Saturday, January 31, 2009

French Onion Soup (Andrea)

5 Pounds Unpeeled Onions
1/2 Cup of butter
1 1/2 tsp pepper
2 TBS Paprika
1 Bay leaf
7 Cans of beef broth divided (I use Swanson's)
1 Cup dry white wine
3/4 Cup of flour
2 tsp salt
French Bread
Shredded swiss cheese

Peel onions and slice 1/8 inch thick. Melt butter in a 6 quart or larger stockpot. Add onions; cook uncovered over low heat for one and a half hours stirring occasionally. Stir in pepper, paprika and bay leaf; saute over low heat for 10 minutes, stirring frequently. Pour in six cans of broth and cup of wine. Increase heat and bring to a boil. Dissolve flour in remaining can of broth. Stir into boiling soup. Reduce heat and simmer at least for three hours. (I generally let it cook all day) Top with bread and cheese and place under broiler for cheese to melt.

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