Famous Barr's thicker and richer version. Not sure if original or mimicked recipe.
|1/2 cup||Butter, 1 stick|
|1&1/2 tsps.||Black Pepper, freshly ground|
|7 14.5-oz. cans||Beef Broth, divided usage|
|1 cup||Dry White Wine, optional|
|2 Tbsps.||Kitchen Bouquet, or caramel coloring|
|French Baguette, optional|
|Swiss or Gruyère Cheese, optional|
Peel the Onions and slice them into 1/8 inch thick slices (ideal task for a food processor).
Melt the Butter in a 6 quart or larger stockpot. Add the 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 the Black Pepper, Paprika and Bay Leaf. Sauté over low heat 10 minutes more, stirring frequently.
Pour in 6 of the cans of Beef Broth and Dry White Wine if used. Increase heat and bring to a boil. Place the Flour in a one quart or larger container with a tight fitting lid, pour in the remaining 1 can of broth, seal and shake vigorously to blend well. Slowly pour into the boiling soup while stirring. Return to a boil than reduce heat to low and simmer slowly for 2 hours.
Adjust the color to a rich brown with Kitchen Bouquet or caramel coloring. Season with Salt. Cool, then refrigerate overnight.
To serve, heat soup in microwave oven or on stove top. If desired, pour into ovenproof crocks or bowls, top with a slice of French Baguette bread and a sprinkling of grated Swiss or Gruyère Cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup freezes well.
The original recipe called for seven 16 ounce cans of Beef Broth which I see have shrunk to only 14&1/2 ounces. I still just buy 7 cans.
Source: Kim Langeneckert, my sister-in-law.
Yield: 1 gallon
Nutrition Facts per Serving:
10g Fat (31.4% calories from fat)
4g Dietary Fiber
Exchanges per Serving:
1 1/2 Lean Meat
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