Recipe for Famous-Barr's French Onion Soup
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FAMOUS-BARR'S FRENCH ONION SOUP

    Famous-Barr's French Onion Soup

    One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy!

    Makes: 16 servings or 4 quarts

    5 pounds onions, unpeeled
    1/2 cup butter (1 stick)
    1 1/2 teaspoons black pepper, freshly ground
    2 tablespoons paprika
    1 bay leaf
    7 (16 ounce) cans beef broth, divided (recommended Swanson's)
    1 cup dry white wine (optional)
    3/4 cup all-purpose flour or instant flour such as Wondra
    Caramel coloring or Kitchen Bouquet (optional)
    2 teaspoons salt
    French baguettes (optional)
    Swiss cheese or gruyere cheese

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

    Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.)

    Stir in pepper, paprika and bay leaf; saut


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