Famous Barr’s French Onion Soup


5 lbs unpeeled onions
1/2 cup butter
1 1/2 tsp freshly ground black pepper
2 tbsp paprika
1 bay leaf
7 (about 16 oz) cans beef broth
1 cup dry white wine, optional
3/4 cup allpurpose flour
caramel coloring – optional
2 tsp salt
french baguettes
swiss or gruyere cheese

How to prepare

Peel onions and slice 1/8″ thick. Melt butter in a 6 qt (or lgr) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. Stir in pepper, paprika and bay leaf; saute over low heat 10 min. 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. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 min.. Leftover soup can be frozen. Yield: 4 qts; 16 servings

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