Name: Famous Barr's French Onion Soup
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 16
Cuisine: French
Ingredients: 0.31 lb onions; 0.03 cup butter; 0.09 tsp black pepper; 0.13 tbsp paprika; 0.06 item bay leaf; 0.44 can beef broth; 0.06 cup dry white wine; 0.05 cup all-purpose flour; 0.06 item caramel coloring; 0.13 tsp salt; 0.06 item French baguette; 0.06 cup swiss cheese

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Famous Barr's French Onion Soup

Famous Barr's French Onion Soup

A classic French onion soup known for its rich flavor and comforting warmth.

This meal serves as a hearty and satisfying option, perfect for a comforting dinner, supporting recovery and relaxation after a long day.

Source

Ingredients:

0.31
lb
onions
0.03
cup
butter
0.09
tsp
black pepper
0.13
tbsp
paprika
0.06
item
bay leaf
0.44
can
beef broth
0.06
cup
dry white wine
0.05
cup
all-purpose flour
0.06
item
caramel coloring
0.13
tsp
salt
0.06
item
French baguette
0.06
cup
swiss cheese

Preparation Time: 25 minutes

Cooking Time: 240 minutes

Instructions:

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 90 minutes, stirring occasionally.
Stir in pepper, paprika and bay leaf; sauté over low heat for 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 120 minutes.
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 bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.

Nutrition	Per Serving 336 g	Per 100g
Energy	238 kcal	71 kcal
Protein	7.6 g	2.3 g
Fibre	3.1 g	0.9 g
Salt	0.1 g	0.0 g
Sugar	6.2 g	1.8 g
Carbohydrates	28.3 g	8.4 g
Fat	8.9 g	2.6 g

0.31
lb
onions
0.03
cup
butter
0.09
tsp
black pepper
0.13
tbsp
paprika
0.06
item
bay leaf
0.44
can
beef broth
0.06
cup
dry white wine
0.05
cup
all-purpose flour
0.06
item
caramel coloring
0.13
tsp
salt
0.06
item
French baguette
0.06
cup
swiss cheese

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 90 minutes, stirring occasionally.

Stir in pepper, paprika and bay leaf; sauté over low heat for 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 120 minutes.

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 bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.

Leftover soup can be frozen.