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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
5 lbs onions,
1⁄2 cup butter (1 stick)
1 1⁄2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans good beef broth, divided
1 cup dry white wine
3⁄4 cup all-purpose flour or 3⁄4 cup instant flour (such as Wondra)
Kitchen Bouquet
2 teaspoons salt
French baguette
gruyere cheese or
swiss cheese since gruyere is on expensive side
see note:
DIRECTIONS
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 - 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 kitchen bouquet, 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.
Note: I like a dash of garlic and a little sugar added, too
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French Onion Soup/ Famous Barr
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Famous Barr, downtown St Louis, always was a special place to go when I was young. We use to shop and add items to our 'wish list', go at Christmas to see the fantastic decorated windows, and always a thrill to get to eat lunch at their popular restaurant. Post Dispatch posted this recipe years ago when the restaurant closed.
Category: Soup and Salad
Prep Time: Cook Time: Total Time:
5 lbs onions,
1⁄2 cup butter (1 stick)
1 1⁄2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans good beef broth, divided
1 cup dry white wine
3⁄4 cup all-purpose flour or 3⁄4 cup instant flour (such as Wondra)
Kitchen Bouquet
2 teaspoons salt
French baguette
gruyere cheese or
swiss cheese since gruyere is on expensive side
see note:
DIRECTIONS
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 - 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 kitchen bouquet, 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.
Note: I like a dash of garlic and a little sugar added, too
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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