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Famous Barr's French Onion Soup


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Member since 2007

Serves | Prep Time | Cook Time

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 cans beef broth -- (16 ounce) 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 baguettes (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.


Pairs Well With


Notes

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