| 3 lbs. | peeled onions ( a 5 lb. bag will make 3 lbs.) | | 4 oz. | butter or margarine (1 stick) | | 1 1/2 tsp. | Freshly ground pepper | | 2 tsp. | paprika | | 1 | bay leaf | | 3/4 cup | flour | | 3 qts. | beef broth - 9 cans beef broth or | | 15 bouillon cubes and 3 qts. Water (preferred) | | 1 cup | white wine (optional) | | 2 tsp. | salt (taste before salting) |
| | Slice onions (about 1/8") and place them in melted butter. Saute for 1 1/2 hours in large soup pot. Add other ingredients except broth and saute over low heat 10 minutes more. Add bouillon and simmer 2 more hours. If desired, add Kitchen Bouquet to give caramel coloring. Check flavor and add salt, if needed. Store in refrigerator overnight.
Before serving, put french bread on top of hot soup, add Swiss cheese (sliced or grated) and put under broiler to melt cheese. Use oven proof bowls. Or you may just add croutons and sprinkle with Parmesan cheese.
This makes a lot of soup but it freezes well. NOTE: I discovered that all recipes on internet call for 2 T. instead of 2 tsp. paprika; might be worth trying the larger amount? |
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