We use this recipe frequently. I remember having this at Famous Barr when I was young. We think it is better than any restaurant onion soup we have had.
Famous-Barr's Onion Soup
Manfred Zettl's St Louis/Famous-Barr onion soup (photo is of a free recipe card once available from Famous-Barr).
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- 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 (Famous Barr)
- 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.
This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.
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