I grew up in a suburb of St. Louis, Missouri. When I was in my late 20′s I moved with my husband to Raleigh, North Carolina where we lived for 10 years and had a family, my children Emily and Lauren. We moved from Raleigh to Denver, Colorado where I’ve lived since. I’ve been away from St. Louis for such a long time that home is no longer there but I’m not sure we ever get beyond some memories that resonate with us forever from our hometown. Maybe it was the fact that a St. Louis icon, Steak & Shake, just opened near me that I’ve been taking some food trips down memory lane.
One of my favorite memories has always been the French onion soup that was served at the Famous & Barr department store. St. Louis had two well known department stores. One was Famous & Barr and the other Stix, Baer & Fuller. Both stores typically had restaurants in them and they always had great food; some of which is still synonymous for me with the city. My fondest memory from the downtown Stix store was a Gold Brick Sundae and for myself and many…nothing is as reminiscent of Famous as this iconic French onion soup.
My first job after college was with Western Electric (eventually AT&T) in an office building in Clayton, MO. It was sort of a mini downtown area but more upscale and I loved working there. My friends and I would walk somewhere close most days to grab lunch and not a week went by that one of those trips wasn’t to the Famous & Barr store for this soup. How long ago; hmm, think lunch was about $1.25 – that long ago!
The soup was thick and rich, and came from the kitchen in a McCoy pottery brown drip soup bowl bubbling with melted cheese atop two slices of French baguette. As the stores closed their restaurants, it was fortunate that many years ago the St. Louis Post-Dispatch published the recipe in their Food Section so fanatics of this soup could recreate their obsession at home!
Famous Barr may be no more, but I’m grateful this recipe still exists. Although it is certainly edible the day it is made, it is well worth planning and letting it sit overnight so the flavors have time to meld together. I’m certain it’s one of the reasons this particular French onion soup is so stellar and remains coveted by residents near…and far!
Some of my readers might recall my mentioning that I received a box of items my cousin sent me last year that were from my Aunt Pat and Uncle Eddie’s estate. This wine glass is one of them; it seemed fitting that I should include that glass from them in an article about an iconic dish from they city they spent their entire lives in.
A truly iconic soup from St. Louis and the old Famous and Barr retail store.
Ingredients
- 5 lbs. med white onions
- 1/2 C butter
- 1 1/2 tsp. pepper
- 2 Tbsp. paprika
- 1-2 bay leaves
- 3/4 C flour
- 3 - 32oz containers (8cans) of beef broth (I've also used a combination of beef (64 oz) and chicken broth (32 oz) and it has actually been my favorite result.)
- 1 C white wine
- Salt to season
- 16 oz. Gruyère cheese (can substitute Swiss which I typically do), shredded
- 1 French Baquette, sliced
- Olive Oil
- Parmesan
Preparation
- Slice the onions 1/8" thick. Melt butter in a large pot and sauté the onions over low heat for 1 1/2 - 2 hours.
- Add seasonings; pepper, paprika and bay leaves. Mix well and saute on low for 2-3 minutes; stirring frequently.
- Add 2/3 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.
Notes
Some readers have asked for smaller portions. My thanks to Nancy Deutman for revising the ingredients to product a smaller quantity of soup.
1 lb. 6 oz. yellow onions 3 oz. butter 1 t. freshly ground pepper 1 t. sweet Spanish paprika 2 bay leaves, broken in half 1 1/2 tsp salt 1/2 cup flour 6 cups prepared beef bouillon
Peel and cut onions in half and slice with the grain about 1/8 inch thick. Melt butter and add sliced onions. Sauté slowly for 20 minutes, stirring frequently (until golden but not brown).
Add paprika, pepper, bay leaves and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes, preferably with a wooden spoon. Simmer soup, covered, for at least 30 minutes. If a rich brown color is desired, add caramel coloring. Taste soup and season with salt.
