Famous Barr French Onion Soup Recipes

Steps:

• Peel onions and slice 1/8 inch thick, preferably in a food processor.
• Melt 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.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
• Pour in 6 cans broth and wine. Increase heat and bring to a boil.
• Dissolve flour in remaining 1 can broth.
• Stir into boiling soup.
• Reduce heat and simmer slowly for 2 hours.
• Adjust 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.
• Top 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.

Steps:

• 1. Peel onions and slice 1/8 inch thick. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. 2. Sprinkle with pepper, paprika and flour and add bay leaf; sauté over low heat 10 minutes, stirring frequently. 3. Slowly pour in broth and wine, stirring constantly. Increase heat and bring to a boil. 4. As soon as the soup boils, reduce heat to low and simmer very slowly for 2 hours. 5. If desired, adjust color to a rich brown with caramel coloring. Season with salt. Refrigerate overnight so flavors can blend. 6. To serve, reheat soup. If desired, pour into ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.

Steps:

• 1. Slice onions and saute them for 1.5 hours in the melted butter. I personally like using a large dutch oven for making this recipe.
• 2. After your 1.5 hours is up then you can add the other ingredients to the pot with the exception of the beef bouillon. Saute this mixture for an additional 10 min to infuse the flavors.
• 3. Add your beef bouillon and simmer for 2 hours.
• 4. It is recommended to refrigerate this over night to help the flavor develop more but I don't have that type of will power and have to dig in right away!