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French Onion Soup


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

5 lbs. onions
6 oz. (1.5 sticks) butter
2 tbsp. paprika
2 tsp. black pepper 2 bay leaves
3/4 cup flour
3 quarts beef broth (I take the easy way out and use Penzey's beef soup base)
salt to taste


Slice onions 1/8-inch thick. Melt butter; add onions and sauté slowly for 1.5 hours in large soup pot. (yes, for 1.5 hours - it won't burn and the onions will get very soft) Add all the ingredients except the beef broth, stir to mix, and let simmer for 10 minutes (everything will be thick and slightly pasty). Add the beef broth and simmer for 2 hours. Season with salt, to taste. Refrigerate overnight so the flavors get a chance to really blend.


To serve, reheat and pour into ovenproof bowls. Place a few thin slices of French bread into each bowl (or you could use croutons) and then top with Swiss cheese or Gruyere. Place in a 450 degree oven for about 10 minutes, or until cheese is bubbly.


Warning! - this recipe makes six quarts. Most likely, you'll want to cut the recipe down. That or you can freeze it. It should freeze well.


Pairs Well With


Notes

Warning! - this recipe makes six quarts. Most likely, you'll want to cut the recipe down. That or you can freeze it. It should freeze well.

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