French Onion Soup Recipe

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Ingredients

	5 lbs.onions, unpeeled
	1/2 cup butter - (1 stick)
	1 1/2 tsp. black pepper
	2 Tbs. paprika
	1 bay leaf
	7 cans beef broth (16-ounce cans) divided (Swanson's)
	1 cup dry white wine - optional
	3/4 cup flour
	2 tsp. salt

	French baguettes, optional
	Swiss or Gruyere cheese, optional


Instructions


Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt butter in a larger stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. Stir in pepper, paprika and bay leaf; sauté over low heat 10 minutes more, stirring frequently


Pour in 6 cans broth and wine. Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours


season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove


Top with a slice of bread and grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes. Leftover soup can be frozen.


Serving Suggestions

try with pieces of bread and cheese in soup

Originally Submitted 5/7/2008

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