French onion soup Recipe

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French onion soup

Artist:	_	Yield:	16
Categories:	French, Onions, Soups & Stews, Western European	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

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.