Famous French Onion Soup

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Famous French Onion Soup

Postby admin » Thu Mar 07, 2013 11:23 am

Famous French Onion Soup
  • 5 lbs onions (I prefer basic yellow - not sweet)
  • 1/2 cup butter (1 stick)
  • 1 1/2 tsp. black pepper, freshly ground
  • 2 Tbsp. paprika
  • 1 bay leaf
  • 3 quarts (96oz) of canned beef broth
  • 1 cup dry white wine (optional)
  • 3/4 cup all-purpose flour
  • caramel coloring (optional) or Kitchen Bouquet (optional)
  • 2 tsp. salt (optional, season to taste)
  • French baguette (optional)
  • swiss cheese, gruyere cheese, or provelone cheese (optional)

Directions:
  1. Peel and slice onions. (The original recipe says to slice them 1/8 inch thick, but my family prefers larger chuncks they can bite into.)
  2. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
    (The slow cook mellows the onions.)
  3. Stir in pepper, paprika and bay leaf;
  4. Saute over low heat 10 minutes more, stirring frequently.
  5. Pour in all but 1.5 cups of broth and wine. Increase heat and bring to a boil.
  6. Dissolve flour in remaining 1.5 cups of broth and stir into boiling soup.
  7. Reduce heat and simmer slowly for 2 hours.
  8. Add wine (optional)
  9. Adjust color to a rich brown with caramel coloring, season with salt.
  10. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
  11. If desired, slice french bread and top with preferred cheese. Heat under the broiler until cheese melts and bubbles. Add cheese bread to top of each bowl of soup.

PreCook , FreezerFriendly
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Re: Famous French Onion Soup

Postby admin » Mon Mar 18, 2013 8:34 am

I made this yesterday and decided to add some additional notes...
  1. I like a little more spice, so I added an extra tablespoon (maybe a little more) of paprika, extra teaspoon of pepper, extra bay leaf or two.
  2. I never added salt, the Swanson's beef broth and salted butter contained enough salt for my tastes.
  3. It seemed a bit too sweet so I added 2 tablespoons of white vinegar.
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Re: Famous French Onion Soup

Postby mrs.t2be » Fri Mar 22, 2013 3:24 pm

I actually made this a few weeks ago when DH was out of town and my mom was in town helping w/the kids. I thought it was great but made the mistake of not fully reading the directions before starting. I started it too late to eat it the first day. I also, wish I had started it earlier and let my onions cook a little longer. I added a small amt of sugar to the onions to make them a little sweeter. I will definitely be making this again. I also didn't have the bouquet or carmel coloring which was no biggie.
Mommy to Annabella Nicole & Garrett William

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