Famous-Barr's French Onion Soup

2011-03-09T00:00:00Z Famous-Barr's French Onion Soup stltoday.com
March 09, 2011 12:00 am

Yield: About 4 quarts

5 pounds unpeeled onions

1/2 cup (1 stick) unsalted butter

1 1/2 teaspoons freshly ground black pepper

2 tablespoons paprika

3/4 cup all-purpose flour

1 bay leaf

3 quarts beef broth (regular or low-sodium)

1 cup white wine, optional

Caramel coloring or Kitchen Bouquet, optional

2 teaspoons salt or to taste

Sourdough or French baguettes, thinly sliced, optional

Swiss or Gruyere cheese, optional

1. 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.

2. Sprinkle with pepper, paprika and flour and add bay leaf; sauté over low heat 10 minutes, stirring frequently.

3. Slowly pour in broth and wine, stirring constantly. Increase heat and bring to a boil.

4. As soon as the soup boils, reduce heat to low and simmer very slowly for 2 hours.

5. If desired, adjust color to a rich brown with caramel coloring. Season with salt. Refrigerate overnight so flavors can blend.

6. To serve, reheat soup. 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.

Per cup: 145 calories; 6g fat; 3.5g saturated fat; 15mg cholesterol; 5g protein; 18g carbohydrate; 6g sugar; 3g fiber; 760mg sodium; 35mg calcium.

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