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French onion soup
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| Artist: |
_ |
| Categories: |
French, Onions, Soups & Stews, Western European |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| 5
| lbs | Unpeeled onions | | 1/2
| cup | Butter, (1 stick) | | 1 1/2
| tsp | Freshly ground black pepper | | 2
| tbsp | Paprika | | 1
| | Bay leaf | | 7
| can | Beef broth, (about 16-oz) | | | Divided (recommended | | | -swanson's) | | 1
| cup | Dry white wine, optional | | 3/4
| cup | All-purpose or instant | | | -flour (such as | | | Wondra) | | | Caramel coloring or kitchen | | | -bouquet -- optional | | 2
| tsp | Salt | | | French baguettes, optional | | | Swiss or gruyere cheese | | | -optional |
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Procedures:
| 1 | Peel onions and slice 1/8 inch thick, preferably in a food processor. | | 2 | Melt butter in a 6-quart (or larger) stockpot. | | 3 | Add onions; cook, uncovered, over low heat for 1 ?hours, stirring occasionally. | | 4 | (the long cooking time makes the onions mellow and sweet). | | 5 | Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently. | | 6 | Pour in 6 cans broth and wine. | | 7 | Increase heat and bring to a boil. | | 8 | Dissolve flour in remaining 1 can broth. | | 9 | Stir into boiling soup. | | 10 | Reduce heat and simmer slowly for 2 hours. | | 11 | Adjust color to a rich brown with caramel coloring, season with salt. | | 12 | Refrigerate overnight. | | 13 | To serve, heat soup in microwave or on stove top. | | 14 | If desired, pour into ovenproof crocks or bowls. | | 15 | Top with a slice of breat and a sprinkling of grated cheese. | | 16 | Heat under the broiler until cheese melts and bubbles, about 5 minutes. | | 17 | Leftover soup can be frozen. | | 18 | Yield: 4 quarts. |
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