional
¾ cup All-purpose or instant flour (such
1 Wondra)
1 Caramel coloring or kitchen bouquet
2 teaspoons Salt
1 French baguettes, optional
1 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.

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