Posted by https://www.creative-culinary.com/french-onion-soup-famous-barr/
© 2017 Creative Culinary. All rights reserved.
French Onion Soup from Famous and Barr
2 hr, 30
A truly iconic soup from St. Louis and the old Famous and Barr retail store.
- 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
To Prepare the Soup:
- Slice the onions 1/8" thick. Melt butter in a large pot and sauté the onions over low heat for 1.5 - 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.
Some readers have asked for smaller portions. These proportions will produce half as much soup; follow same directions for cooking.
2 1/2 lbs yellow onions
4 Tbsp butter
3/4 tsp. freshly ground pepper
1 Tbsp sweet Spanish paprika
1 bay leaf, broken in half
1/3 cup flour
6 cups prepared beef bouillon
1/2 cup white wine
8 oz Gruyere or Swiss cheese
1/2 French Baquette