Saturday, January 31, 2009

Barr's Famous French Onion Soup

Recipe makes 16 servings
Calories 170

* 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 or 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)

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 bread and a sprinkling of grated cheese.
Heat under the broiler until cheese melts and bubbles, about 5 minutes.

Leftover soup can be frozen.