Barr's French Onion Soup Recipe

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Barr's French Onion Soup Recipe

 

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Barr's French Onion Soup

 

Ingredients

5 lb unpeeled onions
1/2 cup butter, (1 stick)
1 1/2 tsp freshly ground black pepper
2 tbsp paprika
1 bay leaf
7 can beef broth, (about 16-oz)
1 divided (recommended swanson's)
1 cup dry white wine, optional
3/4 cup all-purpose or instant flour (suc, h
1 wondra)
1 caramel coloring or kitchen bouquet
2 tsp salt
1 french baguettes, optional
1 swiss or gruyere cheese, optional



 

Preparation

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; 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.

 

 

Servings: 16

 

 

 

 


 

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