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 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 caramel coloring, 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.
Originally Submitted
4/30/2009
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You can add this Famous Barr's French Onion Soup recipe to your own private DesktopCookbook.
