Barr's french onion soup

 
                          Barr's French Onion Soup
 
 Recipe By     :
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        unpeeled onions
      1/2  cup           butter -- (1 stick)
    1 1/2  teaspoons     freshly ground black pepper
    2      tablespoons   paprika
    1                    bay leaf
    7      cans          beef broth -- (about 16-ounce)
                         divided (recommended Swanson's)
    1      cup           dry white wine -- optional
      3/4  cup           all-purpose or instant flour (such as
                         Wondra)
                         Caramel coloring or Kitchen Bouquet -- optional
    2      tsps           salt
                         french baguettes, optional
                         Swiss or Gruyere cheese, optional
 
 Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt
 butter in a 6-quart (or larger) stockpot.  Add 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 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.
 
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 Per serving: 105 Calories; 7g Fat (67% calories from fat); 6g Protein; 2g
 Carbohydrate; 17mg Cholesterol; 1161mg Sodium