Famous Barr French Onion Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- olive oil
- salt to season
- 1/2 c butter
- parmesan
- 2 tbsp. paprika
- 3/4 c flour
- 1-2 bay leaves
- 5 lbs. med white onions
- 1 1/2 tsp. pepper
- 3 – 32oz containers (8cans) of beef broth (i’ve also
- 1 c white wine
- 16 oz. gruyere cheese (can substitute swiss which i t shredded
- 1 french baguette sliced
- Carbohydrate 117.486466668046 g
- Cholesterol 245.491666977601 mg
- Fat 93.5949334501853 g
- Fiber 2.24400009155273 g
- Protein 2.53251000126407 g
- Saturated Fat 58.7558650742267 g
- Serving Size 1 1 recipe (2561g)
- Sodium 684.228959168825 mg
- Sugar 115.242466576493 g
- Trans Fat 6.55949625819938 g
- Calories 1324 calories
Slice the onions ?" thick. Melt butter in a large pot and sauté the onions over low heat for 1½ - 2 hours. Add seasonings; pepper, paprika and bay leaves. Mix well and saute on low for 2-3 minutes; stirring frequently. Add ? of the broth to the pot and stir well. And the flour to the remaining broth and mix thoroughly and then add to the pot, stirring in. Add wine and simmer 2 hours. Refrigerate overnight. Turn on oven to broil. Brush bread slices with olive oil and sprinkle with Parmesan cheese. Lightly brown bread using the broiler watching very carefully so not to burn. Heat soup on stove top. Layer soup, then Parmesan toasted bread, then cheese in ovenproof bowls. Broil until cheese melts; 3-5 minutes. Watch carefully! Let cool for a couple of minutes before eating.
