Recipe - Barrs French Onion Soup

5 pound Unpeeled onions
1 Stick butter
1 One half teaspoon Freshly ground black pepper
2 tablespoon Paprika
1 Bay leaf
7 cn (16oz) beef broth; divided
(recommended swanson's)
1 cup Dry white wine; optional
Three fourths cup Allpurpose or instant flour
(such as Wondra)
Caramel coloring or Kitchen
Bouquet; optional
2 teaspoon Salt
French baguettes; optional
Swiss or Gruyere cheese;
optional

Date: Wed, 20 Mar 1996 11:40:18 +1100

From: sherae@zeta.org.au (Sheri McRae)
Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt
butter in a 6quart (or larger) stockpot. Add onions; cook, uncovered, over
low heat for 1One half 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 breat and a sprinkling of grated cheese. Heat under the broiler
until cheese melts and bubbles, about 5 minutes. Leftover soup can be
frozen. Yield: 4 quarts.

Per serving: 105 Calories; 7g Fat (67% calories from fat); 6g Protein; 2g
Carbohydrate; 17mg Cholesterol; 1161mg Sodium

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