Barr's French Onion Soup
A delicious French onion soup will for sure satisfy your tummy.
Ingredients
| 5 | pounds |
onions
unpeeled |
|
| ½ | cup |
butter
|
|
| 1 ½ | teaspoons |
black pepper
freshly ground |
|
| 2 | tablespoons |
paprika
|
|
| 1 | each |
bay leaves
|
* |
| 7 | cans |
beef stock
|
* |
| 1 | cup |
white wine
dry, optional |
* |
| ¾ | cup |
all-purpose flour
|
|
| 1 | x |
flavoring
|
* |
| 2 | teaspoons |
salt
|
|
| 1 | x |
bread, french baguette
opt |
* |
| 1 | x |
swiss cheese
or gruyere, opt |
* |
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; sauté 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.
Nutrition Facts
Serving Size 157g (5.5 oz)
not the real one which has to have braised bones and where one then makes the soup. Wine is fine but no water.
almost 14 years agoSean
Instead of using canned stock make your own for a more authentic flavor. See other recipes on this site for a good beef stock recipe. Even better use veal stock.
almost 14 years ago