Famous-Barr's French Onion Soup

Photo: carolfitz

Manfred Zettl's St Louis/Famous-Barr onion soup (photo is of a free recipe card once available from Famous-Barr).

Yield: 8 servings
Community Recipe from


  • 3 pound(s) sliced onion, 1/8" thick
  • 4 ounce(s) unsalted butter
  • 2 tablespoon(s) paprika
  • 1 1/2 teaspoon(s) coarse-ground black pepper
  • 2 teaspoon(s) salt (or to taste)
  • 1/4 cup(s) flour
  • 3 quart(s) beef stock
  • 1 cup(s) white wine
  • 1 bay leaf
  • 24 slice(s) crusty French bread
  • 2 cup(s) Swiss cheese, grated


  1. 1. Peel onions, cut in half, then in half again, then in 1/8" slices. (usually a 5lb bag of onions peeled will equal 3lbs)
  2. 2. In large soup pot, melt butter. Add onions and sauté over low heat, until translucent, about 1 1/2 hrs
  3. 3. Add paprika, salt & pepper to onions, blend well
  4. 4. Add flour & stir constantly to combine to roux
  5. 5. Add beef stock, wine & bay leaves, stir to combine
  6. 6. Bring to a boil, reduce heat and simmer 2hrs
  7. 7. (optional) Add kitchen bouquet for rich brown color
  8. 8. Check for seasoning and adjust to taste
  9. 9. Put in icebox overnight

  10. Proper serving: Heat soup. Fill individual fireproof bowls with 8oz of soup, top with three slices of (Famous Barr) French bread and 1 1/2oz grated Swiss cheese. Place under broiler approx 550°, until cheese starts to brown and soup bubbles.
March 2014

This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.

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