Ingredients
-
5
-
1/2
-
1 1/2
-
2
-
1
-
7
-
1
-
3/4
-
-
2
-
-
-
-
-
Directions
Famous Barr’s French Onion Soup,One of St. Louis’s favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store’s restaurant for this famous soup. Enjoy! Famous-Barr’s French Onion Soup,This is the soup, as I remember it! As I read through comments/suggestions I made a couple of tweaks. used red wine, this caused no need for kitchen bouquet. I also used have beef broth and chicken broth. This makes me feel like Ive found home! Thank you,I remember visiting my Aunt and Uncle in St. Louis in the mid 60’s. We went to Famous Barr for lunch. I had no idea what “french onion soup ” was. I was convinced to try it. I seriously was in love with something a pre-teen should NOT like! I have tried others, but always come back to this one!
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Steps
|
1
Done
|
Peel Onions and Slice 1/8 Inch Thick, Preferably in a Food Processor. |
|
2
Done
|
Melt Butter in a 6-Quart (or Larger) Stockpot. Add Onions; Cook, Uncovered, Over Low Heat For 1 1/2 Hours, Stirring Occasionally. |
|
3
Done
|
(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. |
|
4
Done
|
Pour in 6 Cans Broth and Wine. Increase Heat and Bring to a Boil. |
|
5
Done
|
Dissolve Flour in Remaining 1 Can Broth. |
|
6
Done
|
Stir Into Boiling Soup. |
|
7
Done
|
Reduce Heat and Simmer Slowly For 2 Hours. |
|
8
Done
|
Adjust Color to a Rich Brown With Caramel Coloring, Season With Salt. Refrigerate Overnight. to Serve, Heat Soup in Microwave or on Stove Top. |
|
9
Done
|
If Desired, Pour Into Ovenproof Crocks or Bowls. |
|
10
Done
|
Top With a Slice of Bread and a Sprinkling of Grated Cheese. Heat Under the Broiler Until Cheese Melts and Bubbles, About 5 Minutes. |
