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