Sunday, October 13, 2013

Famous-Barr's French Onion Soup

Certainly one of St. Louis's favorite soup quality recipes was lately printed within the Publish-Dispatch. I recall likely to St. Louis after i was youthful and my loved ones entering the department store's restaurant with this famous soup. Enjoy!

Makes: 16 portions or 4 quarts

5 pounds let's eat some onions, unpeeled

1/2 cup butter (1 stick)1 1/2 teaspoons pepper, freshly ground

2 tbsps paprika

1 bay leaf

7 (16 ounce) cans beef broth, divided (suggested Swanson's)

1 cup dry whitened wine (optional)

3/4 cup all-purpose flour or instant flour for example Wondra

Caramel coloring or Kitchen Bouquet (optional)

2 teaspoons salt

French baguettes (optional)

Swiss cheese or gruyere cheese

Peel let's eat some onions and slice 1/8 inch thick, ideally inside a mixer.

Melt butter inside a 6-quart (or bigger) stockpot. Add let's eat some onions prepare, uncovered, over low warmth for 1 1/2 hrs, stirring from time to time. (The lengthy cooking helps make the let's eat some onions mellow and sweet.)

Stir in pepper, paprika and bay leaf saute over low warmth ten minutes more, stirring frequently.

Pour in 6 cans broth and wine. Increase warmth and produce to some boil.

Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce warmth and simmer gradually for just two hrs.

Adjust color to some wealthy brown with caramel coloring, season with salt. Refrigerate overnight.

For everyone, warmth soup in microwave or on stove top. If preferred, pour into ovenproof pots or bowls. Top having a slice of bread along with a sprinkling of grated cheese. Warmth underneath the broiler until cheese touches and bubbles, about a few minutes.

Leftover soup could be frozen.