| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soup | 16 | Servings |
INGREDIENTS
| 5 | lb | Unpeeled onions |
| 1 | Stick butter | |
| 1 1/2 | ts | Freshly ground black pepper |
| 2 | tb | Paprika |
| 1 | Bay leaf | |
| 7 | cn | (16-oz) beef broth; divided (recommended swanson's) |
| 1 | c | Dry white wine; optional |
| 3/4 | c | All-purpose or instant flour (such as Wondra) |
| Caramel coloring or Kitchen Bouquet; optional | ||
| 2 | ts | Salt |
| French baguettes; optional | ||
| Swiss or Gruyere cheese; optional |
INSTRUCTIONS
Date: Wed, 20 Mar 1996 11:40:18 +1100 From: sherae@zeta.org.au (Sheri McRae) Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1-1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute 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. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top. If desired, pour into ovenproof crocks or bowls. Top with a slice of breat and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes. Leftover soup can be frozen. Yield: 4 quarts. Per serving: 105 Calories; 7g Fat (67% calories from fat); 6g Protein; 2g Carbohydrate; 17mg Cholesterol; 1161mg Sodium MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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