Serving suggestion: heat soup and pour into 4 to 6 individual oven-proof deep bowls with filled with 8 ounces of soup. Top each with thin slices of toasted bread (baguette) and cover with about 1 oz. of grated Emmenthal or Gruyere cheese. Place under broiler and melt cheese until golden brown.
In absence of broiler, pan-fry buttered bread slices. After turning once, add grated cheese to top while browning the second side. Place on top of soup in each bowl.
Serve at once.
From the St. Louis Post Dispatch
{ 96 comments… read them below or add one }
Dear Barb:
I was thrilled to run across your article and recipe for the french onion soup. As a teenager just out of high school I worked at Famous-Barr in Clayton. My mom had said to try the soup and once I did, I ordered it for lunch every single day.
In 1977 I married and moved away to Philadelphia…no more soup. My mom saw the recipe in the St. Louis Post Dispatch and sent it to me. I haven’t made it in awhile but, inspired by your article and photos, I plan to soon.
Thank you for posting it and I think your wine glass is just beautiful!
Sincerely,
Chef Locksleigh Gregory
The one thing I love MOST about food blogging is hearing from someone who loves a post for reasons beyond just the recipe and I have heard from a lot of folks who either lived in the St. Louis area or visited there and knew this soup; seems everyone has a memory associated with it! I’ve heard from the rare few who want to correct it but the proof is in the pudding right? I admit I don’t use Kitchen Bouquet but never saw the need and still don’t but I’m thinking it’s still pretty authentic! Thanks so much for writing…have a great day and get some made soon while the chill really makes it worthwhile!
Barb
Oooh, I love french onion soup. Definitely want to give this a try soon. Do you know, does it freeze well? Before the layering with the bread and cheese. I’m the only one in the house who would eat it, and even the smaller recipe would probably be more than I could eat in a given span.
Sometimes this whole norther/southern hemisphere thing is a bummer. Delicious looking soup there, Barb – just not likely to be on my table real soon.
The temperature here was 44C on Friday. That’s over 110F in your-speak, and is heading back up into the 40′s again this week. Not looking forward to it at all. :-|
Amanda Most Recent Post: Farmers Markets & New Business Incubation
Could I have some please? I’ve been freezing all day long! Maybe we need to house share. Like I’ll share yours now and you come on over/up/whatever when winter hits there?
I’m so excited to find you and your mention of Famous! I’m from So Ill and we used to make the trip to St Louis at least monthly. We were big on the Stix tearoom because as a bratty spoiled kid I only wanted the cubed steak with gravy and french fries.. But I can still remember the taste and how much I loved it. I graduated from college in the early 60s and moved to the Chicago area to teach and still returned home to shop in St. Lois. When I married in ’66 we moved to Denver and have been here since then, but only stayed married for 30+ years.
I tried to sign up for emails from your site, but pressing “go” got me no where. Thanks for the trip! Sign me up if you can do it from your end….
Small world huh…did you notice I’m in Denver now? I live near the Tech Center off Orchard Road. REALLY small world! I did input your email; it worked for me so must have been a momentary glitch…you get an email having to confirm it though.
Thank You, Thank You, Thank You! My Dad was stationed at Scott AFB not far from St. Louis – for fun we would go on trips to St. Loius for shopping trips and we knew before we got there that lunch was going to be Famous Barrr’s Onion soup. I too now live in NC and have found a close second at Yadkin Valley, but not quite the same. I saw this picture and clicked it only because it looked like what I had as a child. I will be making this as soon as possible and sharing it with my mom and sister! So ready to cook, thanks for sharing!
You made my day! I love sharing the foods I make but it’s really worthwhile when someone is excited about it…and I can imagine how it felt finding this. It’s not just a soup, it’s a part of our life…enjoy!
I’m also from st louis. what high school did you go to? love this soup!!!!!
Went to McCluer…about a billion years ago when Florissant was such a nice little town; hearing it’s not so much anymore. Sad if that’s true; I haven’t been back in a very long time.
What great looking photos. You’ve just inspired me to use the quart of homemade beef stock in the fridge to make French Onion Soup.
