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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 pound(s) sliced onion, 1/8 thick |
4 ounce(s) unsalted butter |
2 tablespoon(s) paprika |
1 1/2 teaspoon(s) coarse-ground black pepper |
2 teaspoon(s) salt (or to taste) |
1/4 cup(s) flour |
3 quart(s) beef stock |
1 cup(s) white wine |
1 bay leaf |
24 slice(s) crusty french bread |
2 cup(s) swiss cheese, grated |
Directions:
1. Peel onions, cut in half, then in half again, then in 1/8 slices. (usually a 5lb bag of onions peeled will equal 3lbs)
2. In large soup pot, melt butter. Add onions and sauté over low heat, until translucent, about 1 1/2 hrs
3. Add paprika, salt & pepper to onions, blend well
4. Add flour & stir constantly to combine to roux
5. Add beef stock, wine & bay leaves, stir to combine
6. Bring to a boil, reduce heat and simmer 2hrs
7. (optional) Add kitchen bouquet for rich brown color
8. Check for seasoning and adjust to taste
9. Put in icebox overnight
10. Proper serving: Heat soup. Fill individual fireproof bowls with 8oz of soup, top with three slices of (Famous Barr) French bread and 1 1/2oz grated Swiss cheese. Place under broiler approx 550°, until cheese starts to brown and soup bubbles.
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