Famous Barr French Onion Soup
Makes 4 quarts soup - 16 servings. Leftover soup may be frozen.
5 Lbs unpeeled Onions
½ cup (1 stick) butter
1 and ½ tsp black pepper
2 Tbls. paprika
1 bay leaf
7 - 16 ounce cans beef broth (Swanson)
1 Cup white wine (Optional)
3/4 cup all purpose or instant flour (Wondra)
Carmel Coloring or Kitchen Bouquet - optional
2 tsp salt
Sourdough or French Baguettes
Swiss or Gruyere Cheese.
Peel onions, slice thin. Melt butter in stock pot - 6 quart or bigger. Add onions, cook uncovered over low heat 1 and ½ hours. Stir. Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more. Stir often. Pour in 6 cans broth and wine, increase heat and bring to boil. Stir together remaining 1 can broth and flour. Add to boiling soup and stir. Reduce heat to low, simmer for 2 hours.
Add color with carmel coloring. Season with salt. Refigerate over night. Heat soup in ovenproof crocks or bowls. Top with a slice of bread and put on cheese. Heat under the broiler until cheese melts and bubbles.
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St.Louis Mo. 63145