Famous Barr's French Onion Soup

Ingredients

• 5 lbs onions, unpeeled
• 1/2 cup butter (1 stick)
• 1 1/2 teaspoons black pepper, freshly ground
• 2 tablespoons paprika
• 1 bay leaf

• 7 (16 ounce) cans beef broth, divided (recommended Swanson's)
• 1 cup dry white wine (optional)
• 3/4 cup all-purpose flour or instant flour (such as Wondra)
• caramel coloring (optional) or Kitchen Bouquet (optional)
• 2 teaspoons salt
• French baguette (optional)
• swiss cheese (optional) or gruyere cheese (optional)

Directions

1. 1

   Peel onions and slice 1/8 inch thick, preferably in a food processor.

2. 2

   Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.

3. 3

   (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.

4. 4

   Pour in 6 cans broth and wine. Increase heat and bring to a boil.

5. 5

   Dissolve flour in remaining 1 can broth.

6. 6

   Stir into boiling soup.

7. 7

   Reduce heat and simmer slowly for 2 hours.

8. 8

   Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.

9. 9

   If desired, pour into ovenproof crocks or bowls.

10. 10

    Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.

11. 11

    Leftover soup can be frozen.