8 servings

Manfred Zettl's St Louis/Famous-Barr onion soup (photo is of a free recipe card once available from Famous-Barr, sent to me by my Aunt Dot).

How to Make It

Step 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)

Step 2

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

Step 3

Add paprika, salt & pepper to onions, blend well

Step 4

Add flour & stir constantly to combine to roux

Step 5

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

Step 6

Bring to a boil, reduce heat and simmer 2hrs

Step 7

(optional) Add kitchen bouquet for rich brown color

Step 8

Check for seasoning and adjust to taste

Step 9

Put in icebox overnight

Step 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.

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