Famous Barr Onion Soup
Rita Wims
This has always been a part of our Christmas tradition
ingredients
- 4 ounces butter
- 3 pounds onions,sliced 1/8 inch thick
- 1 1/2 teaspoons ground pepper
- 2 Tablespoons paprika
- 1 bay leaf
- 3/4 cup flour
- 1 cup white wine
- 2 teaspoons salt
- 3 quarts beef stock
- Kitchen Bouquet
directions
- 1
Sauté in a large soup pot for 1 1/2 hours in 4 ounces butter, 3 pounds peeled and sliced onions.
- 2
Add and sauté for 10 minutes the ground pepper, paprika, bay leaf, flour, wine, and salt.
- 3
Add the beef stock and simmer for 2 hours. Adjust color with Kitchen Bouquet. Season with salt to taste.
- 4
Put in refrigerator overnight.
- 5
To serve: Heat soup, fill fireproof dish with 8 ounces of soup and top with French bread crouton and 1 1/2 ounces of Swiss cheese.
- 6
Place under 550 degree broiler for five minutes until cheese melts and is slightly brown.
- 7
Croutons:
- 8
Slice french bread, brush both sides with olive oil and bake at 375 degrees for about 10 minutes until toasty.
Source: Rita Wims
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