for family meals :
French Onion Soup
is another recipe from Bill
from Saint Cloud, Minnesota. If you would like
to know a little bit more about Bill have a look
at his Bio page - click
says: "I do not presume to tell your European
readers how to make French Onion Soup. However
they might find it interesting to learn how it
is made in one of our cities. One of St. Louis
Missouri's favorite soup recipes was recently
printed in the Post-Dispatch. I remember going
to St. Louis when I was young and my family going
into the department store's restaurant for this
famous soup. Enjoy! Famous-Barr's French Onion
lbs onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended
1 cup dry white wine (optional)
3/4 cup all-purpose flour or instant flour such
caramel coloring or kitchen bouquet
2 teaspoons salt
French baguettes (optional)
Swiss cheese or gruyere cheese
onions and slice 1/8 inch thick, preferably
in a food processor.
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.)
in pepper, paprika and bay leaf; sauté over
low heat 10 minutes more, stirring frequently.
in 6 cans broth and wine. Increase heat and
bring to a boil.
flour in remaining 1 can broth.
heat and simmer slowly for 2 hours.
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.
with a slice of bread and a sprinkling of grated
cheese. Heat under the broiler until cheese
melts and bubbles, about 5 minutes.
Leftover soup can be frozen.