Thanks!
kirsten@farmfreshfeasts Most Recent Post: Red Russian Kale, Baby Bella, and Feta with Roasted Garlic Oil (Pizza Night)
Homemade is even better! Finally cool enough in Denver that I’m considering making some today myself. Enjoy!
Does anyone have the Famous Barr – St Louis recipe for the delicious cheese cake they used to make and serve in their restaurant there?
I checked on Google and found this:
http://community.tasteofhome.com/community_forums/f/30/p/191788/193139.aspx#193139
Other recipes were what people thought the cheesecake was like but not the original recipe. Enjoy.
I thought Woolworth’s cheesecake was the BEST in St.Louis, I loved it so much my mother would order a whole one on my birthdays!
BTW I had this recipe from the Post but it was soon lost (young and dumb back then lol) so I am delighted to have it again..thank you!t
You are most welcome Taylor. I’m not sure I ever had the cheesecake from Woolworth’s but I do have a recipe on this site that is fabulous. Just do a search for lemon cheesecake…not all junked up with candy and such; just a touch of lemon and a lemon glaze on top. I could eat the whole thing!
Norman, I’m not familiar with the cheesecake but did a quick search and found an old entry on a community forum where someone cites a recipe they say is from Famous…if you try it and it measures up would you please let me know?
http://community.tasteofhome.com/community_forums/f/30/p/191788/193139.aspx#193139
Thanks for sharing this recipe. It is one of my favorites. I lived in the suburbs of St. Louis for thirty years and then moved to Raleigh, NC and then moved to Superior, CO. I think it is funny we moved in the same way. I moved away from Colorado last November and now live in MA. We miss Colorado a lot. We loved living there. My son is still at Colorado State in Fort Collins so we sill be back there soon. This has always been the thing I make when it get cold. I worked at Stix, Baer and Fuller and I also remember there sundae. Thanks again.
Wow…small world Jane. I don’t think I could leave CO but if I were going to…the northeast might be the only place that could convince me. Give me a shout if you ever land in Denver again…and thanks much for commenting.
Grew up in Ladue and now live in Spain. Famous was my favorite – later Northwest Plaza was my haunt as I worked at Westport Plaza and lived in Florissant. I’ve had this article from the Post included in my family cookbook which I first complied in 1970′s as Christmas present for my two brothers. Through the cookbook this has gone to Belgium, France, Holland and Spain (the French loved it!).
Was thinking to add this receipe to the Cook, Eat, Share site so thought I’d see what other receipes were out there. Such a delight and surprise to see this there. My family loves this recipe.
I’ve loved hearing from others in the St Louis area after publishing this recipe; that’s been most fun! I grew up in Florissant and then lived in Kirkwood area for a couple of years before moving to NC. Small world huh? Working now on a post for my favorite ice cream from Bergen’s Dairy on Florissant Rd. Long gone but the memories are still clear and doggone it; I want some butter brickle ice cream!
looks like a yummy site
I Lived in St.Louis in the suburb – Brentwood. I worked at the Holiday Inn Westport. I never tried the soup but I did my share of shopping at Famous Barr.
This soup looks yummy.
I sometimes wonder if my thinking it is so good is strictly nostalgia but then my friends and family go nuts when I make it so I think it’s just a good soup! Really is very yummy. :)
I was so happy to find this recipe. My husband likes french onion soup and every time he or I have ordered it, I remember growing up in St. Louis and going to Famous Barr and eating their soup. Nothing even compares to their soup. I have lived in Alaska for fifteen years and I miss that soup. I’m going to make some this weekend! Thanks so much for sharing.
Yay…so happy I could help. I love this soup too; sometimes I wonder if it’s as much nostalgia for events of my youth but then I make and know, no, it’s just GOOD! Enjoy.
