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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
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans low sodium beef broth , divided (recommended Swanson's)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or 3/4 cup instant flour (such as Wondra)
Kitchen Bouquet (optional)
2 teaspoons salt
French baguette
swiss cheese or gruyere cheese
Directions:
Peel onions and slice 1/8 inch thick
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 kitchen bouquet, season with salt.
Refrigerate overnight.
To serve, heat soup in microwave or on stove top.
pour into ovenproof crocks or bowls.
Top with a slice of bread and a sprinkling of cheese.
Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.
(This is from Famous and Barr Downtown St. Louis when they had their tea room on sixth floor. It is gone now. My daughter would have loved to have gone there for lunch because she loves Onion Soup.)
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Onion Soup
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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
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans low sodium beef broth , divided (recommended Swanson's)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or 3/4 cup instant flour (such as Wondra)
Kitchen Bouquet (optional)
2 teaspoons salt
French baguette
swiss cheese or gruyere cheese
Directions:
Peel onions and slice 1/8 inch thick
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 kitchen bouquet, season with salt.
Refrigerate overnight.
To serve, heat soup in microwave or on stove top.
pour into ovenproof crocks or bowls.
Top with a slice of bread and a sprinkling of cheese.
Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.
(This is from Famous and Barr Downtown St. Louis when they had their tea room on sixth floor. It is gone now. My daughter would have loved to have gone there for lunch because she loves Onion Soup.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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