Servings
16 s
Ingredients
- 5 pounds Unpeeled onions
- 1 Stick butter
- 1 1/2 teaspoons freshly ground black pepper
- 2 tablespoons Paprika
- 1 Bay leaf
- 7 cans (16-oz) beef broth; 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 teaspoons Salt
- French baguettes; optional
- Swiss or Gruyere cheese; optional
Directions
- Date: Wed, 20 Mar 1996 11:40:18 +1100 From: sherae@zeta.org.
- au (Sheri McRae) 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.
- Per serving: 105 Calories; 7g Fat (67% calories from fat); 6g Protein; 2g Carbohydrate; 17mg Cholesterol; 1161mg Sodium MC-RECIPE@MASTERCOOK.
- COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.