When I was a preteen, I am now in my forties, my grandmother was a cook at the Soupcon in Famous & Barr Department Store in St. Louis, Missouri. I remember my mom lunching on the French Onion soup while waiting for her shift to end, since a was young, I really was not a fan of the onion soup, so aways dine on their other favorite, The Chicken Noodle Soup, this soup was totally awesome. What made it so delightful, was the noodles. The noodles were blended to a creamy texture and I am sure that thick cream with butter, played a major role in making this wonderful soup.
I don’t think I ever had their chicken noodle soup Kelly but it sure sounds good. I love my chicken soup with fluffy dumplings and I don’t care if I get dissed by food blogdom; I use Bisquick! It’s what my mom used and what I’ve used forever and I love them! Thanks for stopping by…memories huh?
Looks terrific! Can you scale it down to 4 servings for me?
I was hoping there would be a reply. This is way too much soup for us too.
I think I replied to Harold via email. It is easily cut in half but I like making the whole recipe and freezing portions…it’s even nicer when I’m hungry and tired and dinner is in the freezer! Another reader has give proportions; hope those will help.
Thanks SOOOO much for sharing. I too lived in St. Louis for a few years in the 80′s and loved going to Famous-Barr for the soup. I have told husband many times how much I miss having that soup. It was the best I have ever had! Can’t wait to try it.
Sorry I gave credit to a different chef earlier and I was wrong it was manfred settle and I took lessons from him. Sorry
I watched that famous Barr store being built While I was in a American history class at the old Clayton high school Window. I too ate that onion soup and have the original recipe from the chef, jan vadankashot , bad spelling, It called for a home made beef broth, that not many people do anymore. I still make it at least once every year. Those were the days.
I thought it was Manfred Settle; I’ve actually made the soup with beef stock I’ve made but I know that to make a lot of dishes some folks really need the ease of using some prepared products and I think this soup is fabulous even with packaged stock. Wish I had some now!
Your soup looks amazing! And I love your bowls, so cute :)
Kristi @ My San Francisco Kitchen Most Recent Post: Peach Cobbler for Two
Thank you so much Kristi…it is SO good. I only wonder why I take so long between the making; maybe it’s the dedication of having to be in the kitchen for several hours while those onions cooks…but it’s so worth it!
Your soup looks AH-MAZING! I’m particularly fond of those soup bowls – very cute. Will have to try this soon!
Beautiful photos!
This post caught my attention as I was blog-hopping just because of the cities you mentioned. We love to vacation in St. Louis (my husband had been a Cardinals fan since he was a child), our oldest boy now lives in Raleigh and I was born in Denver. Who’s following whom?
I had lunch with a client this past week and she ordered the most beautiful photogenic bowl of onion soup and I’ve been craving it ever since …. then I open up your blog to this! Has to be an omen. :) Bookmarked!
The soup is excellent! Thank you for sharing the soup…and the recipe with me. I love French Onion soup. Not sure if it is because of the great flavor, so rich and fulfilling. Or maybe it is the broiled cheese. Whatever it is the soup has got to be my favorite.
Jane Bauer Noplainjaneskitchen Most Recent Post: Gordon Ramsay At The London and a Special Birthday Dinner
So glad you enjoyed it Jane; now wondering why I don’t do it more often and for the very reasons you cite. Is it the soup or the cheese or probably both huh?
French onion is my MOST favorite soup!!! Love the bowl you used to serve the soup..gorgeous photos!
Ambika Most Recent Post: Barley and Vegetable Skillet Salad
Thank you and I sure did love it but glad I gave half away…because I could have eaten a bowl a day for another week. :)
Ahhh, when I was a child we lived next door to Manfred Zettl, who created this recipe! I live in Indianapolis now but we go back to St. Louis all the time – I still miss Famous.
I love how this brings back so many memories Julie…I haven’t been back to STL for a very long time but doing this post made me a bit melancholy myself.
This is one beautiful bowl of soup, and my favorite! Like the switch of Gruyere Cheese for Swiss.
Bookmarked this one.
Thanks Debbie…you know I’ve always used Swiss and liked it just fine; a soup dish does not have to be pricey to be good!
