See more
Community Recipe
from [carolfitz]

Famous-Barr's French Onion Soup

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

  • Yield: 8 servings


  • 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. 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. In large soup pot, melt butter. Add onions and sauté over low heat, until translucent, about 1 1/2 hrs

3. Add paprika, salt & pepper to onions, blend well

4. Add flour & stir constantly to combine to roux

5. Add beef stock, wine & bay leaves, stir to combine

6. Bring to a boil, reduce heat and simmer 2hrs

7. (optional) Add kitchen bouquet for rich brown color

8. Check for seasoning and adjust to taste

9. Put in icebox overnight

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.

Go to full version of

Famous-Barr's French Onion Soup recipe