Barr's french onion soup
16 Servings
Ingredients
| Quantity | 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 | |
Directions
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.