French Onion Soup

FAMOUS BARR’s FRENCH ONION SOUP

3 lbs peeled onions (5 lb bag of onions peeled will equal 3 lbs)

4 oz butter

1 & ½ tsp freshly ground pepper

2 TBSP paprika

1 bay leaf

¾ cup flour – all purpose

3 qts canned beef bouillon

1 cup white wine (optional)

2 tsp salt

Slice onions 1/8” thick

Melt butter, place onions in it, sauté slowly for 1 & ½ hrs in a large soup pot.

Add all other ingredients except bouillon, sauté over low heat 0 minutes more.

Add bouillon and simmer for 2 hours

Adjust color to a rich brown with caramel coloring or kitchen bouquet.

Season with salt to taste.

Put in icebox overnight.

Yields 2 quarts finished soup.

Proper Serving:

Heat soup.  Fill fireproof casserole or individual fireproof bowls with 8 oz of soup, top with three 1 & ½” slices of French bread and top with 1 & ½ oz imported Swiss cheese, place under broiler until frown, approx 5 minutes 550 degrees.
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