Famour-Barr's French Onion Soup
- 5 pounds unpeeled onions
- 1 stick unsalted butter
- 1-1/2 teaspoons freshly ground black pepper
- 2 tablespoons paprika
- 3/4 cup all-purpose flour
- 3 quarts beef broth(regular or low-sodium)
- 1 bay leaf
- 1 cup white wine, optional
- Kitchen Bouquet, optional
- 2 teaspoons salt or to taste
- Sourdough or French baguetts, thinly sliced, optional
- Swiss or Gruyere cheese, optional
The keys to making this soup are using a food processor to slice the onions and to not rush the cooking process. Use regular yellow onions, not sweet onions.
1. Peel onions and slice 1/8 inch thick, Melt butter in a 6-quart(or larger) stockpot. Add onions; cook, uncovered, over low heat for 1-1/2 hours, stirring occasionally.
2. Sprinkle with pepper, paprika and flour and add bay leaf; saute over low heat 10 minutes, stirring frequently.
3. Slowly pour in broth and wine, stirring constantly. Increase heat and bring to a boil.
4. As soon as the soup boils, reduce heat to low and simmer very slowly for 2 hours.
5. If desired, adjust color to a rich brown with Kitchen Bouquet. Season with salt. Refrigerate overnight so flavors can blend.
6. To serve, reheat soup. Pour into ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of grated cheese, Heat under the broiler until cheese melts.
Per cup: 145 calorries, 6g fat; 3.5g saturated fat; 15mg cholesterol; 5g protein; 18g carbohydrate; 6g sugar; 3g fiber 760mg sodium 35mg calcium.