Famous Barr's French Onion Soup

Makes 2 quarts


    3 pounds onions, peeled
    1/2 cup butter or margarine
    1 1/2 teaspoons freshly ground black pepper
    2 tablespoons paprika
    1 bay leaf
    3/4 cup all-purpose flour
    3 quarts beef bouillon
    1 cup white wine (optional)
    2 teaspoons salt
    French bread
    1/2 pound imported Swiss cheese


    Slice onions, 1/8-inch thick
    Melt butter, place onions in it, saute slowly for 1 1/2 hours in a large soup pot
    Add all other ingredients except bouillon, wine and salt, saute over low heat 10 minutes more
    Add bouillon and wine and simmer 2 hours
    Adjust color to a rich brown with caramel coloring or liquid browning sauce
    Season to taste with salt
    Put in refrigerator overnight

To serve:

Heat soup. Fill ovenproof casserole or individual ovenproof bowls with 1 cup soup, top with three 1/2 inch slices of French bread and top with a slice of imported Swiss cheese. Place under broiler to brown, approximately 5 minutes at 550 degrees.




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