Famous Barr French Onion Soup

Makes 4 quarts soup - 16 servings. Leftover soup may be frozen.

5 Lbs unpeeled Onions

½ cup (1 stick) butter

1 and ½ tsp black pepper

2 Tbls. paprika

1 bay leaf

7 - 16 ounce cans beef broth (Swanson)

1 Cup white wine (Optional)

3/4 cup all purpose or instant flour (Wondra)

Carmel Coloring or Kitchen Bouquet - optional

2 tsp salt

Sourdough or French Baguettes

Swiss or Gruyere Cheese.

Peel onions, slice thin. Melt butter in stock pot - 6 quart or bigger. Add onions, cook uncovered over low heat 1 and ½ hours. Stir. Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more. Stir often. Pour in 6 cans broth and wine, increase heat and bring to boil. Stir together remaining 1 can broth and flour. Add to boiling soup and stir. Reduce heat to low, simmer for 2 hours.

Add color with carmel coloring. Season with salt. Refigerate over night. Heat soup in ovenproof crocks or bowls. Top with a slice of bread and put on cheese. Heat under the broiler until cheese melts and bubbles.

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