Famous Barr's French Onion Soup

Step 1

Peel onions and slice 1/8 inch thick, preferably in a food processor.

Step 2

Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.

Step 3

(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.

Step 4

Pour in 6 cans broth and wine. Increase heat and bring to a boil.

Step 5

Dissolve flour in remaining 1 can broth.

Step 6

Stir into boiling soup.

Step 7

Reduce heat and simmer slowly for 2 hours.

Step 8

Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.

Step 9

If desired, pour into ovenproof crocks or bowls.

Step 10

Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.

Step 11

Leftover soup can be frozen.