FAMOUS BARR FRENCH ONION SOUP

FAMOUS BARR FRENCH ONION SOUP image

Yield 8-10

Number Of Ingredients 13

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

Steps:

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 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. To Serve: 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.