Barr's French Onion Soup
A delicious French onion soup will for sure satisfy your tummy.
Yield
16 servingsPrep
30 minCook
3 hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
onions
unpeeled |
|
| 118 | ml |
butter
|
|
| 7.5 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
paprika
|
|
| 1 | each |
bay leaves
|
*
|
| 7 | cans |
beef stock
|
*
|
| 237 | ml |
white wine
dry, optional |
*
|
| 177 | ml |
all-purpose flour
|
|
| 1 | x |
flavoring
|
* |
| 1E+1 | ml |
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.