I too remember going to the mall with my Grandma and Aunt and having lunch at Famous-Barr! My Grandma is now gone, but this recipe brings back good memories we had…it’s the little things that last a lifetime!
That’s so true isn’t it? I love how a food can be so strongly tied to those important memories and seeing it or even better, enjoying it again, brings it all back. You should make some!
I saw your recipe on Pinterest this morning and had to comment. I too grew up in the St. Louis area (on the Illinois side) and it was such a treat to get the French Onion soup from Famous Barr. I received the recipe as part of a shower gift, handwritten, with four lovely soup crocks. That was 30 years ago! and I still have the handwritten recipe (although it is a little worse for wear) and the soup crocks. I make it every winter. Thanks for the wonderful post. It brought back such wonderful memories.
Thanks so much for leaving a comment Cheryl. When I say iconic I don’t think anyone outside of that geographic area can really appreciate how well known and how well loved this soup is..or even how exciting it was to have the recipe published. I’m glad we could share this moment together!
That bubbling, melting cheese gets me every time…
Sylvie @ Gourmande in the Kitchen Most Recent Post: Raspberry Lychee Sorbet Served with Champagne (Champagne Floats)
You would appreciate this I’m sure Sylvie. I actually put this recipe on my first website and it’s been published for 15+ years. Like many of those that I’m still moving over to the blog that were either text only or a pathetic photo, I realized last week that it needed a redo. Badly needed one. The difference in how the photo represents the soup is pretty remarkable; I might not have your skills but I know my photos have ‘come a long way baby’ and it was time to re-introduce a favorite and make it look enticing. I don’t think enticing is the word I would use for the other photo I had. I think maybe ewww might fit better. :)
I’m gonna make this soup. I’ve had such a hard time finding a French Onion Soup that is up to my liking. I’m guessing, since this is midwest based like me I may have found a winner. Also, are those glasses Godinger? I think I have a matching set.
Jessie Most Recent Post: Thai Tofu Wontons & A Photography Giveaway
Ah…now the pressure is on! The truth is the paprika and pepper give it a subtle zin and of course the white wine does some magic too. BUT…being strong enough to refrigerate it overnight before eating it is the MOST important step. Makes all the difference!
I don’t know about the glasses. My cousin called and asked what I would like from my aunt and uncle’s estate when the both died last year; they had been married for 50 years and died within months of each others. So…they could be 50 years old! I just asked for a couple of items to use for my posts and be able to create a visual memory so I’ve just got one white wine and one red wine glass.
What a lovely post! I’m a suburban St. Louis gal too. We used to get Famous Barr soup from the west county mall store. We’d take it to go and enjoy it at home. My grandmother makes it at home since they closed up the restaurants.
Lara @ Good Cook Doris Most Recent Post: Making Memories with Jarlsberg
I think the ability to get it ‘to go’ pre-dates my experience! I realize that what has stopped me for so long is the onion slicing. I’m an idiot…I’ve got a Cuisinart!
When I was a kid growing up in the 70s, French Onion soup was my favourite treat when we went to a fancy restaurant! I really need to make this at home fo myself. Thanks for the memories.
I’m so glad it brought back memories for you too…this is really easy but timely. Great for a day at home when it’s cold outside. Perfect even!
I love french onion soup and this looks better than any I’ve had in any restaurant. I consider it a type of retro food and you presented it just right.
angela@spinachtiger Most Recent Post: Hunger Games Lamb Stew with Dried Plums
Thanks Angela. The seasonings…the wine and yes, even a bit of flour to thicken it all come together perfectly.
What’s not to like about a rich soup covered in cheese? I love French Onion soup, just hate the getting it – peeling all of those onions is more than I can bear. Fortunately I have a husband who is prepared to help out in that direction.
It’s not been soup weather at all here, but summer is now on the wane, there is a chill in the air in early mornings and late evenings & I am getting the chimneys cleaned next week in preparation for lighting the slow combustion stove in the kitchen. I reckon it will be quietly glowing in it’s corner by Easter – and ready to cook some soup!
