Famous Barr's French Onion Soup

By nurseliz

Ingredients

• # 5 lbs onions, unpeeled
• # 1/2 cup butter (1 stick)
• # 1 1/2 teaspoons black pepper, freshly ground
• # 2 tablespoons paprika
• # 1 bay leaf
• # 7 (16 ounce) cans beef broth, divided (recommended Swanson's)
• # 1 cup dry white wine (optional)
• # 3/4 cup all-purpose flour (such as Wondra) or 3/4 cup instant flour (such as Wondra)
• # caramel coloring (optional) or Kitchen Bouquet (optional)
• # 2 teaspoons salt
• # French baguette (optional)
• # swiss cheese (optional) or gruyere cheese (optional)

Details

Servings 16

Preparation

Step 1

1. 1 Peel onions and slice 1/8 inch thick, preferably in a food processor.
2. 2 Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
3. 3 (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.
4. 4 Pour in 6 cans broth and wine. Increase heat and bring to a boil.
5. 5 Dissolve flour in remaining 1 can broth.
6. 6 Stir into boiling soup.
7. 7 Reduce heat and simmer slowly for 2 hours.
8. 8 Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
9. 9 If desired, pour into ovenproof crocks or bowls.
10. 10 Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
11. 11 Leftover soup can be frozen.