Amanda Most Recent Post: Adelaide Showground Farmers Market & Adelaide Central Market – what’s the difference?
I know, right? I can not tell a lie. My Cuisinart does all of the slicing! This is perfect for a winter day; it needs some time but not a lot of attention and is the best thing at the end of the day. Soup with wine Sure!
Ahhh, memories and a rich, savory, cheesy onion soup! I lived in St. Louis for a short time as a child, but I do remember Famous-Barr. Looks sooo satisfying, but difficult to make low sodium enough for my husband :(
Priscilla – She’s Cookin’ Most Recent Post: Tangerine Dream
My first customer when I was a new sales rep with IBM was Western Electric – small world!
Cooking with Michele Most Recent Post: Spaghetti Squash Pie with Peppers, Pine Nuts and Cheese
Memories of a different kind huh? Talk about going ‘way back’ this post sure did for me!
I love onion soup, and have made it from many recipes. I agree on substituting Swiss cheese. Gruyere at $35 a lb is a little over the top. A chef from an upscale restaurant gave his recipe for onion soup, and he listed “process Gruyere” on it. He must have something available that is not in grocery stores. I have never found that. It must be a food service product.
I have a new recipe for one using a stout beer, and in my mind that sounds like a tasty flavored soup. Soup left overnight in the fridge is always better the second day.
There was a Famous-Barr in Joplin, MO mall but Macy’s bought it out in the last 5 years. I loved that store, and now Macy’s is not nearly as well stocked.
The swiss tastes fabulous, is readily available and as you mention; less expensive. It’s always been the one I’ve chosen and have never had complaints!
Recipes bring back memories and tastes from places near and far. Love the soup bowl! And once again a beautiful post.
Ansh Most Recent Post: Fennel Pollen Apple Cake
Thanks my friend! I actually had this recipe on my site with a post dated 2008. Back then? Horrible photo, no story; my how things have changed. It deserved to be shared, it’s so good.
French Onion soup is my absolute favorite soup that I will always order if I see it on the menu. This recipe looks amazing!
Lisa Eirene Most Recent Post: Three Swim Workouts
Other than needing some time it’s really easy. I even used my food processor to slice the onions. Saved time and tears!
Enjoyed this little trip down memory lane with you. My husband loves French Onion soup and your loving endorsement of this recipe is all we need. Thanks for sharing it.
P.S. I remember being able to get a good working lunch for under $2.00….glory days :)
Paula Most Recent Post: No More Bullies
I know that price sounds SO cheap which we can credit with the years but truth is…it was cheap then even; best deal in town.
I used to love French onion soup, but it’s impossible to find vegetarian versions. This would be worth a bite, though. Looks amazing!
Brian Most Recent Post: Yoga Pot: The Magic of Healthy Eating
I would make this in a heartbeat with vegetable broth Brian. You should try that; I would love to know how that turns out.
Isn’t it funny that my husband makes it without beef broth and says that is the real traditional authentic Onion Soup. Ask the French Dude, right? But yours is FANTASTIC! Dammit now I have to make this this week! What an amazing bowl of soup! Glad the recipe lasted longer than the restaurant… at least.
Jamie Most Recent Post: CHOCOLATE CINNAMON PANNA COTTA & CHOCOLATE HAZELNUT FINANCIERS
I actually read someone else mention that same thing Jamie, that the French actually use chicken broth but Julia used beef broth for hers too. C’est la vie, huh? I actually prefer it with both; I think it develops an even more complex flavor but I hesitate to change that ingredient list; it is after all an iconic St. Louis recipe. It does need to lose the Kitchen Bouquet. All I use that for is to help brown chicken for food photos. :)
Funny how certain recipes always bring back fond memories, isn’t it? Enjoyed reading your food memory about this soup and your hometown. French onion soup is always a favorite, but even more so when it evokes a pleasant memory of home.
Lana @ Never Enough Thyme Most Recent Post: Ham and Cheese Quiche
Next on my agenda is to interview the owner of that new Steak & Shake. I’m dying to have one but not to wait in line for 30-45 minutes…who knew how widespread they are known? Sort of like when we get a TJ’s here; I’ll have to postpone my first visit to avoid the mass crowd thing.
This sounds like perfect onion soup. The problem I have with most, is excessive salt. Some cooks seem to forget by the time you use canned beef broth, butter and cheese, you may have already exceeded a week’s ration of salt, and then more salt is added. “Salt to taste” is the clue — with the other great tastes, why gild the lily!
I agree. We eat fairly low sodium, and it can take the hide off your tongue to get something too salty in a restaurant. Food Network Chefs seem to encourage over salting any and everything. Inexperienced cooks follow recipes to the letter, rather than letting their taste make the final call. Even low sodium products on the groc. store shelves are not necessarily so. It is just lower than their original product.
You are absolutely right Carol. I didn’t salt until after all the cooking was completed. I did use low sodium broth so a bit was required but I’m guessing ‘maybe’ 2 tsp max; I just pinched a bit at a time and added it so that might even be more than I actually did. Some is critical; too much and it’s ruined in my book.
Thank you for this. A warm and comforting memory of a warm and comforting soup. I have that newspaper clipping somewhere and I have made this a time or two. My current and LAST husband (only second husband but I like to make it clear there will not be another) doesn’t like onions – and I have to pulverize them in the food processor to hide them – but I’m thinking I could do the same thing with this recipe. Thanks Barb.
Jenny Most Recent Post: The Glass is Half Full
How could someone not like onions?? If pulverizing will do it for him, then you go girl!!
I too am from st Louis, and make the famous Barr onion soup, however my recipe calls for home made beef broth. I lived there all my life and was friends with the chef. Homemade is more work but worth it. Their Wedgwood sandwich was also great.
I’ve made it with homemade broth too Mari and it is wonderful but for this blog I don’t specify that as a required element so more people can enjoy it who might not be inclined to do that. Either way…you know how fabulous it is!
This soup sounds absolutely divine!! And I loved reading about your memories of “home.” I actually did a good majority of my growing up not far from Raleigh in Greensboro, NC. Love North Carolina. It’s vastly different from New Jersey in so many positive ways. Lovely post and I’ll need to make this soup very soon. My husband would love it! And he’s mighty picky.
I loved North Carolina so much and came against my will but in support of my husband. Big mistake. :) But I love Colorado now; I will always miss the lushness of the Carolinas but I don’t miss the humidity! This is really not a hard dish but just one where you need some time. So worth it.
The kind of soup that uplifts your soul!
Cheers,
Rosa
The day I made this was perfect too Rosa…snow coming down and soup seemed perfect.
Oh, what memories… I remember being about 11 or 12 and riding the bus from the Illinois side of the river to St. Louis with my grandmother.. going to Famous and riding in the elevator (oh what treats!!) all the women so dressed up (mid 60′s)…having lunch .. I have this recipe somewhere and even though having lived here most of my life (have also traveled around with hubs) and landed back in the STL area the last two decades or so, have never made it!! How’s that for a long sentence!!! Ha!.. Well, Thanks for the nudge. I am gonna make this soon.. just got a new food processor and need to test it out!.. Oh.. were you a fan of Imo’s pizza and White Castles??? and all the great Italian food.. STL and surrounding areas are great places to visit with wonderful restaurants and people!! GO CARDS, BLUES & RAMS!!!
Oh gosh…you’ve reminded me of those elevators and the elevator operators…if not from Famous then certainly from Stix, Baer & Fuller. I was a fan of Steak & Shake and the Cardinals and back then, the Cardinals were both baseball and football.
You must make it…it will be like sitting at one of those tables again with your grandmother.
Oh I’m making it! Cards are still the big IT in town but I love the Blues. Got into hockey when my youngest Started playing. Have a great weekend!!
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